Ladi Pav with Patal Bhaji

Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.

Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.

First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.

Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.

Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.

Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.

Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.

Temper and Simmer the Bhaji

• Heat oil in a large pot or kadai over medium heat. Once hot, add the mustard seeds and let them splutter.
• Add the hing, then immediately add the ground coconut masala paste. Be careful as it may sizzle.
• Sauté the paste for 3-4 minutes, stirring continuously, until it becomes fragrant and the raw smell disappears.
• Stir in the goda masala and red chili powder. Cook for another 30 seconds.
• Pour the cooked arbi leaf and dal mixture into the pot. Mix everything thoroughly.
• Add the tamarind paste, grated jaggery, and salt. Stir well until the jaggery dissolves.
• Add the remaining 1 to 1.25 cups of water to achieve the desired thin, soupy consistency ('patal').
• Bring the curry to a rolling boil, then reduce the heat to low and let it simmer for 8-10 minutes for the flavors to meld together.

Final Touches and Serving

• Taste the bhaji and adjust the salt, jaggery, or tamarind if needed. The final taste should be a perfect balance of sweet, sour, and spicy.
• Serve the Patal Bhaji hot with steamed rice, chapati, or traditional Maharashtrian bhakri.