Mutter Usal, Ladi Pav and Chopped Onion Salad

Ingredients

• 3 cup maida (approx 375g)
• 1.5 tsp instant dry yeast
• 2 tbsp sugar
• 1 tsp salt
• 0.5 cup milk (warm)
• 0.5 cup water (warm, adjust as needed)
• 2 tbsp butter (melted)
• 1 tbsp butter for brushing (melted)

Instructions

1. 1

   Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   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.

Ingredients

• 2 pcs Red Onion (medium-sized, about 220g total)
• 4 cup Water (for soaking onions)
• 1 cup Ice Cubes (for soaking onions)
• 1 pcs Green Chili (finely chopped, adjust to taste)
• 2 tbsp Lemon Juice (freshly squeezed)
• 0.5 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 0.5 tsp Chaat Masala
• 0.5 tsp Salt (or to taste)
• 2 tbsp Coriander Leaves (freshly chopped)

Instructions

1. 1

   Prepare the Onions (15 minutes)

   • Peel the red onions and slice them very thinly into rings or half-moons. A mandoline slicer works best for uniform slices.
   • Place the sliced onions in a large bowl. Add 4 cups of cold water and 1 cup of ice cubes.
   • Let the onions soak in the ice water for 15 minutes. This crucial step removes their sharp pungency and makes them incredibly crisp.
   • After soaking, drain the onions thoroughly in a colander. Gently pat them dry with a clean kitchen towel or paper towels to remove all excess moisture.
2. 2

   Season the Salad (2 minutes)

   • Transfer the dry, crisp onions to a mixing bowl.
   • Add the finely chopped green chili, freshly squeezed lemon juice, Kashmiri red chili powder, chaat masala, and salt.
   • Using your hands or a fork, gently toss everything together until the onion rings are evenly coated with the spices. Be gentle to avoid breaking the rings.
3. 3

   Garnish and Serve (1 minute)

   • Add the freshly chopped coriander leaves and give the salad one final, gentle toss.