💛 Ingredients 💛
Combine the following to make a soft dough, cover, and let it rest for 30 minutes:
2 cups all-purpose flour
1 teaspoon instant yeast
1 teaspoon baking powder
2 teaspoons sugar
1/4 teaspoon salt
1/2 cup warm milk
Water as needed
Oil for brushing/spraying
Combine the following in a pressure cooker and whilst for 3-4 times:
3 potatoes, halved
100 grams cauliflower
50 grams capsicum
50 grams eggplant
50 grams peas
2 cups water
For bhaji gravy:
3 tomatoes, finely chopped
3 tablespoons butter
Salt to taste
2 teaspoon red chili powder
2 teaspoons cumin-coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
2 teaspoon pavbhaji masala
1/2 cup coriander, chopped
💚 Instructions 💚
In a pan, heat butter.
Add in chopped tomatoes and all the masalas and let it cook for 10 minutes.
Now mash all the boiled vegetables and add them into the gravy.
Add coriander and mix until well combined.
Cover and let it cook for 5 more minutes.
Once the dough has doubled in size, punch the dough gently and knead for 1 minute.
Cut the dough into 3 equal parts.
Then roll out the dough in a big and slightly thick round shape.
Use a cookie cutter to cut out small rounds from the dough.
Brush or spray some oil over each small round.
Fold them in halves.
Place these onto a small sheet of baking paper or cupcake paper.
Place all of the shaped buns onto a large tray, cover with a thin towel, and place in a warm place for about 30 minutes for the buns to rise again.
Prepare the steamer on the stove.
Steam the buns for 15 minutes, or until they are puffy, soft, and cooked well.
Making Bao bhaji:
Take a bao bun and open it slightly.
Fill around 2 teaspoons of bhaji in it.
Garnish with some chopped coriander and tomato.
And serve these amazing Indian fusion baos while it's warm.