Eggless Ladi Pav

Ingredients

• 220 g (1 3/4 cup)Maida (main)
• 1 tspSugar
• 2 tbspMilk powder
• 1/2 tspSalt
• 1.5 + 1/2 tspEno (fruit salt)
• 2 tbspOil
• 4 tbspYoghurt (curd)
• as neededLukewarm water
• 30 gMaida (for cooked paste)
• 100 mlMilk (for cooked paste)
• 2 tbspMilk wash (extra milk)

Method

1. 1

   Make the cooked-flour paste: combine 30 g maida with 100 ml milk in a small pan. Cook on low, stirring, until it thickens to a soft paste. Cover with cling film touching the surface and cool.

2. 2

   Sieve the main 220 g maida into a bowl. Add salt, sugar, milk powder.

3. 3

   Add 1.5 tsp eno and pour curd over it (the curd activates the eno). Mix in.

4. 4

   Add the cooked-flour paste. Add lukewarm water and knead with a light hand for 5–7 minutes — the dough should be soft and slightly sticky.

5. 5

   Add oil and knead again. Sprinkle the remaining 1/2 tsp eno with a splash of milk and knead once more.

6. 6

   Divide into 6 equal balls. Place close together in a greased rectangle tin so they kiss when they rise.

7. 7

   Brush the tops with milk.

8. 8

   Bake at 180°C convection for 25–30 minutes until golden on top. Cool slightly, then pull apart at the seams.