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| Gharguti Paav (Homemade Bread) |
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| Ingredients |
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| Maida |
½ kg |
| Chana (Gram) Daal |
2 tablespoon |
| Potatoes |
3
- 4 slices (unpeeled) |
| Sugar |
½ teaspoon |
| Milk |
As required |
| Soda Bicarbonate |
1 pinch |
| Ghee |
1 teaspoon (melted) |
| Salt |
To taste |
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| Procedure |
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| One day prior to making the paav make the gonda
(ferment the dough). |
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| For the gonda (dough): |
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| Take a narrow neck Kalshi (small steel pot). Add gram daal
to it. Wash the potato, dry it completely and then put its slices in the Kalshi.
Fill the Kalshi almost up to its rim with boiling milk. Cover the Kalshi and keep
the Kalshi in a container which will provide suitable warmth for the process of
fermentation. Leave this gonda for an entire day (24 hours). |
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| On the next day take the sieved Maida (fresh).
Add ghee, sugar, salt and soda bicarbonate to it. Then add the
obtained fermented product (gonda) to
it. Add hot milk and water. Mix gently. The mixture should have a consistency
which is slightly thicker than dropping consistency. Again keep it for
fermentation. |
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| After fermentation grease a bowl with ghee and
fill it ¾ with the mixture. Leave it for further
fermentation till the mixture reaches the rim of the bowl. Bake in moderate heat
till Golden brown. Serve with Aam ras (Mango juice) or Masala Milk. |
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Personal Touch |
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While making the gonda & making the bread i.e. uptill
complete fermentation of the mixture, no one should watch the
entire process. |
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Meghana (Shaila) P. Rane |
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