Little Millet Aloo Pav - Steamed Snack
Nov 27, 2020
![Little Millet Aloo Pav - steamed snack](https://kajabi-storefronts-production.kajabi-cdn.com/kajabi-storefronts-production/file-uploads/blogs/32599/images/73d1f8-25e-6c8-432e-e4dc174301_img_1059_recipes1606015868.jpg)
Prep Time: 02 Hours 30 minutes
Cook Time: 40 minutes
Servings: 6 Servings
Guilt-free healthy snack. Rich in calcium and iron as it is made with millets.
Ingredients
- Little millet flour - 2 cup
- Cold-pressed oil - 3 tsp
- Salt - 1/2 tsp
- Coconut milk- 125 ml
- Instant dry yeast - 1.5 tsp
For Aloo stuffing
- Boiled aloo - 2
- Onion - 1 big
- Green chilly finely chopped - 2
- Jeera powder - 1 tsp
- Turmeric powder - 1/4 tsp
- Salt - to taste
- Ginger - 1/4inch (small cut, optional)
- Coriander leaves chopped - 1 tbsp
- Curry leaves - 10
- Cold-pressed Oil - 2 tsp (optional)
- Jeera- 1/4 tsp
Method
To make the aloo stuffing:
- In a kadai, add oil. Once it gets heated add jeera. (you may dry roast)
- To it add onion and fry till golden, then add turmeric powder and stir for 1 min. (if frying without oil, you may add little water to the onions)
- Then add the coarsely mashed, boiled aloo and cook for 5 min.
- Then add chopped green chilly and ginger and fry for 2 min and then add jeera powder and salt and saute it and cook together for 5 min.
- Garnish with coriander and curry leaves.
To make stuffed pav:
- Warm coconut milk.
- Transfer it in a bowl and to it put the yeast and leave for 15 min.
- When you see froth on top of the coconut milk, it means the yeast is active.
- To it, add the millet flour and salt and knead it for 10 min.
- Add oil and then again knead and make like a ball and allow it to rest for 2 hours with the lid closed, so that the dough rises to become double. The dough might be a little sticky. Note: It might take even 3 hours to double depending on the climatic condition, so keep it in a warm place
- Now, after the dough doubles, again knead the dough for 10 min (you can apply oil to your hands and knead)
- Now, divide the dough into equal halves.
- Take one portion of the dough and spread it (use your hands) and make a 4-inch spread, now place the aloo stuffing (about 3 tbsp) and join the ends like how we do for aloo paratha .
- Then gently roll like a ball, like how we roll round for aloo paratha . ( 3/4 size of a tennis ball)
- Repeat the same for the other equally cut dove and put the filling.
- Allow resting for another 15 min.
- In a steamer, keep a parchment paper greased with little oil and place the rolled pav.
- Steam it for 10 min.
- Aloo pav is ready. Serve hot with chutney or dip of choice
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