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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