PAAO-BHAJI WITH A WORTHY TWIST, A SPECIAL MAKEOVER OF FINGER MILLETS BY CHEF TEEKARAM SINGH: A REFT Today Report.

Finger millets which has multiple names such as Ragi, Mandwa, kodo etc., is actually drooling amongst the diet conscious gourmets who recognise it’s worth and value. Many chefs and even common people are trying to bring it back to daily kitchens. One of it’s kind is going to be prepared by Chef Teekaram Singh and i.e. Paao from finger millets and the regular Bhaji in his way. So, let’s read his recipe of Ragi Paao-Bhaji and try to prepare it at our homes.

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FINGER MILLETS PAAO:
INGREDIENTS:

2 Cups  Bread flour
1 Cup Ragi flour/finger millet flour
1 and a 1/2 tsp instant yeast
1 tsp Sugar
1 and a 1/2 tsp Salt
2 tbsp butter
50 ml luke warm water 
50 ml Milk for softening.

METHOD:

Take bread flour, ragi flour, sugar, yeast and salt in a bowl.

Add luke warm water and milk, along with butter and start kneading to make a soft dough out of it.

Knead well for 5-8 minutes to get a smooth dough. Let the dough rest in a greased bowl for an hour or until it doubles.

After an hour, knead the dough, dust with all purpose flour and divide them into 9 medium sized balls.

Knead the balls one by one, flatten them with your palms and roll them as round balls.

Arrange the rolls in a greased square baking tray. Keep aside for half an hour.

Brush the dinner rolls with water.

Preheat the oven to 350F.

Bake it for 25-30 minutes until the crust turns golden brown.

Enjoy this Paao/bread rolls with prepared Bhaji or with your favourite spread.

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TO TOAST PAAO:

16 paao/bread rolls
8 tsp butter
1 tsp kashmiri red chilli powder
1 tsp paao-bhaji masala
8 tsp coriander leaves (finely chopped)

BHAJI:
INGREDIENTS:

2 tbsp+1 tbsp butter
6 tomatoes (finely chopped)
0.5 cup green peas
1 capsicum (finely chopped)
4 potatoes (boiled & mashed)
2 tsp salt
2 tsp + ¼ tsp kashmiri red chilli powder
0.5 tsp turmeric powder
2 tsp + ½ tsp paao-bhaji masala
2 tsp + 1 tsp kasuri methi/dry fenugreek leaves
4 tbsp + 1 tbsp coriander leaves (finely chopped)
2 tsp ginger-garlic paste
2 onions (finely chopped)
1 lemon juice
6 drops red food colour (optional)
Water to adjust consistency.

INSTRUCTIONS:

Firstly, in a large kadai heat 1 tbsp butter and add vegetables, cook and mash well.

Now add 1 tsp chilli powder, ¼ tsp turmeric powder, 1 tsp paao-bhaji masala, 1 tsp kasuri methi and 2 tbsp coriander leaves.

Heat a tbsp of butter and add ¼ tsp chilli powder, ½ tsp paao-bhaji masala, 1 tsp kasuri methi.

Also add 1 tbsp coriander leaves, 1 tsp ginger garlic paste, 1 onion and ½ lemon juice. Saute well.

Boil and mash for 5 minutes adjusting consistency.

Finally, serve with finger millets PAAO-BHAJI with butter.

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RECIPE AND PICTURE COURTESY:
Chef Teekaram Singh.

—A REPORT BY REFT Today.