If paan was a bagel!
If paan was a bagel, this is exactly what it would be like ♡
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If paan was a bagel!
0.0 out of 5 stars (based on 0 reviews)
servings
6
prep time
50 min
cook time
70 min
Ingredients
Pink Dough
- ¾ cup (90 g) all purpose flour
- ¼ tsp active dry or instant yeast
- ½ tbsp (7 g) sugar
- salt to taste (around ½ tsp)
- 2 tbsp roasted beetroot puree
- 2 tbsp (20-25g) warm water
- 1 tbsp rose or kewra water
Green Dough
- 3 tbsp (40-45 g) warm water
- 5 betel (paan) leaves
- 1 tsp sauf, crushed
- ¾ cup (90 g) all purpose flour
- ¼ tsp active dry or instant yeast
- ½ tbsp (7 g) sugar
- salt to taste (around ½ tsp)
White Dough
- ¾ cup (90 g) all purpose flour
- ¼ tsp active dry or instant yeast
- ½ tbsp (7 g) sugar
- salt to taste (around ½ tsp)
- 3 tbsp (40-45 g) warm water
Fold Ins
Cream Cheese
- ½ cup cream cheese
- 2 tbsp gulkand
- 2 tbsp tutti frutti
Instructions:
- Prep the beetroot (for the pink rose dough): Peel and wash a beetroot and chop it into small pieces. Place the beetroot on a sheet of foil, season with salt and drizzle with olive oil. Wrap it up tightly and airfry or bake at 180°C for 40–50 minutes until fork tender. Roasting the beetroot helps reduce its earthy flavour and brings out it's natural sweetness. Let it cool slightly and then blend into a smooth purée.
- Make the pink rose dough In a bowl, add all purpose flour, salt, sugar and active dry yeast. Add the beetroot purée, a splash of rose or kewra water (to mask the earthy notes) and some warm water. Mix using a spoon, fork, spatula or even chopsticks to form a shaggy dough. Transfer to a clean surface and knead until soft, smooth and elastic. Shape into a ball and set aside.
- Make the green paan dough: In a blender, add betel leaves with a small splash of water and blend. It’s completely fine if the mixture isn’t perfectly smooth, small pieces of paan give the dough a lovely speckled look. In a bowl, combine all purpose flour, salt, sugar and active dry yeast. Add the paan liquid along with crushed saunf and mix until shaggy. Knead on a surface until you get a smooth, soft dough. Shape into a ball and set aside.
- Make the plain white dough: In another bowl, mix all purpose flour, salt, sugar and active dry yeast. Add warm water and mix until a shaggy dough forms. Knead until smooth and soft, then shape into a ball.
- First Proof: Place all three doughs in lightly greased bowls. Cover and let them proof in a warm spot for 90–120 minutes or until doubled in size.
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Layer and fill: Once proofed, roll each dough into a rectangle, not too thick, not too thin. Start with the green paan dough as the base (it’s the most muted in colour), place the pink beetroot dough on top and finish with the plain white dough. Gently stretch and align the corners so all layers sit evenly on top of each other.
Spread a generous layer of gulkand and sprinkle tutti frutti evenly over the white dough and carefully roll everything into a tight log. Coil the log onto itself to form a spiral and then gently smooth and round it into one large ball of dough.
Divide into 6 equal portions. For each portion, gently tuck any exposed filling inward using your fingers and seal the dough well so nothing leaks out. Lightly dust with flour and shape into smooth balls. - Second Proof: Place each dough ball on individual squares of parchment paper. Cover and let them proof again in a warm place for 30–40 minutes till puffy.
- Boil the bagels: Bring a wide pot of water to a boil and add 1 tbsp sugar, stirring until dissolved. Carefully lower the bagels into the boiling water, working in batches. Boil for 1 minute per side, letting the excess water drain before placing them back on parchment paper.
- Bake: Bake in a preheated oven at 200°C for 20-25 minutes or until the bagels are cooked through and lightly golden. Remove from the oven and let them cool completely.
- Make the gulkand cream cheese: In a bowl, take room temperature cream cheese. Gently swirl in gulkand and finish with some tutti frutti. Do not fully mix, overmixing will turn the cream cheese grey and muddy. You want visible swirls for colour and texture.
- Serve: Slice the cooled bagels, spread gulkand cream cheese on one half, cut again to reveal the cross section and enjoyy!
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