A little twist on the traditional Mauritian bao, also known as pao, with a mouthwatering spicy tandoori jackfruit filling. These tender fluffy steamed buns can be eaten warm or cold and are great for packed lunches or when travelling.
Course: Bread, Main Course
Cuisine: Fusion, Mauritian
Keyword: bao, pao, steamed buns
Servings: 6large baos / paos
Author: Teenuja Dahari - veganlovlie.com
1canyoung/green jackfruit in brine/waterbe careful not to get the ripe jackfruit in syrup!
1 1/2tablespoonstandoori masalastore-bought or try our homemade tandoori spice mix, see notes
1small onionfinely diced or sliced, optional
1tablespoonminced ginger-garlic pastemake your own pre-minced ginger/garlic from our easy tutorial, see notes
2green chilliesslit in half, optional
1tablespoonfresh lemon or lime juice
80mlcoconut milk[1/3 cup] or vegan yogurt
1tablespoonmaple syrupor 2 teaspoons sugar
Salt and pepper to taste
4 - 5stemscoriander leavescilantro, [1/3 cup] finely chopped (substitute with fresh mint leaves combined with parsley or basil)
1/2tablespooncoconutor vegetable oil
300gwhole spelt flour**[2 1/2 cups] see notes
1 1/2teaspooninstant dried yeastquick or fast-action yeast***, see notes for traditional yeast
1tablespoonmaple syrupor 2 teaspoons sugar + 2 teaspoons water
160mlwarm water*[1/2 cup + 2 tablespoons + 2 teaspoons]
Make the filling
Drain all the water from the can of jackfruit. Rinse the jackfruit pieces a few times with fresh water.
Gently squeeze the jackfruit to remove some of their water content.
In a skillet, heat the oil on medium-high temperature.
Add the onions (if using) and minced ginger-garlic paste.
Toss and saute for about 2 minutes.
Add the jackfruit. Saute for about 10 minutes and flip them a few times until lightly browned or slightly charred on both sides.
Take two forks and pull the jackfruit apart into strips.
Add the chillies.
Clear a small section of the pan and add the tandoori masala.
Let roast for a few seconds then mix the masala with the jackfruit in the pan.
Add the lemon juice, coconut milk, maple syrup or sugar, salt and pepper to taste.
Cook for about 5 minutes until the sauce and flavours have been absorbed.
Add the coriander leaves and turn off the heat.
Allow the filling to cool before using.
Make the dough
In a large mixing bowl, mix all the dry ingredients including the instant yeast.
Make a well in the centre, add the warm water and maple syrup or sugar.
Draw the flour to the centre and start mixing it into a dough.
Once the dough is formed, knead for about 5 - 8 minutes.
Make the buns
Place the dough on a lightly floured work surface.
Shape it into a flattened ball.
Cut into 6 equal pieces.
Take each piece and roll into a small ball.
Flatten and roll or stretch out. Roll or stretch the edges thinner than the centre.
Place some filling in the centre.
Bring the edge toward the centre to enclose the filling.
Pinch to seal well.
Place each filled ball of dough on a flattened cupcake liner or a cut piece of parchment paper (slightly larger than the dough).
Cover and leave in a warm place while you make the rest.
Cook the buns
Heat some water in a large pot with a steamer rack.
Place 2 to 3 buns (depending on how many can fit without overcrowding the space) on the rack.
Cover with the lid and steam for 15 - 18 minutes.
Turn off the heat and let the steam go down.
Remove the buns from the pan and let cool lightly.
Top up the water in the pot and steam the rest of the batch.
Serve warm or cold.
*If using regular all-purpose/plain flour or wholewheat flour, you may need to adjust the water with an extra 1 - 3 tablespoons or as needed**You may substitute with all-purpose/plain flour or whole wheat flour.***You may use traditional yeast although you'll need to let the dough rise twice. Let it rise for the first time once you've kneaded it. Then, let it rise a second time once the dough is filled as per the recipe.Homemade Tandoori Spice Mix - https://veganlovlie.com/easy-homemade-tandoori-masala-spice-mix-recipe/ How to make Minced Ginger-Garlic Paste - https://veganlovlie.com/quick-tip-pre-mince-prepare-preserve/Spelt flour: I use this one in Canada - https://amzn.to/2N992Zc In the U.S., this is a good one too - https://amzn.to/2MC65iKYoung/Green Jackfruit (in brine) - https://amzn.to/2JapeeIFreezingThese baos can be frozen after being steamed and cooled. To reheat, just steam again for about 10 minutes.Link to Original Post - Tandoori Jackfruit Bao Recipe - https://veganlovlie.com/tandoori-jackfruit-bao-pao/
Tandoori Jackfruit Bao or Pao Recipe • https://veganlovlie.com/tandoori-jackfruit-bao-pao/ • June 30, 2018