I am sharing a long-awaited recipe of Mumbai Ladi Pav with step by step pictures and a video description. we often use this ladi pav with so many Indian dishes like pav bhaji, vada pav, misal pav, and dabeli. I had shared most of the recipes in my blog too. But we generally bring pav from the market as they are easily available.
My Army Life:
I also never tried making these pav bread from scratch till we got posted to Shillong, Shillong is a hill station in the northeastern part of India and the capital of Meghalaya. It is also known as Scotland of the east. Because of the mountain terrain and a very different culture, there is a vast difference in their cuisine. Though Shillong is famous for its bakeries, the culture is very westernized, and as a result of this, it is difficult to get some regular desi stuff there like Pav. During those times I had learned how to make these Ladi Pav from scratch.
Table of contents
Tried and Tested Recipe
I have developed this pav buns recipe over a period of time to get the best results. However, the recipe method makes use of the sponge or poolish method for leavening and the result is very soft & spongy pav. I added dry yeast to the recipe. However, fresh yeast can also be added. I use one more method to make Ladi pav in that sponge or poolish method is not involved, which I had explained in my video tutorial. Results are almost the same you try both the methods and use the one which suits you best.
However, commercially, pavs are always made with maida or all-purpose flour. At home, we can make these small bread rolls with whole wheat flour or other flour. I have made pavs with 100% whole wheat flour too. But unlike bread, the texture has denseness and a bit of chewiness.
These eggless ladi pavs are surprisingly simple to make and taste so much better than the store-bought ones. These golden pavs make a perfect meal when paired with bhaji.
Essential Baking Equipment:
While trying this recipe so many times I realised that in baking few essentials are extremely required like:
Good Oven– Yes! If you are a beginner and trying your hands on baking for the first time you should invest in a good oven (OTG) with even temperature and good temperature control I am using bajaj for decades now and it gives wonderful results.
Moreover, it all depends upon personal choice. Coming back to the recipe I really enjoy making ladi pav at home. Although, I make stuffed ladi pav and multigrain pav too, the best is the one I made with all-purpose flour they are extremely soft and fluffy.
This bread is also known as the Mumbai ladi pavs – that are soft, spongy, and fluffy with a good flavour and hearty texture.
What all we need to make these Pav?
All-Purpose flour – the base for this recipe.
Salt – let’s flavour the pavs.
Butter + oil – for extra richness
Yeast – Use active dry yeast for this recipe. Please make sure the yeast is not expired.
Sugar – adding sugar will speed up the yeast activation process. Yeast will bloom faster if it has sugar.
Milk or Water – the most important ingredient. Make sure your liquid is lukewarm and not hot. If the liquid is too hot, it will kill the yeast.
Baking Powder – makes a huge difference. Ladi pavs are baked with some baking powder to achieve a soft, amazing texture.
Moreover, a few recipe suggestions from my blog
How to make it ?
Print
Directions
- In a bowl take 1 cup of all-purpose flour, baking powder, yeast and sugar.
- Add 1 cup warm water.
- Stir or whisk to make a smooth thick batter.
- Cover and keep the bowl for 30 to 40 minutes till you see a bubbly u0026 frothy mixture. The batter would also have risen. The below pic shows the consistency. This is the sponge starter.
- Add oil, salt, and 1 cup flour. Mix with a spoon or spatula.
- Add 1 cup flour again.
- Mix and then begin to knead. If the dough appears sticky then you can add about ¼ to ½ cup flour. The proportion of water to be added depends on the quality of the flour. Overall I added 3.25 cups of flour and 1 cup of water.
- Knead to a smooth pliable dough.
Leavening pav dough- Spread oil or butter all over the dough. Cover the bowl with a kitchen cotton napkin or a lid and keep the bread to leaven for 20 to 25 minutes. The leavening time depends on the type of yeast used u0026 the temperature conditions. For instant and fresh yeast, 20 to 25 minutes of the first rise is enough. For dry active yeast, you will have to keep for about 45 minutes to 1 hour or more
- The risen u0026 doubled pav dough.
- Gently punch and deflate the dough and form a log.
- Slice the log into equal sizes.
- Take each slice and roll between your palms to get a smooth round roll.
Baking pav- Make rolls this way and place them in a greased tray keeping 1-inch space between all of them. Cover and allow the second rise for 25 to 30 minutes. The small loaves would increase in size.
- Then brush the pavs buns with some milk. This gives a golden color to laadi pav.
- Place the baking tray with the pavs in a preheated oven at 200 degrees celsius for 25 to 30 mins or till the tops turn golden and the pavs sound hollow on tapping.
- Remove the pav buns from the tray and place them on a wire rack or tray, so that they don’t become softened and moist from the bottom due to heat condensation. brush melted butter or spread softened butter on top of the pavs for a glaze. This is an optional step.
How To Make Ladi Pav From Scratch
Course: MainCuisine: IndianDifficulty: Medium10
servings1
hour40
minutes25
minutes213
kcal20
minutes25-30 min.
These eggless ladi pavs are surprisingly simple to make and tastes so much better than the store-bought ones. These golden pavs make a perfect meal when paired with bhaji.
Ingredients
3 to 3.5 cups all-purpose flour (maida) – I added 3.25 cups flour
2 tablespoon oil or softened butter
1 tsp baking powder
1.5 to 2 teaspoon instant yeast or ½ to ¾ tablespoon dry active yeast or 1 to 1.5 tablespoon fresh yeast
2 teaspoon sugar
1 teaspoon salt or as required
1 cup warm water or add as required
some milk for brushing
Directions
- Making Dough
- In a bowl combine flour with salt and baking powder. Mix it well. Now add yeast and sugar mixture.
- Add 1 cup of water. Stir or whisk to make a smooth thick batter.
- Cover and keep the bowl for 30 to 40 minutes till you see a bubbly and frothy layer on the top. The batter would also have risen.
- Add oil, salt, and 1 cup flour. Mix with a spoon or spatula.
- Add 1 cup flour again. Mix and then begin to knead.
- If the dough appears sticky then you can about 1/4 to 1/2 cup flour. The proportion of water to be added depends on the quality of the flour. Overall I added 3.25 cups flour and 1 cup water.
- Knead very well to a smooth pliable dough. Spread oil or butter all over the dough.
- Leavening Pav Dough
- Cover the bowl with a lid or a kitchen cotton napkin and keep the bread to leaven for 20 to 25 minutes. The leavening time depends on the type of yeast used. For instant and fresh yeast, 20 to 25 minutes of the first rise is enough. For dry active yeast, you will have to keep for about 45 minutes to 1 hour or more.
- Once the pav dough has risen & doubled, then gently punch and deflate the dough and form a log.
- Slice the log into equal sizes. Take each slice and roll between your palms to get a smooth round roll.
- Make rolls this way and place them in a greased tray keeping 1-inch space between all of them. Cover and allow the second rise for 25 to 30 minutes. The small loaves would increase in size.
- Baking Ladi Pav
- Just before 15 minutes you bake the pav, preheat the oven to 200 degrees celsius. For a regular oven, heat both the top and bottom elements. For a microwave oven with convection mode, preheat for 15 minutes at 180 degrees.
- Then brush the pavs buns with some milk. This gives a golden colour to the ladi pav.
- Place the baking tray in the centre rack in a preheated oven at 200 degrees celsius for 25 to 30 mins or till the tops turn golden and the pavs sound hollow on tapping. For baking in the microwave oven at convection mode, bake at 180 degrees celsius.
- Remove them from the tray and place them on a wired rack or tray, so that they don’t become softened and moist from the bottom due to heat condensation.
- Brush melted butter or spread softened butter on top of the pavs.
Recipe Video
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Hi Minal! Just wanted to clear a doubt..you have mentioned baking powder about its not there in the main ingredients list n procedure…pls..how much qty n when do we add it??
Thanks for visiting my blog Rashmi! I am really sorry I missed out the ingredient. I have already updated the recipe. You should add the baking powder with flour. I really appreciate you pointing it out 🙂 keep visiting and please let me know how you liked the recipe.