Thursday, 5 February 2015

Ladi Pav

Love Vada Pav and Pav Bhaji ? Making ladi pav at home is easier than you think. Pav we get in stores here  is way to sweet and I do not like store bought pav from local bakeries. Homemade pav is much more better than store bought ones. These are soft, buttery and airy and of all they are not sweet !



Recipe Source :


  • 2 Cups All purpose flour + 1/4 Cup All purpose flour separately
  • 1 Teaspoon Salt
  • 1 and 1/2 Tablespoon milk powder
  • 1/4 Cup warm water to proof yeast
  • 1 Tablespoon Sugar
  • 2 Teaspoon active dry yeast
  • 3/4 Cup warm milk
  • 4 Teaspoon unsalted butter
  • 2 Tablespoon milk to brush the pav
  • 2 Teaspoon butter to brush the pav once they are out of the oven 


1. In a large mixing bowl, add all purpose flour, salt and milk powder and mix everything together
2. In a small bowl take warm water. Stir in sugar. Then add 2 teaspoon active dry yeast and let the mixture stand for 10 minutes until the yeast is frothy and bubbly. If this mixture doesn't froth, your yeast is dead. Start with a new batch of yeast and dissolve it in fresh 1/4 water. Do not proceed with the next step unless you have a proofed yeast and frothy yeasty solution
3. Make a well in the flour mixture we prepared at step number 1. Pour the yeast mixture in the well. Pour the warm milk and mix everything together using hands
4. This mixture is super sticky. Once the flour is mixed with milk, add butter and start kneading the dough. Dough is super sticky , so you will be kneading the gooey sticky mixture. Just take the dough and pull it hard and stretch it out and repeat the process
5. After 15 minutes of stretching and pulling your dough will become less sticky now and it will start holding shape
6. At this stage, stop kneading. Cover the dough with plastic wrap and keep it in a warm place for 45 minutes to an hour
7. After an hour, the dough will be doubled in volume
8. Punch the dough. Sprinkle 1/4 cup flour and knead the dough. Now the dough will not be sticky and it will hold shape nicely
9. Divide the dough into 16 equal parts. Roll each part into a small ball. Flatten each ball slightly
and place them on a greased 8 inch square baking pan
10. Arrange them in 4 rows with 4 rolls on each row
11. Keep the baking pan in a warm place. Cover it with plastic wrap or wet kitchen towel. Set aside for 45 minutes. The rolls/ pav will be doubled, and they are ready to go in the oven
12. Preheat the oven to 200C
13. Brush the rolls / pav with milk and bake them at 200C for 25 minutes until they are light golden
14. Remove the pan from oven and brush butter all over the rolls
15. Let the pav remain in the pan for 10 minutes, then invert the ladi on a wire rack and cool
16. Ladi Pav is ready to be served

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