After I shifted to Hyderabad, I always craved for Pav Bhaji, Vada Paav, Ragda Pav, etc. The reason is not that we dont get Ladi Pav here in Hyderabad, we get it but they are too sweet. I dont know why Hyderabadi Pav recipe calls for a sweet bun or sweet Pav. This inspired me to do some research on Ladi Pav and thanks to one of my Baker friend who gave me this eggless Ladi Pav recipe. I am proud to share this with all my readers.
So make this Ladi Pav buns and do right in your comments how did your Pav turned out?
NOTE: Do not bake pav in Glass Dish, always bake pav in Square Bread Mold Aluminium dish. Glass is not that good conductor of heat, so you may feel your Pavs are not baked properly. (My first attempt to this Pav was in Glass dish and below pictures are also clicked from the Buns which I made in Pav Dish.)
If you dont have one Aluminium Mold, then feel free to research something on net or you can get it from Online Baking Accessories Shop.
Yield: Serves 4
2 cups Plain flour (Maida) (मैदा)
3/4 cup + 1 1/2 tbsp Milk (दुध)
4 tbsp butter (मक्खन)
1 1/2 tbsp Milk Powder (दुध का पाव्डर)
2 tsp Instant Yeast (खमीर / ईस्ट)
1 tbsp Sugar (चीनी)
Milk and Butter (दुध और मक्खन)
1/4 tsp Oil , for greasing (तेल)
1 tsp salt (नमक)
1. Warm the milk, Add the sugar, yeast. Mix well and keep aside for 10 minutes.
2. Add the maida, salt and milk powder in your kitchen platform mix well and make a well.
3. After 10 minutes yeast mixture should look frothy(if it does not, then throw and restart or get another brand of yeast), Add this mix to the well and make a dough. It would be on the sticky paste side. Its absolutely perfect.
4. Now add the butter to the sticky paste and start kneading. It will turn from sticky mass of dough to a dough that is a dough and turns to a bowl. I mean it turns to a dough, that’s when the gluten is activated and it is ready will take 15 minutes of kneading for reaching that stage. Use scraper to scrape the dough that has stuck. And knead for 15 mins.
5. DO NOT add any flour or any oil or anything while kneading, dough will automatically become soft. It will be not soft if you add anything while kneading.
6. After 15 mins of kneading, transfer this dough to a big bowl, cover and keep aside for 45 mins to one hour.
7. It will double in volume after one hour, take some maida dust your hands and punch down the dough. Take out and knead for one minute, if it sticks too much, sprinkle some maida. Dont add too much maida otherwise the pav would not be that soft.
8. Now divide this dough to 16 portions, about 30-31 grams each. Now keep one portion in your pan and with other hand roll this in circular motion to make a round shape.
9. Take a 8″ square cake tin and grease with oil, place the shaped dough. Keep the dough portions very close touching each other. Otherwise they wont rise up, but rise sideways and become flat.
10. Now cover the tin with damp cloth and keep aside for another 40-45 mins.
11. Preheat your oven to 200C for 10 minutes.
12. Carefully remove the damp cloth after 30 minutes so that they dont stick to the cloth.
13. After 45 minutes, brush the pav gently with milk. Gently place the cake tin in the oven and bake for 15 minutes at 200 C.
14. If the buns dont look brown, bake for some more time. Take them out immediately and brush the top part with butter. Keep aside till they cool and ENJOY!
I stay in Bangalore and I also miss good Pav Buns which I used to get in my city Kolhapur. I tried your recipe and It turned out very well. Made me remember my old days. Buns are prepared in No time but standing time of overnight is really difficult for my kids. 🙂
The information is very interesting. I do have a similar blog Wedding Planners in Kerala with a motto to give quality suggestions and advises to my readers. I would like to re post it in my blog. Would you mind granting me permission?
Yes, but with due credit to this blog.
Thanks Smita, but for better results you have to allow this much standing time for buns.