Pav Bun or Ladi Pav Bun (laadi pav) is a palm size small round bread loaf. A perfectly bake Ladi Pav recipe is a soft, light, and spongy pav recipe. These were first introduced in India by Portuguese. The Pav bun recipe took its shape in Goa and then travelled to Mumbai. Since then pav bun became an integral part of Maharashtrian food.
Popular Mumbai Pav Bun recipe
A commercial pav bun recipe is made of all-purpose flour. The soft pav is used in a variety of foods for example Pav Bhaji, Vada Pav, Misal Pav and many more. I made a unique spicy mini Mumbai pav bhaji bun recipe. The recipe is unique combination of a pull apart bread and small buns. These buns are spicy and makes a great combo for pav bhaji. These buns are with 50% whole wheat. For health freaks I have eggless whole wheat buns recipe for them.
Vada pav is the on-the-go snack of Mumbai. My huband, during his Mumbai stay, got addicted to this snack. My stuffed baked vada pav recipe is an effort to let him enjoy his favourite vada pav but without oil.
Interesting fact: Portuguese are popularly known for introducing Pav Bun recipe to India. However, not just pav bun, they also introduced chillies to Indian food. Introduction of chillies completely transformed the Indian cuisines.
How to make Pav Bun
Homemade buns recipe needs some practice. Shaping the pav bun is the key to get the smooth glaze on the top of the bun. The dough kneading process is simple that you can find on my step by step by step basic bread dough recipe. The Pav Bun is also known as Ladi Pav or Laadi Pav in the local language. Laadi means a “slab”. Pav Bun are made as a one big slab and then the rolls are pulled apart. This is how Pav Bun got it another name called Laadi Pav.
Those who prefer stuffing inside the buns may check my stuffed dinner roll recipe. That’s a different experimental recipe I have where I have twisted the Pav Bun recipe by adding stuffing into it.
|All-Purpose flour||300 gm|
|Instant Yeast||5 gm (1 tsp)|
|Fresh Curd||5 tbs|
|Butter / Oil||2 tbs|
|Total Calories||591 Calories|
|Total Servings||9 Pav Buns|
|Calories per Serving||65.66 / Bun|
Take a dry bowl. Add yeast, sugar, and lukewarm water and stir it well. Cover it and keep aside for 15 min or until yeast froths.
Take another mixing bowl. Add all purpose flour, salt, curd and activated yeast solution. Mix it well. Initially the dough will be sticky.
Take out the dough on floured surface and knead it for about 10-12 min. Add oil to the dough. The dough will become very soft, elastic and non-sticky.
Place the dough into a greased pan and cover it with a Cling wrap. Now keep this pan at some warm place until dough doubles in volume.
Once dough doubles in volume, punch it and knead for another 5 minutes.
Divide the dough into 9 equal portions. Shape it and keep these dough balls into a greased baking tin.
Cover it with cling wrap and let it rise until doubles in volume again.
Meanwhile, preheat the oven at 200 degree Celsius for 10 minutes.
Remove the cling wrap, apply milk on dough balls and cover these with aluminium foil.
Bake these in a pre-heated oven for 15 minutes.
Take out the baking tin and remove the aluminium foil. Now bake these again for 10 minute to get golden crust (color on top).
De-mould and brush the buns with butter/oil. Place the baked buns on wired rack to cool down.
Freshly baked soft and spongy Pav buns are ready to be served.
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