Homemade Pav Bun Recipe |How to make Pav at home

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    Ladi pav bun
    Ladi pav bun

    Pav Bun or Ladi Pav is a palm size small round bread loaf. A perfectly bake Ladi Pav recipe is a soft, light, and spongy Pav bread. 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

    Vada Pav is on-the-go snack of Mumbai. A Pav bun is sliced horizontally into two halves a deep fried potato dumpling is placed in between. The Vada Pao is generally accompanied with green and red chutneys along with chillis and homemade garlic and peanut dry powder. 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.

    Pav Bhaji is again a very famous Mumbai fast food dish, which is now famous in entire India. This dish consists of a thick vegetable curry known as bhaji served with Pav bun.

    Misal Pav is a super spicy curry made with sprouted moth beans. Misal means the sprouted beans. The Pav buns are served with the gravy. I made a unique spicy pav bun pull apart that you will find interesting. These buns are spicy and makes a great combo for Misal Pav and Pav Bhaji.

    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.

    These buns are with 50% whole wheat and for health conscious people I have eggless whole wheat buns recipe for them.

    How to make Pav at home

    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.

    Ingredients

    Items Quantity
    All-Purpose flour 300 gm
    Instant Yeast 5 gm (1 tsp)
    Sugar 1  tbs
    Fresh Curd 5 tbs
    Butter / Oil 2 tbs
    Salt 1 tsp
    Water 180 ml

    Use Conversion Table to convert cups into grams

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    Instructions

    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.

    Activated Yeast

    Take another mixing bowl. Add all purpose flour, salt, curd and activated yeast solution. Mix it well.  Initially the dough will be sticky.

    Curd and flour

    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.

    Kneading the dough

    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.

    Dough after first rise

    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.

    Dough balls

    Cover it with cling wrap and let it rise until doubles in volume again.

    Dough balls after rise

    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.

    Baked Ladi Pav

    Freshly baked soft and spongy Pav buns are ready to be served.

    Pav Bhaji

    Calories Count

    Total Calories 591 Calories
    Total Servings 9 Pav Buns
    Calories per Serving 65.66 / Bun

    Disclosure: The calories count is calculated using Google as a reference point.

    Print Recipe
    Pav Bun Yum
    Misal Pav, Pav Bhaji, Vada Pav, Bun Maska, Bun Omlette, Kacchi Dabeli are all incomplete without these Pav Bun.
    Course Snacks, Tea Time
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 25 minutes
    Passive Time 80 minutes
    Servings
    people
    Ingredients
    Course Snacks, Tea Time
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 25 minutes
    Passive Time 80 minutes
    Servings
    people
    Ingredients
    Instructions
    1. 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.
    2. Take another mixing bowl. Add all purpose flour, salt, curd and activated yeast solution. Mix it well. Initially the dough will be sticky.
    3. 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.
    4. 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.
    5. Once dough doubles in volume, punch it and knead for another 5 minutes.
    6. Divide the dough into 9 equal portions. Shape it and keep these dough balls into a greased baking tin.
    7. Cover it with cling wrap and let it rise until doubles in volume again.
    8. Meanwhile, preheat the oven at 200 degree Celsius for 10 minutes.
    9. Remove the cling wrap, apply milk on dough balls and cover these with aluminium foil.
    10. Bake these in a pre-heated oven for 15 minutes.
    11. Take out the baking tin and remove the aluminium foil. Now bake these again for 10 minute to get golden crust (color on top).
    12. De-mould and brush the buns with butter/oil. Place the baked buns on wired rack to cool down.
    13. Freshly baked soft and spongy Pav buns are ready to be served.

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    26 COMMENTS

    1. Hi Sonia if I double the quantity or reduce to half how should we adjust the yeast……whether yeast will also be doubled or reduced.

    2. Can we add spicies to this recipe to make masala buns.is it necessary to over with foil while baking and oven both rods to b on ON mode.

    3. Hi Sonia, many thanks for sharing your recipes to the public. Since I am a vegan, could I please ask if there’s any other vegan substitute apart from vegan yogurt? Thank you.

    4. Hi Sonia

      Tried the buns today. They came out beautiful. Thank you!! Just an observation. While adding salt, I realised recipe called for 1 table spoon. which as per my judgement would have made the end product way to salty. I reduced it as per my andaz. Just a question. Are you sure it should be 1 tbsp and not 1 tsp? Thanks 🙂

    5. Hi ,I tried ur ladipav recipe yesterday it came out very well but only one thing was gadbad that though I added salt according to recipe the bread turned out salty, Pl help me to solve this tnks

    6. Hi Sonia. I tried this recipe yesterday. The buns came out well. But it was very sticky even after adding oil. I tried dusting flour, applying oil to hands etc., but as and when I kneaded the dough it became more sticky. Is there anything I am doing wrong?

      • Hi Neela,

        I can think of water quantity, that can make the dough sticky as you explained. Always add water little by little while kneading because every flour has different absorption capacity. The dough should be like soft dough you need for chapatis.

        – Sonia

      • Hello,
        To get extra gloss on the top of pav bun, you need to brush it with oil or butter after the bake. It is the last step mentioned in the recipe. The oil/butter wash will also help in keeping the bun soft.

        – Sonia

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