Eggless Laadi Pav (Mumbai style Bread Buns)

My trysts with the humble ‘Pav’ continue, as I find myself strangely attracted towards baking batches of these fluffy bread buns. As a true-blue Mumbaite, the allure for pavs has been high since childhood; pav bhaji, keema pav, dabheli, maska pav, bhurji pav…you name it, I’ve had em all, and boy, did I love the pav!

I still do love pavs of course, but here in the tiny suburb of West Bengal, no laadi pavs are to be found. People don’t even know what a laadi pav is, forget finding any. And how can a Pav Bhaji be complete without its signature pav? We do get similar small buns, but then a Pav is a Pav is a Pav 😉 And finally, I have successfully recreated the iconic taste and texture of these simple Laadi Pavs at home!

Ladi Pav 2

These are my second batch of pavs, and the only mistake I did was that I baked them in a larger pan, so they spread a little during the second rise, and thus didn’t achieve their signature height. But the taste and texture were quite perfect 😀

Ladi Pav 3

Eggless Laadi Pav (Mumbai style Bread Buns).

Ingredients (makes 6 pavs)

  • All-purpose flour – 125 gms (1 cup)
  • Warm milk – 100 ml
  • Active dry yeast – 1 tsp or 4 gm
  • Sugar – 1/2 tbsp
  • Salt – 1/2 tsp
  • Milk Powder – 1 tbsp or 9 gm
  • Butter – 2 tsp or 10 gm
  • Milk and Butter for brushing on top

Method:

  1. Warm the milk if using cold milk, until it’s a little warmer than room temperature.
  2. In the warm milk, dissolve the sugar and add the yeast, mixing it well.
  3. Let this proof for 10 minutes, or until frothy.
  4. Meanwhile sieve the flour and add the salt and milk powder.
  5. Make a well in the center and pour the milk-yeast mixture.
  6. Start to knead the dough by mixing it with your fingertips.
  7. It will be very sticky.
  8. Add the butter (should be soft), and then with the heel of your hand, knead the dough for 15 minutes. (this is the most important step)
  9. The dough will be very, very sticky, pasty and soft. Don’t be tempted to add more flour.
  10. Use a dough scrapped or similar appliance like a karcha to scrape the dough together once you have kneaded for 15 minutes.
  11. Grease a bowl with some oil or butter and place the dough in it, allowing the dough to be coated with the oil or butter.
  12. Cover with a damp cloth and let it rise for 1 hour or until doubled.
  13. Once the dough has doubled, punch it to release the air, and now tip it on to a floured surface.
  14. Knead gently for another minute, using some flour to dust the surface.
  15. Make a log, and cut out 6 equal-sized portions of the dough.
  16. Form smooth round balls, and place them side by side in a greased baking dish, not too large, just enough to fit them snugly.
  17. Cover again with a damp cloth and let rise for 45 minutes to an hour.
  18. Preheat oven to 200 C and brush the top of the buns with milk.
  19. Bake for 15 to 20 mins, or until top is golden.
  20. Serve hot with butter or choice of sides.
Ladi Pav 4 (Bhurji)
Mumbai wala BHURJI PAV!!

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2 Comments Add yours

  1. Yum yum yum! A very do-able recipe at that! Thank you for sharing!

    Liked by 1 person

    1. 😀 Thank you..it is indeed very easy!!! I plan to make some whole wheat pavs too.

      Liked by 1 person

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