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 traveled to Mumbai. Since then Pav bun became an integral part of the 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 an on-the-go snack of Mumbai. A Pav bun is sliced horizontally into two halves of 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 husband, during his Mumbai stay, got addicted to this snack. My stuffed baked vada pav recipe is an effort to let him enjoy his favorite 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 make a great combo for Misal Pav and Pav Bhaji.
Interesting fact: Portuguese is popularly known for introducing Pav Bun recipe to India. However, not just pav bun, they also introduced chilies to Indian food. Introduction of chilies completely transformed the Indian cuisines.
These buns are with 50% whole wheat and for health-conscious people, I have an 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.
|All-Purpose flour||300 gm|
|Instant Yeast||5 gm (1 tsp)|
|Fresh Curd||5 tbs|
|Butter / Oil||2 tbs|
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 in 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 a golden crust (color on top).
De-mould and brush the buns with butter/oil. Place the baked buns on a wired rack to cool down.
Freshly baked soft and spongy Pav buns are ready to be served.
|Total Calories||591 Calories|
|Total Servings||9 Pav Buns|
|Calories per Serving||65.66 / Bun|
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