Homemade Pav Bun Recipe |How to make Pav at home

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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.

 

I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.

If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia

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 is made as 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 the Conversion Table to convert cups into grams

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 in 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 aluminum foil.

Bake these in a pre-heated oven for 15 minutes.

Take out the baking tin and remove the aluminum foil. Now, bake these again for 10 minutes 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.

Baked Ladi Pav

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

Pav Bhaji

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Homemade Pav Bun
4.84 from 6 votes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 2 hours
Course: Snacks, Tea Time
Cuisine: Indian
Servings: 4 people

Ingredients

  • 300 gm All Purpose Flour
  • 5 gm Instant Yeast 5gm = 1tsp
  • 1 tbs Sugar
  • 5 tbs Curd Use only Fresh Curd
  • 2 tbs Butter You can use flavorless oil as well
  • 1 tsp Salt
  • 180 ml Water

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.
  • 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.
Tried this recipe? Share it with me on Instagram!Mention @bakewithsonia or tag #bakewithsonia

58 COMMENTS

58 COMMENTS

  1. 5 stars
    Dear sonia mam ,you are a grt mentor only with urs best guidance i am able too cook cake even delicious too as in previous attempt i hve made cake but no one eat it but now i hve made cake so mny times by following each n every details of instructions mentioned in urs recepie mam thanxu somuch mam

  2. 5 stars
    I made pav today following this recipe. Thanks a lot Sonia. It was a wonderful experience, enjoyed while doing. It turned out perfect.

  3. 5 stars
    Hi Sonia ma’am..
    Tried the buns today. They came out beautiful. Thank you so much for awesome recipe!!

  4. 5 stars
    Sonia Mam, I tried your recipie and it turned out very well. I did it for a party and everyone liled it.
    Thanks so much for the recipie. 🙂

  5. Hi Sonia, thanks for your recipe. Please what is curd?. I live in Nigeria but don’t know what that is. Also , can I add egg in the recipe (buns) and what quantity. Thanks for your quick response

    • Hi Esther,

      Curd means yoghurt. Hope its easily available at your place. In case you don’t have this option available, then replace it with one egg ( weighing 60 gm approximately).

      Happy Baking!
      Sonia

  6. What are the dimensions of the pan you used for this recipe. What is the difference between this recipe and your other ladi pav recipe that has milk powder.

  7. When I made the dough it was so sticky. Even after I put oil on it it didn’t become less Sri my. I followed all the measurement. Seems like the water quantity was too much for flour.

    • Ruby,

      Every flour has different absorption capacity. I suggest you to add water little by little while trying next time. This will make the dough easy-to-handle for you.

      Happy Baking

    • Dear Nidhi,
      Sorry, i missed your comment earlier.
      Let me know if you baked with both the rods on in the oven?
      Did you brush the pav bun with milk before baking?
      – Sonia

  8. 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.

  9. 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.

  10. 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.

  11. 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 🙂

  12. 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

  13. 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

  14. I tried ur recipe came out so well
    But the top layer brown n shiny I dint get
    I used milk to brush on top

    • 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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Sonia Gupta

Baking Instructor & Food Blogger

I am an award-winning baking instructor and my baking courses are recognized by all baking enthusiastic. I am a Baking Instructor, Blogger, YouTuber, Author, a Social Media Influencer. Holding my forte as one of the top baking instructors when it comes to whole wheat baking, I have gained mastery in eggless and healthy baking. I have trained more than 2000 people in the last 3 years and continues to satisfy my desire to transform "HomeMakers into HomeBakers".

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