Homemade Ladi Pav and Buns

Homemade Ladi Pav and BunsPlease excuse me for a verrrrrrrrrrrrry long post. Tested and tried, eggless and homemade Ladi Pav and Buns recipe. Follow the step by step guide below to your very own homemade light and tender pavs. Fabulous Mumbai Ladi pav that are easy to make, light, fluffy with good flavor and hearty texture. I have to admit these pavs are hard to resist. My family has enjoyed homemade pavs for years now and I hope it becomes your family favorite too. RECIPE UPDATED WITH MORE PICTURES!!  SCROLL BELOW TO SEE HOW TO MAKE PAV WITHOUT OVEN!!

RECIPE DETAIL – Pav means bread and ladi means a chunk or block of dough stuck together hence meaning LADI/LAADI PAV. First step would be to proof the yeast with water, milk and sugar. Before adding yeast to the dough let it stand for 15 minutes till it becomes thick, frothy and bubbly. This proofing procedure shows that yeast is alive and active. If your yeast fails this step please discard and start all over again. Do not proceed with the recipe. They are yeast pavs, but adding baking powder makes them feather light and extremely soft.
Homemade Ladi Pav and Buns

Use your hands or dough maker to knead a soft pliable dough. Follow the step by step guide below on how to knead the dough. 

Once the dough is kneaded, cover and allow enough time for it to rise. The dough should double in size. To check the dough do the poke test. Poke a finger in the dough and make a indent (or a small hole with your finger) in the dough. If the hole/indent remains and the dough doesn’t bounces back that means dough is ready for the next step.

Homemade Ladi Pav and Buns

Baked Jan 2016

Once the dough has risen, remove it from the bowl and knead it for another 5- 10 minutes. This step is important for lighter pavs. Dough elasticity and gluten formation is enhanced by kneading.

Divide the dough in equal parts, hand roll them and again cover and let them stand for 30 minutes to 1 hour. This will help them rise beautifully (picture above). The secret to soft and fluffy pavs lies in how well they have risen.

laadi pav

Bake them in a warm oven till they are evenly brown from top. If you prefer a little darker color, place them closer to the heating element for few seconds until the top gets darker.

Used the same recipe to make homemade BURGER BUNS. I placed the same dough in a baking sheet and baked the dough for 18 – 20 minutes. Took them out brushed them with butter and sprinkled with white sesame seeds. Soft and tender homemade buns are ready to eat. Once you start making this recipe at home you will stop buying market buns – easiest and tastiest bun recipe ever!!

Homemade Ladi Pav and Buns

Baked Jan 2016

These pavs will melt in your mouth and believe me these won’t last long around the dinner table, my family devoured these pavs. Usually I never add exact amount of salt to a recipe but this one is my tested and tried recipe for years so have mentioned how much salt goes in this recipe. Of course, nothing can beat freshly made homemade ladi pavs – quick, easy and delicious. Enjoy it with Bhaji recipe.

PLEASE SCROLL TO THE BOTTOM OF THE PAGE TO SEE HOW TO MAKE PAV WITHOUT OVEN.

Homemade Ladi Pav and Buns

Please follow the exact recipe and step by step guide and you can’t go wrong on this one. This recipe has been tried again and again in my kitchen and every time its a winner. Three things to keep in mind for light fluffy pavs- 

  1. Well proofed yeast.
  2. Dough doubled or tripled in size.
  3. Second rise  – pav rolls are well puffed.
  4. Pavs will be slightly hard when out of the oven – but soft when pressed down. Apply butter and the top will become soft.

Please check out the questions and queries related to this post at the end of this recipe.

Also try out Wheat ladi pavs, Focaccia bread, Honeycomb buns.

homemade-ladi-pav-43

Homemade Ladi Pav and Buns
Votes: 41
Rating: 4.17
You:
Rate this recipe!
Print Recipe
Homemade step by step feather soft eggless Laadi/ladi pav or burger buns recipe.
Servings Prep Time
12 - 16 PAVS 3 HOURS
Cook Time
15 MINUTES
Servings Prep Time
12 - 16 PAVS 3 HOURS
Cook Time
15 MINUTES
Homemade Ladi Pav and Buns
Votes: 41
Rating: 4.17
You:
Rate this recipe!
Print Recipe
Homemade step by step feather soft eggless Laadi/ladi pav or burger buns recipe.
Servings Prep Time
12 - 16 PAVS 3 HOURS
Cook Time
15 MINUTES
Servings Prep Time
12 - 16 PAVS 3 HOURS
Cook Time
15 MINUTES
INGREDIENTS
PAV DOUGH
  • 3 cup or 375 grams All purpose flour or Wheat flour
  • 1 cup or 250 ml Water OR Milk (you may need some extra) (milk gives great results)
  • 2-1/2 tablespoon or 32 grams Butter + 2 tablespoon Oil
  • 1-1/2 teaspoon or 7 grams Salt
  • 1 teaspoon or 5 gms Baking powder
  • 1 tablespoon or 15 grams Butter for basting (optional)
  • 1 teaspoon or 5 grams Sesame seeds (if making buns)
YEAST PREPARATION
  • 1 packet or 11 grams Active dry yeast (2-1/4 teaspoon)
  • 4 teaspoon or 20 ml Water
  • 3 teaspoon or 15 ml Milk
  • 2-1/2 teaspoon or 32 grams Sugar
CHANGE SERVING SIZE: PAVS
CHANGE UNITS:
METHOD
GETTING THE YEAST READY
  1. Assemble all the ingredients.
  2. For few seconds warm up milk, 4 teaspoon water and sugar. This milk and water should be LUKEWARM and not warm. Take it off the flame and mix in yeast.
  3. Whisk it well. Please check out the questions and queries related to this post at the end of this recipe.
  4. Let it sit for 5- 10 minutes.
  5. After 10 minutes it will look like a thick creamy paste.
  6. In another 5 minutes it will become all frothy and bubbly (frothing may take longer for some maybe 20 - 30 minutes). This proofing procedure shows that yeast is alive and active.
  7. If the yeast is not frothy and bubbly as shown in the pic., please discard the yeast and start again. Do not continue with flat yeast as it will result in dense and sticky pav.
KNEADING THE DOUGH
  1. In a bowl combine flour with salt and baking powder. Mix it well.
  2. Slowly and gradually add water/milk....
  3. Yeast should be frothy and doubled in size.
  4. Add yeast..
  5. See how thick the yeast is.
  6. Combine flour and yeast together..
  7. Mix in butter and oil.
  8. Keep kneading the dough.
  9. Knead the dough for at least 5-10 minutes.
  10. Dough should be smooth.
  11. Not sticky.
  12. Transfer it to a bowl.
  13. Bowl before rising time.
  14. Cover the dough with a wet towel..
  15. And set it in a warm place for at least 1- 2 hours.
  16. The dough will double in size. (Mine was doubled in 1 hour but if it is not like this - as shown in pic. please keep it for another 30 minutes)
  17. Dough should be like this all airy and puffed up.
  18. Poke a finger in the dough and make a indent (or a small hole with your finger) in the dough. If the hole/indent remains and the dough doesn't bounces back that means dough is ready for the next step.
  19. Remove the dough from the bowl, dust it with some flour and start kneading the dough.
  20. This step is necessary – if the dough is not kneaded well, pav will turn out dense.
  21. Dough elasticity and gluten formation is enhanced by kneading.
  22. Well kneaded, smooth and rounded dough is ready.
ASSEMBLING PAV
  1. Divide the dough in equal parts -12 PAVS.
  2. Grease a baking pan. Please check out the questions and queries related to this post at the end of this recipe.
  3. Roll dough in the form of balls and set them in the baking tray.
  4. Keep some distance between the pavs.
  5. Cover them with a wet towel and set it in a warm place for at least 30 minutes to 1 hour.
  6. Lift the wet towel to see them doubled in size. Preheat oven at 400 degree F.
  7. If they are not doubled - let them rise for another 30 minutes.
  8. They will stick to each other - no worries.
  9. Pavs will have some pockets of bubbles on top.
  10. Brush pavs with milk and...
  11. Bake them in warm oven for 10 -15 minutes or until light brown from the top.
  12. It took me 12 minutes to lightly brown the pavs and 2 minutes on BROIL - was closely monitored.
  13. The top will be hard but still soft when pressed down.
  14. Apply butter to the freshly baked pavs and it will soften the top.
  15. Beautifully baked pavs are ready.
  16. Run a butter knife around the edges to loosen up the pavs. Run the knife couple of times and make sure no sides is attached to the baking pan.
  17. This way the pav will toss right out of the baking pan.
  18. Because of butter they will look all shiny and smell so great.
  19. Back side of baked pav. Let the bottom side dry out completely. If allowed to sit too long in the baking tray they will turn moist and remain wet at the base due to heat condensation.
  20. Press on pavs..
  21. And they will sprung right back into it's shape.
  22. They will separate easily.
  23. See how airy and fluffy they are.
  24. Some more pics of pav..
  25. Inside of pavs.
  26. Homemade pavs are ready. Enjoy them with pakodas or batata vadas.
  27. Using the same recipe you can make homemade buns - baking time will vary 18-20 minutes. Sprinkle them with sesame seeds.
  28. A close up look of the inside of the bun..
  29. Kids couldn't wait- they had to try this burger. I could only manage to shoot two buns, one was already eaten 😉
PAV WITHOUT OVEN
  1. Add sand at the bottom of a pan or pressure cooker.
  2. Place a strainer over the sand.
  3. Place pavs over the strainer...
  4. Cover it with the lid. Maintain the heat - it should be medium. If using a pressure cooker, then remove the rubber gasket from the lid and close the cooker.
  5. After 10 minutes- pavs will look like this. Do not remove the lid.
  6. Another 10 minutes into cooking..
  7. After 30 minutes of total cooking - well cooked pavs. Cooking time may vary.
  8. Carefully remove them from the pan.
  9. Let it cool down completely.
  10. Brush with melted butter and..
  11. Enjoy!! Beautifully crusted at the bottom and soft and velvety at the top.
Recipe Notes

QUESTIONS AND QUERIES RELATED TO THIS RECIPE -

1.What kind of yeast you use?

I have used dry active yeast for this recipe. If using Instant yeast - that needs to be added to the recipe directly. No proofing required.

2. What baking tray to be used for baking pavs?

Any oven resistant dish or baking tray is good for baking pavs. You can use glass, baking trays and foil trays.

3. On which rack should I keep my baking tray?

Tray should be kept at the middle rack for brown pavs.

4. Pavs turned hard and no brown color on top?

For softer pavs - Preheat oven for 15- 20 minutes before placing pavs. Bake them for 10-12 minutes. If pavs are not brown in the given time frame, place them closer to the heating element or BROIL for FEW SECONDS until the top browns up and remove them immediately. Overcooking will result in harder pavs.

5. How to give the pavs a round shape?

Please follow this post for step by step recipe to shape the pav bread. http://www.ruchiskitchen.com/recipe/wheat-ladi-pav-recipe/

5. Why is my Pavs moist at the base? 

Once pav bread is out of the oven, remove the pav from the baking tray and allow them to cool down on a wire rack. If allowed to sit too long in the baking tray they will turn moist and remain wet at the base due to heat condensation.

6. What is yeat proofing?

After mixing milk, sugar and yeast together let it sit for a while. In 5-10 minutes it will look like a thick creamy paste and in another 5 -10 minutes it will be all frothy and bubbly (frothing may take longer for some maybe 20 - 30 minutes). This proofing procedure shows that yeast is alive and active. If after 30 minutes yeast is not bubbly or frothy please discard it and use a fresh packet. Do not continue with the recipe.

HERE ARE MY RECENT PICTURES OF PAV BREAD PLACED CLOSER TO THE HEATING ELEMENT- 

Homemade Ladi Pav and Buns

Baked Jan 2016

pav-bread-recipe-4

Baked October 2015

homemade-ladi-pav-44

Baked Jan 2016

Share this Recipe

You may also like...

213 Responses

  1. Sneha says:

    I just made these!! They turned out amazing! It was nicely explained so that made it easier. How many days do they keep good for?

    • Ruchi says:

      Glad to hear that Sneha. Pack them in a ziploc bag and store in your refrigerator. They will stay good for 3-4 days.

      • Sneha says:

        I want to make the dough in bulk and use it the next day. Is it fine to refrigerate after the first rise and store in airtight bag in fridge and then let second rise and bake the next day?

        • Ruchi says:

          Sneha, freeze the dough. Follow the steps below –

          1. Let the dough rise through it’s first step. (as stated in the recipe).
          2. After the first rise, knead, punch and shape the dough like pavs.
          3. Place the shaped dough into a greased baking tray, seal it with plastic wrap (prevent sticking) and freeze.
          4. Such elaborate step is done to make sure the dough retains its shape during freezing.
          5. When ready to bake,thaw the dough in the refrigerator over night and then give the dough sufficient time to fully rise again (it’s second rise).
          6. Bake and enjoy!!

  2. Gargi Jain says:

    Hi ruchi, I tried the recipe but my pavs were burnt. I cooked on gas. In microwave what temperature should be kept . And if on gas, flame should be medium or high and for how many minutes

    • Ruchi says:

      Sorry to hear about that Gargi. Cooking pavs on high heat will cause them to burn. Maintain the heat – it should be medium. Bake them for 30-40 minutes.
      In microwave convention mode bake the pav @200 degree C for 18-20 minutes.

  3. Vijya says:

    Wow wow wow – made these yesterday – perfect and forever grateful 😊

  4. Vimla Doultani says:

    Tried these pav and burger buns and it turned out very soft and delicious. Ruchi thankyou so much for sharing this recipe step by step. The result was so perfect as your’s . You made this recipe so easy for us to make. Keep up the good work.

  5. Pankti says:

    Ruchi if 1 cup of milk is 250 ml, why is 3 cups of flour 375 gms? Different cup size is it? Pls clear my confusion

  6. Usha Stirrups says:

    Hi RK,
    Made the Pav this morning wow they turned out so fluffy & light. Followed the recipe exactly, but it was sticky, guess it depends on the flour, I left a little milk out while the dough was mixing in my machine. (The yeast milk water took nearly an hour to froth but then I was determined to make it). All the other steps were as per your instructions, very methodical 🙂 . I weighed each piece into 42gms & which made 18 Pavs. Secondly I have a FAN OVEN so I baked mine @190C for 12mins 😉 no need to broil & I sprinkled some samolina on the baking try to make sure that if there was any moisture, it would absorb it. The Pav was nicely brown on top & slightly brown @ the bottom. I will never buy any soft rolls from the supermarket will be making this all the time. Once the Pav was ready, I ate 4 straight away LOL. THANK YOU FOR SHARING THIS RECIPE.

    • Ruchi says:

      Pleasure is all mine. 🙂 Thanks for sharing your wonderful feedback with me Usha.
      Love the way you have described your experience. Glad you liked!!

  7. Daksha says:

    Which companies active dry yeast should I use ? I have tried with bluebirds active dry yeast and I didn’t get the bubbles. So please suggest.

  8. JAYEN says:

    Ruchi… please can you post video?

  9. Nits says:

    Hi, I wanted to try these in a couple of day but was wondering if I could effectively use my Kitchenaid stand mixer and achieve the same result?

  10. simrit says:

    Very nice recipe.ur buns are luking so tempting.bt mine was not so gud.it was dense n tastes lik so tangy.n my yeast becomes frothy n bubbly bt its texture was nt creamy as like urs..it ws lik sour milk.

    • Ruchi says:

      So sorry to hear that the recipe didn’t turn out the way you had expected.
      1. Active dry yeast do smell like a sour milk but it has a bit of sweetness. If it had a really bad smell than I would suggest discard and start with a fresh pack.
      2. Was the dough allowed to rise for an extended period of time? If so, the sour smell is because of fermentation. A much warmer temperature or longer rising time can make a bread taste sour.
      3. After the first rise, was the dough kneaded well? Pavs will turn dense if this step was missed. Dough elasticity and gluten formation is enhanced by kneading.
      Hope this answers your query.
      Please do give it a try again, as it’s important for me that you enjoy the pavs the same way as I do and many others who have successfully made it.Thanks!

  11. Cindy says:

    Hi! I tried your recipe twice with the exact measures you’ve mentioned and both times i got an amazing 1st rise (thrice the original size of dough) but an extremely disappointing 2nd rise.. In fact once i knead the dough after the first rise the dough STAYS as it is and doesn’t rise again at all.. Its quite frustrating.. so what happens if i just make pavs with the first rise?

    • Ruchi says:

      Cindy, I’m sorry to hear that your dough did not turn out the way you had imagined. If you got the perfect first rise, that indicates the yeast activated quite well. Try keeping the dough in a warm oven for the second rise. Baking with the first rise will result into dense pavs.

      Please share your feedback as it’s important for me that you enjoy the pavs the same way as I do and many others who have successfully made it.

  12. Renu khosla says:

    What should be the oven temperature?

  13. Aakanksha says:

    Pav came out awesome!! Thanks. I tried few times from recipes from other blogs but never came out this perfect. Bookmarked this recipe.

  14. Purnima says:

    Hey Ruchi!

    This is the best recipe I found for pavs! Thank you so much for writing it.

    If I need pavs on Tuesday dinner, can I make the dough on Sunday? What should I do differently?

    Best,
    Purnima

    • Ruchi says:

      Thanks Purnima. 🙂

      Yes you can make the dough in advance. Freeze the dough. Follow the steps below –

      1. Let the dough rise through it’s first step. (as stated in the recipe).
      2. After the first rise, knead, punch and shape the dough like pavs.
      3. Place the shaped dough into a greased baking tray, seal it with plastic wrap (prevent sticking) and freeze.
      4. Such elaborate step is done to make sure the dough retains its shape during freezing.
      5. When ready to bake,thaw the dough in the refrigerator over night and then give the dough sufficient time to fully rise again (it’s second rise).
      6. Bake and enjoy!!

  15. Samina Khan says:

    Hi ruchi ji,
    I tried this recipe today, and to my surprise it came out well, can’t believe, I’m very excited and very thankful to you. I have tried many recipes before but never get such amazing result. It’s such a simple and great recipe and an absolute keeper. Thanks a lot. May god bless you each day.

    • Ruchi says:

      Thank you so much Samina for your lovely words of appreciation ! Means a lot! I am glad you tried my recipe and it worked well for you. 🙂

  16. Deepa says:

    Hi, I have tried your racipe 3 times. . I used half wheat flour and half maida. Upto baking stage everything goes well. Pav looks perfect as per your photos. But they didn’t rise after baking. Turns little hard and dense. What would be the reason?

    • Ruchi says:

      Deepa, sorry to hear that this recipe didn’t work for you. First of all combining the flours is not a good idea, both the flours have different properties. Wheat flour makes the pavs much denser and a lot heavier than those made with all-purpose flour. I have a wheat pav recipe on the blog, please follow that. http://www.ruchiskitchen.com/recipe/wheat-ladi-pav-recipe/

      Reason for dense and hard pavs-
      1. Overcooking will result in hard pavs. Do not bake them for more than 10 – 15 minutes. Also, keeping them too close to the heating element will result in hard top, as high temperatures lead to crusty pavs.
      2. If the yeast was not proofed well (frothy and bubbly), pavs will turn dense in texture.

      Hope this answers your query!

  17. Rose says:

    Hi,

    If I’m using Instant yeast, should the quantity be same?

    • Ruchi says:

      Yes, the quantity remains the same. Compared to active dry yeast, instant yeast doesn’t have to be proofed; it can be added straight to the dry ingredients. Result will be the same.

  18. Hetal Chhajed says:

    Hi Ruchi, Thanks for this wonderful and very detailed recipe 🙂 I made it yesterday and these were the problems i faced.
    1) The dough was very sticky throughout the process. (did i put too much milk while kneading).
    2) The Pav turned out little salty. I used exact measurement of salt u suggested. I used salted butter though.
    3) The Pav turned out to be little dense and crumbly.
    If u could tell me my mistakes… it would be great!!! Thank you 🙂

    • Ruchi says:

      Sorry to hear that this recipe didn’t work for you. Since this is one of my most promising recipes, let’s see what went wrong here.

      1) The dough was very sticky throughout the process. (did i put too much milk while kneading).
      Adding too much milk or water will result in a sticky dough. Solution – Add extra dough (1 teaspoon at a time) and that will take care of this issue.
      2) The Pav turned out little salty. I used exact measurement of salt u suggested. I used salted butter though.
      Since you have substituted unsalted butter with salted one, salt quantity should have been 1 teaspoon.
      3) The Pav turned out to be little dense and crumbly.
      If the yeast was not proofed well (frothy and bubbly), pavs will turn dense in texture.
      Hope this answers your query. Once again, thanks for trying the recipe and sharing your experience with me. 🙂

  19. Radhika says:

    Hi Ruchi, I have made this recipe twice in three days! It’s a great recipe and definitely one that I will keep coming back to when I need pav for pav bhaji or dabeli. Thank you!!

  20. Diana Ambrose says:

    Thanks for the receipe, tried it out today. It worked out great!

  21. Fenella Sounthari says:

    wow so awesome recipe, i will be trying it.. for me most of the time it never turn out as i wanted. let me try this. thank you so much for the step by step .. it helps actually. Blessed Day!

  22. soniya r saluja says:

    They look gorgeous!
    Very detailed recipe.. Explained it so well:)

  23. Swati says:

    Hi ruchi…this recipe is sooooo awesome..u have explained everything in so much detail…I have baked perfect pavs in first go.. .thank u soo much…I have one question..if I take whole wheat flour instead of maida…will there b any change in recipe? And will it b soft and fluffy?

  24. Smita says:

    Thanks ruchi for this amazing recipe. Your step by step detailed information helped me enormously. My pav came out exactly like you. There are other websites that don’t give you such detailed information. This small measurements and tips helps us to make our recipe work.

  25. Sofia says:

    I am simply awed at the wonderful recipes you try and present through your pictures. This one is killer one. So many pics to make a layemen get through easily. Always look forward to your posts they are refreshing and absolutely lovely. Thank you so much and love all your shares and recipes…

    I made your pav recipe yesterday and again making it tonight. Everyone loved it.

    • Ruchi says:

      Thanks for trying the recipe and sharing your wonderful feedback with me. I’m so happy to hear that you and your family enjoyed this recipe. Keep checking back for more. 🙂

  26. kalyani says:

    thankkkkk u sooo much fr this perfect recepi…..after one failure.., u r recepi helped me….n I baked perfect buns….

  27. Shakuntala Shinde says:

    Hi, My dough turned out just the way you described. But still my Pav was slightly dense & dry. What could be the reason? I used 1 packet of Active dry yeast, which measured 2 1/4 tsp, but the packet said 7 gms & not 11 gms. Please advice.

    • Ruchi says:

      Thanks for trying the recipe Shakuntala and sharing your feedback with me. There are couple of reasons for dense pav –
      1. Dough didn’t get sufficient time to rise.
      2. If the yeast was not proofed well (frothy and bubbly), pavs will turn dense in texture.
      3. The dough was not well-kneaded. As shown in step 11, the dough should be well kneaded.
      Hope this answers your query. Do give it a try again and make sure you use fresh yeast and it is proofed well.

  28. Zil says:

    The pav that I made turned out amazing. They do not look as professional like the ones you made. However, they look mouth watering and are so soft that literally melts in mouth. Thank you so much. This was my first time making pav (of any kind). This success is very motivating, thanks to you.

    • Ruchi says:

      Thanks Zil for sharing your experience and wonderful feedback with me. It makes it all the more worthwhile and special. Glad you liked the recipe. 🙂

  29. Anja says:

    Hi RK, Great website,very well explained. I just made the pav. Somehow its to soft, if i press it between my 2 fingers it almost turns into dough. Did i mabey use too much yeast? Also how wud I get round buns for hamburgers? Thnx

  30. Dimple says:

    Hello Ruchi, my question is in case if I have to make only 6 pavs then I should take half the measurements of all ingredients and so does the dough rising time varies or I should wait for time as u have mentioned?

    • Ruchi says:

      Dimple, change the serving size to 6 and it will adjust the recipe accordingly. Rest nothing changes in the recipe. Everything remains the same.

  31. Neetu says:

    Hey,
    Thanks for recipe and explanation.
    I tried pav using your recipe, it turned out awesome..Wanted to share pic with you.

  32. archana pashilkar says:

    i tried the whole receipe everything was performed exactly as you showed in pictures but when i heated in my microwave(not convectional) it turned hard please comment on this because as it has turned very hard i have to throw it

    • Ruchi says:

      Archana, the reason your pav turned out hard is because they were not baked. It is clearly mentioned in the recipe to bake the pav in an oven or in a microwave- in convection mode. You cannot bake a dough in a microwave, it will turn the dough into a brick. Microwave heats up all the water content (molecules) of the dough, and the end result is rock solid dough.

      I would suggest, please bake it in a microwave or cook it over a cooktop. Method is shown in the recipe itself (towards the end).

  33. Shreya Reddy says:

    Hello Ruchi… you have an amazing blog!!! I have gotten back to baking after a very long time.. there is a Pav Bhaji party this weekend and I’d like to surprise my friends by making the pav myself…. your recipe is very detailed and very helpful… appreciate the effort… I have a convection microwave and want to use it for baking … I need to make about 25 pav portions… so the baking will have to be done in about 2 -3 batches… can i prepare the dough all at once… or should i also repeat the process for each baking batch? TIA

  34. Shrew says:

    I add this today and the recipe was excellent. My pav came out really well. The only negative point was that it tasted salty. I followed your recipe exactly as you mentioned, so I’m unsure why it turned out like that. I plan to bake another batch tomorrow. Not sure if I make an error while measuring salt.

    • Ruchi says:

      Thanks for trying the recipe Shrew. Glad you liked. 🙂 I would suggest lower the salt to 1 teaspoon and you should be good.

  35. Laura says:

    Dear Ruchi’s,
    Thank you for putting up this detailed recipe on making bread. I tried it for the first time and my bread turn out fairly good.
    My kids loved it. Will keep trying till I get it right!

  36. Lakshmi says:

    Hi nice recepie. Can you tell what is the temperature of the oven?

  37. FLDS says:

    I will definitely try this, my mouth is watering to bake and taste.
    BTW did you try the KADAK PAV (Bruun or Broon Pav), If so. Please pass on this recipe.
    I miss this Kadak pav in Canada.

    • RK says:

      Thanks FLDS. Do give ladi pav a try and if possible share your feedback with me. Brun pav is on my list and will try it sometime soon.

  38. Richa says:

    Hey what if I don’t have yeast? How to make it without using yeast? Pls reply ASAP as I want to make it for tonight dinner .. Thanks

  39. Soba says:

    My pavs turned out rocking. Ruchi you are great. What details, hats off to your time and patience to explain us the recipe so well. I am your huge fan and follower. Will try all your recipes.

  40. Preeti says:

    Hi ruchi , triedladi pav today , it comes out very well , loved baking n loved ur blog n recipe , will try more of your recipe

  41. Iris says:

    Hi. Which brand of dry active yeast do you use?? Thanks
    Iris

  42. sona says:

    I have otg ,can i make dis pav in it?? And what temp. Shall i give for da pav? It has 250 degree C maximum?? Plz clarify…

    • RK says:

      Yes, these pavs can be baked in an OTG oven. Bake at 200 degree C for 10 -15 minutes. Please refer to the recipe for more details.

  43. sona says:

    I want to knw if i use baking powder,wen should i put the baking powder in the dough???

  44. Sara says:

    hi
    Read your recipe for Pav and Burger breads .am making them today I wanted exact measurements for making 4 burger breads and 6 Pav I will be using Fresh Yeast

    • RK says:

      Thanks for stopping by Sara!! Change the serving size below the ingredient list and it will adjust the recipe for you! Happy baking!!

  45. janki patel says:

    I just love all your recipes,I tried the buns and they turned out pretty well but i felt slight yeast smell from it. is it common ?

    • RK says:

      Thanks for trying the recipe, glad you liked it. Pavs/buns do have a slight yeast smell. Too much of a yeast smell is – If the dough is allowed to rise for longer period of time it will produce a yeasty smell. Make sure the dough rise time is exactly what is mentioned in the recipe.

  46. Aarti gadher says:

    Really very helpful. Your suggestion
    Thank u so much for this suggestion

  47. d.k.raja says:

    very good its lovley

  48. Khanita says:

    Glad you replied back ..Certainly i do have pics to share with you but how do i send it? here i dont see any option of attachment of file.

  49. Khanita says:

    Hello Ruchi
    Today first time i made this pav it was super soft and everybody were so happy and surprised to see the super soft texture of the pav…Thank u so much Ruchi for the wonderful pav recipe.

    • RK says:

      You are welcome dear. Glad you liked it. Thanks for sharing your wonderful feedback and experience with me. Do you have any pics to share?

  50. Khanita says:

    You have mentioned broiler..but i dont have that option in my microwave oven Can u pls tell me how much degree Celsius should i bake it? Please reply asap im gonna try it today.

    • RK says:

      Thanks for stopping by Khanita!! Broiling means heat from above and the default temperature is between 500 – 550 degree F (260 degree C).

  51. Maya says:

    Looks yum.. I’m definitely making this

    Pls could u share what yeast brand do u use

  52. simmi says:

    Ruchi just once tell me how much instant yeast I have to add.i dnt have dry yeast at home

  53. Vaishali says:

    Which container should I use in microwave??

    • RK says:

      Vaishali, please refer to your instruction manual for this. In convection mode, most glasswares (like Pyrex, Corning ware) can be used.

  54. Vaishali says:

    Wonderful and clearly explained receipe. I am trying it first time. How to use microwave oven for this? Pl clarify.

    • RK says:

      Thanks Vaishali!! Please refer to your instruction manual on how to use the microwave convection oven. If referring to baking temperature – then bake @200 degree C (400 degree F).

  55. Neha says:

    Great recipe, thank you! Does this store well? How far ahead can I make them for the same taste and texture? Any tips for good storage?

    • RK says:

      Thanks for stopping by Neha. If prepared in the morning, pavs will stay fresh till the evening. Have not tried storing them as they never last that long. 😉 I would suggest, once they have cooled completely, pack them in zipper bags, squeeze all the air out from the ziploc bags and store in the refrigerator.

  56. Kash says:

    3 cups all purpose flour, 24 floz, equals 375 grams all purpose flour… But if I change from US to Metric on your website, it says 700 something grams… Quite a difference. What is the right amount of flour to use?

    • RK says:

      Thanks for stopping by Kash. My website says 709 ml (milliliters), and 709 ml. when converted to cups is 3 cups. 3 cups flour is 375 grams, so go with 375 grams. Hope that clears the confusion.

  57. Nalina Naik says:

    Straight forward and detailed recipe

  58. Alpa says:

    Hi I read ur recipe mam I want to know that can we make pav in microoven and how 8f yes.

  59. Purviz says:

    Hi Ruchi

    Your detailed recepie made me REALLY MAD… its awesome recepies of PAV AND BUNS.. I must never ever seen or heard such detailed receipe. .. god bless you ruchi… its made me tempting to make it at home now. . I will try and I will follow your all recepies from niw onwards. . Once again THANK YOU VERY MUCH.
    have a great day ahead…
    Anjum

    • RK says:

      Thank you Anjum for your kind words and blessings, accepted with love. 🙂 Glad to hear that you are enjoying my recipes. Do give these pavs a try and if possible share your feedback.

  60. Mansi says:

    Thanks ruchi..wonderful recipe..mine came out same like yours..but i am afraid to try them with aata ( whole wheat). Have you tried? Do they come same like maida ones?

  61. Ety says:

    Hi Ruchi, Tries this recipe y’day and as per 1st attempt, it came out really well. Look and taste was awesome , only thing it was dense in texture. I used Active Dry yeast and after both the stages dough rise was extremely well. Also, intially when I kept it in oven for 10-12 min (preheated oven), I found that the pav was still bit doughy in texture (raw sort of). I again baked it for 10 mins which made the top crust bit hard .
    Can you suggest here something so that I can check those things in my next attempt.

    Thanks for sharing wonderful recipe.

    • RK says:

      Thanks for trying the recipe, Ety and sharing your feedback with me. There are couple of reasons for dense pav –
      1. If the yeast was not proofed well (frothy and bubbly), pavs will turn dense in texture.
      2. The dough was not well-kneaded. As shown in step 11, the dough should be well kneaded.
      Hope this answers your query!!

  62. Rashmi says:

    Hi Ruchi.. I tried ur recipe today. It kneaded the dough well. And also gave almost 2 hrs to rise. But the pav were little dense and hard. I want to try next tym but how it will come perfect. Thanx in advance.

    • RK says:

      Thanks for trying the recipe Rashmi. Did you use fresh yeast? If the yeast was not proofed well (frothy and bubbly), pavs will turn dense in texture.

  63. Gauri Tahmankar says:

    Hello Ruchi

    I am new learner to baking stuff.

    I have tried yeast preparation 3 times. and didn’t turned out well. My Pav got lot of yeast smell and taste.

    * I am using 11gm instant yeast, is that correct??

    * to this 11gm I am using 4.93ml TSP for water milk and sugar.

    * I got 14.79 ml / 7.40ml / 2.47ml / 1.23 ml spoons) which one I should refer as Table spoon for baking powder, and all other TS measurement.

    * How dough should be? soft like chapati batter, hard like puri batter or more softer/ harder.

    please help me

    Thank you,
    Gauri

    • RK says:

      Hello Gauri,

      Sorry to hear about that. Let’s look into details and help you here.
      1. Yes 11 gms of yeast is correct though my recipe uses 1 packet of yeast that is 2.25 teaspoon = 11.25 grams.
      2. 1 tablespoon equals to 14.79 ml. Use this tablespoon measurement for baking.
      3. 1 teaspoon equals to 4.93 ml.
      4. I have used Dry active yeast in the recipe. Dry active yeast needs to be mixed with water, sugar and milk in order to become frothy and bubbly. From what I understand you are using Instant yeast – Instant yeast is always added directly to the flour.
      5. Dough should be soft and smooth.
      6. If the dough is allowed to rise for longer period of time it produces that yeasty smell. Make sure the dough rise time is exactly what is mentioned in the recipe.

      Hope that answers your query. Feel free to email me if you have any more questions!!

      • Gauri Tahmankar says:

        Point#2 – 14.79 ml tp I must use for baking powder and butter oil
        Point#3 – 4.93ml tp I must use for yeast preparation

        is it correct?

        what if there is no replacement of yeast I found supermarket? Like I got only this instant yeast packet.

        may I know I am useing
        .1 cup – 160ml , is it correct cup?

        Thank you and sorry for many questions and quarry. .

        • RK says:

          No worries Gauri, feel free to contact me – I am here to help and make my recipes a successful one for you. 🙂

          – Point#2 – 14.79 ml tp I must use for baking powder and butter oil – use 14.79 ml measurement wherever the recipe calls for TABLESPOON.
          – Point#3 – 4.93ml tp I must use for yeast preparation – yes, this is correct, use this measurement wherever the recipe calls for TEASPOON.
          – 1 cup is 236 ml.
          – You can used instant yeast. Skip the steps 2-6 where it says proof the yeast. Combine everything as mentioned in step 7 (add instant yeast directly to the dough) and knead the dough.
          – Yes, oven needs to be preheated for 10 – 15 minutes before placing pav in it.
          Hope this helps!!

          • Gauri Tahmankar says:

            Thank you,
            that means all the while I was taking less flour, and more yeast.

            is that 1cup & 1ts measurement 14.79 and applies to all your recipes?

            Thank you,

          • RK says:

            Gauri,
            1. ML applies to all U.S. liquid measurements. So if the recipe says 1 tablespoon butter, oil or milk – use 14.79 ml measurement and that applies to all my recipes. But if the recipe says 1 tablespoon sugar or milk powder than that’s between 12 – 15 grams appx. Please refer to this chart for more info – http://www.ruchiskitchen.com/conversion-chart-grams-liters-gallons-cups-ounces/

            2. 1 cup of any liquid measurement is 236 – 240 ml. If you were referring to flour measurements than that too is measured in grams. The above chart will clear things out for you. 1 cup of all purpose flour measures 125 grams. So for this recipe you will use 405 grams of flour. Hope that helps.

  64. Harini says:

    Hi, I have only microwave oven. Will the temperature specifications be the same for convection mode oven. Please let me know. Thanks..

  65. Kunjal Veera says:

    Hi Ruchi. I really liked the way you’ve put such a simple recipe up. I wanted to ask you, what if i leave the dough for more than two hours? Will that be a problem?

    • RK says:

      That’s fine, just make sure the dough is kept at normal temperature and not in a warm place or else it may result in dough overflowing the pan.

      • Kunjal Veera says:

        Thank you so much. Tried them yesterday. They came out really good. The only thing is that they came out a little dense. They were soft, but not as porous. Any idea why this could have happened?

        • RK says:

          Thanks for trying the recipe Kunjal. There are couple of reasons for this –
          1. Dough didn’t get sufficient time to rise.
          2. If the yeast was not proofed well (frothy and bubbly), pavs will turn dense in texture.
          3. The dough was not well-kneaded. As shown in step 11, the dough should be well kneaded.
          Hope that answers your query. Do give it a try again and make sure you use fresh yeast and it is proofed well.

  66. Fsthima says:

    Plz help me.tell hwvtobuse self instantbyeast whtscthevqauntity

    • RK says:

      Use 2 teaspoon of Instant yeast. But unlike active dry yeast, instant yeast doesn’t have to be proofed; it can be added straight to the dry ingredients. Result will be the same.

  67. Fathima says:

    I wanna try this …..but am using self instant yeast so hw mny teaspoons i hv to use.can i try vth hlf thos quantitity.if so wht vl b the ingredients measure?

    • RK says:

      Use 2 teaspoon of Instant yeast. But unlike active dry yeast, instant yeast doesn’t have to be proofed; it can be added straight to the dry ingredients. Result will be the same.

  68. samita says:

    Hi Ruchi, tried ladi pav recipe today, it came perfect, nice, and soft,thanks so much for the recipe, was looking out for this for so long, but never came perfect, once again thnak you

  69. Avnika says:

    Hi Ruchi,

    I’m intending to make ladi pav today. I’m little confused abt the yeast proportion you’ve mentioned ur recipe says 1 packet – 2-1/4tspn – could you pls clarify.

    Also if I wish to use fresh yeast, how much should I use & in what fashion?

    Thanks

    • RK says:

      Thank for stopping by Avnika! I meant – 1 packet of dry active yeast equals to 2-1/4 teaspoon. 1 packet (2.25 teaspoon) of active dry yeast = 4-1/8 teaspoon (.6 ounce or 16 grams, appx.) of compressed fresh yeast. Hope that answers your query. Feel free to email me if you have any other questions.

  70. Diana Njoroge says:

    Awesome buns. My we had them for dinner and breakfast.

  71. Vidhi M says:

    Hi..i was trying this recipe with instant dry yeast instead of active dry yeast..are they both the same thing? Because even after 30mins d yeast mix wasnt turning frothy…

    • RK says:

      Vidhi, yeast will become bubbly and frothy in 15-20 minutes. If after 30 minutes, it’s not bubbly then maybe the yeast is not fresh. Please throw it away and use a fresh batch of active dry yeast. Difference between the two – active dry yeast needs to be dissolved in water/milk before adding it to a recipe while instant dry yeast can be mixed right into the dough. Hope that answers your query. Feel free to contact me if you have any other questions. 🙂

  72. Ami says:

    Hi Ruchi, loved ur blog!! I wanted to ask you if I can knead the dough for Pav in any other way? As I want to make 50pcs and more of Pav together. It is very difficult to do it by hands. And also how can I store the dough ? So that I can bake it the other day or as when required. Thanks 🙂

    • RK says:

      Thanks Ami and welcome to the blog!! Here are the answers to your queries –
      1. Kneading the dough for 50 pavs by hand, can be exhausting. If you have a food processor or standing mixer than use that to knead the dough. The other way would be to knead it in batches.
      2. I am afraid that freezing the dough before baking will kill most of the yeast action and during baking yeast will be inactive and pav will not rise. Other way would be to bake the pav, remove them from the baking tray, line a airtight container with wax paper and store the baked pavs in the refrigerator for 2-3 days. Hope that helps!!

      • EL says:

        That is not true, you can freeze bread dough and thaw and it will rise again, yeast will not be kill by freeze, it will only go into hibernation. only Heat kills yeast.

        • RK says:

          Thanks for stopping by EL. Yes, you are correct, we can freeze the bread dough. I recently experimented with this recipe and learned that we can freeze the unbaked bread dough and it will revive again.
          In my personal experience, the only thing that to remember is to follow certain guidelines for it to rise properly again.
          1. Let the dough rise through it’s first step. (as stated in the recipe).
          2. After the first rise, knead, punch and shape the dough. If making pav, shape like small buns. If making bread shape like loaves.
          3. Place the shaped dough into a greased baking tray, seal it with plastic wrap (prevent sticking) and freeze.
          4. Such elaborate step is done to make sure the dough retains its shape during freezing.
          5. When ready to bake,thaw the dough in the refrigerator over night and then give the dough sufficient time to fully rise again (it’s second rise).
          6. Bake and enjoy!!
          Thanks for pointing that out. 🙂

          • Binny says:

            Hi ruchi superb ur patience abt replying àll.
            I was considering that u explain me what if i make dough in nite and bake them in morning fresh for brkfast. I m very new nto bread baking. So did not undersatnd thawing stuff.
            Just simply tell me as how shud i keep my dough overnight to bake them next day??

          • RK says:

            Thanks for stopping by Binny! Yes, you can refrigerate the dough overnight. Follow these steps –
            1.Lightly brush the dough with oil and store in large Ziploc bags (give the dough some room to rise).
            2. Refrigeration will slow down the yeast action, but for the first few hours, yeast will be active and dough may show some sign of rising in the refrigerator, no worries just press it down. Once the dough is cooled, you will be good. 
            3. When ready to bake, knead the dough again, shape and allow it to rise again. The second rise will take longer for the refrigerated dough because it is not at the room temperature. 4. Once you see the rise in the shaped dough, bake as stated in the recipe.
            Happy Baking! 🙂

  73. Alpana says:

    This is my second time trying your recipe and this time too it turns nice. I see you have added a Q&A section, thanks for doing that. Making pavs at home is my new hobby now. Have bookmarked your site and follow your step by step guidance.

  74. nit says:

    Gorgeous! Can’t wait to make my own! I have a doubt about the yeast proofing method you’ve shared please. Should we not wait for the frothing of the yeast mixture? Is thickening alone enough? Tia

    • RK says:

      Yes, yeast needs to be frothy and bubbly before adding it to the dough. I have mentioned this part clearly in my post but missed adding the same to the recipe. Thanks for pointing that out to me Nit, correction done.

  75. Savita says:

    Followed your recipe and got beautifully brown pavs. Made two trays and I agree it needs to be broiled for additional color but no complaints a first time hit recipe. Will try it again and again

  76. Parul says:

    Wonderful recipe. I am ecstatic after seeing my baked ladi pavs. We get pavs in our area but they have egg and many other unwanted stuff in it. Feeling delightful after making my own paavs. They smell and feel like store bought ones. Thanks Ruchi. One last thing I would add is I had to keep paavs close to the heating rod to get color just like store bought pavs. Next I am looking forward to make homemade buns with your pav recipe.

    • RK says:

      Thanks for trying out the recipe. Glad you liked it!! Yes, keeping it close to the heating element will result in perfectly browned pavs.

  77. Vanisha says:

    Followed your recipe and made a huge batch (2 trays) of pavs. They came out so well. Spongy and light. Thanks a ton! Ruchi I have tried many of your recipes and I have to say that they are a keeper. All of them turned out great except the salt part.

    • RK says:

      Thanks for wonderful feedback, Vanisha! Glad to hear that you are enjoying my collection. Thanks for trying out the recipe and I am happy to hear that it turned out great for you!!

  78. Mouneshwari says:

    I tried once again the pavs are soft but no color, I kept for few more minutes also but I didn’t get color.

    • RK says:

      Mouneshwari, oven temperatures vary. Also if they are not brown in the given time frame, I would suggest placing them close to the heating element for FEW SECONDS until the top browns up and remove them immediately.Do not bake them for more than 10 – 15 minutes or they will harden up.

  79. Mouneshwari says:

    I have tried couple of times but I am not successful in making pav. my pavs are becoming hard and not getting color on top of it. I am not knowing where I am getting wrong. I have a confusion whether oven should be pre heated to 400 c or 200 c and it should be switch off before placing the pavs in oven? please advise me.

    • RK says:

      Mouneshwari, oven temperature as stated in the recipe should be at 400 degree F i.e. 200 degree C. Oven needs to stay on during baking period. Pavs are to be baked at 400 degree F for 10 – 15 minutes. Placing them in oven for longer hours will result in harder pavs. Like I have done with the burger I made at the last. I baked this one for 18 – 20 minutes and the outer crust is hard and dark brown and inner layer is soft but not as fluffy like pavs. Hope I have answered all your questions. Feel free to contact me if you have any other queries.

  80. Renuka says:

    Can’t believe this I made these pavs. Ruchi they are so fluffy and light. Can’t wait to surprise my family tonight with homemade pavs. Thank you so much. Will surely try the wheat ones too. So loving it.

    • RK says:

      Thanks for trying out the recipe Renuka. Glad to hear that it turned out great for you. I am sure your family must have relished your hard work. 🙂

  81. Shonali says:

    Perfect rolls. Followed your recipe to the T and these pavs came out soft and fluffy. Thank you for a super easy recipe, soon will be trying out your wheat buns. For now I am all set for my vada pav recipe.

  82. Chandani says:

    Hi ..
    Can i use glass pan for making these pav in OTG?
    I am so excited to try this recipe and i dont have a aluminum pan

    • RK says:

      Thanks for stopping by Chandani. Make sure the glass pan you are using for baking is compatible with OTG. Happy cooking. 🙂

  83. Cynthia says:

    Hi Ruchi, for the first time I tried making this ladi pav recipe of yours yesterday to the T. All was good except that instead of soft pavs, it turned hard on the top too. Also the centre part wasn’t that soft feathery type like yours.
    Would you know the reason where I went wrong with this recipe.

    I want to try again to get a perfect pav.

    Thanks in advance for your help 🙂

    • RK says:

      Hello Cynthia,

      Feel so bad about that. I would like to check few things with you.
      1. Was the oven preheated to 400 degree F? And what oven rack did you place your pavs? Keeping them too close to the heating rods will result in hard top, as high temperatures lead to crusty pavs. Also baking them for a longer time will make them hard.
      2. Did the dough doubled in size when kept for the first time?
      3. After shaping the pavs, were they allowed to sit covered for 30 minutes? As this second rise is essential and results in softer pavs.

      Please do give them a try again as I have personally made these pavs many times, without fail. Feel free to message me with your questions.

      Thanks!
      Ruchi

      • Cynthia says:

        Hi Ruchi,

        Thanks for your prompt reply.

        1. Yes I pre-heated the oven to 200 C. I placed the pavs in the middle rack.
        2. Yes the dough doubled in size at both the proofings.
        3. Yes after shaping the pavs I kept them for 2nd proofing for almost 1 hour. And it did rise in the 2nd proofing too.

        You’ve mentioned to bake for 10-15 mins or until the top is lightly brown. But after 15 mins I noticed it still didn’t turn light brown too inspite of pre-heating for 10 mins.
        So I kept it for another 15-20 mins until the top got browned. Then I guess it was too hard by then,
        I felt this might be the reason for becoming hard 🙁

        • RK says:

          That is the ONLY reason why they turned hard. If you scroll down to the end of the recipe, you will find that I made buns with the same batch. They were perfectly browned and hard from top,soft from inside but not airy and light like pavs. Reason being that I kept them for longer time (18-20 minutes).
          Give them a try again and I would suggest preheating oven for 15- 20 minutes before placing them in the hot oven. Also if they are not brown in the given time frame, place them close to the heating element for FEW SECONDS until the top browns up and remove them immediately. Hope that helps.

          -Ruchi

  84. Deepshikha says:

    Hi Ruchi,
    You don’t have pav bhaji post on your blog?
    I would love to see your way of making bhaji….tried onion tomato masala for freeze and later use. Used in rajma later…not only it reduced loads of work but tasted great..

    • RK says:

      Thanks for stopping by Deepshikha! I am working on Bhaji recipe and you will see it pretty soon on the blog! Indeed, tomato-onion masala is a great help and I always have that in my freezer. 🙂

  85. Shilpa says:

    Yum and delicious. Your recipes end up with great results. I tried this and was jumping in joy when they were puffing up. They smell so great and taste yummy. Thanks for sharing Ruchi. Pictures speak for themselves and I was so tempted to try this one.

  86. Jeevika says:

    Wow Ruchi! Great recipe.My paavs were super soft and very very tasty. Please post your version of pav bhaji recipe. Would love to try that one out with your paavs. I am so happy, for the first time I baked a bread and that too so perfectly done. Thanks dear!

    • RK says:

      You are welcome Jeevika! Thanks for trying out the recipe, glad you liked it! I am working on that and will be posting Bhaji recipe soon. 🙂

  87. Supriti says:

    Had visited this recipe couple of times and finally I made it last weekend. AMAZING results! So fluffy and bouncy, better than the market bought pavs.No more market ones which has a peculiar smell in them, homemade is the best. My kids took it to school the next day.All thanks to you. Have saved this recipe and will be making it again and again.

  88. Jyoti says:

    Tried many pav recipe but every time my recipe was not to good. sometimes the crust was hard, sometimes they were under cooked. Your pictures gave me hope and I tried it once again and they were just perfect. So soft and spongy. Very very impressed. I feel like I have conquered a fort. Thanks so much Ruchi. Your recipes are amazing and something very very different.

  89. Mala says:

    I just love all your recipes, they are clear and easy to follow. Awesome work done by you. I tried many of ur recipes and they turned out really good, all credits to you. Your pav buns are a hit in my house. I have made them many times and always a success. Never knew could make pav buns at home and the leftovers are used as burgers or eaten just like that. I get lot of appreciation on my cooking nowadays, all thanks to you.Bless you!

  90. Pasanna says:

    Superb recipe!! My pavs were better than market ones and had no after smell. They were so moist and fluffy that we ate it next day by applying butter. My place is known for breads but your pavs made me look like a professional cook. Thanks!

  91. Manjit Kaur says:

    Hi Ruchi , I want your advice. I read your recipe of pavs after I made the dough for pavs with dry yeast only. Can I add baking powder now. I made the dough of five cups. If yes how much baking powder I should add to it. Please advice

    • RK says:

      Hello Manjit,

      After you have kneaded the dough you cannot add the baking powder.Dry ingredients needs to be mixed up first before adding yeast. Hope that helps!
      Thanks!
      Ruchi

  92. Jess says:

    Hey, Nice pictures and well explained. I tried the buns and they turned out pretty well. Agree with the above comment never heard of baking powder along with yeast in breads. But anyway great combo and my buns were super crisp. Definitely a keeper recipe. I can’t find your email subscription link or newsletter service. Do you’ve any? Kindly let me know so that I could subscribe. Thanks.

    • RK says:

      Thanks for stopping by Jess! Glad you liked them. Yes it’s a little bakery secret, they use yeast and baking powder combo most of the time as baking powder adds that extra texture to the baked breads!!

  93. Kassandra Utzinger says:

    I have never used baking powder in a yeast bread… it turned out wonderfully… Ill be keeping this recipe on file!

Leave a Reply

Your email address will not be published. Required fields are marked *