• Recipes
    • Party Menus
    • Appetizers
    • Breakfast
    • Desserts
    • Cakes, Cookies, and Cupcakes
    • Drinks and Beverages
    • Indian Cuisine
      • Indian Sweets
      • No Onion No Garlic Recipes
      • Vrat Food
    • Main Course
      • Pasta and Noodles
      • Pizza, Burgers, and Sandwiches
    • Slow cooker recipes
    • Soups and Salads
    • Breads and Rolls
  • Instant Pot
  • Reference Guide
    • Kitchen Basics
  • Shop @ Amazon
  • Indian Festivals
  • Work With Me
  • About Us
    • Contact Us
    • Privacy Policy
    • Home
    • Work With Me
    • About
    • Contact
    • Disclosure

    RuchisKitchen

    Cooking at your fingertips

    • Recipes
      • Instant Pot
      • Party Menus
      • Appetizers and Snacks
      • Drinks and Beverages
      • Cakes, Cookies, and Cupcakes
      • Desserts
      • Soups and Salads
      • Breads and Rolls
      • Pizza, Burgers, and Sandwiches
      • Pasta and Noodles
      • Main Course
      • Indian Cuisine
        • Indian Dishes
        • Indian Sweets
        • Slow Cooker Recipes
        • Vrat Food
        • No Onion No Garlic Recipes
        • Non veg recipes
      • Breakfast
      • Accompaniments and Sides
    • Kitchen Basics
    • Reference Guide
    • Festivals
    • Shop
    Home » Recipes » Breads and Rolls » Homemade Ladi Pav and Buns

    Homemade Ladi Pav and Buns

    Published On:April 26, 2015 By:Ruchi

    This site uses cookies and affiliate links. As an Amazon affiliate, I earn from qualifying purchases. Please read my disclosure.
    EF
    IP
    NF
    SP5
    VG
    43.3K shares
    • Share253
    • Yummly
    • Reddit
    Jump to Recipe
    Pinterest Pin

    If you are looking for warm, fluffy, and perfectly-proofed Homemade Ladi Pav and Buns, then this is THE recipe for you!

    These eggless ladi pavs are surprisingly simple to make and tastes so much better than the store-bought ones. These golden pavs make a perfect meal when paired with bhaji.

    Homemade Ladi Pav stacked

    Now let’s be honest, who doesn’t love a moist homemade bread? When it comes to baking, there’s nothing quite like the smell and taste of freshly-baked bread out of your oven. 

    It’s one of the easiest things to make and looks so elegant and tastes amazingly delicious!

    What is Ladi pav?

    Pav is, (as you may have already guessed, thanks to the pictures) a type of bread and ladi means a line or block of dough stuck together. Combined, it signifies a chunk of bread dough joined together.

    Ladi Pav is a very popular recipe from Mumbai, which, over time, has become a real staple bread in the Maharashtrian cuisine.

    This bread is also known as the Mumbai ladi pavs – which are soft, spongy, and fluffy with a good flavor and hearty texture.

    The recipe that I am sharing with you today is that homemade ladi pavs have the same taste and smell as store-baked pavs.

    So consider yourself warned; these Mumbai Ladi Pav and Buns are hard to resist!!

    Ingredients required to make Homemade Ladi Pav and Buns!

    » All-Purpose flour – the base for this recipe. 

    » Salt – let’s flavor the pavs.

    » Butter + oil – for extra richness

    » Yeast – Use active dry yeast for this recipe. Please make sure the yeast is not expired.

    » Sugar – adding sugar will speed up the yeast activation process. Yeast will bloom faster if it has sugar.

    » Milk or Water – the most important ingredient. Make sure your liquid is lukewarm and not hot. If the liquid is too hot, it will kill the yeast. 

    » Baking Powder – makes a huge difference. Homemade Ladi pavs are baked with some baking powder to achieve a soft, amazing texture.

    Freshly-baked Homemade Ladi pav

    WHY ADD BAKING POWDER to Homemade Ladi Pav and Buns?

    Some of you may wonder why add baking powder when there is yeast already present in the recipe?

    The answer is simple; baking powder makes the pavs feather-light and remarkably soft.

    I have been using baking powder in my pavs for quite a while now, and what I found is that with yeast alone, I couldn’t get that lighter consistency, but the addition of a little baking powder: changes the whole game.

    Yeast makes the ladi pav dough to rise, whereas baking powder gives the pavs light and fluffy texture!

    However, I don’t recommend using the combo of yeast+baking powder in all situations because some bread recipes are better off without baking powder.

    But if you prefer, a beautiful light, softer white textured pavs, then a teaspoon of baking powder will make a huge difference.

    Homemade Ladi Pav and Buns - Ruchiskitchen

    How to make the Mumbai Famous Homemade Ladi Pav and Buns at home?

    1. Activate the yeast!

    Begin the recipe by activating the yeast. Combine yeast with milk +water + sugar and let it stand for 5-10 minutes until it becomes thick, foamy, and bubbly.

    This proofing procedure shows that yeast is alive and active. Yeast needs to foam up (become frothy and bubbly). If it doesn’t then discard and start all over again.

    DO NOT proceed with the recipe, as the flat yeast will result in dense and sticky pav.

    Activated Yeast- Ruchiskitchen

    2. Prepare the dough

    Combine yeast with butter, oil, flour, and milk in a large mixing bowl. Knead a soft, pliable dough. Once the dough is blended, cover and set it aside in a warm place to rise.

    Let the dough rise undisturbed for an hour.

    In the given time, the dough will double in size.

    Water ratio in the recipe

    This recipe uses 3 cups of flour vs. 1.56 cups of liquid (water + milk + oil + butter), and that balances this recipe pretty well.

    The extra 3 tablespoons of water are ONLY TO BE ADDED if the dough doesn’t bind. 

    Do not add all the water at once. Add water as needed, you might not need all the water.

    Tested and tried Homemade Ladi Pav and Buns - Ruchiskitchen

    3. Knead the dough!

    Once the dough has risen, remove it from the bowl and knead it for another 5- 10 minutes.

    This step is essential for lighter pavs. 

    4.Time for the second rise!

    Divide the pav dough into equal parts and shape them. Arrange the pavs in a greased tray.

    Leave some space between each dough ball and provide them some room to spread as they rise.

    Cover the pavs with a wet towel and set it in a warm place. Let the buns rise for 30 minutes.

    After the rise period, the buns will expand and fill up all the empty save. They are now ready for baking. 

    5. Bake the Pav

    Brush the top of the pavs with milk.

    If you like a brown crust just like the store-bought ones, then you can brush the top with an egg wash. Bake Homemade Ladi Pav and Buns in a preheated oven until they are evenly brown from top.

    If you prefer a darker shade, place them closer to the heating element for a few seconds until the top gets darker.

    But keep a watchful eye as they will get burned quickly.

    Baked Mumbai Ladi pav in the oven

    The same recipe can be used to make homemade burger buns!

    Instead of using a square pan, place the shaped pav balls on a baking sheet. The only difference, these rolls will not be placed firmly like the pavs; they will be freely arranged on the baking tray.

    Bake the dough for 18 – 20 minutes. This way, these buns will bake into crispier rolls with an even all around crust.

    Brush these homemade buns with butter and sprinkled some sesame seeds – soft and tender homemade buns are ready to enjoy! 

    Tested and tried Homemade Ladi Pav and Buns - Ruchiskitchen

    Tips to consider while making Homemade Ladi Pav and Buns –

    What could possibly go wrong at each step – 

    Please follow the exact ladi pav recipe, and you can’t go wrong with this one. This recipe has been tested and tried many times in my kitchen, and every time it’s a winner.

    Step 1- Activating yeast – Yeast is the backbone in bread baking. Many things can go wrong at this step. Let’s look at them in detail. 

    • Yeast SHOULD activate before you progress with the recipe. This is a step where most people rush through, and the whole recipe falls apart. 
    • Be patient. Let the yeast rest undisturbed. Let it do its work. 
    • Make sure your yeast has not expired. Always use fresh yeast every time. Old yeast will fail to rise, resulting in dense pavs.
    • Use lukewarm water. A water temperature between 105° F and 110° F. Too hot of water will kill the yeast, and it will fail to rise. 
    • Sugar is an essential ingredient. Trust me; your pavs will not turn sweet. Yeast feeds on sugar, and sugar helps the yeast to become bubbly and frothy. 

    Step 2- Proofing the dough -Equally important step in bread making. 

    • After the dough is kneaded, ladi pav dough will be just like any other dough – flat and smooth. It needs proper proofing/rise time. 
    • Now, it’s our duty to give the dough a warm, humid environment. Trust me; yeast loves that.
    • And what could that be – it could be the top of your refrigerator, your Instant Pot, or your oven. 
    • Warm the oven to 200 degrees F. Once it reaches that mark, turn the oven off. Place the Ladi pav dough in the warm oven.
    • Let it rest. Please do not open the oven to check how it is doing. 
    • Remember, temperature plays a crucial role in bread rise. 

    How can you proof the dough in the Instant Pot? 

    Instant Pot is an excellent option if you need the bread dough quickly. It provides an excellent, consistent warm place for your dough to proof, which yeast loves.

    1. Grease the Instant Pot insert. Transfer the dough to the Instant Pot.

    2. Cover it with a glass lid.

    3. Turn the Instant pot on by pressing the ‘Yogurt’ button. Adjust the pressure to ‘Less.’ Set the timer to 30 minutes.

    4. After 30 minutes, the dough will expand and double in size.

    NOTE – If your Instant Pot doesn’t have a ‘yogurt setting,’ you must ferment it naturally in a warm oven.

    Step 3- Knead the dough. Often overlooked, but this is an essential step in bread making. 

    Punch down and knead the proofed dough. 

    But why knead the dough? Dough elasticity and gluten formation are enhanced by kneading. Kneading the dough for a good 4-5 minutes will help release additional air bubbles.

    Kneading-

    • It helps produce a beautiful texture of the ladi pav.
    • It redistributes the yeast and moisture evenly in the dough, which helps the dough to rise well during the second proofing. 

    Step 4- Select the right baking pan for the pav. I have received many emails regarding Ladi pavs not retaining their shape. 

    If your yeast was well activated and you had an excellent first and second rise, then your Ladi pav recipe can’t go wrong. Now, why didn’t they retain their shape?

    It’s because of the pan. 

    Your pavs did what they could do – they expanded during baking. But instead of rising upward, they spread in the pan because there was too much distance between each pav. 

    So, if you prefer your pavs to be squared and uniformly shaped pull-apart rolls, just like the store-bought ones?

    Then bake them in the right pan. The best pans to bake are – 

    • 8-inch square baking pan
    • 9X5 inch baking pan

    This way, you will end up with perfect pull-apart pavs.

    Tested and tried Homemade Ladi Pav and Buns - Ruchiskitchen

    Step 5- Baking Ladi pavs – By this stage, everything is set. If your pavs had an excellent second rise then nothing can go wrong at this point. 

    Just bake as directed. When the baked Ladi pavs will come out of they will be hard on top. Don’t worry. 

    Just brush with butter and your pavs will turn soft. 

    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, put them closer to the heating element or BROIL for FEW SECONDS until the top browns up and remove them immediately.

    Remember, overcooking will result in hard pavs.

    Now for some Faq’s related to Homemade Ladi Pav and Buns

    » What kind of yeast to use?

    I have used active dry yeast for this recipe. If using Instant yeast – that needs to be added to the recipe directly. No proofing is required. If using Instant yeast – use 1¾ teaspoons of instant dry yeast.

    If using Instant yeast, you may have to adjust the liquid content in the recipe.

    Role of Sugar in bread baking!

    If using Instant yeast or Active dry yeast, or fresh yeast, do not skip on sugar!

    – Sugar is added to the dough for taste. The sugar balances the bitterness produced by the leavening agents or whole wheat flour and lends a sweet taste to the finished product. 

    – Sugar helps make bread soft and tender by absorbing some of the liquid. Without sugar, the moisture will evaporate from the dough during baking, resulting in a dense loaf. 

    – By absorbing the dough’s moisture, sugar prevents gluten formation, which gives your bread a delicate crumb texture.

    – Sugar aids in the browning and caramelizing of the crust.

    – Sugar acts as a preservative and helps to keep the bread fresh for a long.  

    – The addition of sugar gives a boost to the yeast, and the yeast expands and multiplies, producing more carbon dioxide. 

    – The carbon dioxide forms little gas pockets in the dough, making it rise. During baking, this gas expands, and that causes the bread to rise.

    » On which rack should you bake these Ladi pavs?

    The tray should be kept at the middle rack for brown pavs.

    » What can you use to bake homemade Ladi pavs?

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

    » 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 dish, pavs will turn moist and remain wet at the base due to heat condensation.

    My family has enjoyed homemade pavs for years now, and I hope it becomes your family favorite too. Follow the step by step guide below to your very own homemade light and soft pavs. 

    These pavs will melt in your mouth, and trust me, they won’t last long around the dinner table – my family devours these pavs in minutes with homemade bhaji. 

    Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.

    CRAVING FOR MORE, TRY MY OTHER FLAVOR-PACKED bread –

    • Easy Garlic Knots – eggless
    • Pesto focaccia bread 
    • Garlic Herb Skillet rolls
    • One-hour pull-apart rolls 
     
    Have you tried this recipe?
    Leave a star rating by clicking on the ⭐ below!
    Homemade Ladi Pav and Buns - Ruchiskitchen

    Homemade Ladi Pav and Buns

    Author : Ruchi
    Homemade Ladi Pav and Buns are soft and delicious buns that make a perfect meal when paired with bhaji. These eggless ladi pavs are surprisingly simple to make and tastes so much better than the store-bought ones.
    4.65 from 194 votes
    Print Recipe Pin Recipe
    Prep Time 3 hrs
    Cook Time 15 mins
    Total Time 3 hrs 15 mins
    Course Sides
    Cuisine Indian
    Servings 12
    Calories 180 kcal

    EQUIPMENT

    • Glass Mixing Bowls
    • Measuring Cup
    • Square Baking Pan
    • Cooling wire rack
    • Pastry Brush

    INGREDIENTS
     

    YEAST PREPARATION

    • 1 packet Active dry yeast (2-1/4 teaspoon)
    • 2½ tablespoons Sugar
    • 3 tablespoons Water
    • 3 teaspoons Milk

    PAV DOUGH – THIS RECIPE YIELDS 12 PAVS

    • 3 cups All purpose flour
    • 1 teaspoon Baking powder
    • 1½ teaspoons Salt
    • 3 tablespoons Butter
    • 2 tablespoons Oil
    • 1 cup Water or Milk
    • 1 tablespoon Butter (for basting)

    BRUSH UNCOOKED PAVS WITH

    • 2-3 tablespoons Milk
    US Customary – Metric

    INSTRUCTIONS

    YEAST PREPARATION

    • Assemble all the ingredients. For few seconds warm up milk, water, and sugar. Milk and water should be LUKEWARM and not warm. Take it off the flame and mix in the yeast.
    • Whisk it well.
      Tested and tried Homemade Ladi Pav and Buns - Ruchiskitchen
    • Let it sit for 10 minutes. After 10 minutes it will look like a thick creamy paste. This proofing procedure shows that yeast is alive and active.
      Tested and tried Homemade Ladi Pav and Buns - Ruchiskitchen
    • If the yeast doesn't foam or bubble as shown in the pic, please discard the yeast and start over Do not continue with flat yeast as it will result in dense and sticky pav.
      Tested and tried Homemade Ladi Pav and Buns - Ruchiskitchen

    KNEAD THE DOUGH

    •  In a bowl combine flour with salt and baking powder. Mix it well. Slowly and gradually add water/milk.
      PROTIP – Do not add all the water at once. Add water as needed, you might not need all the water. If the dough doesn't bind, add an extra tablespoon of water.
    • Time to add yeast.
    • Add yeast and mix until combined.
      Tested and tried Homemade Ladi Pav and Buns - Ruchiskitchen
    • Add butter and oil to the flour. Mix until fully incoprporated.
      Tested and tried Homemade Ladi Pav and Buns - Ruchiskitchen
    • Knead the dough for 5-10 minutes.
      Tested and tried Homemade Ladi Pav and Buns - Ruchiskitchen
    • The dough should be smooth. Not sticky.
      Tested and tried Homemade Ladi Pav and Buns - Ruchiskitchen
    • Transfer the dough to a bowl. Cover the dough with a wet towel.
      Tested and tried Homemade Ladi Pav and Buns - Ruchiskitchen
    • And set it in a warm place for at least 1- 2 hours. The dough will double in size. The dough should be all airy and puffed up. 
      Tested and tried Homemade Ladi Pav and Buns - Ruchiskitchen
    • Remove the dough from the bowl, dust it with some flour and start kneading the dough. This step is necessary – if the dough is not kneaded well, pav will turn out dense.  Dough elasticity and gluten formation are enhanced by kneading. 
      Tested and tried Homemade Ladi Pav and Buns - Ruchiskitchen

    ASSEMBLE PAV

    • Divide the dough into equal parts. Form the dough into smooth circular shape.
      Arrange the pavs in a greased tray.
      Leave some space between each dough ball and provide them some room to spread as they rise.
      Tested and tried Homemade Ladi Pav and Buns - Ruchiskitchen
    • Cover them with a wet towel and set it in a warm place for at least 30 minutes. Lift the wet towel to see them doubled in size. 
      Tested and tried Homemade Ladi Pav and Buns - Ruchiskitchen
    • The pav will double in size. If they are not doubled in the desired time- let the pav rise for another 30 minutes. Preheat oven at 400 degrees F.
      Tested and tried Homemade Ladi Pav and Buns - Ruchiskitchen
    • Brush pavs with milk and… Bake them in a preheated oven (400 degrees F) for 10 -15 minutes or until light brown from the top. It took me 12 minutes to lightly brown the pavs and a minute on BROIL 9which was closely monitored).
      Tested and tried Homemade Ladi Pav and Buns - Ruchiskitchen
    • Apply butter to the freshly baked pavs and it will soften the top. 
      Tested and tried Homemade Ladi Pav and Buns - Ruchiskitchen
    • Run a butter knife around the edges to loosen up the pavs. Run the knife a couple of times and make sure no sides are attached to the baking pan. This way, the pav will toss right out of the baking pan when inverted.
      Tested and tried Homemade Ladi Pav and Buns - Ruchiskitchen
    • If the pavs are allowed to sit for long in the baking tray they will turn moist at the base due to heat condensation.
      Tested and tried Homemade Ladi Pav and Buns - Ruchiskitchen
    • When pressed, the pavs will spring right back into it's shape.
      Tested and tried Homemade Ladi Pav and Buns - Ruchiskitchen
    • Once you start making this recipe at home you will stop buying market buns – easiest and tastiest bun recipe ever!!
      Tested and tried Homemade Ladi Pav and Buns - Ruchiskitchen
    • Using the same recipe you can make homemade buns – baking time will vary 18-20 minutes. Sprinkle them with sesame seeds.
      Tested and tried Homemade Ladi Pav and Buns - Ruchiskitchen

    PAV WITHOUT OVEN

    • Add 1½ cups of sand at the bottom of a pan or pressure cooker. Place a strainer over the sand.
      Tested and tried Homemade Ladi Pav and Buns - Ruchiskitchen
    • Grease a steel container. Arrange pavs in the greased container. Place pavs over the strainer…
      Tested and tried Homemade Ladi Pav and Buns - Ruchiskitchen
    • 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.
      Tested and tried Homemade Ladi Pav and Buns - Ruchiskitchen
    • After 30 minutes of total cooking – well-cooked pavs. Carefully remove them from the pan.
      Tested and tried Homemade Ladi Pav and Buns - Ruchiskitchen
    • Let it cool down completely and then run a knife across the pan to loosen the pavs. Flip it over. Brush with melted butter. Enjoy!! Beautifully crusted at the bottom and soft and velvety at the top.
      Tested and tried Homemade Ladi Pav and Buns - Ruchiskitchen

    VIDEO

    RECIPE NOTES

     
    QUESTIONS AND QUERIES RELATED TO THIS RECIPE –
    1. What kind of yeast do you use?
    I have used active dry 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?
    The 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, put them closer to the heating element or BROIL for FEW SECONDS until the top browns up and remove them immediately. Overcooking will result in hard 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.
     
    Pavs made in 2015-
     
    Pavs made in 2016- 
     
    Pavs made in 2017 – 
    Tested and tried Homemade Ladi Pav and Buns - Ruchiskitchen
     
    Pavs made in 2018- 
     
    Pavs made in 2019- 
    Tested and tried Homemade Ladi Pav and Buns - Ruchiskitchen
     
    Pavs made in 2020 – 
     

    NUTRITION

    Calories: 180kcal | Carbohydrates: 27g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 327mg | Potassium: 73mg | Fiber: 1g | Sugar: 3g | Vitamin A: 117IU | Calcium: 21mg | Iron: 1mg
    Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.

    Are you Going to make this recipe? Take a picture and mention @ruchiskitchen! I would LOVE to see how it turned out for you!
    43.3K shares
    • Share253
    • Yummly
    • Reddit

    Comments

    1. Pallavi tellis says

      November 15, 2022 at 7:25 am

      Hi amazing receipe 🥰. After I pre heat the oven should I bake the pav at 200 degrees ? What should be the temperature of the oven ?

      Reply
      • Ruchi says

        November 15, 2022 at 8:56 am

        Thank you, Pallavi! As mentioned in the recipe, please bake the pav at 400 degrees F ( 200 degrees C) for 10 -15 minutes or until light brown from the top.

        Reply
    2. Bharti ben Hira says

      October 7, 2022 at 3:36 pm

      Super recipe thank you so much. They came out amazing.
      Will take a pic next time.

      Reply
      • Ruchi says

        October 8, 2022 at 8:52 am

        Awesome! So glad you liked the recipe. Thank you for sharing your experience with me. 😊

        Reply
    3. Shruti says

      January 25, 2022 at 6:53 pm

      Hello Ruchi ji,

      I would like to know whether we can use brown sugar instead of white sugar for activating the yeast. Will it make any difference for activating the yeast?

      Reply
      • Ruchi says

        January 26, 2022 at 7:36 am

        Shruti, you can use brown sugar. Though it will add a slight color to your pavs.

        Reply
    4. Smita says

      January 21, 2022 at 1:30 am

      5 stars
      Amazing Pav!! I wish I could post the video I made of the Pav I was pressing and holding in my hands. This the the best recipe I have found. It is awesome!! I don’t usually rave over stuff so much.

      Reply
      • Ruchi says

        January 24, 2022 at 7:35 am

        Thank you so much, Smita, for your kind words. So glad you liked the recipe. 😊

        Reply
    5. RADHIKA THAKRAR says

      September 20, 2021 at 7:42 am

      5 stars
      The is my go to bread roll recipe Ruchi, I’ve lost count of the number of times I have made it, my family can’t get enough of these bread rolls!! I’ve now been experimenting with different flours – wholemeal, spelt etc and they turn out delicious!!

      Its a fool proof recipe and also a good base recipe, if you’re like me and like to experiment!

      Thank you again xxx

      Reply
      • Ruchi says

        September 23, 2021 at 8:39 pm

        Thank you, Radhika! So glad you liked the pav recipe. 😊

        Reply
      • Tejal says

        February 26, 2022 at 10:50 am

        Hi Ruchi ,
        Thank for this amazing Ladi pav recipe.
        I tried this and really it came out very well.
        If I consume it with bhaji it is ok but if I am consuming it alone feels no taste. Market pav have some sweetness.Any suggestions???

        Reply
        • Ruchi says

          March 2, 2022 at 12:41 pm

          Thank you, Tejal, for your feedback. So glad you liked the recipe. 😊
          You can add an extra 3/4 teaspoon of sugar or honey to the dough for sweetness.

    6. Elina Sellgren says

      July 21, 2021 at 4:57 am

      How long should it be kneaded the second time? (step 9) Can you give an estimate, or pointers about the texture?

      Reply
      • Ruchi says

        July 21, 2021 at 8:57 am

        Elina, knead the dough for 4-5 minutes until it’s smooth.

        Reply
    7. Nicole says

      July 11, 2021 at 5:17 pm

      5 stars
      Hi,
      Thank you for such a detailed and well explained recipe. It turned out delicious.. the only issue is it turned out heavy (heavy to lift) and usually pav is light .. I don’t know what went wrong ,, I stuck to the recipe. Wondering if it’s the yeast that causes it be become heavy? I used instant yeast.

      Reply
      • Ruchi says

        July 13, 2021 at 9:16 am

        Pleasure is all mine, so glad you liked the recipe, Nicole! Out of many possible reasons- dense or heavy bread could result from not kneading the dough long enough. Other contributing factors could be the age of the flour and, of course, humidity.

        Reply
    8. Sudhabindu says

      May 28, 2021 at 9:52 am

      The paavs turned out nice , soft and airy , but more bunlike and a bit flat ; I suppose as the tray was larger than required. Shall use a smaller one next time . I couldn’t get the nice golden brown colour . I did brush with milk , but I used water to the mix instead of milk , could that be the reason ?
      When you say 1 cup is it a 250 ml cup or a tea cup ?
      But , overall very happy with the texture and taste .
      Thank you

      Reply
      • Ruchi says

        June 1, 2021 at 9:05 am

        Thank you for your feedback, Sudhabindu! Glad you liked the recipe.
        After brushing with milk, did you broil (high temperature between 500–550°F (260–288°C))the pavs? Broiling the pavs for a couple of minutes will result in a beautiful brown top crust. Try broiling your pavs next time. And yes, 1 cup is 250ml.

        Reply
    9. Padma Agarwal says

      April 30, 2021 at 9:49 am

      Hello Ruchi

      One more question..for second proofing.. When we take dough out after first proofing do we need to kneet it using hand only or can I use hand stand mixer?
      Will It affect fluffyness..

      Thank you for your prompt response and help

      Reply
      • Ruchi says

        April 30, 2021 at 11:05 am

        Padma, you can use a stand mixer (on the lowest setting) to knead the dough.

        Reply
        • Padma Agarwal says

          May 6, 2021 at 11:26 pm

          Thanks for the reply

    10. Padma Agarwal says

      April 6, 2021 at 10:08 am

      5 stars
      Very descriptive.. Thank you so much.
      How can I make sure Pav is soft the next day after baking?

      Reply
      • Ruchi says

        April 9, 2021 at 1:53 pm

        Thank you, Padma, 😊
        To maximize the shelf life of ladi pav, place the cooled ladi pav in a plastic storage bag or wrap them in foil and store them at room temperature for 2 days. After that, the pavs need refrigeration.

        Reply
        • Padma Agarwal says

          April 30, 2021 at 12:46 am

          Thanks

    11. Shibani says

      March 31, 2021 at 6:32 pm

      5 stars
      Omg I’m crying on the inside because I’ve just been transported to the side of the road in Bombay 😭😭😭 thank you so much for sharing your recipe with such clear instructions. I was so nervous but this has far surpassed all my expectations 😍

      Reply
      • Ruchi says

        April 1, 2021 at 7:52 am

        Thank you for your kind words, Shibani! So glad you liked the recipe. 😊

        Reply
    12. Afreen Patel says

      March 26, 2021 at 11:14 am

      5 stars
      The recipe was easy to follow with so much more information behind the steps involved. The pavs turned out great, it’s almost impossible to get it wrong with such a detailed recipe. They only became a little flatter due to my pan size. Will try again with a proper pan next time. Thanks for sharing.

      Reply
      • Ruchi says

        March 26, 2021 at 2:45 pm

        Thank you so much, Afreen, for your kind words. So glad you liked the recipe. 😊

        Reply
      • ripa says

        July 11, 2021 at 10:44 am

        5 stars
        I made pav today,following your recipe and it turned out so well👌👌
        Its better than bakery pav indeed
        Thanks for sharing recipe with every detail 😊
        God bless my dear sister 🙏

        Reply
        • Ruchi says

          July 13, 2021 at 9:11 am

          Thank you, Ripa, for your kind words. So glad you liked the recipe.

    13. Zekra says

      February 18, 2021 at 5:05 am

      5 stars
      What changes do i need to make while using instant yeast

      Reply
      • Ruchi says

        February 18, 2021 at 8:06 am

        Zekra, if using Instant yeast – use 1¾ teaspoons yeast and you may have to adjust the liquid content in the recipe.

        Reply
    14. Jay says

      February 15, 2021 at 5:47 pm

      Can we substitute baking soda for baking powder?

      Reply
      • Ruchi says

        February 15, 2021 at 6:45 pm

        I would not suggest that, Jay! Please use baking powder.

        Reply
    15. Sanjiv Tambe says

      February 8, 2021 at 8:15 am

      Why pav is wet after baking?
      Followed the recipe, but could not get proper result.
      Please advise.

      Reply
      • Ruchi says

        February 8, 2021 at 8:25 am

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

        Reply
        • Sanjiv Tambe says

          February 8, 2021 at 12:51 pm

          I removed the pav ladi within 5 minutes. While pave below crust is wet.
          Is it due to excess water/milk?

        • Ruchi says

          February 8, 2021 at 1:42 pm

          Sanjiv, the wet ingredients in this recipe perfectly balance the dry ingredients; therefore, I don’t think that could be a possibility. Furthermore, even if the dough was super wet but had a great rise, it can still be successfully shaped and baked into beautiful ladi pavs. Did you place it on the flat counter to cool or on a wire rack? You see – having plenty of space below the pav while it is cooling is extremely important.

    16. Anu says

      January 31, 2021 at 3:20 pm

      5 stars
      Made half a batch today and used vegan butter and oat milk instead (I used half milk/half water)! I ate a bun fresh out of the oven – OMG it was amazing! Thank you for the recipe! Hoping to make the Bhaji tonight!

      Reply
      • Ruchi says

        February 2, 2021 at 8:49 am

        Thank you for the lovely feedback, Anu!
        So glad you liked the recipe. 😊

        Reply
    17. Nasim says

      January 21, 2021 at 2:01 am

      Tried to make these my yeast had risen and the two rises were good
      But it turned out very dense don’t know why

      Reply
      • Ruchi says

        January 21, 2021 at 8:05 am

        Nasim, did you knead the dough after the first rise?

        Reply
    « Older Comments

    Leave a Reply Cancel reply

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

    Rate the Recipe!




    Hi, I am Ruchi!

    Welcome to my incredible food paradise! If you are passionate about food, this is the right place to explore exquisite recipes. From tasty starters, delicious meals, and blissful sweet delights, here you will find everything to please the gourmet in you. ❤ More About Me
    Follow along:

    Search

    Subscribe Today

    For all your favorite dishes straight to your inbox

    Featured on

    Recipe Key:

    • DFDairy Free
    • EFEgg Free
    • GFGluten Free
    • IPInstant Pot
    • NFNut Free
    • 30Under 30
    • VGVegetarian
    • VVegan
    • NBNo Bake
    • PPaleo
    • SPWeight Watchers Smart Points

    Holi Recipes

    Gulkand Burfi Sandwich stacked in a tray
    Rajbhog Kulfi garnished with saffron strands
    Milk Pedas on a tray garnished with pistachios
    Layered coconut burfi stacked on a plate
    Gulkand Strawberry Milkshake
    Motichoor ladoo on a plate
    Mini Phyllo cups decorated with kachori filling
    Paneer Pasanda with rice and chilies

    As Featured In:

    Copyright ©2023, RuchisKitchen. All Rights Reserved.