Dj Ladi

[Vannessa Rataj]

Okso After proofing punch down the dough to release the gases and take it out. At this stage you can weigh the total volume of the dough and divide it evenly to get 16 pav buns or you can eye ball and simply divide it into 16 balls too.

So you take the dough that you weighed first. Tuck the sides beneath (image g) and observe how I am holding my hands enclosing the dough - thumb from one end (image h) and fingers on the other. (image i)

I have now stopped doing it because of the dairy based products which is milk and milk powder that we use to make the pavs which gives this soft pale colour once baked which is generally the colour of pavs that we get in the market but if you like yours to be more caramelised then go for milk wash.

If you had shaped your pavs smooth then you would get an evenly baked pav buns with a smooth store bought finish on top. To get the glossy shine Once baked immediately brush the top with some butter. this also ensures that your top remains soft.

You might have mixed the salt with yeast or added the butter too soon. Salt and Butter retards the activity of Yeast and hence the dough doesn't rise properly. The right way to add salt is to mix with the flour and the right time to add butter is after kneading for initial 6 mins in a stand mixer or 10 mins by hand. OR you might have killed the yeast altogether by using hot milk.

A good ladi pav has a beautiful smooth surface on top without any bumps, cuts, rough or uneven surface. To achieve this you need to roll the dough to get an even surface with the help of your thumb and fingers as mentioned in the post.

The key to achieving soft pav buns is when they have all the four sides attached. This is achieved by placing them near each other so they proof and stick to the adjacent pav buns while Proofing and remains soft once baked.

Hi Sushma,

Thanks for such a fantastic recipe and the tips and tricks. I've watched your video multiple times as well as shared with Friends and family. I've not made Pavs atleast 5 times and they are pretty good now. I've 2 questions for you. 1. I've replaced Butter with Oil and will that make any difference on softness and texture? 2) The Pavs become dry after about 36 hours and start to disintegrate when you cut it. Is that any particular ingredient that I'm missing? The 2 changes that I made to the recipe are Milk and Butter. Since US milk does not works for me I'm using water instead of Milk but still using India based Milk powder and the second one I'm using is Oil instead of Butter. Pls. let me know if I can share more details.

Hi Vik.. thank you for sharing your honest feedback. 1. Butter actually enriches the dough which means it softens the pav giving a rich taste. Substituting oil for butter would only affect the flavour and nothing else. 2. Homemade bread stays fresh for only 24 hours you cannot expect it to last till 36 hours. If you do you can consider freezing them and thawing in the microwave when needed. Hope this helps ?

Hi Sushma,

I made the ladi pav today and they turned out perfect n yummm. Thank you so much for such a detailed recipe. A small query & request. I recently bought a built in oven. Though i am aware that bread needs to be baked in convection mode (i.e with both rods & fan on ), got little confused as the demo guy told me to bake only with the fan mode on wherein the oven would heat up from all four sides. So can you actually post a video on which mode & temperature to be used in a built in oven for cakes, breads, cookies, pies, tart etc. Would really appreciate any guidance on this.

Hi Vimla..if you have fan in your oven, it is good to use fan but in that case reduce the temperature by 20 degree celsius.. so if the recipe says bake at 180C then bake at 160C. If you do not want to use the fan then both rods should be on, the baking pan should be placed in middle rack and follow the temperature and time mentioned in the recipe. It would take some time for you to understand your oven. Keep baking and most importantly note down the time and temperature each time for every recipe that you do. If you make a cake, note down everything so next time you can refer back to this and do it as per that. Glad you liked this recipe.. thank you

8 mins in standmixer would be enough. So first 6 mins mix everything then add butter and knead for another 2-3 mins. Are you cutting it to the very bottom. I am not sure why slicing would be an issue here. sorry

I'm making this now ((2/3/2021 )as we speak and my dough is int he process of first proof. However, it's not soft like yours in the image 10. Mine is more like image 8 while i started the proofing. Hopefully that'll change. If you see this, please let me know if there is anything i might have missed or doing incorrectly.

The dough is round for sure, it's the soft look - that i dont have it - and i'm following your recipe to the T, so i was curious, if the texture of the dough should be soft to touch or it doesn't matter.

So for first 20 mts i cooked at 200 F then i relaized and switched it to 390 F - but then i reduced my cooking time. Yet after all this - they taste and look like a perfect Pav / dinner roll. Perfectly moist inside. Thank you. Let me know if you want to see pics of my Pav ?

Thank you so much for your in detailed recipe of Ladi Pav. I tried making it and it came out really really well. Everyone liked it very much. I kneaded the dough with milk and it was so fluffy and soft. The best part was you covered all the nitty gritty and also told the mistakes to be avoided in advance. It helped a lot. Thank you once again.

Thank you for the great recipe! My pav came out soooooo good.

We loved eating with pav bhaji.

I try to do with wheat flour and oat, but I didn't get the results.

Please uplode recipe using all purpose, oat & wheat or with any other flour how ever you can.

Thank you again ?

Hi Sushma! Thanks for a great and easy recipe. But I will be using the convection setting in my microwave which cannot accommodate 16 pavs. Could you please let me know proportions of all the ingredients to be used for 6 pavs? Thanks in advance.

Thank you.. glad to know you liked the recipe.. There is an option in the recipe card where it says Servings:16 pavs. If you select that and select the number of pavs you want to make the recipe will be adjusted automatically and you would get the details for the same instantly on the site itself. Hope this helps..

Hi Usha.. that is amazing.. so good to know.. yes this recipe works for 50:50 too have tried it myself and glad that it worked out for you too.. thank you for sharing your experience with us.. appreciate it..

Hi Jyotsna.. that is excellent so pleased to know that your pavs turned out well.. thank you for sharing your feedback with us.. and this recipe should work for 50:50 atta to maida but not with 100% wheat flour. I am still experimenting with it.. ?

I have made this bread without milk many times. Adding milk powder and substituting half water with milk, made them very soft and perfect color! I have replaced my older recipe with this one. Thank you!

That is awesome Shubhada.. thank you for sharing your experience with us.. so pleased to learn that the substitutions worked for you.. In case you eat eggs; I recently published a dinner rolls recipe that is the softest ever.. feel free to check it. here is the link: =6uglVNFoTxA&t=2s

Hi Sushma

Tried the recipe and it was fantastic.

But the second time i tried with double the proportion and the pav took longer time to cook as well as it became hard. And the bread had a smell and taste which the first srt didn't have. Can you please tell me what may have gone wrong?

Also double recipe is 36 gms of Yeast, isn't that a lot?

Regards Anu

Thank you Gemma.. You won't believe I took these photos from my S8 unlike the other photographs which are usually taken from my DSLR. Hope you do give it a try soon.. will be waiting for your update ?

Regards

Sushma

I have read that you can use the keep warm mode to proof the dough but it makes the dough little dry; though I have not tried personally. Apart from that you can follow the non IP method as given in the recipe card ?

However, if you are here from my Facebook post then let me tell you in that I have not brushed any milk on top because I had already replaced the water with milk so I got the colour on its own due to the amount of protein in it.

1. You can use milk powder of any brand. If you do not have milk powder then you can also use milk in place of water to make this recipe. The purpose of milk powder is to soften the bread.

2. Amul spray for what? For spraying the baking trays then definitely you can use it.

3. You can try other substitutes like molasses or honey as yeast definitely needs sugar to activate so I am not sure whether the sugar substitute would work or not. sorry about that.

4. I own a Brabantia but I believe it is not available in India. The best stand mixer in the market is of course KitchenAid. You can check that.

Hi Robin.. I have read that you can use the keep warm mode to proof the bread but it makes the dough a little dry; though I have not tried it personally. Other than that I suppose you will have to follow the non IP method as mentioned in the recipe card ?

pav recipe ladi pav homemade pav eggless pav bread recipe with a detailed photo and video recipe. a soft and puffy indian style bread recipe made with plain flour and dry yeast. basically, indian version of ladi pav is very similar to the dinner roll, but softer without crisp texture. it is ideally served with pav bhaji, misal pav or vada pav but can be served with any choice or curry or even bhurji recipes.

well, to be honest, i am not a huge fan of homemade pav or ladi pav as i do get freshly baked dinner rolls near to my place. moreover, these rolls do not have any additional preservative and hence i always end up buying it instead of baking at home. however, i have got a lot of requests to prepare ladi pav bread at home using a pressure cooker and hence i thought of posting it as a video post. well in this post i have used the traditional oven to bake as the size of my pressure cooker and pav tray was not matching. perhaps i would post it next time once i have access to a small tray. anyway, i had to bake it thrice to get the right temperature, time and softness so this is a tried and tested recipe.

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