Eggless Pav

Ingredients

  • 3 cups (360g) refined flour/maida
  • 3 tablespoons sugar
  • 2¼ teaspoon instant dry yeast
  • ¾ cup (180ml) milk
  • ¼ cup (60ml) water
  • 2 tablespoons butter
  • ½ teaspoon salt

Note– Please read recipe notes in the end.

Main Equipments Used

Steps In Making

  1. In a bowl add luke warm milk and water and add sugar to it. Stir well till the sugar dissolves.
  2. Now add the yeast and stir once again. Keep it aside for 10 minutes.
  3. In large bowl add refined flour and salt. Mix till well combined.
  4. After 10 minutes the yeast mixture will become frothy, add the same into the dry ingredients and knead for 8-10 minutes.
  5. Now add butter and knead for couple of more minutes.
  6. Now grease a bowl with oil and let the dough rest in it for an hour. Cover it with a cling wrap or a cloth.
  7. After an hour the dough will rise double in size. Knock the excess air and knead for a minute.
  8. Divide the dough in 9 equal parts, they will be around 75g each. You can also eyeball them.
  9. Now give the dough round ball shapes and place them in the greased tin, next to each other.
  10. Cover it with a cling wrap and let it prove for 35-40 minutes.
  11. The ladi pav will again double in size.
  12. In a bowl add milk and some sugar and mix till the sugar dissolves completely.
  13. Now with the help of a pastry brush, give the ladi pav a milk wash on the top surface.
  14. In a preheated oven bake the ladi pav in the middle rack at 200C for 15 minutes or until the surface gets a shiny brown colour.
  15. Once baked, let the ladi pav rest in the baking tin for 10 minutes. Now grease the top surface with some melted butter and cover it for 5 minutes.
  16. After that carefully remove the ladi pav from the tin and let it cool down on the rack completely, if you will let it stay in the tin then it will start to sweat and become soggy.

eggless pav

Recipe Notes

  • While adding the yeast make sure the milk is warm for perfect yeast development. If it will be cold then the yeast wont develop and if it’s hot then the yeast will die.
  • Kneading is a very important step, do not try to rush it, else the pav’s wont turn out soft.
  • Always keep the dough in a warm place for rising and proving.
  • While proving the pav, do not exceed the time of 35-40 minutes, because if there is excess proving then the pav’s will rise very high but collapse in the oven. If it is under proved then they will become dense.
  • For egg wash you can add one egg and half a cup of water, whip it really well and then with the help of a pastry brush, gently brush the top surface of the pav’s.
  • Once the ladi pav is baked, let it rest for 10 minutes in the tin and then remove it and let it cool completely on the rack, else the pav will start sweating and become soggy.
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