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ladi pav | eggless ladi pav | homemade ladi pav |
Tarla Dalal
21 March, 2025
Table of Content
About Ladi Pav, Eggless Homemade Laadi Pav Buns
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Ingredients
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Methods
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For activating the yeast
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For the dough of Mumbai ladi pav
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For baking ladi pav
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Frequently Asked Questions
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Nutrient values
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ladi pav | eggless ladi pav | homemade ladi pav | homemade ladi pav with 28 amazing step by step photos and video.
Ladi Pav is a hearty homemade bun, which is very famous in Mumbai. This feather-soft ladi pav is best had with a spicy bhaji or vegetable curry, but you can also serve it as a sandwich lined with chutney and packed with potato vadas.
Old-timers will go to the extent of preparing the yeast also at home to make Laadi Pav but this version made with instant dry yeast is more common and very effective. You will love the outcome. It is so soft and tasty, you will look forward to making ladi pav – and of course, eating it – again and again!
Once the dough of the ladi pav has been shaped and put in the tray, make sure it has proved (that means doubled in size) very well. That's the key to make a perfect eggless ladi pav. Make sure you butter or oil the ladi pav once its immediately out of the oven to ensure it stays soft and does not dry up.
Popular recipes served with ladi pav are Vada Pav, Dabeli, Kaanda Bhajji Pav, Misal and Pav Bhaji.
Ladi Pav, Eggless Homemade Laadi Pav Buns recipe - How to make Ladi Pav, Eggless Homemade Laadi Pav Buns
Tags
Preparation Time
10 Mins
Cooking Time
None Mins
Total Time
10 Mins
Makes
12 laadi pav
Ingredients
For Ladi Pav
3 cups plain flour (maida)
2 tbsp warm milk
1 tbsp sugar
1 tbsp instant dry yeast
2 tbsp oil
1/2 tbsp soft butter
1 tsp baking powder
1 1/2 tsp salt
milk for brushing
butter for brushing
Method
For ladi pav
- To make ladi pav, combine the milk, 2 tbsp warm water, sugar and yeast in a deep bowl, mix well and keep aside for 10 minutes.
- Combine the oil and the butter in a bowl, mix well and keep aside.
- Combine the plain flour, baking powder and salt, mix well.
- Add the yeast mixture.
- Mix well and knead into a soft dough using approx. 1 cup of warm water.
- Once kneaded, insert the fingertip into the dough and it should bounce back clean, which means the dough is ready.
- Add the oil-butter mixture.
- Knead again for 5 to 8 minutes by stretching the dough and folding it back till it is smooth and elastic.
- The dough should look smooth like in the below image.
- Transfer the dough in a greased bowl, cover it with a damp muslin cloth and keep aside for 1 hour or till it doubles in a warm place.
- The dough has risen and doubled in size.
- Deflate the dough by inserting a finger, which should leave a depression in the dough without bouncing back. This means the dough has perfectly risen.
- Transfer to a floured board and knead again for 5 minutes using little flour by stretching it and folding it back till smooth.
- Divide the dough into 12 equal portions.
- Roll each portion of the dough into a smooth round.
- Place them on a greased aluminium tray at regular intervals.
- Cover it again with a damp muslin cloth and keep aside for 30 minutes.
- They will double in size as shown below.
- Brush the dough with the milk.
- Bake it in a pre-heated oven at 200°c (400°f) for 20 minutes.
- Loosen the edges with the help of a knife.
- Once cooled, de-mould it and brush the ladi pav with butter and cool completely.
- Serve or use the ladi pav as required.
Handy tip:
- The ladi pav will stay fresh for 2 days when stored in an air-tight container.
Pav recipe | Ladi Pav | Eggless Homemade Laadi Pav Buns | Video by Tarla Dalal
Ladi Pav, Eggless Homemade Laadi Pav Buns recipe with step by step photos
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For preparing ladi pav, we first need to activate the yeast. For that in a deep bowl, take milk. The texture of eggless ladi pav comes out soft and fluffy on using milk.
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Add 2 tbsp warm water. Don’t forget to check the temperature of water by dipping your finger. Water that's too hot can damage or kill the yeast.
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Add the sugar. Sugar has multiple roles in bread making. One being it acts as a food for yeast and helps in creating carbon dioxide and alcohol. Sugar also enhances the flavour of the bread, gives a crumbly texture & golden crust to the eggless ladi pav.
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Add the instant dry yeast.
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Mix well. Cover with a lid and keep aside for 10 minutes.
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After 10 minutes, you will see a frothy layer which indicates our yeast has been activated and is ready to use. If it does not, then throw and restart or get another batch of yeast. If you use flat yeast, you will get dense and sticky ladi pav.
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For preparing ladi pav, we first need to activate the yeast. For that in a deep bowl, take milk. The texture of eggless ladi pav comes out soft and fluffy on using milk.
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For preparing the dough for homemade ladi pav, in another bowl, take oil. Add butter. Mix well and keep aside.
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In another bowl, take the plain flour. To make a healthy whole wheat ladi pav, refer this recipe of.
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Add the baking powder and salt. Baking powder helps to make the ladi pav feather-light and soft. Add the activated yeast mixture.
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Mix well.
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Add approx. 1 cup of warm water. The quantity of water will depend upon the quality of the flour used.
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- Knead into a soft dough. Use a bench scraper if the dough is sticking a lot to the work surface.
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Once kneaded, insert the fingertip into the dough and it should bounce back clean, which means the dough is ready for the next step.
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Add the oil-butter mixture.
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Knead again for 5 to 8 minutes. At any stage, do not compromise on kneading part, as the gluten needs to be formed which helps in giving a fluffy texture to the ladi pav.
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Stretch the dough back and fold until the ladi pav dough turns smooth and elastic. The dough should look smooth like in the below image.
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- Grease a large bowl with oil. Tuck the edges of the dough towards the center and transfer the dough in a greased bowl.
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Cover it with a damp muslin cloth and keep aside for 1 hour or till it doubles in a warm place. Depending upon the climatic conditions, the time for the ladi pav dough to rise will vary.
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The dough has risen and doubled in size.
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Deflate the dough by inserting a finger, which should leave a depression in the dough without bouncing back. This means the dough has perfectly risen.
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Sprinkle little dry flour on your workstation or board. Don’t add too much maida otherwise the pav would not be that soft.
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Transfer the dough to a floured board.
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Knead again for 5 minutes using little flour by stretching it and folding it back till smooth.
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Our dough for ladi pav is now ready!
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For preparing the dough for homemade ladi pav, in another bowl, take oil. Add butter. Mix well and keep aside.
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For baking the eggless ladi pav, divide the pav bun dough into 12 equal portions using a knife or a dough scraper.
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Tuck the edges underneath towards the center and roll each portion of dough into a smooth round.
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Grease an aluminium tray with oil. Place the dough balls on a greased aluminium tray at regular intervals.
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Cover it again with a damp muslin cloth so that they don't stick to the cloth. Keep aside for 30 minutes to proof.
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They will double in size as shown below.
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Brush the dough with the milk.
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Bake it in a pre-heated oven at 200°c (400°f) for 20 minutes. If the buns don’t look brown, bake for some more time.
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After baking, loosen the edges with the help of a knife. Our baked ladi pav buns are ready!
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Once cooled, de-mould it. Brush the laadi pav with butter and cool completely.
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Serve the Indian pav immediately or use as required. The laadi pav will stay fresh for 2 days when stored in an air-tight container. You can use the laddi pav to serve as an accompaniment to popular dishes like: Misal Pav, Jain Pav Bhaji and Cheese Stuffed Vada Pav
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For baking the eggless ladi pav, divide the pav bun dough into 12 equal portions using a knife or a dough scraper.
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Q. The recipe turned out good in terms of taste, however the texture wasnt soft as expected. The dough was hard, what should i do?
The texture of the dough should be really soft to make Eggless homemade Ladi pav buns. Knead the dough well with adding enough water to make a soft dough. Hydration is the key in achieving a soft Ladi pav. -
Q. My yeast did not bloom as shown in the recipe steps. What could have gone wrong?
Yeast with time looses its strength, make sure the yeast you use is fresh. Also, make sure you use lukewarm water to bloom the yeast, hot water will kill the yeast and stop the blooming process. Do not mix the yeast with salt while kneading the dough as it will stop the proofing process of the bread, and the ladi pav wont rise. - Q. Hello Mam , today i tried this recipe. Everything looked all good till baked my buns. I don’t know what went wrong but my bun turned hard after baking. I baked them (400 f) for 20 min and properly followed the kneading and proofing technique. A. Hi, When it baked, ladi pav turns hard, you need to apply butter or oil over it and cool it, and then, slowly it would become soft.
- Q. Have you used microwave or otg ? I have microwave and do not have stand in that .. and that’s the main I wanted to see here... Please let me know how to keep paav in microwave.. what temperature and time... Rest everything is understood. A. We have made the laadi pav in an oven. If you using an microwave, make sure it has convectional mode and bake the pav in a silicon cake mould.
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Q. The recipe turned out good in terms of taste, however the texture wasnt soft as expected. The dough was hard, what should i do?
Nutrient values (Abbrv)per plate
| Energy | 148 cal |
| Protein | 3.7 g |
| Carbohydrates | 25.6 g |
| Fiber | 0.1 g |
| Fat | 3.4 g |
| Cholesterol | 1.6 mg |
| Sodium | 365.9 mg |
Click here to view Calories for Ladi Pav, Eggless Homemade Laadi Pav Buns
The Nutrient info is complete
Ritika
March 13, 2025, midnight
This recipe is perfect .I shaped it as bread loaf and the bread came out really perfect..so yes one can use it to make bread too..I added half teaspoon sugar more then the mentioned quantity and it came out perfect..
Tarla Dalal
March 13, 2025, midnight
Hi, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Great you have tried making a loaf.. Happy Cooking !!
ranimohan
March 13, 2025, midnight
Mam,Which side is to be heated for baking pav buns.bottom or centre thanks
ranimohan
March 13, 2025, midnight
Mam,first time I tried baking pav bun.it came out soft and fluffy Very tasty but bottom was little burnt.how can I adjust the temperature so that next time I get the same pav as u make.awaiting for your suggestion.thank you
Anisha
March 13, 2025, midnight
Hi I tried this recipe.i loved it . The pav is soft but the bottom is too thick like biscuit. What might be the reason ? I used an otg, baked at 200c for 20 min.
Tarla Dalal
March 13, 2025, midnight
Hi, Did you pre heat the oven ?
P D Kay
March 13, 2025, midnight
Very good recipe ! Suggest you also include a printable version as novices like me would like to keep the recipe with me in the kitchen whilst preparing ! Thank yu
Tarla Dalal
March 13, 2025, midnight
Thanks. Sorry, the printable version is on the desktop !!!
Manju
March 13, 2025, midnight
Followed your recipec closely. Outcome turned out so good. Thanks.
Tarla Dalal
March 13, 2025, midnight
Manju, congrats on making this tough recipe !!!
Arti
March 13, 2025, midnight
Tried exactly as shown but they turned hard and not as soft as it should be . Please guide what went wrong
Tarla Dalal
March 13, 2025, midnight
Hi, The kneading of the dough is very important, and the dough should be extra soft. and make sure you do not over prove the dough after it has been shaped. Once you see it has doubled in size, it should immediately go for baking in a pre-heated oven. After it has been baked, you might feel hard on top, you need to apply generous amount of oil, which will make them soft, after it has cooled.
Soniya Parikh
March 13, 2025, midnight
I have tried but wanted to know that in otg I have to back tray from both grill?
Tarla Dalal
March 13, 2025, midnight
We have used the top grill only.
vaishali
March 13, 2025, midnight
today is Friday, and I want to eat vadapav, and I don''t get eggless bun in Singapore, so I followed your recipe, and it''s made a perfect,,so thank you so much for sharing this recipe
Tarla Dalal
March 13, 2025, midnight
Vaishali, nice to know our recipes are followed in Singapore. We are delighted you loved the lady pav recipe. Your feedback will help hundreds others try the recipe and make this a better cooking community.
Gouri Biswas
March 13, 2025, midnight
I tried the reciepe,it came out very well.Everyone at home liked those pav only problem was it was not as soft as expected.Could you guide me where I made mistake?
Tarla Dalal
March 13, 2025, midnight
Hi, To get soft pav, kneading of the dough is very very important, and also the proving of the dough, as shown in the image.
Soniya Parikh from Bangalore
March 13, 2025, midnight
Excellent result of my ladi pav,I am so thankful to Shri Tarala Dalal Recipe Awesome _x0001F44D_
Tarla Dalal
March 13, 2025, midnight
Thank you so much for your kind words. Please keep trying more recipes and sharing your comments with us.
ranimohan
March 13, 2025, midnight
Thank you mam for your suggestions.i tried baking again it came out so well.very soft and fluffy.uniformly baked pav buns.thank you once again.next I am trying your bread recipe.
Vijay
March 13, 2025, midnight
Thank you so much
Sanjiv Tambe
March 13, 2025, midnight
In this recipe 1 cup equals to 200ml or 240ml? Paves were bit hard after applying butter. Please let me know probable reasons.
Tarla Dalal
March 13, 2025, midnight
Firstly, the reason could be the dough was not perfectly soft enough. Secondly, baking it on a lower temperature than mentioned can make the pav hard.
Deep B.
March 13, 2025, midnight
We tried this recipe and it turned out amazing. The buns were soft and the whole family enjoyed it so much and keep asking now more to be baked at home only. Thank you for such a simple easy recipe.
Tarla Dalal
March 13, 2025, midnight
Deep, well done. Making bread is a bit complex!
Rekha kardam
March 13, 2025, midnight
Hello Ma?am , today i tried this receipe. Everything looked all good till baked my buns. I don?t know what went wrong but my bun turned hard after baking. I baked them (400 f) for 20 min and properly followed the kneading and proofing technique.
Tarla Dalal
March 13, 2025, midnight
Hi, When it baked, it turns hard, you need to apply butter or oil over it and cool it, and then, slowly it would become soft.
Paulomee gomes
March 13, 2025, midnight
I tried today and it came out really well... The explanation along with pictures were very helpful. For a beginner like me... .Thank u ma''am... For the wonderful recipe...
Tarla Dalal
March 13, 2025, midnight
Hi, Thank you so much for your kind words. We are glad you liked the recipe and enjoyed making it.! Happy cooking.!
pirvi
March 13, 2025, midnight
hi.. have tried pav n it turn out awesome.. which co. yeast will u recommend to use .
Deep
March 13, 2025, midnight
Tarla Dalal
March 13, 2025, midnight
Deep, glad you liked the ladi pav recipe.
Sunita Gupta
March 13, 2025, midnight
Sunita Gupta
March 13, 2025, midnight
Asari
March 13, 2025, midnight
laadi pav, the most awaited recipe.. this pav is really very soft and same as you get in the market.. The only trick is to follow the method exactly.. And it comes out really well..
Nik Ira
March 13, 2025, midnight
Perfect recipe. Turned out perfect. Thank you
Tarla Dalal
March 13, 2025, midnight
Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Yamini
March 13, 2025, midnight
Thanks Tarla ji for the recipe... My pavs came out soo well...They were soft n fluffy... Loved the recipe_x0001F60A__x0001F44C_
RM
March 13, 2025, midnight
Amazing recipe, turned out to be perfect. I used the same recipe to make bread and that turned out to be perfect as well! Thank you so much for your amazing recipes!
Pav turned extremely nice thanls for receipe
March 13, 2025, midnight
Foodie #631479
March 13, 2025, midnight
I love this recipe.
Sanjay mehta
March 13, 2025, midnight
Which are the moulds to be used for making ladi pav in convection mode in oven ? Please send the link to buy the moulds alluminium or silicon or glass ware or alluminium tart or steel vessel of home in convection mode in oven
Bhavana sharma
March 13, 2025, midnight
Hi Can we use whole wheat flour instead of maida
Foodie #666961
March 13, 2025, midnight
can i make without yeast?
Sonal Modi
March 13, 2025, midnight
I always wondered that how the shape of the Pav came. Now I have known it and don''t get amazed with it. It is so soft and in fact more tasty than what we get in market. I am thoroughly satisfied with it. Also my family members enjoyed it. Thank you so much!!!
Ashwini
March 13, 2025, midnight
What will be the measurement of yeast if I use quick Yeast
Tarla Dalal
March 13, 2025, midnight
Hi, Instant dry yeast, quick yeast are the same use the same quantity as per the recipe. If you are using fresh yeast then you can use 15gms.
Megha
March 13, 2025, midnight
I made pav for the first time and followed the given recipe. The outcome was very good. I baked in the oven for around 10-12 minutes. Thanks for the wonderful recipe.
Tarla Dalal
March 13, 2025, midnight
Megha, congrats on making the ladi pav !!!
apta
March 13, 2025, midnight
came out perfect....so thankful to u
Tarla Dalal
March 13, 2025, midnight
Delighted to know you liked the recipe. Do try more and more recipes & share with us your feedback. Happy Cooking!
Mital
March 13, 2025, midnight
Have tried this receipe thrice First time it was a bit dense but than 2 times it came out perfect soft n my family loved it. Have stop buying Pav from store after this recipe_x0001F60A_
Tarla Dalal
March 13, 2025, midnight
Mital, congrats on making the bread. Thanks for the feedback. Nothing like baking your own bread.
Shilpa lakhani
March 13, 2025, midnight
What it improver it''s needed with yeast,?
Tarla Dalal
March 13, 2025, midnight
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Meghna More
March 13, 2025, midnight
Hi, I tried your receipe, came perfect. I tried with half the ingredients. Infact while kneading dough by mistake more water was used, so dough was very sticky. I had to continuously apply oil. Then to baked perfect. Thank you for the recipe.
Tarla Dalal
March 13, 2025, midnight
Meghna, congrats on making the bread.
Ds
March 13, 2025, midnight
What oven setting should be used? Is it conventional oven which has upper and lower heating element sign?
Tanvi Chawda
March 13, 2025, midnight
I don''t have instant dry yeast but having active dry yeast. What would be measurements for the same recipe?
Tarla Dalal
March 13, 2025, midnight
Hi, Use the same quantity.
JD
March 13, 2025, midnight
I have made the Pav for very first time yesterday. They turned out little bit hard from outside because I kept the temperature at 200?c but I have Fan assisted oven and temperature should be at 180?c which I realised afterwards. Pav turnout extremely good. Thank you _x0001F64F__x0001F3FB__x0001F44C_ @ Foodi, I have used Allison Dried Active Yeast. It worked perfectly fine
Tarla Dalal
March 13, 2025, midnight
Hi JD, We are so delighted to hear about your attempt and success. Happy to know you liked the recipe. Do try more and more recipes & share with us your feedback. Happy Cooking!
Mehjabeen
March 13, 2025, midnight
I would like to know 1 cup flour is equal to how much grams bcos with 3 cups I could not make 12 pavs. Please let me know flour in gms.
Krithika
March 13, 2025, midnight
Mam I also tried the recipe but it didn''t turn brown and got dense. I kneaded well. Can you tell me wats the Way of getting brown from top
Tarla Dalal
March 13, 2025, midnight
Hi Krithika, the dough for Ladi pav should be very soft so knead it well with good amount of water. Proper hydration will make the pav soft and they wont be dense after bake. Also, make sure you proof the buns well before you bake them, dense bread can be a result of underproofing. Handle the ladi pav tray gently after they are proofed, if the baking tray gets banged the air from ladi pav will escape and result in a dense bun.
Dolly
March 13, 2025, midnight
Followed the recipe .Substituted little whole wheat flour and it came out perfect.Thanks!!
Tarla Dalal
March 13, 2025, midnight
Dolly, well done to make this recipe. Thanks for the feedback.
Rashmi Vidyasagar
March 13, 2025, midnight
I don?t have yeast with me. How can I make ladi pav without yeast or what can replace yeast here. Thanks in advance .
Tarla Dalal
March 13, 2025, midnight
Hi Rashmi, for this recipe yeast is required if you wish to make bread without yeast you can search our website for Bread without yeast.
Bejoy
March 13, 2025, midnight
Hi , In which rack it has to be placed for baking ? Like the middle rack , the upper or the lower. Also in the oven in which mode I can bake it like the upper Lowe heat fan or the lower heat ? Can you please tell.
Tarla Dalal
March 13, 2025, midnight
hi, always bake at the middle rack...the one that has the top heat...
Foodie #562268
March 13, 2025, midnight
hi.. I want to make ladi pav but because of lockdown m not getting yeast. how can I make ladi pav without yeast?
Tarla Dalal
March 13, 2025, midnight
Try home made sourdough starter if you don?t have the yeast.
Nikita
March 13, 2025, midnight
Turned out great! Thank you for the recipe.
Foodie #562268
March 13, 2025, midnight
hi.. I tried this recipe n it turn out great. can we skip baking powder in it as I have very little baking powder left n because of lockdown m not getting it in near by shops.
Madhavi Deshpande
March 13, 2025, midnight
In video also you have not shown how you kelp the tray in microwave... Have you used microwave or otg.. we can see both at the back side ... I have microwave and do not have stand in that .. and thats the main I wanted to see here... Please let me know how to keep paav in microwave.. what temperature and time... Rest everything is understood..
Tarla Dalal
March 13, 2025, midnight
Hi, we have made the pav in an oven. If you using an microwave, make sure it has convectional mode. and bake the pav in a silicon cake mould.
Anurag
March 13, 2025, midnight
Followed the recipe but the pav became brown from inside and did not become soft. They were of bread consistency. What could be wrong?
Tarla Dalal
March 13, 2025, midnight
Hi, make sure the yeast has bloomed well. the softness of the pav depends upon the yeast and how well you knead the dough.
Bejoy
March 13, 2025, midnight
Hi , In which rack it has to be placed for baking ? Like the middle rack , the upper or the lower. Also in the oven in which mode I can bake it like the upper Lowe heat fan or the lower heat ? Can you please tell.
Michelle
March 13, 2025, midnight
May I please know the measurement of cup?
Tarla Dalal
March 13, 2025, midnight
Hi Michelle, the cup measurement we have used is 1 cup=200gms approx.
Bhwna
March 13, 2025, midnight
During this lockdown, tried your Pav Recipe.. and they came out perfect. I did try some other recipe 2 days back, with all same ingredients but slight variation in quantities and it didn?t come out that well. So I would suggest others also to go with Tarla Dalal?s recipe for Pav.. it?s perfect. Thanks
Tarla Dalal
March 13, 2025, midnight
Bhawna , congrats on making the ladi pav recipe. This is a tough recipe to make and kudos to you. Keep reviewing recipes you loved. With gratitude.
Sarah
March 13, 2025, midnight
What is the size of the aluminium pan used for baking the pav?
purvo
March 13, 2025, midnight
hi.. I don''t have yeast n because of lockdown I can''t get it outside. how can I make ladipav without yeast?.. pls help
Tarla Dalal
March 13, 2025, midnight
Hi, Without yeast it wont rise well and taste good...
Paragi
March 13, 2025, midnight
turned out super soft twice. take any recipe from you and it''s always delicious. my family love it all the time. I learned cooking from your recipes only.
Tarla Dalal
March 13, 2025, midnight
Thanks for your kind words and we are delighted to hear this. Please review the recipes you have tried as it encourages hundreds of others to try it.
Sridevi
March 13, 2025, midnight
Can we try this in a pressure cooker, will the colour come?
Jyoti
March 13, 2025, midnight
Tried the recipe! The pav looked great just that was very heavy and dense...is thot how it should be? Yeah we don''t get the ladi paav here in Singapore hence this was a great try!_x0001F603_.Thanks for the post!!
Tarla Dalal
March 13, 2025, midnight
Hi, Great to know you have tried the recipe.Ideally the bread should be really soft like cloud.. make sure you are kneading it really well and proving it before baking till it doubles in size. Request you to try the recipe once again.. and give us your feedback..
Kinjal
March 13, 2025, midnight
I dnt hv big baking tray cn i do it in two part i cn keep dough for so long by the time 1 set of pav getting bake
Tarla Dalal
March 13, 2025, midnight
Hi, You can divide the dough into half. shape the dough for ladi pav from the first batch. The other batch you can cling wrap it and refrigerate it till the first batch is baked. Once the first batch is out, then re roll the dough, give the last proving and then bake it. Try it and give us feedback.
Mk
March 13, 2025, midnight
Tried this recipe. Pav came out soft and perfect. It?s a keeper recipe .
Tarla Dalal
March 13, 2025, midnight
Thank you for your kind words...do try more and more recipes and let us know how you enjoyed it...happy cooking !!?
varsha
March 13, 2025, midnight
nice recipe
Tarla Dalal
March 13, 2025, midnight
Thank you for your kind words...do try more and more recipes and let us know how you enjoyed it...happy cooking !!?
parul
March 13, 2025, midnight
I want use active dry yeast
Tarla Dalal
March 13, 2025, midnight
Hi, Use the same quantity..
Vineet Manjrekar
March 13, 2025, midnight
I tried making ladi pav for the first time, also was my first time ever making any sort of bread for that matter. This recipe is spot on and extremely precise. I am so happy with the pavs that I made. Top class instructions. I struggled with the yeast fermentation as the temperature was 15 degrees. I kept the yeast bowl under sunlight to trigger fermentation.Also used a slightly heated and switched off oven after placing dough balls in the tray for them to double up and get close on. Overall a massive thanks to Tarla Dalal for this amazing recipe and procedure. The stage wise pictorial description was simply awesome Thanks so much
Tarla Dalal
March 13, 2025, midnight
Thank you so much for your kind words. We are glad you liked the recipe and enjoyed making it.! Happy cooking.!
Blasilla Crasto
March 13, 2025, midnight
It was super soft. Tried it first time and my kids walloped it. Yummy.
Tarla Dalal
March 13, 2025, midnight
Congrats Blasilla ! You are obviously a good cook.
Vijaya
March 13, 2025, midnight
Hello mam, I don''t have aluminium tray. So can I use glass square container
Tarla Dalal
March 13, 2025, midnight
Hi Vijaya, glass tray cannot be used in the oven as it will crack. You can use any oven proof material tray except glass.
Charu Gohel
March 13, 2025, midnight
Please give yeast measurement in grams or oz. Thank you
Jeshma
March 13, 2025, midnight
I want to try pav at home but being Jain I don''t use yeast so can u tell me substitute of yeast or without yeast pav
Tarla Dalal
March 13, 2025, midnight
Sorry, we do not have a yeast free pav recipe. You can try from the following recipes. https://www.tarladalal.com/RecipeSearch.aspx?rec=1&term=pav
Krithika
March 13, 2025, midnight
Mam thank you for ur suggestion. I found that the temp I set was less for pav. Now this time it came out wonderful soft spongy and fluffy.
Tarla Dalal
March 13, 2025, midnight
We are glad you recipe came out perfect.! Happy cooking.!
Bob
March 13, 2025, midnight
Pavs came out perfect. Superb recipe!
Tarla Dalal
March 13, 2025, midnight
Thanks for the feedback !!! keep reviewing recipes and articles you loved.
Jasmine
March 13, 2025, midnight
This recipe is AMAZING, my husband is from Goa and we live in California and haven''t had proper pav in 10 years because I didnt have a good recipe. I made these today and he couldn''t believe how perfect they were! I visited the local pav bakery in Goa and was amazed that I was able to recreate without that amazing giant clay oven. Thank you for these very clear instructions!!!
Tarla Dalal
March 13, 2025, midnight
Thanks for the feedback !!! keep reviewing recipes and articles you loved.
Radz
March 13, 2025, midnight
The recipe was good, it turned out just as shown in the picture.however, there was a little smell in the pav , it left a bit of an after taste. Could you possibly tell a reason? Thanks
Rani Mohan
March 13, 2025, midnight
First time I tried baking pav buns.i did exactly what you have shown.pav came out very soft and fluffy but bottom burned and top was still white.can you tell me what went wrong?
Tarla Dalal
March 13, 2025, midnight
Hi, make sure you have greased it well and are using the tin size as advised by us...also make sure you laways bake in the middle rack...
As?m
March 13, 2025, midnight
Tried to make as per the instructions. Taste was very nice. Though Bread was not fluffy enough..seems very heavy weight. What could be the problem?
Tarla Dalal
March 13, 2025, midnight
Hi, To make breads is an art.. though.. but just make sure your kneading the dough till you find no cracks and smooth.. this steps.. ideally helps to make your bread lighter. secondly the proving should be perfect the second time after rolling.. if it has not proved well the result will be dense bread.. and if it is proved well and you happen.. to hit or bang the tray.. the air escapes from inside and bread tends to become dense.. these are few pointers.. while you bake.. try the recipe one more time.. and surely you will crack it..
Pranit Bankar
March 13, 2025, midnight
Can the pav be stored without air tight container? And for how many days?
Gautami Joshi
March 13, 2025, midnight
This Recipe is marvellous. It came out so nicely. I used lg convection microwave oven at home and I used Gloripan instant dry yeast and Satyam maida. Browning was good too as I baked for 20 mins at 200?C. I made a single batch of 12 pavs. Many Thanks for the wonderful recipe. We eat very less salt. So next time I will adjust the recipe to 1 tsp salt keeping everything as same. Will it work still?
Tarla Dalal
March 13, 2025, midnight
We have tried the recipe with 1 1/2 tsp of salt. We recommend using this quantity for a perfect soft ladi pav.
Foodie #667171
March 13, 2025, midnight
my quarantine favourite recipe this is...this turned out so well.
Dolly daga
March 13, 2025, midnight
If we don''t have yeast.. then what will we do
Tarla Dalal
March 13, 2025, midnight
Hi Dolly, for this recipe you require yeast. It is easily available in any supermarket.
purvi
March 13, 2025, midnight
hi.. have tried this recipe twice both the time pav turned out good in taste but it didn''t became as soft as required. is it because d dough was little hard or any other reason. pls guide
Tarla Dalal
March 13, 2025, midnight
Hi Purvi, the dough for Ladi pav should be very soft so knead it well with good amount of water. Proper hydration will make the pav soft and they wont be after baked or even after they are kept for long hours. Make sure you store them in air tight container if using later.
Purva
March 13, 2025, midnight
Hello Mam , I tried this recipe , ever thing went well till the time I kept it for baking in Otg , I kept it for. Baking after preheated otg at 200 degrees for 10 min , then baked it for 15 min , but they became hard , and the base got burnt, Can u pls tell me where did I make mistake
Tarla Dalal
March 13, 2025, midnight
Hi Purva, heat of the oven varies from brand to breand. We suggest you lower the temperature to 180 deg C and try again.
Foodie #677736
March 13, 2025, midnight
can you please tell me that can I use active yeast instead of instant yeast and also spacify the name of company of yeast??
Neha
March 13, 2025, midnight
Tarla Dalal
March 13, 2025, midnight
Thank you for you feedback Neha.
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