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whole wheat ladi pav recipe | eggless ladi pav recipe | homemade Indian ladi pav |

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Tarla Dalal

 06 December, 2024

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Table of Content

About Whole Wheat Ladi Pav, Eggless Homemade Laddi Pav Buns down arrow
Ingredients down arrow
Methods down arrow
I''m using activated dry yeast. What qty to use? down arrow
Is it possible to use a glass tray? down arrow
If you like whole wheat ladi pav down arrow
What is whole wheat ladi pav made of? down arrow
Tips for whole wheat ladi pav down arrow
For the yeast mixture of whole wheat ladi pav down arrow
For the oil-butter mixture of whole wheat ladi pav down arrow
For the dough of whole wheat ladi pav down arrow
How to make whole wheat ladi pav down arrow
FAQ of whole wheat ladi pav down arrow
Nutrient values down arrow

whole wheat ladi pav recipe | eggless ladi pav recipe | homemade Indian ladi pav |

whole wheat Ladi Pav is one of the most famous indigenous breads of India, especially as part of its street food repertoire mainly in Mumbai.

So famous is whole wheat Ladi Pav in Mumbai that it’s sold all over the city. Early morning you can bread sellers on their cycle delivering Ladi Pav across the city. whole wheat ladi pav is used also with khari biscuit and tea as a morning snack in Mumbai.

Made with a dough of whole wheat flour enhanced with yeast, these breads have a special texture and rich taste, which make it a perfect match for spicy subzis and potato bhaji.

We have used a quarter cup of plain flour to the eggless dough to give the eggless ladi pav a little elasticity. Use this awesome whole wheat ladi pav to make delicious recipes like Vada Pav and Pav Bhaji.

I love to have my whole wheat ladi pav with some spicy curry like aloo matar.

Learn to make whole wheat ladi pav recipe | eggless ladi pav recipe | homemade Indian ladi pav | with step by step photos below.

 

Whole Wheat Ladi Pav, Eggless Homemade Laddi Pav Buns recipe - How to make Whole Wheat Ladi Pav, Eggless Homemade Laddi Pav Buns

Tags

Preparation Time

5 Mins

Cooking Time

None Mins

Total Time

5 Mins

Makes

10 laadi pav

Ingredients

For Whole Wheat Ladi Pav

Method
  1. Combine the sugar, yeast, warm milk and 2 tbsp of warm water in a deep bowl, mix well, cover with a lid and keep aside for 10 minutes.
  2. Combine the oil and the butter in a bowl, mix well and keep aside.
  3. Combine the whole wheat flour, plain flour, baking powder and salt in a deep bowl and mix well.
  4. Add the yeast-sugar mixture, mix well and knead into a soft dough using approx. 1 cup of warm water.
  5. Add the oil-butter mixture and knead again for 3 to 4 minutes. The dough should look smooth.
  6. Transfer the dough into a greased deep bowl, cover it with a damp muslin cloth and keep aside in a warm place for 1 hour or till it doubles in size.
  7. 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.
  8. Knead the dough again for 1 to 2 minutes.
  9. Divide the dough into 10 equal portions.
  10. Roll each portion of the dough into a smooth round.
  11. Place them on a greased aluminium tray at regular intervals.
  12. Cover it again with a damp muslin cloth and keep aside in a warm place for 30 minutes. They will double in size.
  13. Brush the dough with the milk.
  14. Bake it in a pre-heated oven at 200°c (400°f) for 20 minutes.
  15. Loosen the edges with the help of a knife. Cool slightly.
  16. Once slightly cooled, de-mould it and brush the ladi pav with butter and cool completely.
  17. Serve or store in an air-tight container and use as required.

Whole Wheat Ladi Pav, Eggless Homemade Laddi Pav Buns recipe with step by step photos

I''m using activated dry yeast. What qty to use?

 

    1. I''m using activated dry yeast. What quantity to use? Use the same quantity of yeast (1tbsp), adjust the water according to the consistency required to make the dough. 
Is it possible to use a glass tray?

 

    1. Is it possible to use a glass tray instead of aluminum one for this recipe to make whole wheat ladi pav?  We would suggest using only an aluminum tray to make Indian ladi pav for best results. 
If you like whole wheat ladi pav

 

    1. If you like whole wheat ladi pav, then also try other whole wheat flour recipes like
      • whole wheat bread | 100% whole wheat bread | Indian whole wheat bread recipe | atta bread recipe | whole wheat bread loaf using instant dry yeast | with 28 amazing images.
      • whole wheat bread rolls recipe | eggless 100% whole wheat dinner rolls | whole wheat dinner rolls | healthy Indian whole wheat bread rolls | with amazing 30 images.
      • pita bread recipe | Indian style pita bread | healthy whole wheat pita bread | pita bread on tava | with 22 amazing images.
What is whole wheat ladi pav made of?

 

    1. Whole wheat ladi pav is made of 2 cups whole wheat flour (gehun ka atta), 1/4 cup 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 tsp salt, milk for brushing and butter for brushing.
Tips for whole wheat ladi pav

 

    1. Ensure that the yeast is not very old nor it is from a packet which has been kept open for too long. If the yeast is too old, the bread dough might not rise.
    2. Remember to remove the butter from the refrigerator 30 to 45 minutes before use. 
    3. Ensure the knead the dough well at each stage. You can do so on a dusted board. Use whole wheat flour for dusting. 
    4. Use only measured quantitiy of salt, as that is one basic rule of bread and pav making. The proportion of yeast, sugar and salt is crucial to get a soft and fluffy pav.
    5. While placing the dough balls in the tray, ensure there is enough distance between them. They need space to rise. 
For the yeast mixture of whole wheat ladi pav

 

    1. For the yeast mixture of whole wheat ladi pav recipe | eggless ladi pav recipe | homemade Indian ladi pav, add 1 tbsp instant dry yeast in a deep bowl.
    2. To this add 1 tbsp sugar. This is necessary to activate the yeast. Sugar also enhances the flavour of the bread, gives a crumbly texture & golden crust to the ladi pav.
    3. Also add 2 tbsp of warm water.
    4. Add 2 tbsp warm milk.
    5. Mix well, cover with a lid and keep aside for 10 minutes.
    6. After 10 minutes, the yeast will turn frothy. 
For the oil-butter mixture of whole wheat ladi pav

 

    1. For the oil-butter mixture of whole wheat ladi pav recipe | eggless ladi pav recipe | homemade Indian ladi pav, add 2 tbsp oil in a bowl.
    2. Add 1/2 tbsp soft butter. The butter has to be soft so it gets mixed well. Remember to remove the butter from the refrigerator 30 to 45 minutes before use. 
    3. Mix well and keep aside.
For the dough of whole wheat ladi pav

 

    1. For the dough of whole wheat ladi pav recipe | eggless ladi pav recipe | homemade Indian ladi pav, add 2 cups whole wheat flour (gehun ka atta) in a deep bowl.
    2. Add 1/4 cup plain flour (maida). We have used a quarter cup of plain flour to the eggless dough to give the eggless ladi pav a little elasticity.
    3. Add 1 tsp baking powder. This will help the dough to rise. 
    4. Add 1 tsp salt and mix well. Like most bread recipes, here too we recommend to use measured quantity of salt. 
    5. Add the yeast-sugar mixture.
    6. Add the oil-butter mixture and knead again for 3 to 4 minutes. The dough should look smooth. 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 whole wheat ladi pav recipe | eggless ladi pav recipe | homemade Indian ladi pav.
    7. Transfer the dough into a greased deep bowl, cover it with a damp muslin cloth and keep aside in a warm place for 1 hour or till it doubles in size. Depending upon the climatic conditions, the time for the ladi pav dough to rise will vary. The dough of whole wheat ladi pav recipe | eggless ladi pav recipe | homemade Indian ladi pav is ready.
    8. To check if the dough is ready, 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. 
How to make whole wheat ladi pav

 

    1. To make whole wheat ladi pav pav recipe | eggless ladi pav recipe | homemade Indian ladi pav, knead the dough again for 1 to 2 minutes. Use little whole wheat flour for kneading. 
    2. Divide the dough into 10 equal portions.
    3. Roll each portion of the dough into a smooth round.
    4. Place them on a greased aluminium tray at regular intervals.
    5. Cover it again with a damp muslin cloth and keep aside in a warm place for 30 minutes. They will double in size.
    6. Brush the dough balls with the milk .
    7. Bake it in a pre-heated oven at 200°C (400°F) for 20 minutes.
    8. Loosen the edges with the help of a knife. Cool slightly.
    9. Once slightly cooled, de-mould it and brush the ladi pav with butter and cool completely.
    10. Serve whole wheat ladi pav pav recipe | eggless ladi pav recipe | homemade Indian ladi pav or store in an air-tight container and use as required.
FAQ of whole wheat ladi pav

 

    1. Q. My pav have become little harder. Not as soft as available in the market. Where I went wrong? A. Firstly, kneading the dough for 3 to 4 minutes is very important. Secondly, proving the dough for the said time might differ as per the season and climate. In winter, it might take 15 minutes extra to prove.
    2. Q. Can I replace maida with vital wheat gluten? A. Wheat vital gluten, is very sticky in nature, it is purely the starch of wheat, cannot be used to made breads. Hence not recommended to use for making laddi pav.
    3. Q. My ladi pavs totally failed. Did not rise the second time....infact flattened out and after baking remained flat. A. The reason may be that the dry yeast used was from a packet opened since many days. Try and use a fresh packet of yeast.
    4. Q. Can I skip baking powder? A. Baking powder is used to increase the volume and lighten the texture of baked goods. It works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. At times you can replace with baking soda.
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per laadi pav
Energy141 cal
Protein3.6 g
Carbohydrates23.2 g
Fiber3.2 g
Fat4.2 g
Cholesterol2 mg
Sodium324.7 mg

Click here to view Calories for Whole Wheat Ladi Pav, Eggless Homemade Laddi Pav Buns

The Nutrient info is complete

Your Rating*

user
Meenal

March 13, 2025, midnight

Hi. I have tried the pav with maida on gas ( with reference to your recipe) and they came out really well. Can these wheat flour pav be baked on the gas stove as well. Thanks

5 
user
Tarla Dalal

March 13, 2025, midnight

HI, Yes you can try with whole wheat as well on the gas stove.

user
Swapna

March 13, 2025, midnight

Simple and easy recipe with _x0001F4AF_ percent success.. ??

5 
user
Tarla Dalal

March 13, 2025, midnight

Thank you for your kind words. Please keep trying more recipes and sharing your comments with us.

user
Rr

March 13, 2025, midnight

My pav have become little harder. Not as soft as available in the market. Where I went wrong, though I have followed the recipe as it is

5 
user
Tarla Dalal

March 13, 2025, midnight

Firstly, kneading the dough for 3 to 4 minutes is very important. Secondly, proving the dough for the said time might differ as per the season and climate. In winter, it might take 15 minutes extra to prove.

user
Kamana Gupta

March 13, 2025, midnight

Awesome receipe.. good results

5 
user
Tarla Dalal

March 13, 2025, midnight

Thanks for the feedback !!! Keep reviewing recipes and articles you loved.

user
Spandxltd

March 13, 2025, midnight

I''m using activated dry yeast. What qty should I put in. Should I put in less water in the dough because of the yeast liquid?

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi, Use the same quantity of yeast (1tbsp), adjust the water according to the consistency required to make the dough.

user
shagufta

March 13, 2025, midnight

Hi,i tried this pav recipe and it turn out very nice n fluffy.Thank you Tarla Dalal!!

5 
user
shagufta

March 13, 2025, midnight

5 
user
Rahul Eashita

March 13, 2025, midnight

I''m trying this but pav not bake properly in internal side plz suggests me

5 
user
Gargi

March 13, 2025, midnight

Hello, Thank you for this recipe! Is it possible to use a glass tray instead of an aluminum one for this recipe? Thanks! Gargi

5 
user
TejashreeD

March 13, 2025, midnight

1cup = ?gms/ml

5 
user
sweety mehta

March 13, 2025, midnight

i cant use yeast, so wht substitue for yeast can i use?

5 
user
Indira

March 13, 2025, midnight

It was wonderful. Liked byball. My question is how to reheat the bread, if we use it on next day? In oven, micro oven? Please guide me.

5 
user
Gladys

March 13, 2025, midnight

5 
user
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.

user
priyanka pawar

March 13, 2025, midnight

I dont have tablespoon measurement. Can you please tell me one tablespoon equals how many teaspoons?

5 
user
Reshma

March 13, 2025, midnight

Whole Wheat Laadi Pav is a must try recipe. I tried it and the pav turned out just like the bread out of the bakery. Could''nt believe it is eggless and without any preservatives. It was so easy to make after following the step by step detailed instructions. The texture of the bread was perfect and its whole wheat too so it''s very healthy. Finally I can avoid maida bread while making pav bhaji, vadapav or misal pav.

5 
user
Pranjal

March 13, 2025, midnight

What is the Quantity of Milk to be used for kneading..you have mentioned only 2 tbsp

5 
user
Neeru Aggarwal

March 13, 2025, midnight

We tried but the pav did not rise.I tried bread too.kya dry yeast bhi expire ho jata h.lockdown me yeast nahi mie to kya kare. Tell me the tricks for bakery.

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Neeru, yes yeast has a life. It looses its strength over time. You will notice that the yeast is dead when you can see no froth after you bloom the yeast.

user
tamanna bhatia

March 13, 2025, midnight

Hiii dear..I baked Ladi pav for the first time nd it turned out to be amazing Thank you so much for the lovely nd easy recipe God bless you ???? I just wanted to know if we double the recepie do we hv to double the measurement of baking powder Plz do let me know bcoz this recipe made 9 pav

5 
user
aditi

March 13, 2025, midnight

I don''t have oven can you please how much time I cook in cooker or kadhai or pan

5 
user
Trish

March 13, 2025, midnight

So you have a video shot for this recipe?

5 
user
Tarla Dalal

March 13, 2025, midnight

https://www.tarladalal.com/Ladi-Pav-Eggless-Homemade-Laadi-Pav-Buns-40720r

user
Tarla Dalal

March 13, 2025, midnight

Hi, We have video with the regular ladi pav recipe . https://www.tarladalal.com/Ladi-Pav-Eggless-Homemade-Laadi-Pav-Buns-40720r

user
Shweta

March 13, 2025, midnight

Hi. Is it necessary to use the aluminium tray? I have got one circular baking tray with my Morphy richards oven. Can it be used instead?

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi, yes you can those as well.. or you can use the regular round cake tin as well.

user
Tanya

March 13, 2025, midnight

Hi mam, I tried this recipe today and the taste seemed fine.but the top of the pao didn''t turn brown even though I gave it milk wash twice.I baked it for 20 minutes at 200C

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi, While baking please check if both the rods are working in the oven while you are baking.

user
juhi

March 13, 2025, midnight

I want to try your recipe but I don''t have yeast ib the lockdown

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi, yeast is important for the recipe, cannot be skipped.

user
kkjhjkjbkguyfhg

March 13, 2025, midnight

5 
user
Nivedita

March 13, 2025, midnight

Hi tried the teceipe for the first time n the paav were awsome thank u for such an easy and nice recipe.

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi, Thank you very much happy to know you have liked the recipe. Do try more and more recipes and give us your feedback. Happy Cooking !!

user
Manu

March 13, 2025, midnight

Have made this 5 times in the lockdown and each time it has come out beautifully. Today, my 9 year old daughter tried it independently and the result is again.... awesome. Thanks for this wonderful recipe _x0001F917__x0001F917_

5 
user
Tarla Dalal

March 13, 2025, midnight

Thank you for your feedback. We are glad you liked the recipe. Happy cooking.!

user
Anuradha

March 13, 2025, midnight

Can I replace maida with vital wheat gluten?

5 
user
Tarla Dalal

March 13, 2025, midnight

Wheat Vital gluten, is very sticky in nature, it is purely the starch of wheat, cannot be used to made breads. Hence not recommended to use for making laddi pav.

user
Diaha Rupani

March 13, 2025, midnight

Can the maida be skipped in this recipe? If yes what should be the measurement for wheat flour

5 
user
Saira

March 13, 2025, midnight

I followed all the steps and it , the pavs, turned out so well!!? A great receipe!! I love it!!Thank you!!

5 
user
Tarla Dalal

March 13, 2025, midnight

Thanks for the feedback !!! keep reviewing recipes and articles you loved.

user
Anoosha

March 13, 2025, midnight

My ladi pavs totally failed. Did not rise the second time....infact flattened out and after baking remained flat.

5 
user
Tarla Dalal

March 13, 2025, midnight

The reason may be that the dry yeast used was from a packet opened since many days. Try and use a fresh packet of yeast.

user
somnath dhere

March 13, 2025, midnight

Muze koliti pav banane he chamch ya cup se nap nahi karna he aapke pas whighet wala formula he jisme ingredients ka nap diya ho

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi, Sorry but all our recipes are measured in cups and spoons. You can buy a set of them , they are available everywhere.

user
Neha

March 13, 2025, midnight

I had failed miserable with whole wheat breads but this turned out immensely successful..Thanks and loads of love.. Just one query I have, Since i wanna make it on regular basis, what if i skip the baking powder part..will they turn out same? Any other natural alternative? Thanks In Advance

5 
user
Tarla Dalal

March 13, 2025, midnight

Neha, congrats on making the bread. Baking powder is used to increase the volume and lighten the texture of baked goods. It works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. At times you can replace with baking soda.

user

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