The love for misal pav, vada pav and pav bhaaji is eternal in India, which is a highly popular street food in Mumbai. And while we always make the vada or bhaji at home, when it comes to the pav or bun, it’s commonly bought from the market. But what if you could make laadi pav at home that will be as fluffy, spongy, soft and delicious. With my eggless ladi pav recipe, I am sure you can make this happen, with your very own version of homemade laadi pav.
With these homemade buns you can make burgers, and also serve in breakfast or any time snacking by smothering some cheese spread or jam. I am making this ladi pav in pressure cooker that is the most convenient thing for me. I love cooking in pressure cooker as I feel I have total control of it, and even though I do cook in microwave, I don’t find the equal happiness when cooking with buttons.
I have made several bread recipes such as bread roll, bread pouch, veg suji buns and bread potato toast. must check them out!
Follow my step step laadi pav recipe featured here in my website, or check out my ladi pav recipe video online, at my Youtube channel, Mint Recipes.
I am using instant dry yeast; some would also like to make their own yeast, which is a very good thing. But to me it doesn’t seem to make a difference, since it saves a lot of time and the buns are as soft and fluffy.
Be careful with the dough and do it exactly the way I have mentioned. If this is your first time then make with half the quantities I have mentioned in the ingredients. It’s very rare to have the perfect buns at first go, so be patient and don’t lose hope if your first time didn’t come as well as expected. You don’t want to know how the buns that I made for the first time was… it was solid jaw breaking hard to say the least.
The problem with buns is that it’s fat and the warmth has to reach the core in order to leavening it up and be soft and light. The secret to having soft fluffy buns is kneading the dough right. It’s going to take more time in kneading, than usual chapati. Much like pizza base, you need to give it some muscles, and knead for 10-15 minutes. All the air has to release from the flour. I am using all purpose flour, you can add a little bit of wheat flour or buckwheat flour, to make it healthier.
Eggless Ladi Pav
The love for vada pav and pav bhaaji is eternal in India, which is a highly popular street food in Mumbai. And while we always make the vada or bhaji at home, when it comes to the pav or bun, it’s commonly bought from the market. But what if you could make laadi pav at home that will be as fluffy, spongy, soft and delicious.
Ingredients
- 250 grams all purpose flour
- 25 grams Milk powder or 5 tsp
- 25 grams sugar or 5 tsp powdered
- 1 tsp salt
- 4-5 tsp oil or olive oil
- 11/2 tsp active yeast or dry yeast
- 150-200 ml water or milk
- Butter For brushing
- 11/2 cups salt or Sand
Instructions
- Put 100ml water in a small bowl. Add powdered sugar in water, mix it well.
- If you are adding normal sugar the mix until the sugar granules gets dissolve.
- Now add active yeast and mix it well with sugar water.( If you are adding dry yeast then take lukewarm water and put dry yeast, mix it well and keep it for 15-20 minutes till it becomes frothy). Keep aside.
- In a mixing bowl add all purpose flour, milk powder, salt and mix it until well combined.
- Now add yeast water and knead the dough. Add required water and make soft sticky paste like dough. I have used 50 ml water to knead the dough. You can add more water accordingly.
- Once sticky paste like dough is ready knead the dough by applying pressure and pushing it with the heel of your palm till it becomes soft and smooth dough. It takes around 10-15 minutes.
- While kneading the dough it will stick to your hands and counter top so in that case use scraper or sharp edge knife or spatula to remove it while kneading.
- To check the dough is done, grease your palm with oil and take small portion of the dough and roll it in your palms, once it becomes like smooth balls and not sticking to your hands it means the dough is ready.
- Now add 2 tsp of oil and knead the dough very well. Now add rest of the oil and knead it again to make soft and smooth dough. Do not pour oil at once add it gradually.
- Divide the dough into 6 equal portions
- Grease the baking tray with oil all around. I have taken square shaped baking tray but you can use round baking tray also.
- Smoothen out each portion by rolling them between your palms and put it into the greased container. Cover the pan and let it rest for an hour or until it doubles for proofing.
- After 30 minutes take a large pressure cooker and put salt into it and spread it evenly.
- Now put the stand inside the pressure cooker, cover the lid, remove the whistle and heat the pressure cooker for 10- 15 minutes on medium flame.
- After 40 minutes of proofing, put the baking tray onto the stand inside the pre-heated pressure cooker.
- Cover the lid, remove the whistle and bake it on medium flame for 20 -25 minutes or till it becomes golden brown.
- Once baked uncovered the lid, take out the baking tray from the pressure cooker.
- Once it gets baked brush it with oil or butter, it will make the bread soft and keep it cool down completely for 15 minutes.
- Once cool down a bit scratch the sides and carefully take out the ladi pav from the baking tray.
- Ladi pav is ready to serve. Once hot it will hard but as it cool down will become more and more soft and spongy.
Equipment Used:
How to make Ladi Pav:
- Put 100 ml water in a small bowl. Add powdered sugar in water, mix it well.
- If you are adding normal sugar the mix until the sugar granules gets dissolve.
- Now add active yeast and mix it well with sugar water.( If you are adding dry yeast then take lukewarm water and put dry yeast, mix it well and keep it for 15-20 minutes till it becomes frothy). Keep aside.
- In a mixing bowl add all purpose flour, milk powder, salt and mix it until well combined.
- Now add yeast water and knead the dough. Add required water and make soft sticky paste like dough. I have used 50 ml water to knead the dough. You can add more water accordingly.
- Once sticky paste like dough is ready knead the dough by applying pressure and pushing it with the heel of your palm till it becomes soft and smooth dough. It takes around 10-15 minutes.
- While kneading the dough it will stick to your hands and counter top so in that case use scraper or sharp edge knife or spatula to remove it while kneading.
- To check the dough is done, grease your palm with oil and take small portion of the dough and roll it in your palms, once it becomes like smooth balls and not sticking to your hands it means the dough is ready.
- Now add 2 tsp of oil and knead the dough very well. Now add rest of the oil and knead it again to make soft and smooth dough. Do not pour oil at once add it gradually.
- Divide the dough into 6 equal portions
- Grease the baking tray with oil all around. I have taken square shaped baking tray but you can use round baking tray also.
- Smoothen out each portion by rolling them between your palms and put it into the greased container. Cover the pan and let it rest for an hour or until it doubles for proofing.
- After 30 minutes take a large pressure cooker and put salt into it and spread it evenly.
- Now put the stand inside the pressure cooker, cover the lid, remove the whistle and heat the pressure cooker for 10- 15 minutes on medium flame.
- After 40 minutes of proofing, put the baking tray onto the stand inside the pre-heated pressure cooker.
- Cover the lid, remove the whistle and bake it on medium flame for 20 -25 minutes or till it becomes golden brown.
- Once baked uncovered the lid, take out the baking tray from the pressure cooker.
- Once it gets baked brush it with oil or butter, it will make the bread soft and keep it cool down completely for 15 minutes.
- Once cool down a bit scratch the sides and carefully take out the ladi pav from the baking tray.
- Ladi pav is ready to serve. Once hot it will hard but as it cool down will become more and more soft and spongy.
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