Beetroot Pav

Beetroot Pav - Plattershare - Recipes, food stories and food lovers
Vada Pav is a famous street food in Mumbai and Maharashtra region. It usually served with buns or pav made up with Flour or Maida. I have given a little twist in buns by using Beetroot puree. Which has given a bun a unique taste, color and its healthy. As I have used less beetroot puree, additional red food color is being added to give Pav that extra tint. It is optional.
4.30 from 6 votes
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Prep Time2 hours
Cook Time20 minutes
Total Time2 hours 20 minutes
Served As: Breakfast, Snacks
Recipe Cuisine Type: Fusion
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 5


  • 1 cup Beetroot or pav, or flour for pav flour â and for flouring work surface
  • 1/2 tbsp Yeast dry â
  • 3 tbsp Warm Water â
  • 1/2 tsp Sugar
  • 1 tbsp Milk Powder â
  • 2 tbsp Beetroot Juice cooked beet, finely pureed and sieved
  • 2 tbsp Milk â
  • 1/2 tbsp Brushing or butter, or pav butter â for kneading for pav
  • 1/2 tsp Red Food Colour optional liquid â
  • 1 tsp Salt or as per taste
  • 1/2 tbsp Kalonji or seeds seeds
  • 2 tbsp Milk or buns for greasing buns
  • 1 tbsp Dough or oil oil for greasing


  • Dissolve sugar in a 2 tbsp of warm water (35-40-degree c); add dry yeast. Keep aside for 10-15 minutes until yeast bubbles up.
  • Sift the flour in a bowl. Add salt, beetroot puree, Milk powder, red food color and frothy yeast mixture. Mix well.
  • Add butter and milk. Mix Well.
  • Dust work surface and hands with the flour. Take the mixture out of the bowl. Using heel of your hand start kneading a dough. If dough is too sticky sprinkle some flour.
  • Continue kneading until dough is smooth and elastic This process will take 10-12 minutes.
  • Transfer it into the bowl. Grease some oil on the dough surface to avoid its getting dry. Cover it with cling wrap or any plastic wrap.
  • Keep the bowl at warm place for at least an hour or until it double or triple in size.
  • Lightly flour work surface. Take dough out and punch it.
  • Divide the dough in equal portions. Make a ball. Align it on a baking tray. Repeat the process with remaining portions.
  • Grease it with some oil. Cover with cling wrap and keep at warm place for 45 minutes –1 hour for second rise.
  • Once risen, brush the buns with butter and milk mixture.
  • Sprinkle some kalonji seeds. Press a bit.
  • Bake it in preheated oven at 180 Degree C for at least 13-15 minutes. Apply some butter and milk mixture. Increase temperature to 200-degree for last 3-4 minutes or until top turns golden brown.
  • Remove, brush it with some oil/butter. It will soften the Pav. Cover and keep aside.
  • Serve with Batata/Potato vada or any curry or tea.
    Beetroot Pav - Plattershare - Recipes, food stories and food lovers

Recipe Notes

Red food colour is optional.
Use additional milk if required for kneading.
Use good quality yeast.
Avoid overcooking.

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4.30 from 6 votes

sujata hande
sujata hande

Masters in ITM, Buyer by profession, love to explore new places and food. Passionate cook, blogger, try to experiment with various cuisines.

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