Ladi Pav

3.70 from 3 votes

Everyone loves the butter Pav bhaji, one of the most preferred, Indian chaats. What better than making the soft Pav at home.
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Served AsBrunch
Servings 6


  • Maida all purpose flour - 2 cups
  • Milk - 3/4 th cup
  • Active dry yeast - 2 tsp
  • Sugar - 1 tbsp
  • Butter softened - 2 tbsp
  • Salt - 1/2 tsp
  • Other ingredients : Melted butter for greasing & pouring on top
  • Milk for brushing the pav
  • Maida for dusting


  • Sieve the maida and salt in a mixing bowl and keep aside.
  • To activate the yeast, add the sugar and the yeast to warm milk, leave it aside for 10 minutes. Once the yeast is activated, froth or bubbles are formed.
  • Add the activated yeast along with the milk to the maida in the mixing bowl.
  • Mix it and then start kneading it. Add little water if required (I added about 4 tbsp of water).
  • Now add the softened butter into the dough and knead it for about 6-7 minutes. At this stage, the dough should be very very soft.
  • Cover it with a damp cloth and leave it to rise, in a warm environment for about 1.5 hrs.
  • Once the dough has risen, knock the air down and knead again with some dusted flour for about 3-4 minutes.
  • Divide them into equal sized balls (about 12) and place them close enough to each other in a greased baking tray.
  • Cover them with a damp cloth and leave it to rise again for about 30 minutes.
  • Then brush them with milk making sure that this time no air is knocked out.
    Ladi Pav - Plattershare - Recipes, food stories and food lovers
  • Once they are out of oven, apply generous amounts of butter of top and cover with a foil so that the buns are soft. Cool and then eat.
    Ladi Pav - Plattershare - Recipes, food stories and food lovers

Please appreciate the author by voting!

3.70 from 3 votes

Featured Recipes

Featured Articles

Sreemoyee Bhattacharjee
Sreemoyee Bhattacharjee

Leave a Reply