Ladi Pav
About Ladi Pav
Everyone loves the butter Pav bhaji, one of the most preferred, Indian chaats. What better than making the soft Pav at home.
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Recipe Time & More
Ingredients
- Refined flour all purpose flour - 2 cups
- 3/4 cup Milk th
- 2 tsp Yeast active dry
- 1 tbsp Sugar
- Butter softened - 2 tbsp
- 1/2 tsp Salt or as per taste
- Melted Butter for greasing & pouring on top other ingredients
- Milk for brushing the pav
- Refined flour for dusting
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Instructions
- 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.
- 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.
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Sreemoyee Bhattacharjee
4 Comments
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I’m loving this recipe already!
This looks so good! Can’t wait to cook it.
This looks divine! Can’t wait to make it.
This looks so good! Can’t wait to cook it.