Soft & Spongy Eggless Ladi Pav Recipe
2 hours
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About Soft & Spongy Eggless Ladi Pav Recipe
Homemade Ladi Pav, the quintessential Indian bread roll, is a delicious addition to any meal, especially when paired with Pav Bhaji or Dabeli. This recipe offers a foolproof method for creating soft and spongy eggless buns, perfect for both seasoned bakers and beginners. I've included a video and detailed tips to ensure your Ladi Pav turns out perfectly every time!Forget store-bought buns and experience the joy of baking your own. This recipe is surprisingly simple and guarantees incredibly soft and fluffy results. Get ready to elevate your favorite street food dishes with homemade perfection!
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Recipe Time & More
Prep1 hour
Cook1 hour
Total2 hours
Ingredients
For the Yeast Activation
For the Dough
- 2 cup All-Purpose Flour 300g (plus extra for dusting)
- 1/2 cup Corn Flour 50g
- 1 - 1 1/2 cup Milk 240-360ml (adjust as needed for dough consistency)
- 3 tbsp Sugar granulated
- 1 tbsp Butter or 15ml vegetable oil, unsalted
- 1 tbsp Milk for brushing
- 2 tbsp Butter for brushing after baking, melted, unsalted
Instructions
Prepare the Yeast
- Activate the yeast by combining warm water, dry yeast, and sugar. Stir well and let stand for 5-8 minutes until foamy.
Combine Dry Ingredients
- In a large bowl, sift together all-purpose flour and cornflour. Add sugar and mix well.
Make the Dough
- Add the activated yeast mixture to the dry ingredients. Mix until combined. Gradually add milk, mixing until a sticky dough forms. This will be very sticky initially.
Knead the Dough
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes. You may use a stand mixer with a dough hook for easier kneading. Add the butter (or oil) and knead for another 4-5 minutes until fully incorporated. The dough should become less sticky and soft.
First Rise
- Lightly grease a bowl with oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm place (75-80°F) for 45-60 minutes, or until doubled in size.
Shape the Buns
- Punch down the risen dough. Divide it into 8-12 equal portions. Roll each portion into a smooth ball. Lightly grease a baking pan. Arrange the dough balls in the pan, leaving some space between each.
Second Rise
- Brush the dough balls lightly with milk. Cover the pan with plastic wrap and let rise for another 45 minutes, or until almost doubled in size.
Bake the Ladi Pav
- Preheat your oven to 350°F (180°C). Bake for 15-20 minutes, or until the buns are golden brown.
Final Step for Softness
- Immediately after baking, brush the buns generously with melted butter. Cover tightly with a clean kitchen towel and foil to trap the steam. Let cool completely in the pan.
Serve and Enjoy
- Once cooled, carefully remove the Ladi Pav from the pan and serve warm.
Recipe Notes
Expert Tips for Perfect Ladi Pav
- Water Temperature Matters: Use lukewarm water (around 110-115°F) to activate the yeast. Too hot will kill the yeast, too cold will slow down the process.
- Dough Consistency: The dough should be soft and slightly sticky, but not too wet. Add milk gradually to achieve the right consistency.
- Proper Rising: A warm environment is essential for proper dough rising. You can use a proofing box or place the dough in a warm, draft-free area.
- Trapping Steam: Covering the baked buns with a damp cloth and foil immediately after baking helps retain moisture and creates soft, fluffy bread. Let them cool completely in the pan before removing.
Recipe Video
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Recipe Nutrition
Calories: 356kcalCarbohydrates: 66gProtein: 10gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 17mgSodium: 57mgPotassium: 260mgFiber: 2gSugar: 16gVitamin A: 223IUVitamin C: 0.01mgCalcium: 159mgIron: 2mg
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This looks amazing! Thanks for sharing.
This looks divine! Can’t wait to make it.
This is awesome! Can’t wait to cook it.