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    Home » Recipes » Recent Posts

    Homemade ladi pav | Eggless pav recipe

    Updated on October 13, 2022 by Raks Anand Leave a Comment / Jump to Recipe

    Homemade ladi pav are super easy and simple to make at home. You can even make these under 1 hour! Step by step images and video for beginners.

    ladi pav recipe | Homemade
    Soft homemade pav

    Try this less effort & quick eggless buns at home. With these easy steps, you can make any time at home!

    This was inspired by my kalonji jeera buns recipe on this site, and pairs well with this amazing paneer pav bhaji recipe.

    Jump to:
    • Ingredients
    • Ladi pav Instructions
    • Substitutions
    • Variations
    • Storage
    • Top tip
    • My notes
    • Recipe card

    Ingredients

    The ingredients as well as method is very simple, nothing complicated.

    ingredients for pav
    • All purpose flour - Plain flour / Maida is basic ingredient.
    • Instant yeast - I used instant yeast which is added directly, no need to proof. Check under substitutions for alternates.
    • Butter - adds flavor in the ladi pav both in dough, as well as for brushing.
    • Milk - For extra softness since these are eggless.
    • Sugar & salt

    See recipe card for quantities.

    Ladi pav Instructions

    Prepare Dough

    yeast

    1. Mix lukewarm water, yeast and sugar firstly in a large bowl. Stir to dissolve completely.

    wet ingredients

    Once dissolved, add salt, milk and melted butter at room temperature. Mix well.

    flour

    Add flour as you stir with spatula.

    autolyse

    Don't use hands as it will be super sticky.

    dough

    No need to be smooth, but it should be mixed evenly.

    rest dough

    Cling wrap or use damp towel to cover the bowl. Then, keep aside until doubled in size. (30 mins to 1 hour)

    double

    Once doubled in volume, wet your fingers with water.

    fold

    Fold and tuck to middle.

    Then rotate the bowl 90 degree and repeat the same. Dip your fingers in water to avoid sticking.

    folded dough
    transfer

    Once you do from all sides, transfer to a surface dusted generously.

    smooth

    Sprinkle little flour on top and work to smoothen it. Dust as needed but most importantly, do not over do.

    divide

    After that, divide into 9 equal sized balls. Each time, dust to avoid it from sticking to hands. In addition, be gentle while handling the dough, no need to knead much since it is sticky.

    arrange ladi pav

    Take a 8*8 inch pan and grease it. Dust and tap off excess. Arrange the buns equally spaced. Next, cling wrap and keep aside for 30 minutes or until it doubles in size.

    second rise for homemade ladi pav

    This is how it should be.

    milk wash

    Brush the surface generously with milk. Do it gently.

    Bake ladi pav

    bake pav in oven

    Preheat oven at 190 deg C for 15 mins. Immediately bake in middle rack for 15 minutes or until top turns golden.

    baked homemade ladi pav buns fresh out of oven

    Once done, take out from oven.

    brush butter

    Then, brush generously with butter all over the surface.

    shiny ladi pav

    Loosen sides with spatula.

    cool over wire rack

    Finally, cool over wire rack.

    spongy homemade ladi pav

    Soft homemade ladi pav ready!

    Cover with a clean kitchen towel while cooling. Check out video in my Youtube channel.

    eggless Homemade ladi pav
    Eggless ladi pav recipe

    Substitutions

    • Yeast - instead of instant yeast, you can also use active dry yeast. Use 1 & ½ teaspoon for this recipe.
    • Flour - use 1 cup all purpose flour and 1 cup wheat flour for healthier choice.
    • Vegan - Use olive oil/ Sunflower oil/ vegetable oil. Use fully water itself.

    Variations

    You can do this in pressure cooker just like how we do cake in pressure cooker. You can find many helpful videos & sites giving the details on it.

    Storage

    Stays good at room temperature upto 3 days. 1 week in fridge and 3 months in freezer. Defrost and warm again in oven or microwave to serve.

    Top tip

    • Dough should be sticky in this recipe, then only it turns out soft and smooth.
    • Do not over bake. Depending on oven capacity, make & model, the baking time may vary. So keep an eye after 12 minutes.
    • If you have cooked right, the ladi pav will not stick to pan. It easily comes out.
    • Brush with butter or oil immediately for shiny buns.
    • Using a right size pan will give you perfect results.
    • Milk adds softness.
    • If you are using active dry yeast, do not mix it with salt firstly while dissolving. It will slow down the rising process. Add it along with flour.
    • Check your yeast stock for freshness. If it is not active/ fresh, then the buns will not raise at all properly as well as get yeasty smell.

    My notes

    Since we make a sticky dough adapting the autolyse method, there isn't much kneading.

    It smoothes quickly than the regular method and yields softer results just like if you use a stand mixer or knead longer.

    But you have to handle initially with spatula and later dust the work surface generously.

    After first raise, use wet fingers for easy handling. Otherwise it will be a disaster.

    Also shape perfectly with flour to avoid stickiness. If it sticks to hands, you can't make a perfect shape as well as the shape won't be perfect after second raise.

    I actually took longer to assemble the buns concentrating on equal weighing. You can eyeball for much quicker assemble.

    Homemade ladi pav recipe
    Homemade ladi pav

    My attempts

    I tried 30 minutes first rise and 10 minutes second rise and below is the result.

    10 mins rise
    baked
    quick results homemade ladi pav

    Was happy with the looks for the fact it is under 1 hour ladi pav. But it was slightly denser. Better for the same day consumption.

    Verdict

    My vote is for longer second rise for light and airy soft ladi pav buns.

    I also thought I could do a 3 cups measurement recipe using 8 inch pan as it will give more taller buns.

    I did not dust properly and make the ladi pav smooth the second batch. So make sure properly tuck each bun smooth & tight.

    Recipe card

    ladi pav recipe
    Print Pin
    5 from 1 vote

    Ladi pav recipe | Eggless pav

    Homemade ladi pav are super easy and simple to make at home. You can even make these under 1 hour! Step by step images and video for beginners.
    Course Snack
    Cuisine Indian
    Prep Time 15 minutes minutes
    Cook Time 15 minutes minutes
    Resting time 1 hour hour
    Cup measurements

    Ingredients

    • 2 cups All purpose flour heaped
    • 1 teaspoon Instant yeast
    • 2 tablespoon Butter Melted
    • ½ cup Water Luke warm
    • ¼ cup Milk room temperature
    • 1 tablespoon Sugar
    • ¾ teaspoon Salt
    Prevent your screen from going dark

    Instructions

    • Mix lukewarm water, yeast and sugar in a large mixing bowl. Stir to dissolve yeast completely.
    • Once yeast is dissolved, add salt, milk and melted butter at room temperature. Mix well.
    • Add flour as you stir with spatula. Don't use hands as it will be super sticky. No need to be smooth, but it should be mixed evenly.
    • Cling wrap or use damp towel to cover the bowl. Keep aside until the dough is doubled in size. (30 mins to 1 hour)
    • Once doubled in volume, wet your fingers with water. Fold the dough and tuck to middle firstly.
    • Then rotate the bowl 90 degree and repeat the same. Dip your fingers in water to avoid sticking.
    • Once you do from all sides, transfer to a surface dusted with flour generously.
    • Sprinkle little flour on top and work on the dough to smoothen it. Dust as needed but do not over do.
    • Divide into 9 equal sized balls. First divide dough potion to 3, then again each to 3 of same size. You can eyeball or weigh the dough for perfect size.
    • Each time sprinkle little flour to avoid it from sticking to hands. Be gentle while handling the dough, no need to knead much since the dough is sticky.
    • Take a 8*8 inch pan and grease it with butter. Sprinkle some flour and tap off excess.
    • Arrange the buns equally spaced. Cling wrap and keep aside for 30 minutes or until it doubles in size.
    • Brush the surface generously with milk. Do it gently.
    • Preheat oven at 190 deg C for 15 mins. Bake in middle rack for 15 minutes or until top turns golden.
    • Once done, brush generously with butter.
    • Loosen sides and invert over wire rack to cool completely.
    • Cover with a clean kitchen towel while cooling.

    Video

    Notes

    • Depending on oven size, make & model, the baking time may vary. So keep an eye after 12 minutes.
    • Please read full post carefully if you intend to try and need perfect results.
    YoutubeDo you like short videos? Subscribe now!
    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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