Ladi Pav, or Pav Bread or Buns or Dinner Rolls. Whatever you call, they're awesome. Making at home is quite difficult, but here i have the perfect recipe for you to make soft, fluffy, moist, spongy pav buns without any eggs and any improver/stabilizer/emulsifier/any chemical. You're going to go gaga. Now whether its Pav Bhaji, Vada Pav, Misal Pav, Dabeli or croutons.. You wont buy the packaged cardboard again, I can guarantee!
Text Recipe: http://cookingshooking.in/pav-buns-recipe-eb/
I plan to make pav bhaji tomorrow. As this bun isn't available where I live, I made them at home today. It turned out perfect. Your instructions and ingredient ratios are perfect. Thank you for sharing your recipes.
Hi CookingShooking Chef
I tried your ladi pav recipe today and the pav came out real soft just like Stress BUsters. :)
I also tried Chakki peesing while kneading dough.
Thanks for sharing the trick to make soft laadi paav at home. I have also learnt rasgulla from your video and they came out great second time. Thanks once again.
mam ,i made soft no need dinner rolls but there is problem that fermentation process went very well but second before baking my fullfed just two dubble but after sometime they shrinked to half . that is why my rolls are not that much fluffy as after the fermation .
please tell me where am i making mistake.
I made it n turned out super delicious
Now onwards no outside pav
Thank you chef
N I want to make bread now share recipe
I checked one of yr oats bread recipe but want semolina n all purpose flour bread recipe
Hey Chef. Thanks for another super recipe. I've tried a few of your recipes and they have turned out well. I thoroughly enjoy your videos because of your natural presentation style and funny comments. You make great food and even greater videos. Keep going.
Hey, thanks for sharing the recipes. You keep it simple and interesting. I want to know, can I make this recipe without yeast? If yes, What can I use instade of it?
Please do reply. I wish to make this at home.
Hello chef. .thanks for the recipe I used dry active yeast for making this pav. .It turned out very well soft and spongy. .but the pav smells little like yeast. .Please tel me how to get nice aroma of bread
I made this today .. it came out very nice except the base . The base got little hard
The only difference from the video was my oven was at 350 Fehereniet and kept for 20 mins .increased the time because the upper cover was pale yellow not brown
I used your recipe to make our Jewish bread Challah. Because I am a veggie I wanted a dairy recipe and this turn out wonderful. Could you share an email and I send you the picture of the bread. Thank you so much for contributing to our very happy Shabath ✡️😀😃🕯🕯🥖🥖🍷❣️
Hi yaman.. I made the pav today using your recipe.. Used 1cup of maida n wheat flour each.. But my dough became a roti like.. But it fermented well n pav came out to b good in texture but had a smell of yeast coming from it.. Plz help suggesting what to do to avoid it..
Hi yaman I tried out these buns in whole wheat and it turned out quite good. I wanted to ask if I multiply the quantity double or triple, do we need to add yeast also in double or triple quantity? I have used yeast for the first time, so I don't know how it works.