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Also Known As
Bun Pav / Pav
Ladi pav is a common food item in Mumbai and is used in many recipes, especially roadside snacks. As the name suggests, it comprises of three or four rows of pav or bread merged together, arranged in slabs or "ladi". It is soft bread, arranged in two contrasting colours. The upper area is creamy brown in colour and the lower section is creamy white and less fluffy compared to the upper section. It tastes like sliced or loaf bread. The main ingredient is maida or refined wheat flour. Other ingredients include salt, water, yeast, stabilizers and preservatives.
Whole-wheat Ladi Pav
These are bun breads made with whole-wheat flour instead of refined wheat flour. They are brown in colour outside as well as inside, but as fluffy as the white bread. Nutritionally, it is much better as it contains a lot of fibre, which is absent in the maida-based ladi pav. Diabetics as well as those who are on a weight loss plan should prefer this variety. It is not commonly available in the market, but you can place a special order with your baker or grocer. Some people also supply homemade whole-wheat ladi pav.
How to select
• Ladi pav is available in the supermarket in different pack sizes. If the pav is big, there are usually six merged together; and if it is regular size, then it is eight pav merged together. You will generally find them packed in polythene bags, without any brand name or labels as they are sourced from local bakeries.
• At a bakery, always ask for freshly-baked bun or ladi pav.
• If buying from a supermarket, check the date of packaging before buying.
• You can also try smelling the bread smell for its freshness.
• Stale breads are mouldy and discoloured and should never be consumed.
• Ladi pav is a very common accompaniment, especially in Mumbai.
• Ladi pav shallow-fried in butter is served as an accompaniment to steaming hot and spicy bhaji, in the case of the ever-popular Pav Bhaji.
• Another favourite, Wada Pav, is a delicious and spicy Maharashtrian snack, wherein a deep-fried potato-based wada is sandwiched between sliced pav brushed with garlic chutney.
• Dabeli, also known as double roti, is a favourite Gujarati snack, wherein a filling of raw banana or potato is placed between pav along with masalas and chutneys.
• You can also make quick and tasty Masala Pav by frying ladi pav in butter, with a dash of spices and lime.
• Cut the pav into six or seven square pieces and sauté it in a little hot oil. Add salt and other spices and make a delicious snack.
• Ladi Pav can also be used in burgers, instead of burger buns.
How to Store
• Ladi pav is best consumed fresh.
• However, you can cover leftover ladi pav in a plastic film, place in a bread box, and then store in a refrigerator for short period.
• Ladi Pav that is kept in warm or moist conditions is prone to mould. So, avoid such environments.
• Since it is made of maida or refined wheat flour, it is high in simple carbohydrates, which provide energy to the body
• As it usually accompanies a veggie dish, you get all the nutrition you need through these.
• There is a little amount of protein also present in ladi pav.