What is ladi pav,  bun pav? glossary | benefits | uses | recipes |

Ladi Pav refers to a popular type of soft, pull-apart bread rolls, commonly found across India, particularly in the western and central regions. The name "ladi" literally means "string" or "chain," describing how these rolls are baked together in a cluster, making them easy to tear apart individually. Unlike typical standalone buns, ladi pav is known for its fluffy, airy texture and a slightly sweet taste, which makes it incredibly versatile. It's a key component of many iconic Indian street foods and homemade meals, deeply woven into the country's diverse culinary traditions.

Undoubtedly, ladi pav's most iconic pairings are with Vada Pav and Pav Bhaji, two beloved Mumbai street food staples. For Vada Pav, a spicy potato fritter (vada) is tucked inside a ladi pav, often spread with dry garlic chutney. In Pav Bhaji, these soft rolls are served alongside a rich, spicy vegetable mash (bhaji), perfect for soaking up the flavorful gravy. Beyond Mumbai, ladi pav is also a popular accompaniment to various curries and gravies, from Maharashtra's spicy misal pav to egg bhurji in other parts of India, serving as the ideal bread to absorb the delicious sauces.

Ladi pav's adaptability goes beyond savory dishes. Its hint of sweetness makes it great for breakfast or tea-time snacks. Many enjoy it simply toasted with butter and jam, or even dipped in hot milk or tea. In some areas, it's used to create sweet sandwiches with spreads like chocolate or fruit preserves, especially a hit with children. Its soft texture also makes it an excellent choice for burgers and sliders in an Indian setting, offering a lighter and softer alternative to standard burger buns.

The widespread popularity of ladi pav throughout India stems from its affordability, availability, and versatility. You can easily find it in most bakeries and even local grocery stores, making it a convenient option for quick meals. Its ability to absorb flavors while staying soft makes it a perfect complement to both dry dishes and those with gravy. This ubiquitous presence and diverse uses solidify ladi pav's status as an essential Indian bread, treasured for its simplicity and its vital role in enhancing countless Indian culinary experiences.

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.

Also known as

Bun Pav / Pav

How to select ladi pav, pav, bun pav

• 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.

Culinary Uses of ladi pav, pav, bun pav in Indian Cooking

• 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.

Famous street food in Maharashtra is Misal Pav | maharashtrian misal pav | homemade misal pav which is even available in small towns and villages.

• 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, pav, bun pav

• 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.

Health benefits of ladi pav, pav, bun pav 

Pav is made of maida which is processed and is thus high in carbohydrates and hence a good source of energy. However, being high on glycemic index scale, it is not advised for people with obesity and diabetes. Further, white bread is devoid of other essential nutrients as they are lost in the processing of maida.