ladi pav | eggless ladi pav | homemade ladi pav |

Ladi pav video, Eggless homemade laadi pav video

1. For preparing ladi pav, we first need to activate the yeast. For that in a deep bowl, take milk. The texture of eggless ladi pav comes out soft and fluffy on using milk.
   
2. Add 2 tbsp warm water. Don’t forget to check the temperature of water by dipping your finger. Water that's too hot can damage or kill the yeast.
   
3. Add the sugar. Sugar has multiple roles in bread making. One being it acts as a food for yeast and helps in creating carbon dioxide and alcohol. Sugar also enhances the flavour of the bread, gives a crumbly texture & golden crust to the eggless ladi pav.
   
4. Add the instant dry yeast.
   
5. Mix well. Cover with a lid and keep aside for 10 minutes.
   
6. After 10 minutes, you will see a frothy layer which indicates our yeast has been activated and is ready to use. If it does not, then throw and restart or get another batch of yeast. If you use flat yeast, you will get dense and sticky ladi pav.
   

1. For preparing the dough for homemade ladi pav, in another bowl, take oil. Add butter. Mix well and keep aside.
   
2. In another bowl, take the plain flour. To make a healthy whole wheat ladi pav, refer this recipe of.
   
3. Add the baking powder and salt. Baking powder helps to make the ladi pav feather-light and soft. Add the activated yeast mixture.
   
4. Mix well.
   
5. Add approx. 1 cup of warm water. The quantity of water will depend upon the quality of the flour used.
   
6. Knead into a soft dough. Use a bench scraper if the dough is sticking a lot to the work surface.
7. Once kneaded, insert the fingertip into the dough and it should bounce back clean, which means the dough is ready for the next step.
   
8. Add the oil-butter mixture.
   
9. Knead again for 5 to 8 minutes. At any stage, do not compromise on kneading part, as the gluten needs to be formed which helps in giving a fluffy texture to the ladi pav.
   
10. Stretch the dough back and fold until the ladi pav dough turns smooth and elastic. The dough should look smooth like in the below image.
    
11. Grease a large bowl with oil. Tuck the edges of the dough towards the center and transfer the dough in a greased bowl.
12. Cover it with a damp muslin cloth and keep aside for 1 hour or till it doubles in a warm place. Depending upon the climatic conditions, the time for the ladi pav dough to rise will vary.
    
13. The dough has risen and doubled in size.
    
14. Deflate the dough by inserting a finger, which should leave a depression in the dough without bouncing back. This means the dough has perfectly risen.
    
15. Sprinkle little dry flour on your workstation or board. Don’t add too much maida otherwise the pav would not be that soft.
    
16. Transfer the dough to a floured board.
    
17. Knead again for 5 minutes using little flour by stretching it and folding it back till smooth.
    
18. Our dough for ladi pav is now ready!
    

1. For baking the eggless ladi pav, divide the pav bun dough into 12 equal portions using a knife or a dough scraper.
   
2. Tuck the edges underneath towards the center and roll each portion of dough into a smooth round.
   
3. Grease an aluminium tray with oil. Place the dough balls on a greased aluminium tray at regular intervals.
   
4. Cover it again with a damp muslin cloth so that they don't stick to the cloth. Keep aside for 30 minutes to proof.
   
5. They will double in size as shown below.
   
6. Brush the dough with the milk.
   
7. Bake it in a pre-heated oven at 200°c (400°f) for 20 minutes. If the buns don’t look brown, bake for some more time.
   
8. After baking, loosen the edges with the help of a knife. Our baked ladi pav buns are ready!
   
9. Once cooled, de-mould it. Brush the laadi pav with butter and cool completely.
   
10. Serve the Indian pav immediately or use as required. The laadi pav will stay fresh for 2 days when stored in an air-tight container. You can use the laddi pav to serve as an accompaniment to popular dishes like: Misal Pav, Jain Pav Bhaji and Cheese Stuffed Vada Pav
    

1. Q. The recipe turned out good in terms of taste, however the texture wasnt soft as expected. The dough was hard, what should i do? 
   The texture of the dough should be really soft to make Eggless homemade Ladi pav buns. Knead the dough well with adding enough water to make a soft dough. Hydration is the key in achieving a soft Ladi pav. 
2. Q. My yeast did not bloom as shown in the recipe steps. What could have gone wrong? 
   Yeast with time looses its strength, make sure the yeast you use is fresh. Also, make sure you use lukewarm water to bloom the yeast, hot water will kill the yeast and stop the blooming process. Do not mix the yeast with salt while kneading the dough as it will stop the proofing process of the bread, and the ladi pav wont rise. 
3. Q. Hello Mam , today i tried this recipe. Everything looked all good till baked my buns. I don’t know what went wrong but my bun turned hard after baking. I baked them (400 f) for 20 min and properly followed the kneading and proofing technique. A.  Hi, When it baked, ladi pav turns hard, you need to apply butter or oil over it and cool it, and then, slowly it would become soft.
4. Q. Have you used microwave or otg ? I have microwave and do not have stand in that .. and that’s the main I wanted to see here... Please let me know how to keep paav in microwave.. what temperature and time... Rest everything is understood. A. We have made the laadi pav in an oven. If you using an microwave, make sure it has convectional mode and bake the pav in a silicon cake mould.