whole wheat ladi pav recipe | eggless ladi pav recipe | homemade Indian ladi pav |
by Tarla Dalal
Added to 40 cookbooks
This recipe has been viewed 128535 times
whole wheat ladi pav recipe | eggless ladi pav recipe | homemade Indian ladi pav |
whole wheat Ladi Pav is one of the most famous indigenous breads of India, especially as part of its street food repertoire mainly in Mumbai.
So famous is whole wheat Ladi Pav in Mumbai that it’s sold all over the city. Early morning you can bread sellers on their cycle delivering Ladi Pav across the city. whole wheat ladi pav is used also with khari biscuit and tea as a morning snack in Mumbai.
Made with a dough of whole wheat flour enhanced with yeast, these breads have a special texture and rich taste, which make it a perfect match for spicy subzis and potato bhaji.
We have used a quarter cup of plain flour to the eggless dough to give the eggless ladi pav a little elasticity. Use this awesome whole wheat ladi pav to make delicious recipes like Vada Pav and Pav Bhaji.
I love to have my whole wheat ladi pav with some spicy curry like aloo matar.
Learn to make whole wheat ladi pav recipe | eggless ladi pav recipe | homemade Indian ladi pav | with step by step photos below.
Method- Combine the sugar, yeast, warm milk and 2 tbsp of warm water in a deep bowl, mix well, cover with a lid and keep aside for 10 minutes.
- Combine the oil and the butter in a bowl, mix well and keep aside.
- Combine the whole wheat flour, plain flour, baking powder and salt in a deep bowl and mix well.
- Add the yeast-sugar mixture, mix well and knead into a soft dough using approx. 1 cup of warm water.
- Add the oil-butter mixture and knead again for 3 to 4 minutes. The dough should look smooth.
- Transfer the dough into a greased deep bowl, cover it with a damp muslin cloth and keep aside in a warm place for 1 hour or till it doubles in size.
- 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.
- Knead the dough again for 1 to 2 minutes.
- Divide the dough into 10 equal portions.
- Roll each portion of the dough into a smooth round.
- Place them on a greased aluminium tray at regular intervals.
- Cover it again with a damp muslin cloth and keep aside in a warm place for 30 minutes. They will double in size.
- Brush the dough with the milk.
- Bake it in a pre-heated oven at 200°c (400°f) for 20 minutes.
- Loosen the edges with the help of a knife. Cool slightly.
- Once slightly cooled, de-mould it and brush the ladi pav with butter and cool completely.
- Serve or store in an air-tight container and use as required.
Whole Wheat Ladi Pav, Eggless Homemade Laddi Pav Buns recipe with step by step photos
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I''m using activated dry yeast. What quantity to use? Use the same quantity of yeast (1tbsp), adjust the water according to the consistency required to make the dough.
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Is it possible to use a glass tray instead of aluminum one for this recipe to make whole wheat ladi pav? We would suggest using only an aluminum tray to make Indian ladi pav for best results.
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If you like whole wheat ladi pav, then also try other whole wheat flour recipes like
- whole wheat bread | 100% whole wheat bread | Indian whole wheat bread recipe | atta bread recipe | whole wheat bread loaf using instant dry yeast | with 28 amazing images.
- whole wheat bread rolls recipe | eggless 100% whole wheat dinner rolls | whole wheat dinner rolls | healthy Indian whole wheat bread rolls | with amazing 30 images.
- pita bread recipe | Indian style pita bread | healthy whole wheat pita bread | pita bread on tava | with 22 amazing images.
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Whole wheat ladi pav is made of 2 cups whole wheat flour (gehun ka atta), 1/4 cup plain flour (maida), 2 tbsp warm milk, 1 tbsp sugar, 1 tbsp instant dry yeast, 2 tbsp oil, 1/2 tbsp soft butter, 1 tsp baking powder, 1 tsp salt, milk for brushing and butter for brushing.
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Ensure that the yeast is not very old nor it is from a packet which has been kept open for too long. If the yeast is too old, the bread dough might not rise.
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Remember to remove the butter from the refrigerator 30 to 45 minutes before use.
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Ensure the knead the dough well at each stage. You can do so on a dusted board. Use whole wheat flour for dusting.
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Use only measured quantitiy of salt, as that is one basic rule of bread and pav making. The proportion of yeast, sugar and salt is crucial to get a soft and fluffy pav.
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While placing the dough balls in the tray, ensure there is enough distance between them. They need space to rise.
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For the yeast mixture of whole wheat ladi pav recipe | eggless ladi pav recipe | homemade Indian ladi pav, add 1 tbsp instant dry yeast in a deep bowl.
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To this add 1 tbsp sugar. This is necessary to activate the yeast. Sugar also enhances the flavour of the bread, gives a crumbly texture & golden crust to the ladi pav.
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Also add 2 tbsp of warm water.
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Add 2 tbsp warm milk.
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Mix well, cover with a lid and keep aside for 10 minutes.
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After 10 minutes, the yeast will turn frothy.
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For the oil-butter mixture of whole wheat ladi pav recipe | eggless ladi pav recipe | homemade Indian ladi pav, add 2 tbsp oil in a bowl.
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Add 1/2 tbsp soft butter. The butter has to be soft so it gets mixed well. Remember to remove the butter from the refrigerator 30 to 45 minutes before use.
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Mix well and keep aside.
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For the dough of whole wheat ladi pav recipe | eggless ladi pav recipe | homemade Indian ladi pav, add 2 cups whole wheat flour (gehun ka atta) in a deep bowl.
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Add 1/4 cup plain flour (maida). We have used a quarter cup of plain flour to the eggless dough to give the eggless ladi pav a little elasticity.
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Add 1 tsp baking powder. This will help the dough to rise.
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Add 1 tsp salt and mix well. Like most bread recipes, here too we recommend to use measured quantity of salt.
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Add the yeast-sugar mixture.
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Add the oil-butter mixture and knead again for 3 to 4 minutes. The dough should look smooth. 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 whole wheat ladi pav recipe | eggless ladi pav recipe | homemade Indian ladi pav.
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Transfer the dough into a greased deep bowl, cover it with a damp muslin cloth and keep aside in a warm place for 1 hour or till it doubles in size. Depending upon the climatic conditions, the time for the ladi pav dough to rise will vary. The dough of whole wheat ladi pav recipe | eggless ladi pav recipe | homemade Indian ladi pav is ready.
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To check if the dough is ready, 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.
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To make whole wheat ladi pav pav recipe | eggless ladi pav recipe | homemade Indian ladi pav, knead the dough again for 1 to 2 minutes. Use little whole wheat flour for kneading.
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Divide the dough into 10 equal portions.
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Roll each portion of the dough into a smooth round.
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Place them on a greased aluminium tray at regular intervals.
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Cover it again with a damp muslin cloth and keep aside in a warm place for 30 minutes. They will double in size.
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Brush the dough balls with the milk .
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Bake it in a pre-heated oven at 200°C (400°F) for 20 minutes.
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Loosen the edges with the help of a knife. Cool slightly.
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Once slightly cooled, de-mould it and brush the ladi pav with butter and cool completely.
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Serve whole wheat ladi pav pav recipe | eggless ladi pav recipe | homemade Indian ladi pav or store in an air-tight container and use as required.
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Q. My pav have become little harder. Not as soft as available in the market. Where I went wrong?
A. Firstly, kneading the dough for 3 to 4 minutes is very important. Secondly, proving the dough for the said time might differ as per the season and climate. In winter, it might take 15 minutes extra to prove.
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Q. Can I replace maida with vital wheat gluten?
A. Wheat vital gluten, is very sticky in nature, it is purely the starch of wheat, cannot be used to made breads. Hence not recommended to use for making laddi pav.
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Q. My ladi pavs totally failed. Did not rise the second time....infact flattened out and after baking remained flat.
A. The reason may be that the dry yeast used was from a packet opened since many days. Try and use a fresh packet of yeast.
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Q. Can I skip baking powder?
A. Baking powder is used to increase the volume and lighten the texture of baked goods. It works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. At times you can replace with baking soda.
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Nutrient values (Abbrv) per laadi pav
| Energy | 141 cal |
| Protein | 3.6 g |
| Carbohydrates | 23.2 g |
| Fiber | 3.2 g |
| Fat | 4.2 g |
| Cholesterol | 2 mg |
| Sodium | 324.7 mg |
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