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Wednesday, 23 September 2015

Eggless Ladi Pav / Indian Bread Bun Recipe / Homemade soft and fluffy Pav Buns using Convection Microwave Oven


For a non baker like me , there is no greater joy than seeing my homemade Pav Buns turn out so soft and fluffy !!! Baking is like an addiction...once I overcame my fear of baking, I made a point to keep experimenting and trying hands on different baked dishes. I will admit that not all my attempts turn out to be successful , but I consistently keep  attempting...thanks to my family for bearing with all my experiments .. After getting satisfactory results with my egg less recipes like  Choco Muffins , Moist Carrot Cake, Oatmeal Cookies, it was time for this Ladi Pav.


Pav is an Indian soft bread loaf which is served as accompaniment with many lip smacking dishes like Vada Pav  , Misal pav , Pav Bhaji , Kachi Dabeli etc. I love to have it with Garlic Chutney and Kanda Bhaji with Masala Chai specially during Monsoon season.


This is my first attempt to make the ladi pav and so I blindly followed the recipe from here without making any changes and I am very happy with the way this egg less Pav buns puffed up and turned out to be super soft. Only i had to alter the temperature and time of baking, as the original recipe had temperature to be followed for an Oven and I used Convection Microwave oven for baking this Pav. Also I brushed the pav dough balls twice with milk to get the brown crust , once at the beginning of baking and second midway during baking .

Ingredients: Makes 16 small Pav Buns
  • Plain Flour / Maida - 2 Cups / 250 gm
  • Milk - 3/4 Cup + 1 1/2 Tbsp / 190 ml
  • Salt - 1 Tsp / 5 gm
  • Butter - 4 Tsp / 20 gm
  • Milk Powder - 1 1/2 Tbsp /15 gm
  • Instant Yeast - 2 Tsp / 8 gm
  • Sugar - 1 Tbsp / 15 gm
  • Milk and Butter for brushing
  • Maida / Flour for dusting
  • Oil for Greasing
Method:
  1.  First and important step in this recipe before we proceed towards making dough is to activate the yeast. This is done by adding sugar and yeast to the warm milk in a bowl. Mix well and keep the bowl undisturbed for about 10 minutes, until the yeast mixture becomes frothy.


   2. On a clean kitchen platform, take the Maida, add Salt and Milk powder to it , mix well and make a well in the center . Add the frothy yeast mixture to the well.



    3.  Make a dough of this. Initially it will resemble a sticky paste. Add butter to this and start kneading .



    4.  Slowly this sticky paste will convert to a dough . This process will take 15 minutes of kneading. Use scraper to scrap the dough, that sticks to the working platform and keep kneading.



    5.  After 15 minutes of kneading , transfer this dough to a big bowl . Cover and keep aside for about 1 hour. It will double in volume after 1 hour.



  6.  Dust your hands with maida and punch down the dough , remove out of the bowl and knead for 1 minute. Add very little Maida, if the dough is very sticky.




   7.  Now divide the dough into equal portions. I have made small 16 portions, you may make 9 medium size portions of the dough using a knife or spatula. Now pinch up that portion and shape into a round shape. Take 8" square cake tin and grease it with oil, place the shaped dough very near touching each other.



    8.  Now cover the tin with a damp cloth and keep aside for 45 minutes. Preheat the oven at 200 degree Celsius for 10 minutes if baking in an oven. For convection Microwave, no need of preheating.The dough balls will rise up further . So remove the cloth carefully after 30 minutes so that the dough does not stick to the cloth. After 45 minutes brush the pav balls gently with milk.



   9.  Gently place the cake tin in the oven and bake for 15 minutes at 200 degree Celsius. For me it took 20 -25 minutes at 230 degree Celsius in a Convection Microwave. If the buns do not turn brown cook for some more time but keep a watch on the pav after 15 minutes, as time and temperature varies from oven to oven.


  10.  Take the bun out of the oven and brush the top part with butter . Keep aside and let it cool down completely. Now gently run a knife through the edges and remove the ladi pav. Enjoy it with any of your favourite dish like Bhaaji , Misal or Vada paav  or just have it with any chutney.


Pav Bhaji

Notes:
  • If the yeast mixture does not become frothy after activation, discard it and again restart or use another brand of yeast culture.
  • The temperature of milk used for activation of yeast should be proper lukewarm . If it is too hot the yeast culture will dye and if it is cold the Yeast will not be activated.
  • The dough before the first rise should be sticky, this ensures that you will get soft and fluffy Pav.


3 comments :

  1. Fantastic picture explanation. One cannot go wrong! !Thanx so much for sharing

    ReplyDelete
  2. Fantastic picture explanation. One cannot go wrong! !Thanx so much for sharing

    ReplyDelete
  3. Thanks for the kind words Kajal .Glad to know that you liked it . Happy Cooking !

    ReplyDelete

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