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Eggless Ladi Pav Recipe

Ladi Pav

Homemade Ladi Pavs are just unparalleled. Step by step pictures given here will help you make these buns with ease in your kitchen.
Prep Time 15 mins
Cook Time 25 mins
Resting Time 1 hr 30 mins
Total Time 2 hrs 10 mins
Course Indian
Cuisine Baked
Servings 9 Pav Buns


  • 3 Cups (375g) All-Purpose Flour
  • 3 Tablespoon Milk Powder
  • 3/4 teaspoon Instant Yeast
  • 1 Tablespoon Sugar
  • 1 teaspoon Salt
  • 1 Tablespoon Butter Softened plus 1 tsp for Brushing
  • 2 Tablespoon Oil
  • 3/4 Cup Water lukewarm
  • 1/2 Cup Milk at room temperature plus 1 tsp for Milk Wash


  • First of all, we will activate the yeast. For this, take sugar and yeast in a cup and put lukewarm water in it. Cover it and leave for 10 minutes till it gets bubbly and frothy. Water should be lukewarm wherein you can put your fingers comfortably. Too hot water will kill the yeast and if not sufficiently warm then the yeast will not activate. If the water doesn't get frothy even after half an hour then discard it and start afresh.
  • Take all purpose flour, milk powder and salt in a bowl and mix everything.
  • Put yeast water and milk in it and start kneading. It will be very sticky. Add butter and just keep on pressing the dough with the back of your hand (knuckles) and after about 7 to 8 minutes it will stop sticking.
  • Put the dough on your kitchen counter and knead for another 4 to 5 minutes. Stretch the dough using the heel of your hands, fold it, then again stretch. Soon the dough will be smooth and shiny.
  • Grease the bowl liberally, put the dough in it, Flip it so that both the sides of the dough are properly greased. Cover it with a plate or lid and let it rise for an hour or so till doubles in volume. Time is just a rough guide and will depend on the weather. If too cold then it may take even longer. So, instead of time, watch your dough.
  • Once the dough is double, do the ripe test. Insert two fingers in the dough to see that the indentations remain and rebound slowly. Punch it to release the gases. Knead it lightly for few seconds.
  • Grease a baking pan. Grease the bottom as well the sides of the pan.
  • Roll it into a log and cut roundels using a pizza cutter. You may even measure these so as to keep equal sized. With this much flour, you will get 9 buns.
  • Roll it into a ball either keeping in between your palms or on the kitchen counter. Fold from all the sides as you do while making stuffed chapati and then press it. Invert it and keep it in the baking pan.
  • Cover it with a cloth and leave for second proofing till buns double in size. It normally takes 25 to 30 minutes.
  • After about 20 minutes (or more if it is cool weather), start preheating oven at 180 degrees.
  • Milk wash the buns, that is, brush milk over the buns. This is done so that they don't dry out while baking.
  • Bake for 20 to 25 minutes or till the top gets golden brown.
  • Take out the baking tray, leave it for 5 to 10 minutes. Brush the top with butter for the glossy look.
  • Run a knife around the edges and invert the complete slab of buns on a wire rack.
  • Cover it with a damp cloth and let it cool down completely.
  • Once completely cool, keep it in a zip pouch or airtight container.
  • Remains good at room temperature for a day or two. Or keep in the refrigerator for longer shelf life.
  • Serve with Bhaji or make Vada Pav or Misel Pav.
  • Step by step pictures given in this post will help you in getting a clear understanding as to how to make these buns.


  1. Kneading is the key to have soft buns. The dough will be extremely sticky in the beginning but with continuous kneading for 8 to 10 minutes, it will be manageable.
  2. Always take a deep baking pan so that the Pav can rise fully and beautifully.
  3. Milk powder is optional and can be avoided if you do not want to use it. Replace it in equal quantity with all-purpose flour.
Keyword Pav Buns