Homebaked Pav- Eggless Recepi

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Ladi Pav is mumbai special Pav available at all mumbai bakery’s. These Pavs are soft and puffy bread used in mumbai’s famous street foods like Vada Pav, Pav bhaji, Dabeli etc.

Due to Lockdown, we cannot go out to take them but certainly we can bake them at home .This recepi is totally eggless and will give softy and puffy pav even without using egg. So it is of great use for vegetarians like Me.

Recepi is quite simple but if you are baking bread for the first time,you need to keep few checks which I will share in recepi. So lets start with our ingredient list and preparation process.

Ingredients

2 cups 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

butter for brushing


*With 2 cups of flour,it makes approx 6 paavs, depending on size of Pav

Preparation

To make pav, combine the milk, 2 tbsp warm water, sugar and yeast in a deep bowl, mix well and keep aside for 10 minutes

Combine the oil and the butter in a bowl, mix well and keep aside

Combine the plain flour, baking powder and salt, mix well.Add the yeast mixture

Mix well and knead into a soft dough using warm water

Once kneaded, insert the fingertip into the dough and it should bounce back clean, which means the dough is ready

Add the oil-butter mixture.Knead again for 5 to 8 minutes by stretching the dough and folding it back till it is smooth and shiny

Transfer the dough in a greased bowl, cover the bowl with a damp muslin cloth and keep aside for 1 hour or till it doubles in a warm place

The dough has risen and doubled 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 (As shown in pic)

Transfer to a floured board and knead again for 5 minutes using little flour by stretching it and folding it back till smooth

Divide the dough into equal portions,better if you weigh the balls so that all are of equal size.It will be great if you weight one ball and make all the balls of same size.

Roll each portion of the dough into a smooth round

Place them on a greased aluminium tray at regular intervals( it will be good if you place in square shaped tray, if you have else any tray will do)

Cover it again with a damp muslin cloth and keep aside for 30 minutes. They will double in size

Brush the dough with the milk, Bake it in a pre-heated oven at 190°c for 20 minutes

Loosen the edges with the help of a knife, Once cooled, de-mould it and brush the pav with butter and cool completely

Serve or use the pav as required,Store it in an air tight container once cooled

Notes:

Water used for activating yeast should be warm and not hot.

If yeast doesnot get activated means frothy do not proceed further and start again as it will give flat bread.

Knead the dough nicely, it will give good results

Proofing of dough is an important step, it should not overproof and not less. The best way to check the proofing part is that it doubles within stipulated time i.e 1 hour for 1st proof and 30 min for second proof.If it does not doubles then keep it in warm place covered till it doubles.

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