''/> Ladi Pav/ Indian Dinner rolls Skip to main content

Latest on the Blog

Brinjal Gothsu (Curry with Brinjal)

Ladi Pav/ Indian Dinner rolls


I never imagined myself making these warm, fluffy Ladi Pav/ Indian dinner rolls at home simply because it was so easily available whenever I wanted them. Its very popular in Mumbai and is staple bread for almost all mumbaikar's (people of Mumbai). I have made other breads before but Like I said I never imagined myself making this one. All I can say is when you crave for something and you don't get them, you just head to the kitchen, grab your apron and make/bake it. Since we have moved to Bangkok, we have been craving for pav bhaji, Maska pav, Misal pav, Kheema- pav. All of which are best had with pav and not just a normal bread. And since we were not getting that exact fresh, warm, fluffy pav, I decided to try making them for our 12th anniversary. I did have a plan B though😉, if this didn't turn out right, I would have served bread 😛
Well but to my surprise I did manage to pull it through and we had perfect soft, fluffy warm homemade pav and relished with some Kheema Matar. These eggless ladi pavs are surprisingly simple and easy to make and has the same taste and smell of store-baked pavs.
So if you are looking for warm, fluffy and perfect homemade Ladi Pav's, then look no further and go ahead and check out the recipe.

Makes: 12- 14 Pav/ Dinner rolls 
Ingredients: 
  • 4 cups / approx 575 grams all-purpose flour, plus more for dusting as required*
  • 1 teaspoon sugar
  • 1.5 teaspoon salt 
  • 2.5 teaspoons active dry yeast*
  • 2 + 1 tablespoon unsalted butter
  • 1 & 2/3 cups lukewarm milk, approx 415 ml 
  • 2 teaspoons Oil to grease the bowl and the dough.(can use butter as well)
Method:
  1. Add active dry yeast & sugar to 1/3 cup of lukewarm milk/water. Leave it in a warm place for about 10-15 minutes or until it is all frothy and bubbly. 
  2. Measure the flour using a measuring cup or weigh the flour, sift in a large mixing bowl, add the salt, activated yeast mixture, and the remaining 1 & 1/3 cup lukewarm milk/water.
  3. Mix the contents of the bowl using a spatula/ or with your hands.
  4. Dust your kitchen slab/ surface with very little flour, transfer this sticky dough, add 2 tablespoons of butter, and start kneading until you get a soft & pliable dough.
  5. This will take approximately 10-12 minutes, for the dough to come together. 
  6. Do not add more flour, as it will result in hard dinner rolls, add few tablespoons flour at a time if it is still very sticky or simply grease your palms with more butter if required. Once the dough is done, poke it with your finger, if it springs back, it is ready for the next step. 
  7. Tuck the edges of the dough towards the center to form a ball and transfer it to big greased bowl. Spray some oil spray on the dough or apply little oil/butter over the dough. 
  8. Cover with a clean wet kitchen napkin, and set aside in a warm place to proof or double in size.
  9. It may take anywhere from 45 mins to 1.5 hours depending on the climatic conditions. 
  10. After the dough has risen, deflate it and transfer to the working surface. Knead again for another 5 minutes at least, (add very little flour if the dough is too sticky.)
  11. Cut the dough with a regular knife into equal portions and shape them into rolls. 
  12. Tuck the edges underneath towards the center, roll the dough against your work surface or between your palms to form a smooth round ball. 
  13. Place them in a greased 9 x 13 greased tray. Leave little space between each. Cover with a damp kitchen cloth and let it proof for the second time. This will take approximately 30 minutes depending on the weather conditions.
  14. Preheat the oven to 400 F or 200 C, brush the risen dough balls with milk for a nice brown colored crust. 
  15. Bake for about 15 -18 minutes or until they are done and the top is golden brown. 
  16. The top of the rolls will be hard as soon as you remove it from the oven. You should be able to hear a hollow sound when you tap on top of the roll, that's the sign of a well cooked bread/roll.
  17. Remove the prepared rolls from the oven and brush with remaining butter whilst still warm.
  18. They will soften once they start cooling down. 
  19. Enjoy these, with some butter or with bhaji or any curry of your choice.
Notes
  • You can store the pav/ dinner rolls in an airtight container or ziplock bag. They will stay good for 2-3 days at room temperature.
  • If you buy yeast in packets, then 1 packet i.e 2 & 1/4 teaspoons are sufficient for this recipe too.
  • You may use half milk and half water.
  • If you have a weighing scale, you can divide the rolls equally. I just eyeballed it.

    Like it?? 
    Go ahead and share it, like and subscribe :) 
    If you happen to make this do tag me on Instagram and pin it on Pinterest 




     


Comments

Most Popular Ones

Super Moist Chocolate cake with Frosting

If you are looking for a super moist cake which is easy and can be made in one bowl, well look no further -this is the one. Its extremely moist, melts in your mouth chocolate cake. And to have these super moist cake with a drizzle of creamy chocolate frosting is just divine. Another great thing about this cake recipe is that it calls for simple ingredients that I always have on hand. Nothing beats being able to make one of your favorite cakes without having to run to the store for ingredients. In short this recipe is perfect for all the chocolate lovers out there. With the measurements given below you will yield a 1 cake made in 8 * 8 inch cake tin. You can double the amount and make it as 2 cakes for a layered 2 tier cake with frosting. Also these can be baked as a loaf cake. PS: For all those who want to have the measurements to be reduced into half the quantity or want to double the quantity (specially for baking) I recommend using a recipe calculator. I usually use this Recipe Cal

Home-Made Nuts Powder

Home-Made Nuts powder is something which I have been making since Jeremy was a 9 month old. Initially to introduce nuts, I used to powder each nut separately (one day each) and mix with every food. As he grew older I realized he hates whole nuts especially Almonds and Pistachios. Cashews are still ok with him provided they are salted ones. But still he wasn't consuming much. Thats when I decided to continue making the essential and important nut powder. He hates the fact that nuts or chunky powder has been added and just rejects the whole meal even though its tasty and likes it. But this fine nut powder is a winner and I add it up in almost everything on a daily basis.  So this nut powder is perfect for fussy kid like mine or if you just wanna introduce nuts to your kids diet, this is a good solution. Its pretty simple and fuss free.   The powder is suitable for babies over 8 months, but before you feed this to your baby, make sure that baby has already tried the powdered version o

Easy Sambar (without tamarind)

Sambar is a must in most south Indian families and like others even I have grown up having dosa- sambhar and chutney's. A Sambar is a lentil based vegetable stew or curry cooked with dal/lentils along with some veggies and some tamarind pulp. There are coconut based sambar as well and each region has its own sambar variation. In my house, we all prefer quick meals, but yet tasty. My mother who was a working lady would make elaborate meals only during holidays or special occasions. Rest all the meals would be quick yet very very tasty. This is one such sambar which my mom has taught me and is super quick.  This doesn't use tamarind like in a traditional sambar and gets its tangy flavour from tomatoes. Its quick, one pot sambar recipe. Lets dive in and see how its done: Ingredients: Serves 3 1/2 to 1 cup Tur Dal/ Yellow Lentils 2-3 tomatoes chopped (depending on size) 1/2 cup Veggies each of your choice cubed Turmeric powder A pinch of Asafoetida/ Hing 1/2 tsp chilli powder Salt