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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 
  • 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)
  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.
  • 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.

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