Pav | How to make Pav

2 reviews
Rate It!
ByAnju Bhagnari
Created on 9th Mar 2017
  • Pav, How to make Pav
  • Pav | How to make Pav (29 likes)

  • 2 reviews
    Rate It!
  • By Anju Bhagnari
    Created on 9th Mar 2017

About Pav

Pav-Bhaji, Misal-Pav, Wada-Pav, Keema-Pav, Anda-Pav, Bhajiya-Pav etc have become a part of our diet nowadays. Mastering Pav making helps one in controlling parameters like hygiene, health, quality as opposed to market bought ones. This is a basic recipe that is a stepping-stone into the world of bread baking.

Pav is an aromatic, flavorful and delicious dish which is very much popular in world. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Pav is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Pav at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 10 minute for the preparation and 15 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Pav by Anju Bhagnari in step by step with pictures so you can easily learn how to cook the perfect Pav at your home without any difficulties. Pav is one of the representative dishes of world which you can serve in any special occasions.

  • Prep Time10mins
  • Cook Time15mins
  • Serves4People

Ingredients to make Pav

  • Maida 200 gm
  • Milk 150 gm.
  • Sugar 1 tablespoon
  • Salt to taste
  • oil 2 tablespoon
  • 2 tablespoon melted butter (to brush on top)
  • Active dry yeast 1 teaspoon

How to make Pav

  1. Take the milk and add sugar to it. Heat to lukewarm.
  2. Sprinkle the yeast all over.
  3. Leave undisturbed for 10-12 minutes to bloom.
  4. Take the flour and salt in a big plate or bowl.
  5. Make a well in the centre and add in the yeast mix.
  6. Start kneading the dough.
  7. It will be very soft, messy and sticky. Add in 1 tablespoon oil.
  8. The dough will start coming together on kneading.
  9. Continue kneading, just like we do for chappati dough , for 12-15 minutes.
  10. Now, gather it into a ball and take the seam side Down. ( Pic shows how the bottom seam side looks )
  11. Keep the dough in an oiled deep dish.
  12. Apply thin layer of oil on a plate.
  13. Cover the vessel with this oiled plate and keep in a warm place, like a kitchen cabinet etc.
  14. Let it double up in about 1-2 hours , depending on the weather.
  15. Gently punch to remove excess air.
  16. Bring the dough together and make equal size balls. ( Mine were 10 balls of 37 gm each )
  17. Smoothen the balls and place them in an oiled- baking tin, again seam side down.
  18. Leave Undisturbed For 20-25 minutes to proof.
  19. They will swell and stick together.
  20. Preheat the oven after 20 minutes, at 200 degrees C for 10 minutes, with both rods on.
  21. After the second rise, brush the buns with oil / melted butter / milk and pop them into the oven.
  22. Bake for 12 minutes at 200 degrees C and then for 3 minutes at 250 degrees C
  23. The top will turn golden brown.
  24. Remove from oven and again brush some butter all over.
  25. Demould by inverting on a plate.
  26. The above pic shows the base view. Leave on wire rack to cool for 10 minutes.
  27. Again invert and let stand for 5 minutes.
  28. The pav / buns are soft and fluffy.
  29. Serve hot.
My Tip: Keep on kneading even when you feel the dough feels difficult to handle. It will come together.

Reviews for Pav (2)

Chanchal Mahajan6 months ago
Perfect. THanks For Sharing

shanti chawla6 months ago
they look perfect!

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