Pav | How to make Pav

Name: Pav
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 people
Ingredients: 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

By Anju Bhagnari | 9th Mar 2017 |

★★★★★

4.6 from 2 reviews Rate It!

Pavby Anju Bhagnari

Prep Time
10
mins
Cook Time
15
mins
Serves
4
People

214 saves

2 reviews

50 likes

About Pav Recipe

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 one dish which makes its accompaniments tastier. With the right mix of flavours, Pav has always been everyone's favourite. This recipe by Anju Bhagnari is the perfect one to try at home for your family. The Pav recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Pav is 10 minutes and the time taken for cooking is 15 minutes. This is recipe of Pav is perfect to serve 4 people. Pav is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Pav. So do try it next time and share your experience of cooking Pav by commenting on this page below!

Pav

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

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

Heena Kanani6 months ago

★★★★★

Esther Samuela year ago

★★★★★

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The authentic recipe of Pav is prepared and provided by Anju Bhagnari. Better Butter does not take any responsibility for any duplicity or plagiarism.