Eggless Whole Wheat Flour Ladi Pav

Eggless whole wheat flour ladi pav step by step instructions:

Making pav is a simple routine affair. Previously I use to get intimidated even at the thought of baking bread but when I tried making bread for the first time I realized that it is not intimidating at all.
It is a very simple and eggless recipe. The only thing to be taken care of is that the dough rises nicely. If it doesn’t the pav won’t be soft and spongy. Hence make sure you use good quality yeast.

Do try this recipe and share your feedback!

Let us start cooking!!!

Ingredients:
Whole Wheat Flour (gehun ka atta): 1 cup (140 gms)
All purpose flour (Maida): 4 tbsp (35 gms)
Baking soda: ¼ tsp
Sugar: 1 tbsp
Milk: ¾ cup (lukewarm) + 1 tbsp for brushing
Yeast: ½ tbsp.
Butter: 1 tbsp + 1 tbsp for brushing
Salt as per taste

Method:
1. In a small bowl mix milk and sugar.
2. Add yeast and stir well.

3. Keep the bowl covered in a warm place and let it rise. It will take around 10-12 minutes.

4. In a big bowl sieve together whole wheat flour, all-purpose flour, salt, and baking soda.

5. When the yeast mixture gets activated, add it to the flour and mix well.

6. Knead into a smooth dough.

7. Apply butter on the dough and continue to knead with the palms for around 10-12 minutes or until the dough has become soft and elastic.

8. Keep it covered in a warm place for about 2 hours and let it rise. You will see that the volume of the dough has almost doubled up.

9. Punch it and make 6 equal balls of it.

10. Grease a baking dish and keep the balls equidistant.
11. Cover the dish and again keep it in a warm place to rise for about an hour.
12. The balls must have risen.
13. Apply milk carefully on the top of the laadi pav and keep the baking dish in a preheated oven for 20 minutes at 200° C.

14. Take the baking dish out and let it rest for 2-3 minutes.
15. Demould them carefully.

16. Now apply butter on the pav and cool completely.

17. Serve warm with bhaji, etc.
18. Yummy “Eggless Whole Wheat Flour Ladi Pav” is ready!

Tips:
1. Apply butter when the pav is warm. Don’t let them cool before applying the butter.
2. If the yeast mixture has not risen then don’t use it as the yeast might have lost its rising properties and the pav won’t be soft and spongy.

See you soon with a new recipe till then Happy Cooking!!!