Homemade Eggless Pavs

A Bread that is the heartbeat of Mumbai – Ladi Pav (Its Eggless & Super Soft)

Homemade Eggless Pavs

I am an eternal bread lover. Yes I’m aware that most South Indians usually don’t consume bread a lot. I mean my mom always used bread to make upma or maybe a toast on rare occasions so learning to bake or appreciate breads was totally out of question.

I fell in love with breads somewhere in my early 20’s when I started working and tried some fancy breads like garlic loaves, bread sticks, focaccia in a cafe. That’s the time I also started experimenting with cooking at home. I always wanted to bake breads at home but somehow due to busy professional commitments, didn’t really work towards it.

So yes, my bread love goes way back and the love is only going stronger day by day!

So coming back to year 2017. One of my New Year resolutions was to learn bread baking which I did and then I was experimenting every other day, which also motivated me to work out so that my energy levels were high. I successfully made my husband too fall in love with breads (it was easy – promise my husband home made stuff and he is sold!)

We don’t buy breads from outside any longer. I bake a day or two in advance when I have guests at home (loaves) and make fresh breads (stuffed, pizza etc) when friends arrive at home so they experience the flavour and the aroma circulating in the house. Bread Nirvana!!

Ladi pav or Pao is what the Indians especially in Mumbai adore as it’s economical, filling. Buy 1/2 a dozen and you can feed the family with either jam or butter slathered inside or an omlette stuffed for your early morning breakfast during rush hours that you can happily eat in the train / bus / cab. Leftover sabzis can be stuffed and toasted with some butter and had as a quick lunch. Wada pav, misal pav and pav bhaji are some of the things that remain the top favourite snacks of foodies.

Though I believe in healthy eating and know that APF based breads aren’t a healthy choice but I am also an eternal believer of “Life is too short, LIVE IT!!” I am seriously not a huge fan of whole wheat pavs. I belong to the generation that love their Chai and Brun Maska in Irani Cafes and still continue to do that.

So, grab some ladi pav dunk it, fill it, slather it, toast it, the way you want and then run a little / work out a little longer in the gym so that you feel less guilty.

In case you are looking for a focaccia bread recipe, you need to try the one on my blog that’s absolutely delicious & loaded with veggies and herbs – Focaccia with Bell Peppers & Olives 

Baking this ladi pav was successful in the first attempt. The recipe courtesy is Tarla Dalal Website.

Recipe for Ladi Pav or Homemade Rolls

Makes around 12 medium sized pavs


  • All Purpose Flour or Maida – 3 cups
  • 1 tblsp instant dry yeast
  • 1 tblsp sugar
  • 1 & ½ tsp salt
  • Milk – 2 tblsp (some milk to brush pre-baking)
  • Butter – 2 tblsp for kneading, 1 tsp for greasing the pav tin & ½ tsp for brushing post baking
  • Lukewarm water – 1 cup or 1.25 cups

Method –

  1. Step 1 – In case you don’t have instant yeast, take active dry yeast of the same qty and proof it. Once yeast blooms, add the mixture to the flour. PS – I prefer using instant yeast in all my bakes.
  2. Step 2 – Grease a big bowl enough to hold a risen dough with few drops of oil.
  3. In a separate bowl, add the flour, add salt, yeast (incase instant yeast), sugar and knead the dough using lukewarm water. Add the water slowly and ensure the dough doesn’t get too sticky. Do not add the entire quantity of water while kneading.
  4. Now place the dough on the kitchen platform or a board and put 1 tblsp of melted butter and knead the dough for roughly 7-10 mins.
  5. During the 10 mins of kneading, keep incorporating butter slowly. The dough should be very soft to touch after kneading.
  6. Now carefully place the kneaded dough in a greased bowl / container for proofing (Step 2) in a warm place. Ensure you cover the dough either with a damp cloth (not wet) or keep the dough in a container with lid.
  7. The proving takes about 1 hour to 1.5 hours depending on weather conditions. The dough should be double in size.
  8. Once the dough is proved, knock off the air by punching the dough few times. Now sprinkle some flour on the board / platform, knead the dough lightly for 5 mins and make balls of equal sizes, roll them nicely and place them on a greased tin within a gap of 1 inch to rise and form shape of pav for further proving in a warm place preferably for 20-30 mins.
  9. Preheat the oven before baking for atleast 10 mins (hot oven) at 200 degrees.
  10. After the bread has once again risen, brush a bit of milk lightly over the buns and place them in the oven for baking at 200 degrees for 20 to 30 mins.
  11. Once baked, brush a bit of butter on top. Serve warm or cool.


Notes –

  1. Water used for proofing and kneading the dough should be lukewarm and not hot. Hot water kills the yeast.
  2. Kneading makes the dough soft and ensures proper mixing of all ingredients, ensures soft bread. So ensure you knead the dough for a good 7-10 mins.
  3. Point No. 7 – During summers, the dough rises fast as compared to winters / monsoon so your dough might take 35-40 mins. The dough should be double in size. That’s the only indication.
  4. The tin used for baking the pav should be atleast 2 inches in height that can hold the shape of pav. Don’t bake the pavs in a very flat sheet.
  5. Distance of 1 inch between the pavs during 2nd proving will allow the pav to rise and then stick together.


Picture only for representation purpose for noting the actual square tin size (these are burger buns & not pavs) You can also make pavs in a round cake tin too as seen in pic.

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Vidya Narayan

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Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 33 Comments

  1. It is really nice to make pav at home! Just cant wait to try !!

    1. Absolutely. I enjoy baking & this is just a small way to ensure that family eats good food.

  2. great share Vidya! the pavs looks soft and delicious and hope to try making this sometime:)

    1. Thanks so much:) glad you liked it. Please do try someday, its an easy recipe.

      1. Sure Vidya!! definitely will

    1. Most welcome dear. Anusha, just Vidya is ok, pls drop the ji dear ..

    1. Anshu, Vidya is just fine .. pls edit the Ji ..LOL!! please try them, pretty easy recipe. Thanks dear

      1. Haha…ok Vidya..will definitely try this and let you know how it came out ☺

  3. Reblogged this on Retired? No one told me! and commented:
    I have been thinking about making bread for a few days now and came across this eggless recipe for bread which sounds and looks pretty good…So after an hour of making Jalapenos it is now onto some bread rolls 🙂

    1. Thanks so much dear. Appreciated ! Do try this, I’m sure you will love the easy recipe. Am excited too to see the outcome.

      1. So am I Vidya …I will let you know…I also love instant yeast 🙂

  4. PRETTY nice to try eggless pavs at home… impressive share…I ll deffo try it sometime ❣❣

  5. Hi,Vidya,I’ve nominated you for ‘The Fabulous Chef and Cuisines Award’.Congrats.Just check this link out to know more-https://abhajhablog.wordpress.com/2017/08/13/the-fabulous-chef-and-cuisines-award.Hope you like it.

  6. Great Recipe Vidya. I also wanted to make my own bread. Your share will definitely help me. Thanks.

    1. My pleasure. Malini, baking is extremely therapeutic & am sure once you start, you wont be able to resist.

  7. Thank you for this wonderful recipe.
    I want to make bread myself and make it with mixed grains which are healthy

    1. Most welcome. I make multigrain & multiseed breads too that really go well with soups. Home bakes are anyday healthy & filling too unlike the store bought one.

  8. Vidya, I have bookmarked this recipe for laadi paav. we miss it so much. My hubby being from Mumbai rushes to get laadi paav when we are there. We are bread lovers, big time too 🙂
    Great job on keeping your 2017 resolution!

    1. I am so glad to know that you love ladi pavs just like me 🙂 Thanks for bookmarking the recipe. I am sure you will love it & will remember & cherish the Mumbai days. This bread is literally the heart beat of Mumbai in every sense. Poor or rich both can afford it & relish it equally. Thanks for all the kind words. More baking posts to follow on blog 🙂 Love.

      1. Looking forward to more of your fabulous posts, Vidya!

  9. One more easy step by step recipe by you dear. I made the baked pizza buns by following your ladi pav Receipe n then stuffed it with veggies and cheese. As expected they turned out to soft soft and yummy. Thank you for the Receipe dear. Keep cooking and inspiring.

    1. Thank you for the feedback Geeta. Appreciate it and glad you enjoyed the pavs with your delicious stuffing.

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