Eggless Ladi Pav/Burger Buns

If you are looking for a perfect homemade, no fail recipe for ladi pav/burger buns, then this recipe is for you.

My kids love homemade bread. Undoubtedly, their favourite dish is pav bhaji or vada pav. Initially, I used to buy these breads from the grocery store. However, I was never satisfied with the quality. When covid started and we had some difficulty getting different grocery items, I had my first attempt with baking pav. Honestly speaking, the first experience of baking this pav was so wonderful that I wondered why I waited this long to bake these buns.

These buns/pav are eggless. I use buttermilk and yeast to make this. This is one of the easiest recipes I have ever tried. My inspiration comes from the The Busy Baker Blog. I have tweaked that recipe to suit my ladi pave needs. The results were just phenomenal.

These Ladi Pav Buns are so much better than the store-bought ones. They taste so fresh and delicious. After baking them for the first time, you will be hooked onto them. It’s been 8 months and I have stopped buying buns /pav from stores, and I do not miss them for a single day.

What is Ladi Pav?

Ladi Pav is a soft and delicate bun, and as the name suggests, it comprises of three or four rows of pav. It originated from Mumbai, and I consider Mumbai Pav buns the best.

What Ingredients are You Using for Eggless Ladi Pav?

All Purpose flour- I have used just all-purpose flour and a few times, whole wheat flour and all-purpose flour in the same quantity. I prefer unbleached all-purpose flour.

Butter Milk- Any store-bought buttermilk will work here. Use it after it comes to room temperature.

Unsalted Butter– I have used melted, unsalted butter for this recipe. However, if you are using salted butter, do not use salt.

Instant Yeast- I have used Instant yeast. For the last so many years, I have been doing one simple hack to activate it for 5 minutes. It makes a whole lot of difference in the entire baking. If you are using active dry yeast, you need to activate it.

Sugar– Normal crystal sugar is just fine. Please do not use any dark coloured sugar because that will change the colour of the final product.

Baking Soda-use of baking Soda and yeast together creates a magic to make our buns and pav really fluffy.

How to Proof Dough With or Without Instant Pot?

  • Mix sugar into lukewarm water and then add instant yeast. Mix it and keep it aside. (If you are using dry active yeast, you still you need to follow this process.
  • Take a big bowl and add buttermilk to it.
  • Add sugar, salt, melted butter, and mix it well.
  • Add baking soda to it and mix it well.
  • You need to add yeast mixture (liquid yeast mixture) to it and stir it.
  • Add flour.
  • If you are using a stand mixture, mix it on a low speed for a soft, supple dough.
  • However, if you are using your hands, use some elbow grease and knead the dough well.
  • If you need, you can use a little bit of extra flour (which we have kept for dusting). Make a soft supple dough by kneading it for around 8-10 minutes.
  • Cover the dough with a damp kitchen towel or cover it with a plastic wrap.
  • Keep it aside for proofing.
  • If the weather is warm, it will take less time; if it’s cold, then it will take more time to proof.
  • I used an Instant pot to proof my dough and it took me just an hour on yogurt mode.

Proofing of Dough Without Instant Pot

Keep your dough covered with cling wrap or a towel in a warm place. I will advise you to keep it in the oven with your lights on. Then, proof it till your dough doubles in size. Additionally, it can take you around 1-1.5 hours in the summer and more in the winter months.

Key Points To Remember While Baking The Pav/Buns

1-Do not use old yeast .Activate the yeast nicely if you do not see any activity ,throw it and start again.

2-Knead dough nicely to make smooth supple dough. use at least 10 -15 minutes of your time.

3.After you remove buns from the oven cool it on the wire racks. This step is important to prevent soggy bottom of buns/Pav.

You May want to check These Recipes,

Misal Pav

Baked Amritsari Paneer Kulcha

Beetroot Paneer Tikki

Hara Bhara Kebab

Baking of Ladi Pav /Buns?

Bake them at 375 F, and it won’t take you more than 20 minutes to bake. If you want to make them more brown, bake it for a few minutes extra on the upper rack. You need to keep an eye on these buns to avoid burning.

Eggless Ladi Pav

Smita
Eggless, soft, delicious, and melt-in-the-mouth buns, baked to perfection.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine American

Ingredients
  

  • 7 Gm Instant yeast
  • 1/2 Cup Lukewarm Water
  • 1 Tsp Sugar
  • Dry Ingredient
  • 4 Cups All Purpose Flour(You can use 2 cups of whole wheat flour and 2 cups of all purpose flour )
  • 1/4 Cup Extra flour for dusting
  • 2 Tbsp Sugar
  • 1 Tsp Salt
  • 1/2 Tsp Baking Soda
  • Wet Ingredients
  • 1/4 Cup Melted Butter
  • 1.5 Cups Buttermilk.(It should be on room temp .If its cold, heat it 30 second in microwave and keep on the kitchen counter for 10 minute.
  • 1/4 Cups Extra butter for brushing the bun.

Instructions
 

  • Mix sugar into the lukewarm water and then add instant yeast .Mix it and keep it aside. (If you are using dry active yeast . Still you need to follow this process.
  • Take a big bowl add buttermilk to it .
  • Add sugar ,salt melted butter and mix it well.
  • Add baking soda to it .Mix it well.
  • You need to add yeast mixture (liquid yeast mixture) to it .Stir it .
  • Add flour .
  • If you are using stand mixture ,mix it on a low speed for a soft supple dough.
  • If you are using your hands use some elbow grease and knead the dough nicely .
  • If you need, you can use little bit of extra flour(which we have kept for dusting ).Make a soft supple dough by kneading it for around 8-10 minute.
  • Cover the dough with a damp kitchen towel or cover it with a plastic wrap.
  • Keep it aside for proofing.
  • If the weather is warm it will take less time if its cold then it will take more time to proof .
  • I used Instant pot to proof my dough and it took me just an hour on yogurt mode .
  • After its proofed punch the dough down and knead it on a lightly floured surface.
  • Cut it in to half and and then again half .Make 20 or 24 small balls by tucking the dough .
  • Remember they are looking small now but after second proof and baking they will be big . So do not panic.
  • Place them in a baking tray and keep them for second proof for around 15-20 minutes.
  • Preheat the oven at 375 f.
  • Once the oven is hot brush your buns with melted butter and bake .
  • It will take around 20-22 minute to bake the buns.Keep an eye they need to look just light brown .Time can vary depending on your oven .
  • Remove it from the oven and let it cool on the wire rack .
  • Your Eggless Ladi Pav /Dinner rolls /Buns are ready to use.

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