Mumbai Laadi Paav – Bombay Style Buns

Posted: April 26, 2016 in Baked, Bread and Pizza, Eggless, Indian, Mumbai
Tags: , , , ,

DSC_0098
Continuing my commitment to post recipes regularly, I started to look at the pictures I took in the past to inspire me for the next post. It was then I stumbled across above picture and started writing this post. I love these buns aka paav aka dinner rolls especially the ones made in Mumbai. They are so fresh, soft, buttery and delicious. The paav forms a base of many popular street foods of Mumbai like Paav Bhaji, Vada Paav, Dabeli, Misal Paav, Masala Paav, etc. Being away from Mumbai since a long time and unavailability of good paav in our town, I decided to try making them. I was tired of using burger buns brought from the store since they do not taste that great with our street food. What’s so special about the laadi paav? It’s the pillow-like texture which you can eat all the time as it is. They are light yellowish brown in color. The overall effort put in to making laadi paav is little bit overwhelming and tedious but results are awesome. Now, I do not fear to make them at home and have stopped buying buns from the store.
Ingredients :-

All Purpose flour 3 cups
 Active Dry Yeast 1 packet
Salt 1 teaspoon
Sugar 2 tablespoon
Butter, room temperature 3 tablespoon 
Water, lukewarm 1 and 1/4 cup

 

DSC_0116-horz

Method :-

  • Mix yeast and lukewarm water together along with sugar. Give it a stir and keep it aside until frothy.
  • Add salt and butter to the yeast and stir well.
  • Slowly add the flour one cup at a time to this mixture until well incorporated. 
  • The mixture will be slightly sticky but don’t worry. The stickiness will be removed while kneading.
  • Lightly dust your clean kitchen counter. Start kneading the sticky dough into the surface for about 10-15 minutes. This process needs lots of your muscle power as you need to knead the dough very well as kneading will help the gluten to develop in dough. It is ok to use some dry flour if needed while kneading ( approximately 2 tablespoon ).
  • Keep the dough into a large lightly greased bowl and cover it with a plastic wrap or damp cloth.
  • Keep it aside for one hour or until the dough is doubled.
  • After an hour knead the dough which would have doubled by size for 5-8 minutes. 
  • Divide the dough into 12 equal pieces and roll it into round shapes. Place the balls on greased baking tray leaving some space in between like about 1 inch.
  • Again cover the dough balls and let it double again. It will take about 45-60 minutes. The balls will get stick to each other.
  • Bake them in a preheated oven at 350 F for 15-20 minutes or until lightly browned.
  • Cool them for half an hour before eating as they will feel hard when hot but will turn super soft once cold.
  • Enjoy it as Daabeli, with Pav Bhaji or just simple Maska Pav ( All Mumbai streetside dishes)

DSC_0107

Notes :-

  • You can make this buns/pavs with half all purpose flour and half whole wheat flour or even with whole wheat flour. The whole wheat flour will be bit dense.
  • Remember to use good quality yeast. Also yeast reacts best with sugar along with lukewarm water. So water should not be cold or very hot. Lukewarm water has the best temperature for reaction of yeast.
  • Ladi Pav/Bun will stay fresh when stored in air tight container but its most delicious when eaten fresh. 
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s