आसान तरीके से बनाये बेकरी जैसा लादी पाव /Bakery Style Eggless Ladi Pav


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Learn Easy & Simple way To Make Bakery Style Spongy Eggless Ladi Pav at Home...
Ladi Pavs, or Pav, or Pao, or Buns or Dinner Rolls.. These are amazing aren't they? But making them at home can be cumbersome? Well not now.. Here's a super easy recipe to make Perfect Feather Soft, Fluffy, Spongy Pav without eggs and oven.. Yes, these Eggless Ladi Pavs are made without oven, exciting right? Watch to video to see how to make this Ladi Pav In Pressure Cooker.. Do try these, cause after you do, you won't buy the packaged cardboard again! :)
Whether its Pav Bhaji, Dabeli, Vada Pav, Misal Pav or just Bun Maska, this goes excellent with them, and you'll go gaga! After all this is Homemade and comes from our dedicated series Eggless Baking Without Oven :)
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Pao Bread


• Milk - 100ml
• Yeast - 1 Tsp
• Sugar - ½ Tbsp
• Maida / Plain Flour - 125g / 1 Cup
• Salt - ½ Tsp
• Milk Powder - 1 Tbsp / 9gms
• Butter - 10 gms / 2 tsps
• Milk & Butter - For Brushing


To the warm milk, add the sugar and the yeast. Stir and keep aside to proof for 10 mins.
In your working platform, place the flour, salt and the milk powder. Mix and make a well in center.
Add the proofed yeast mixture, which would have been frothy so far. Get your hands in and form this into a soft-pasty kind of dough. If the mixture does not turn out to be soft and pasty-sticky consistency, add more milk to it and make it sticky and soft.
Add in the butter and start kneading it. Knead this by pushing the dough with heel of your palm.. This is going to be very sticky and kind of paste like, but this is how it is supposed to be. Just keep kneading and scraping once in a while for 15 minutes.
After about 15 mins of kneading, this will come together and would be more like a dough than a sticky pasty mass.
Place this into a bowl with a lil bit of oil, coat the dough and the bowl with the oil, cover with a damp cloth and let it proof for 1 hour or until doubled in a warm spot.
Once doubled in volume, punch and take the dough out, sprinkle a bit of flour and knead for a minute.
Divide the dough into 6 equal portions. My dough weighed 245 grams. And I portioned about 40gms each.
Smooth-en out each portion by rolling them between your palm and fingers. Place the shaped portions in a 6" square cake tin. You can make in a round one as well.
Cover the cake tin with a cloth and let the pavs proof for another hour or until well risen.
Once the pavs are well risen, and are parallel or above to the tin's height. Brush them with milk.
Preheat the oven at 180 C for 10 mins, then bake your pav in convection mode for 20 mins, at 180 C. This may vary for different microwave.
Take them out once they're baked well.. Brush the tops with butter. Now take a damp cloth and cover the tin for a minimum of 30 minutes
Using a knife, loosen the sides and carefully take the pavs out..
Pavs are ready..

Browning : A good brushing of milk is usually enough for it. But, But, if you are not confident whether they will brown well or not, you can add a pinch of sugar and mix the sugar in the milk and then brush the pavs. The sugar will help in browning much better. But be careful, too much sugar can lead to over-browning/burning. Just a pinch is good.


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Music: Podington Bear – A Gentleman [NCS Release]
Link: https://www.youtube.com/watch?v=9OKvGTOfgCI
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