Learn how to make soft and fluffy pav at home using both oven and kadhai methods. This easy recipe gives you perfectly light and airy buns, ideal for pav bhaji, vada pav, and other Indian snacks. With simple ingredients and step-by-step instructions, you can enjoy freshly baked pav without any preservatives. Whether you bake in an oven or cook in a kadhai, this foolproof method ensures soft, golden pav every time!
Ingredients
- All-purpose flour (maida) – 200 gm
- Wheat flour – 200 gm
- Sugar – 4 tbsp
- Salt – 1/2 tsp
- Yeast – 2 tsp
- White sesame seeds – 2 tsp (optional)
- Oil/Butter/Ghee – 2 tbsp
- Warm water – as needed
Cooking Instructions
- To activate the yeast, take a bowl and add warm water, ½ tsp sugar, and ½ tsp salt. Mix well until the sugar dissolves.
- Add the yeast to the mixture, stir gently, cover the bowl, and let it sit for 15 minutes until it becomes frothy.
- In a large mixing bowl, combine all-purpose flour, wheat flour, and the remaining sugar. Mix well.
- Add the activated yeast mixture and oil/butter/ghee to the dry ingredients.
- Gradually add warm water and knead the dough for about 10-12 minutes until it becomes soft and smooth.
- Cover the dough with a damp cloth and let it rest in a warm place for about 1 to 1.5 hours or until it doubles in size.
- Once the dough has risen, gently punch it down to remove air bubbles.
- Divide the dough into equal-sized portions and shape them into round or oval pav buns.
- Baking in the oven:
- Place the shaped buns on a greased baking tray, leaving some space between them.
- Preheat the oven to 180°C (350°F).
- Brush the buns with a little milk or butter for a golden crust and sprinkle white sesame seeds on top if using.
- Bake in the preheated oven for 15-20 minutes or until the pav turns golden brown.
- Remove from the oven and brush with butter for a soft texture.
- Let the pav cool slightly before serving.
- Making Pav Buns in a Kadhai:
- Add a layer of salt to a kadhai and preheat it on medium flame for 15 minutes with the lid on.
- Take a round or square-shaped mold. If you have a pav or bread mold, you can use that.
- Grease the mold well with oil or butter, then place the shaped dough balls inside, leaving a little space between them.
- Place the mold inside the preheated kadhai, cover it with a lid, and cook on low flame for about 40 minutes.
- Once done, remove from the kadhai and brush with butter for a soft texture.
