ladi pav recipe

ladi pav recipe

ingredients (measuring cup used, 1 cup = 250 ml)

for the initial mixing:

• 1.5 tsp instant yeast or 2 to 2.25 tsp active dry yeast or 4.5 tsp fresh yeast
• 1 cup warm water, 250 ml
• 2 tsp sugar
• ½ cup all purpose flour/maida, 62.5 grams

to be added later:

• 2.5 cups whole wheat flour, 300 grams
• 2 tbsp oil (you can also use butter)
• 1 tsp rock salt or add as required
• some oil for greasing the pan (you can also use butter)

how to make the recipe:

preparing the dough:

1. in a large mixing bowl or pan, take 1.5 tsp instant yeast or 2 to 2.25 teaspoon dry active yeast and 2 tsp sugar.
2. add 1 cup warm water (250 ml). give a stir.
3. then add ½ cup all purpose flour/maida.
4. stir and mix to a batter like consistency without any lumps.
5. cover the bowl and allow this mixture to bubble and double in volume. about 35 to 40 minutes.
6. now add 1 cup whole wheat flour (atta), oil and salt.
7. mix very well with a spatula or spoon, till all the whole wheat flour is incorporated in the mixture.
8. add the remaining 1.5 cups of whole wheat flour. now mix and begin to knead.
9. knead very well for 6 to 7 minutes to a smooth and soft dough. cover the dough and keep aside for 35 to 40 minutes. with dry active yeast, it will take a longer time - about 1:30 to 2 hours.
10. the dough should be well risen and double up in volume.

shaping and baking in pressure cooker:

1. now gently punch the dough and make a log of it on a dusted work surface.
2. slice the dough in equal parts. roll each part into a ball.
3. place them in a well greased pan keeping some space all around them. if you want you can brush some milk on the pav.
4. cover with a cotton kitchen towel and allow the buns a second rise. keep for about 15 to 20 minutes. with dry active yeast, it will take about 30 to 45 minutes. do note that the rising time, depends on the temperature conditions in your city.
5. now take the cooker and heat it on a low flame for 4 to 5 minutes.
6. add 1 cup of sea salt in the cooker. make a even layer all around with the salt.
7. if you want, you can keep a heat proof rack also.
8. now place the baking pan carefully in the cooker.
9. remove the gasket and whistle from the cooker's lid. secure the lid tightly on the cooker. bake for 30 to 35 minutes on a low to medium flame. the top of the pav buns should be browned.
10. then remove the lid and remove the pan carefully as it will be very hot.
11. after 3 to 4 minutes, gently remove the whole ladi pav and keep on a wired rack.
12. spread some oil or butter on top. this step is optional and you can even skip it.
13. serve the pav with pav bhaji, vada pav or misal pav or dabeli. you can also have it with dal, usal or any spicy vegetable gravy.

notes

with fresh yeast, follow the same method as mentioned for instant yeast.