Pav bhaji, vada pav, masala pav etc….. though these are Mumbai specialties, but they have become so popular all over India that the common ingredient of all i.e. pav has become the most favorite bread of Indians. That is the reason of their ready availability all over India.
Though you can get these soft small bread loaves very easily but nothing is comparable to homemade freshly baked pav.
I’m not into baking too much, so I was a bit hesitant in making pav. But as it is generally said ‘Necessity is the mother of all the inventions’. My dive into pav making came sheerly due to necessity. My son called up to say that he along with his friends is coming back from hostel and his friends want to have pav bhaji for lunch. Bhaji was not a problem but bringing pav buns from the market was. The bakery near my house doesn’t sell good buns and I being lazy didn’t want to go far off.
Any how, reluctantly I set off to make pavs. I was very skeptical and was even sure that they won’t be good. But when they came out… it was a voila moment!!! The shape of the pav, the aroma, the softness….. Everything was perfect.
This gave me such a high that I tried making other versions using simple wheat flour also…. And I am so happy with the results that anytime I feel like, I go and make a fresh batch… coz it’s not necessary to have an accompanying bhaji every time. Just masala pav is a yum snack in itself.
Step wise Pictorial Description of Laddi Pav
First of all gather all the ingredients.
The next step is proofing of yeast. For this take 1 tablespoon of water and milk each and warm it. Add 2 tablespoons of sugar to it mix the sugar to dissolve. Add yeast to the mixture and keep it on warm place for 10-15 minutes.
It will become frothy and creamy. If it does not, it means yeast is not active. In that case discard it.
While the yeast is getting activated, take all purpose flour, baking soda,salt and milk powder in a mixing bowl.
With the help of a whisker mix it properly or sieve it to mix the contents.
Add oil in the center of the floor and mix with a spoon.
When the yeast becomes frothy, add it in the center and mix well.
Add 1 cup of warm water to the flour mixture and knead a soft pliable dough either with a dough maker or with hand. Initially the dough will be sticky.
Knead it for at least 5 minutes. This helps in gluten formation and increases elasticity of the dough.
Cover the dough with a wet napkin or cling film and keep in warm place for fermentation. This will take about an hour. Depending on weather, time may vary. The dough becomes more than double in volume.
Insert a finger in the dough to make a hole. If it retains its shape and doesn’t bounce back, it means the dough is ready.
Again knead the dough to remove excess Carbon dioxide that is formed as a result of fermentation.
Make a log of the dough and cut it in equal parts. Roll each part into a ball.
Place the balls in a greased baking tray. Again cover these and keep in warm place for 30-40 minutes till these again double in volume.
Bake in a 200C preheated oven for 15 minutes or till these are lightly browned from the top.