100% Whole Wheat Pav | Eggless Ladi Pav

                                                           We are back from our vacation to India and after the initial blues (why oh why do vacations get over so soon! 🙁 ), I am back to the blogging world. This post is very close to my heart as I had never thought I would post Pav recipe on the blog. Making Pav is very easy using this recipe and since it is made from wheat flour, this is a guilt free indulgence too.

                                                          After my success with baking 100% Whole Wheat Bread, the husband was encouraging (read: pestering ;)) me to try Whole Wheat Pav too. After going through many recipes and playing with ratios of ingredients, I finally got a awesome no-fail Pav recipe and that too completely made with wheat flour. Isn’t that awesome?

                                                     If you follow the recipe well, there is no way you can go wrong with this one. Making pav at home is as easy as making rotis and is much healthier. Also the aroma that fills the house when the buns bake is simply an out of the world experience. So do try this whole wheat pav recipe and you will never buy store bought pav again. 

Health Benefits of Wheat: Since they are low in fat and high on fiber, they have been linked to reduce weight, the risks of stroke, type 2 diabetes, certain cancers and other health problems.. Substitute refined flour with whole wheat in your diet and see the positive health changes you will undergo.


Ingredients: {Yields 10 regular sized Pav}
2 Cups Whole Wheat flour/ Atta
1 Cup Milk (plus as needed while kneading)
1 Tbsp Sugar
4 tsp unsalted Butter
2 tsp Instant Yeast
1 tsp Salt

Little milk and butter for brushing and greasing

1. Warm milk in a microwave or on stove top. Add sugar and yeast. Mix well and keep aside for 5 to 8 mins.
Note: The milk should not be too hot nor cold. Else yeast won’t froth. It should be lukewarm.

2. Meanwhile take whole wheat flour in a large plate or on counter top. Add salt. Mix well.

3. Make a well in the center of the flour. Add the frothed yeast mixture to this.

4. Knead to form a dough.
Note: The dough should be sticky and not like below (depends on the brand of wheat flour). So add 2 to 3 Tbsp more milk to make the dough sticky. It is the stickiness in the dough that gives soft pav buns.

5. Add butter and keep kneading for 13 to 15 mins.
Note: I actually keep a timer and knead continually for 15 mins. The sticky mass turns into a firm dough as we continue kneading.

6. Keep in a large bowl and brush little water on top so that the top layer does not dry out. Cover and keep in a warm place for 1 hour.

7. After an hour, see how much it has risen. Now knead lightly and divide into equal sized balls.

8. Form equal sized balls and place in a greased loaf pan.
Note: Keep the dough balls close enough as shown.

9. Keep the loaf pan covered in a warm place for another 45 mins till they rise into double the size.
Note: If the dough balls are not kept close, they can turn flat as can be seen in the second loaf pan.

10. Now preheat the oven at 200 C for 10 mins.
11. Lightly brush the pav with milk.
Note: Be gentle while brushing or else the dough can deflate.
12. Bake in the preheated oven at 200 C for 15 mins or till the surface is browned.

13. Brush the pav with butter so that the surface remains soft.

14. Allow it to cool and then slowly remove it onto a plate.
Enjoy warm pav with bhaji or as vada pav or bun tikki.

Important tips:
* If the yeast mixture does not froth up, discard and start with a new batch. Either the milk must not have been warm enough or the yeast must have expired. Always check the packet of yeast for expiry date before using.
* I used Saf Instant yeast brand. I have not used dry yeast in this recipe. If you have dry yeast, just use 1/2 Tablespoon active dry yeast for every 1 teaspoon Instant yeast. This is the standard replacement in most bread recipes. Since this recipe calls for dissolving yeast in warm milk and sugar, you can directly substitute instant yeast with active dry yeast. But if the recipe calls for mixing instant yeast directly into the flour, you will need to proof the active dry yeast (by dissolving in warm water and sugar and keeping for rest for 5 mins) and then mix into the flour.
* The consistency of the dough after the yeast mixture is added is a sticky mess. If the dough comes together like chapati dough, add more milk to make it a sticky mess. (Yes you heard it right) That stickiness in the dough gives soft pav.
* Kneading the dough for around 15 mins is also very necessary to give soft pav. So don’t skip this step.
* Do not over bake the pav and it can lead to a crisp top layer. Bake till the surface turns light brown in colour. Then brush the hot pav with butter so that the surface remains soft.
* The pavs stay well at room temperature for a day. I bake at night for next day’s lunch and they stay soft. If keeping for longer than a day, it would be better to refrigerate and heat on tawa or microwave as needed.
* 2 Cups of Wheat flour yields 10 regular sized Pav. The below pic is of 4 Cups wheat flour which yielded 20 Pavs. You can double or triple the recipe as needed but always try with 2 Cups during first try.

I have tried to answer as many queries that can arise but if you have any more doubts, you can comment below or message me on my facebook page @HealthyCookingwithMitha.

Hello, I am Mitha.Join me in my journey of healthy eating with my foodie of a husband and an equally foodie toddler. This site is a collection of recipes that we loved so much that we had to share it. Enjoy cooking with these healthy-easy-delicious recipes!

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