Homemade Pav

4.38 from 8 votes

Eggless Homemade Pav (Indian Dinner Rolls). Enjoy them with some bhaji on the side!

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

Soft Eggless Homemade Pav are meant to be enjoyed with Pav Bhaji! They taste best when fresh out of the oven.

Homemade Pav

If you were to ask me to make a list of my most favorite dishes in the world, pav bhaji will definitely make it to the list. In fact chaat (common term used for Indian street food) and pav bhaji will be there among the top 3 for sure. For those who don’t know pav = bread/dinner roll and bhaji = mashed veggies with spices. This is an extremely popular dish all across India, yes the dish is originally from Mumbai and I have to say you do get world’s best pav bhaji in Mumbai but it is extremely popular all through the country.

What makes pav bhaji so popular? I don’t know but as long as I can remember, I was always in love with it. Whenever we would eat in a restaurant, I would always check the menu to see if they had pav bhaji on it and if they did, then I knew what I was ordering. As the name suggests, there are 2 parts to pav bhaji .

Homemade Pav Recipe

1. The Pav Bread , which is the bread that is served with the bhaji. Pav is almost like a dinner roll but made with few very simply ingredients. It’s actually what a common man in Mumbai eats almost everyday for breakfast. Pav is eaten with butter and also with vada (deep fried potato fritters). Vada pav is also extremely popular! This is also known as Ladi Pav.

2. The Bhaji, which is mashed veggies. Potatoes, bell pepper, beans, tomato and onion are commonly used. All the veggies are boiled and then mashed and cooked with a special blend of spices. It is so good!

Eggless Ladi Pav

I make pav bhaji at home once in a while and initially when I made it here it never tasted as good as back home. I figured the reason was the pav, store bought dinner rolls/hamburger buns here are not the same as the pav we get in India. We get some pav at Indian grocery stores, but I don’t like them either. And so it all came down to making pav at home. Like I always say, if you really love something and want to eat it, you just need to learn how to make it. And I am so super excited to share this recipe with you guys. These homemade pav turned out fabulous!

To make these homemade pav you only need flour, butter, milk powder, salt, sugar, water and yeast.  These simple ingredients when combined together result in soft and delicious pav! You need to make this!

 

Method

In a bowl mix flour, milk powder and salt. Add melted butter to the flour and mix. Set aside.

In a mug/bowl, take warm water, add sugar to it and then add the yeast. Give a quick stir and let the yeast activate for 5-10 minutes. This is called proofing of the yeast.

You will know your yeast is proofed/active when it’s all bubbly and frothy on top. If your yeast doesn’t turn up the way it is in the picture, it is dead. Throw the water and start over again. Do not add this water to the flour, the yeast will not work and you will get hard pav buns.

Pav Recipe-Step-1

Transfer the flour mix to the steel bowl of your stand mixer or you can do this with your hands. Add the activated yeast liquid to the flour. Knead the dough for 7-8 minutes using the dough hook attachment (or knead for 10-12 minutes using your hands). At this point I added additional 3 tablespoons of flour as I felt the dough was sticking a lot. You can do the same.

Your dough is done when it looks smooth and springs back when you poke it. Transfer dough to a bowl and oil/butter it on top and on the sides as well. The bowl should also be coated with oil.

Cover with a damp cloth and let the dough rise for 1 hour in a warm place or till it doubles in size.
Pav Recipe-Step-2

Once the dough has risen, transfer it to a floured working surface. Punch  to release the air and let the dough rest for 10 minutes.

Divide the dough into 13 equal parts. I used my kitchen scale to make sure they were all same size. Make round balls, smooth each ball and place in a 9 x 13 inch baking tray. Leave a little space between each dough ball as they will expand.

Cover and keep the pan in a warm place for 30-45 minutes. The pavs  will expand.

Pav Recipe-Step-3

Bake at 400 F degrees for 12-14 minutes. Remove from oven and if you want, brush some melted butter on top as soon as they are out of the oven! Enjoy these delicious homemade pav with bhaji!

Pav Bread Recipe

* The total time includes the resting time for the dough, during which it rises.

* Always use a good quality yeast for best results.

Homemade Pav

4.38 from 8 votes
Prep: 2 hours
Cook: 15 minutes
Total: 2 hours 15 minutes
Servings: 13 pav
Eggless Homemade Pav (Indian Dinner Rolls). Enjoy them with some bhaji on the side!

Ingredients 

  • cup + 3 tablespoons all purpose flour
  • 3 tablespoons milk powder
  • cups warm water
  • teaspoon active dry yeast
  • 3 tablespoons butter melted
  • 1 tablespoon sugar
  • ¾ teaspoon salt

Instructions 

  • In a bowl mix flour, milk powder and salt. Add melted butter to the flour and mix. Set aside.
  • In a mug/bowl, take warm water, add sugar to it and then add the yeast. Give a quick stir and let the yeast activate for 5-10 minutes. This is called proofing of the yeast.
  • You will know your yeast is proofed/active when it's all bubbly and frothy on top. If your yeast doesn't turn up the way it is in the picture, it is dead. Throw the water and start over again.
  • Transfer the flour mix to the steel bowl of your stand mixer or you can do this with your hands. Add the activated yeast liquid to the flour.
  • Knead the dough for 7-8 minutes using the dough hook attachment (or knead for 10-12 minutes using your hands). At this point I added additional 3 tablespoons of flour as I felt the dough was sticking a lot. You can do the same.
  • Your dough is done when it looks smooth and springs back when you poke it.
  • Transfer dough to a bowl and oil/butter it on top and on the sides as well. The bowl should also be coated with oil.
  • Cover with a damp cloth and let the dough rise for 1 hour in a warm place or till it doubles in size.
  • Once the dough has risen, transfer it to a floured working surface.
  • Punch to release the air and let the dough rest for 10 minutes.
  • Divide the dough into 13 equal parts. I used my kitchen scale to make sure they were all same size.
  • Make round balls, smooth each ball and place in a 9 x 13 inch baking tray. Leave a little space between each dough ball as they will expand.
  • Cover and keep the pan in a warm place for 30-45 minutes. The pavs will expand.
  • Bake at 400 F degrees for 12-14 minutes.
  • Remove from oven and if you want, brush some melted butter on top as soon as they are out of the oven! Enjoy these delicious homemade pav with bhaji!

Nutrition

Calories: 138kcal, Carbohydrates: 22g, Protein: 4g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 166mg, Potassium: 71mg, Fiber: 1g, Sugar: 1g, Vitamin A: 95IU, Vitamin C: 0.2mg, Calcium: 21mg, Iron: 1.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breads, Indian Street Food
Cuisine: Indian Street Food
Your feedback is valuable!Please share your comments, ratings, and any suggestions or adaptations below to help us improve and make our recipes more successful.

 

 Homemade Pav

Homemade Pav Collage


Hi, I’m Manali!

Bringing you easy, delicious vegetarian & vegan recipes! Eating veggies can be fun, you just need to get creative in the kitchen with the right set of ingredients!


Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




94 Comments

  1. 1 star
    I love your North Indian recipes, they always turn out very well, but this pav didn’t work for me. Before making the recipe, I have read the comments, and all were raving about it. I lived 7 years in Mumbai, my husband is Maharashtrian, and unfortunately this recepie turned out to be a big disappointment for both of us. If I didn’t know Mumbai ladi pavs, then I might be satisfied with it. The taste is okay, but it lacks the real soft fluffiness. It turned out to be way too dense for a good pav.
    Why do you make 13 balls? And what do you do with the 13th? Without greasing the baking tray how doesn’t your dough stick to the tray while baking? (Mine did) During second proofing it’s not mentioned and showed in the pictures if the dough needs to be covered or not. (I covered, otherwise it would have dried out.) For how long do you wait before you remove the pavs from the tray?

    1. sorry you had problems Krisztina. This is an old recipe (2015), I was very new to blogging then and clearly my recipe writing skills were not the best back then. That’s why I have missed mentioning that you have to cover the dough (yes you definitely have to else dough dries out). I apologize for the confusion. You can remove the pavs from the tray within 5 minutes of taking them out of the oven.

    1. I have used a standard US size cup- 8 oz/240 ml. 1 cup flour is 130 grams. When I make the recipe again, I will measure everything and update but until then hope this helps.

  2. This looks so yummy! will try this for sure. What type of milk powder do you suggest? I live in US. So please let me know what can I buy from Walmart or Safeway.
    Thanks!!

  3. 5 stars
    Tried it today, easy to follow instructions, definitely a keeper recipe (keep coming back).
    Quick question: how to store it if I’m making a big batch? Please let me know.

    Thanks.

    1. if it’s just for overnight, I would leave them at room temperature (cover with something) and re-heat in oven next day.

  4. Hi Manali,

    I use a microwave which has convection mode. I bake bread and cake in convection mode. So could you help me with the temperature settings for the same please.

    1. then maybe follow the same temperature? The temperature mentioned here is in Fahrenheit since I live in the US, it will be 200 C if you convert it into Celsius. Unfortunately I have no experience with microwave baking, I don’t even have a microwave (I know surprising but true!) so can’t be of more help here. I have always baked in a traditional oven.

  5. Hi Manali,

    If I wanted to bake the pav in the convection mode, what should be the temperature set to and for how long should I bake it.

  6. 5 stars
    Hi Manali, this is a pretty time consuming recipe but o my God so worth it. I followed the recipe line by line and the end result was perfect pav. Thank you so much for the recipe!!!

  7. hi Manali

    Tried this pav recipe. everything worked, the yeast was fluffy, dough doubled up but it came out little bit dense. Not as soft as bakery buns. i replaced milk powder with milk as i didnt had. Do you know why it came out dense and what mistake did i do?

    1. mentioned in the recipe “Make round balls, smooth each ball and place in a 9 x 13 inch baking tray. Leave a little space between each dough ball as they will expand.”

  8. Hi Manali, I tried making these and they turned out amazing but there was some room for improvement. After reading the comments I realized the amount of instant yeast is not the same as active yeast so will be altering that. Can you tell me what is the ideal speed on the dough hook for kneading this dough? Thanks so much!

  9. Hi –

    I tried making these today and my dough, once cut into 13 pieces did not rise much at all. The rolls came out fairly dense and did not look like yours at all. (Yours look insanely delicious!)

    I noticed an earlier comment mentioning a stick of butter while the recipe mentions 3 tbsp. Same with yeast.

    Do you know where I might’ve gone wrong? Also, what is the replacement ratio for milk powder with milk?

    Thanks for your help!

    1. Hi Shruti, it looks like either your yeast was old (expired) or it didn’t proofed well. Maybe the water temperature was not correct for it to proof. That would explain the bread not rising and being dense.

      1. Thanks for the response. I used instant yeast instead of active. And milk instead of milk powder. I used an online conversion calculator. Do you know what the right conversations would be for your recipe? Really want to get them to look like yours and try again this week 🙂

      2. I will probably use 1 1/2 to 1 3/4 teaspoon of instant yeast, you will skip the proofing part since instant yeast doesn’t need proofing. Add it straight to the flour mix. You have to make sure the water temperature is correct (around 110 degrees). If your dough doesn’t double in size, the bread won’t come out good. It means the yeast wasn’t active.

  10. I baked it but it didn’t turn out brown as shown in the picture. What am I doing wrong ?

  11. Hello Manali !
    Your recipes are awesome. Recently my daughter Vrinda( already ur fan) gave me the link to follow your recipes. I tried Pav, Naan Khatai , cake rusk n cinnamon cookies. Every thing turned out so well n classy .Every one in the family enjoyed n appreciated. Thank you so much for sharing such wonderful recipes with all.
    I have two doubts in some recipes you have mentioned 1 stick of butter. Can you tell me how much 1 stick will be in grams. I plan to make whole wheat bread n in that you have mentioned 1/2 tbsp instant yeast. I have dry active yeast .So if I put that how much quantity should I take. Do clarify please.

    1. Thank you so much for the support & encouragement Renuka 🙂 To answer your questions – In United States, butter sticks are usually sold in 4-ounce sticks and there are 4 sticks in every pack [the pack has total 16 oz/1 pound of butter]. So, 1 stick of butter = 113 grams or 1/4 pound or 1/2 cup or 8 tablespoons or 4 ounces. And For 1/2 tbsp instant yeast, use around 2.25 teaspoon of dry active yeast. Hope that helps! 🙂

  12. These rolls look just perfect, Manali! I am a breadaholic so these are my favorite types of recipes! I love the short ingredient list and the fact that they’re eggless! That’s amazing!

  13. Pav bhaji is the first treat I indulge in every time I go back home to Bombay! Thanks for sharing the pav recipe, it looks very authentic. Will certainly try it!

  14. Cant wait to try these, cant even believe that these are homemade 🙂 Pav bahji vada pav or missal pav oh i want all these with these pavs 🙂
    when r u doing a tutorial on how you make pinterest images?

  15. I have never heard of or had pav bhaji, but I love dinner rolls and mashed potatoes/veggies! (<– whats not to love, right?) These Pav, look absolutely delicious!! Those rolls look crazy soft and seriously have me drooling! I wish I could reach into my screen and steal ALL of them! 🙂 #SorryNotSorry #GiveMeYourPav! Thanks for sharing the tutorial on how to make these, because you can bet I am going to give them a whirl! Cheers, girlie! 😉

  16. I adore pav bhaji too – but never ever had homemade Pav before – yours looks wonderful Manali! My daughter would eat all these up before I could even think of making the bhaji 🙂

  17. Wow! This pav bread looks so light and fluffy Manali, it’s beautiful! What a delicious recipe, I’ve never tried pav before, so I can’t wait to try this! Yum!

  18. Oh gosh, they’re so FLUFFY! I seriously just want to sink my teeth into these rolls right now! Serious crushing going on over here! 🙂

  19. I love pav bhaji too, and homemade pav are the best.Yours look so soft and fresh. Getting hungry. 🙂

  20. Manali, your Pav Bread and mashed veggies looks SO GOOD!!!! OK, I’m pinning your Pav Bhaji recipe to try!

  21. I’ve never had pav before and I’m glad you finally were able to make it for yourself! I bet it would be delicious with that lentil chili you made the other day too!

  22. I’ve not heard of pav, but I do enjoy soft dinner rolls! These look wonderful. I would probably end up eating them all!

  23. I’m not familiar with pav, but I do love a soft dinner roll! These look absolutely amazing, Manali. The only problem is I would want to just eat the whole tray of pav instead of my actual dinner. 🙂

  24. These look like the ultimate rolls, Manali! I love how soft and fluffy they are. Sounds like this would make a delicious side dish or even breakfast!

  25. A lovely simple recipe! I love dinner rolls, as they are really soft. I am going to have to try this.