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+ servings
Single ladi pav stacked on top of other baked ladi pavs

Ladi Pav

Ladi Pav is a Mumbai style dinner roll thats really soft, buttery and has a beautiful crumb. Its served traditionally with pav bhaji, misal pav or for vada pav
Course Breakfast, Side Dishes
Cuisine Indian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 buns
Calories 139kcal
Author Richa


  • 200 Millilitres Milk lukewarm (38C - 42C)
  • 2 ½ Teaspoons Active Dry Yeast
  • 1 Tablespoon Sugar
  • 250 Grams All Purpose Flour
  • 2 Tablespoons Milk Powder
  • 20 Grams Butter softened
  • 1 Teaspoon Salt
  • 1-2 Teaspoons Oil
  • 3 Tablespoons Milk for brushing
  • 30 Grams Butter softened, for brushing


  • Add milk, sugar and yeast to a bowl and mix well. Allow to sit for 10 minutes or until frothy. You should be able to see some bubbling activity at the top surface. If this does not happen then do not continue with the recipe as it means that the yeast is not alive. The bread dough will not rise in this case.
  • Add flour and milk powder to a mixing bowl. Make a well in the middle and add the milk yeast mixture. Once combined, transfer the dough to the counter and knead for 5-10 minutes or until the dough comes together as shown in the video.
  • The kneading process will be sticky initially but the dough will come together. Add butter and salt and continue kneading for a few more minutes.
  • When the dough has almost come together, rub about a teaspoon of oil between your palms and shape the dough into a ball.
  • Transfer this into a large mixing bowl greased with the remaining oil. Also grease the dough with some oil as shown in the video. Cover and allow the dough to proof for an hour.
  • Divide the dough into 12 portions of about 45 grams each. Shape them into small balls and place them in a pan greased with butter. Ensure that there is space between the dough balls.
  • Cover with a wet cloth and allow to proof for an hour.
  • Lightly brush the pav buns with milk. Bake in a preheated oven at 180C for 30-35 mins
  • Remove from the oven once done and brush with melted butter. Cover again with a wet cloth for 5 minutes. Remove from the pan once cool and serve hot and toasted with bhaji.



  1. The time it takes for your dough to rise will vary according to the conditions in which it is resting. This includes:
    • Temperature - ideal temperature 80F/27C - 90F/32C
    • Humidity - 60 to 80 percent humidity  
  2. Tips on how to toast the pav:
    8-10 Pieces Pav
    2-3 Tablespoons Butter
    ½-1 Teaspoon Bhaji
    1 Teaspoon Coriander Leaves, chopped, divided
Heat a pan or tawa on medium flame. Once hot, add a blob of butter (as per your liking) and a pinch of pav bhaji masala and some chopped coriander leaves. Slice a piece of pav across the middle and place it on the tawa, flat side facing down. Move the pav piece around to soak up all the butter and masala.
Toast on medium flame for 1-2 minutes or until lightly toasted and golden brown.
Serve immediately along with hot bhaji, chopped onion and slices of lemon.


Calories: 139kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 239mg | Potassium: 91mg | Fiber: 1g | Sugar: 3g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg