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152 Comments

  1. Fabulous. Made these pavs following the recipe to a T. Got the best Mumbai pav – fluffy, light and so good. Thanks a lot for sharing a foolproof ladi pav recipe.5 stars

  2. Hi Dasana

    Thanks for sharing d recipe. Planning to try out just wanted to know if I can use the sourdough starter here also keeping it outside to proof wil it not develop a sour taste esp during summers?

    Thanks
    Shruti

    1. welcome shruti. you can use a sourdough starter for the pav recipe. with the sourdough starter, there will be some sourness in the dough during these hot summers. otherwise, keep the dough for 30 to 45 minutes at room temperature for the first rise. then keep in the fridge overnight or for a day. then you can bring the dough to room temperature and make the rolls. let the rolls rise and then bake.

  3. Hi dassana,
    You mentioned that for bakery-like Pav one may use fresh yeast.. how do we make this fresh yeast?

    1. Tried today, however the outer crust too hard and pav not fluffy and light as mumbai pav
      Any specific brand of maida to use in usa ?4 stars

      1. you can use bread flour which is easily available in usa. its not a brand but a type of flour used for making breads which has more gluten. but even all purpose flour which we call as maida works very well for making pav recipe. i think here its not the pav, but the yeast that is the problem. could be the quality and freshness or brand or the yeast has not got activated and proofed properly. if you have used dry active yeast or fresh yeast, then lukewarm water water is absolutely essential for the yeast to get activated. if the water is on the cooler side, the yeast won’t get activated. if the water is even slightly hotter, the yeast die. if the yeast has not got proofed well, the bread or pav won’t become fluffy and light.

  4. Hi Dasana, I love your recipes and while I’m not much of a cook your recipes always turn out great. Just wanted to know if I doubled the flour how much yeast would have to be used. Thanks a lot.5 stars

  5. hi, i love all your recipes. this one is wonderful and I tried today. everything went well. but the outer part became hard. how can I get soft pav. Fyi, I have used active dry yeast and followed your recipe. The 2 proofs were just perfect.please advice.4 stars

    1. looks like the top has got baked too much and hence the hardness. you can bake for less time. since oven temperatures vary, baking can take less or more time.

      1. Hi Dassana
        I made pao using your recipe
        They turned out perfect!
        I started following your recipes and cooking when I relocated alone to another state for job …and none of the recipes have failed
        Thank you!!!5 stars

  6. Hi. Just tried this in USA. I have a stupid question since I never did baking in my life. Are youR temperature units in Celcius or Farenhights?5 stars

  7. Hi, wanted to get in touch with you for a super opportunity. Is there a way i can get in touch? Manas.