ladi pav recipe in pressure cooker | homemade mumbai ladi pav recipe

4.7 from 10 votes

pav recipe made in pressure cooker. indian bread rolls also called as pav or pau. this recipe method shares how to make the pav in a pressure cooker.

necessity is the mother of invention. this recipe of pav was made in a pressure cooker out of necessity. i had a few guests at home and had pav bhaji on the menu. just before beginning with the entire process of bread making, the electricity went off. so out of necessity i used the pressure cooker to make the pav.

pav recipe in pressure cooker

by now i know that pressure cooker can be used as an oven for baking. i have baked cakes in pressure cooker, before i got an electric oven. so i made the pav and placed them in the cooker. and after some minutes, i had nicely baked pav buns. the texture and crumb of these pav buns were soft and light.

i have also got a lot of requests to post a cake recipe that can be baked in the cooker. here is the recipe link for making sponge cake in pressure cooker. you can also check this chocolate cake recipe in pressure cooker and pav bhaji recipe in pressure cooker.

some important pointers to remember while baking in a pressure cooker:

  • use a good quality, heavy and thick bottomed 5 to 6 litre aluminium cooker.
  • keep this cooker, only for baking. do not use this cooker for pressure cooking anything, as the metal weakens.
  • use sea salt or sand as a layer between the pressure cooker and pan. this same salt, you can use for your next round of baking.
  • remove the gasket (rubber ring) and the went weight (whistle) from the lid, before you close the cooker with the lid.
  • cook on a low to medium flame.
  • the pan to be used inside the cooker should be able to take dry heat. i used the regular round aluminum cake pan, that i have.
  • before proceeding with the recipe, do check if the baking pan fits inside the pressure cooker.

this ladi pav recipe uses instant yeast. but with the method i have mentioned, you can also use dry active yeast. with dry active yeast, you will have to give a longer rising time. just remember that the dry active yeast should proof very well.

i have also used 5:1 proportion of whole wheat flour (atta) and all purpose flour (maida) respectively. the all purpose flour does add some lightness in the crumb. if you use only atta, then a few changes need to be made in the recipe. otherwise with 100% whole wheat flour, the pav becomes dense. you can also use this recipe and pressure cooker method to make pav with only maida. in this case, you might need less water to knead. so begin the first steps with ¾ cup water and then add water if required while kneading.

this pav recipe will even work in an oven. bake at 200 degrees celsius for 25 to 30 minutes or till the tops are golden. you can also check bombay pav and pav recipe which are baked in oven.

serve these mumbai pav with your favorite lentil or veggie gravy dish or with recipes like pav bhaji or vada pav or misal pav or dabeli or masala pav.

ladi pav recipe in pressure cooker below:

pav recipe in pressure cooker
4.7 from 10 votes
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pav recipe in pressure cooker

indian bread rolls also called as pav or pau. this recipe method shares how to make the pav in a pressure cooker.

course side dish
cuisine indian
prep time 1 hour 30 minutes
cook time 35 minutes
total time 2 hours 5 minutes
servings 9 to 10 pav buns
author dassana

ingredients (1 cup = 250 ml)

for the initial mixing:

  • 1.5 teaspoon instant yeast or 2 to 2.25 teaspoon active dry yeast or 4.5 teaspoon fresh yeast
  • 1 cup warm water or 250 ml warm water
  • 2 teaspoon sugar
  • ½ cup all purpose flour (maida) or 62.5 grams all purpose flour

to be added later:

  • 2.5 cups whole wheat flour (atta) or 300 grams whole wheat flour
  • 2 tablespoon oil, you can also use butter
  • 1 teaspoon rock salt or add as required
  • some oil for greasing the pan, you can also use butter

how to make recipe

making pav dough:

  1. in a large mixing bowl or pan, take 1.5 tsp instant yeast or 2 to 2.25 teaspoon dry active yeast and 2 tsp sugar.
  2. add 1 cup warm water (250 ml). give a stir.
  3. then add ½ cup all purpose flour/maida.
  4. stir and mix to a batter like consistency without any lumps.
  5. cover the bowl and allow this mixture to bubble and double in volume. about 35 to 40 minutes.
  6. now add 1 cup whole wheat flour (atta), oil and salt.
  7. mix very well with a spatula or spoon, till all the whole wheat flour is incorporated in the mixture.
  8. add the remaining 1.5 cups of whole wheat flour. now mix and begin to knead.
  9. knead very well for 6 to 7 minutes to a smooth and soft dough. cover the pav dough and keep aside for 35 to 40 minutes. with dry active yeast, it will take a longer time - about 1:30 to 2 hours.

  10. the dough should be well risen and double up in volume.

shaping ladi pav:

  1. now gently punch the dough and make a log of it on a dusted work surface.
  2. slice the dough in equal parts. roll each part into a ball.
  3. place them in a well greased pan keeping some space all around them. if you want you can brush some milk on the pav.
  4. cover with a cotton kitchen towel and allow the buns a second rise. keep for about 15 to 20 minutes. 

  5. with dry active yeast, it will take about 30 to 45 minutes. do note that the rising time, depends on the temperature conditions in your city.

baking pav in pressure cooker:

  1. now take the cooker and heat it on a low flame for 4 to 5 minutes.
  2. add 1 cup of sea salt in the cooker. make a even layer all around with the salt.
  3. if you want, you can keep a heat proof rack also.
  4. now place the baking pan carefully in the cooker.
  5. remove the gasket and whistle from the cooker's lid. secure the lid tightly on the cooker. bake for 30 to 35 minutes on a low to medium flame. the top of the pav buns should be browned.
  6. then remove the lid and remove the pan carefully as it will be very hot.
  7. after 3 to 4 minutes, gently remove the whole ladi pav and keep on a wired rack.
  8. spread some oil or butter on top. this step is optional and you can even skip it.
  9. serve the pav with pav bhaji, vada pav or misal pav or dabeli. you can also have it with dal, usal or any spicy vegetable gravy.

recipe notes

with fresh yeast, follow the same method as mentioned for instant yeast.

step by step pav recipe in pressure cooker:

1. in a large mixing bowl or pan, take 1.5 tsp instant yeast or 2 to 2.25 teaspoon dry active yeast and 2 tsp sugar.

yeast for pav recipe

2. add 1 cup warm water (250 ml). give a stir. do note that have a warm temperature of water (40.5 to 46 degrees celsius/105 to 114 degrees fahrenheit) for dry active yeast. if the water is cool, the yeast won’t get activated and if the water is even slightly hot, the yeast cells die.

water for pav recipe

3. then add ½ cup all purpose flour/maida.

maida for pav recipe

4. stir and mix to a batter like consistency without any lumps.

yeast solution for pav recipe

5. cover the bowl and allow this mixture to bubble and froth. about 35 to 40 minutes. here’s the pic with the mixture doubled in volume.

yeast solution for laadi pav recipe

6. when stirred this is how the mixture looks. see the bubbles. this shows that the yeast has proofed well.

yeast for laadi pav recipe

7. now add 1 cup whole wheat flour (atta), 2 tbsp oil and 1 tsp salt. i used rock salt. you can use regular salt also.

flour for laadi pav recipe in pressure cooker

8. mix very well with a spatula or spoon, till all the whole wheat flour is incorporated in the mixture.

flour for laadi pav recipe in pressure cooker

9. add the remaining 1.5 cups of whole wheat flour.

flour for laadi pav recipe in pressure cooker

10. now mix and begin to knead.

making laadi pav recipe in pressure cooker

11. knead very well for 6 to 7 minutes to a smooth and soft dough. do add more water if required. cover the dough and keep aside for 35 to 40 minutes. with dry active yeast, it will take a longer time – about 1:30 to 2 hours.

making laadi pav recipe in pressure cooker

12. the dough should be well risen and double up in volume. please note that the rising time, depends on the temperature conditions in your city. so in a cold or cool climate, you have to keep the dough longer. proceed to the next step only when you see that the dough has doubled up very well.

making laadi pav recipe in pressure cooker

13. now gently punch the dough and make a log of it. you can lightly dust the work surface with some flour if you want.

dough for laadi pav recipe in pressure cooker

14. slice the dough in equal parts.

dough for laadi pav recipe in pressure cooker

15. roll each part into a ball.

dough for laadi pav recipe in pressure cooker

16. place them in a well greased pan keeping some space all around them. grease the pan very well with oil or butter before you place the pav.

dough for laadi pav recipe in pressure cooker

17. cover with a cotton kitchen towel and allow the buns a second rise. keep for about 15 to 20 minutes. with dry active yeast, it will take about 35 to 45 minutes.

dough for laadi pav recipe in pressure cooker

18. now take the cooker and heat it on a low flame for about 4 to 5 minutes.

making laadi pav recipe in pressure cooker

19. add 1 cup of sea salt in the cooker. make a even layer all around with the salt.

making laadi pav recipe in pressure cooker

20. if you want, you can keep a heat proof rack also.

making laadi pav recipe in pressure cooker

21. now place the baking pan carefully in the cooker.

making laadi pav recipe in pressure cooker

22. remove the gasket (rubber ring) and vent weight (whistle) from the cooker’s lid. secure the lid tightly on the cooker. bake for 30 to 35 minutes on a low to medium flame. i kept for 40 minutes.

making laadi pav recipe in pressure cooker

23. then remove the lid. the top of the pav should be browned once done. on tapping, the pav buns should sound hollow. if they do not sound hollow, then keep for some more minutes. once baked then remove the pan carefully as it will be very hot.

making laadi pav recipe in pressure cooker

24. after 3 to 4 minutes, gently slid a butter knife along the edges of the pan. remove the whole ladi pav and keep on a wired rack to cool.

making laadi pav recipe in pressure cooker

25. spread some oil or butter on top. this step is optional and you can even skip it.

making laadi pav recipe in pressure cooker

26. serve the pav with pav bhaji, vada pav or misal pav or dabeli. you can also have it with dal, usal or any spicy vegetable gravy.

pav recipe made in pressure cooker, laadi pav recipe

About

dassana amit
i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos.

i am passionate about cooking from childhood and learnt cooking from my elders. a home science degree course further enhanced my cooking and baking skills professionally along with an internship in a five star hotel. i am trained both in mainstream indian as well as international cuisines.

all the 1800 recipes posted on blog are tried and tested and made healthy wherever possible. the recipes are detailed and with step by step pictures that will easily help you to make delicious and tasty vegetarian food.



56 thoughts on “ladi pav recipe in pressure cooker | homemade mumbai ladi pav recipe

  1. I posted a comment…
    Can’t find it..??

    • whenever a comment is posted, it goes in a queue of comments and then its approved. after the comment is approved, then it is visible and seen.

  2. Hi, wanted to try out bread at home. After all d searching finalised on ur recipe of whole wheat bread. All went well till final proving. Unfortunately d convection switch of my microwave dint work. So again searched for cooker method of baking n landed on dis recipe.
    One mistake I did was brushed milk on d top of d buns, after baking in cooker it became soggy on d top. D bread came out spongy n soft, but as someone also mentioned it tasted sour on d topside. Is it because of d yogurt?
    Will try again. Tnx for such easy to understand recipes n step by step images. They really help.

    • M.G., milk has to be brushed very lightly and not too much. also once the bread is baked, remove it from the cooker. if its kept in the cooker, due to condensation the top will get soggy. the sourness of yogurt is not felt in the bread. did the top bake well. the top crust should be golden. if its not golden, it means the milk which was brushed on top, has become sour at room temperature. thats why the topside is tasting sour. if the top is not baked well, then you can keep the bread in the cooker again and bake for some minutes, using the same method as shown in the recipe post.

  3. Hey,

    Can I use 2 containers in same pressure cooker on top of other if I want to make 20 pav?

    • then some steaming will take place in the container kept below. if you have a jali type of container, then you can use. but the steel containers will create some steaming.

  4. Please suggest… can i skip sugar in first step??

    Regards,
    Prachiti

    • a little bit of sugar is required. instead of adding 2 teaspoon you even add 1 to 1/2 teaspoon or a pinch.

  5. Thanks for such wonderful recipes

    If I have to bake the pavs tomorrow then ,till what stage should I follow and keep things ready today?
    How can I store the prepared dough the previous night?

    Regards,
    Shweta

    • welcome shweta. after the first rise, you can keep the dough in fridge. cover and keep in a box or dabba. then remove the dough next day. let it come to room temperature. then shape into rolls and place them in the baking tray and allow to rise for second time. then bake them.

  6. Pls substitute for yeast ..I ve read other comments tat it take time but pls let me knw

    • there is no substitute. the other method takes a lot of time and here the dough has to be leavened with the air borne yeast.

  7. Hello I love your recipies a lot. please please please post recipe of cake in pressure cooker.. But with the ingredients which are easily available. Simple recipe… Waiting eagerly..

    • thankyou priyanka for your kind words. have taken your request for pressure cooker cake allow us some time to post the same.

  8. Hi Ms. D!
    Beautiful recipe!!! I tried it out and the pavs were really tasty 🙂
    But I have a doubt:
    Even though the interior was soft, the top crust was really hard , is there anything I can do to make it softer?

    • thanks aishwarya. reduce the baking time by 8 to 10 minutes and the tops won’t be hard. the tops have got baked too much.

  9. Ladi Pao excellent recp. Thanks.

  10. your recipes are awesome.. can we bake this in OTG??..if yes then what should be the temperature & duration…pls help

    • you can bake these in an OTG. bake in a preheated oven at 200 degrees celsius for 20 to 30 mins or till the tops turn golden and the pav buns sound hollow on tapping. preheat oven atleast for 15 minutes for 200 degrees celsius before baking.

  11. Hii..dasanna…m a big fan of your blog… Ty & keep writing…. Plzzzz plzzz write 4 puff pastry sheets…. If u teach everything goes well..:-)

    • thankyou sheetal 🙂 for your kind words have taken your request for puff pastry sheet on our file allow us some time to post.

  12. Thanks 🙂

  13. Can this b made with multigrain atta?

    • malikah, you will have to give a try. but i think the recipe should work.

  14. Hello Miss. D, I tried your recipe in a thick bottom vessel instead of pressure cookware; it just came out very well. I have a doubt could I try it on an induction stove instead of a regular gas stove

    • thanks for letting me know vaidhegi. i am not sure on using induction stove. you will have to give a try.

  15. Hello Ms. D,I have found your recipes very easy to follow and helpful. Will it be possible for you to include recipes exclusively for microwave cooking mainly baking ? Thanks

    • hi vidya, i used to cook in the microwave oven. but stopped now. its said that microwave energies are not good for health. i get many requests for both microwave cooking and baking, but i don’t add the recipes. some readers have also spoken against microwave cooking.

      • Thanks

        • welcome vidya.

  16. Its awesome…..thanks to provide such an easy, homemade procedure with such a nice detailing & pics…Mamta

    • thanks mamta.

  17. Thank you that you considered my request….
    Steamed cakes and like that….

    • welcome shareena.

  18. Thanks a lot for lovely recipe..it turned out very fluffy but a small question wondering why the upper crust turned out sour?..can u please help

    • thanks sudha. i have no idea why the upper crust turned out sour. if the dough is kneaded well, then the taste is uniform all over. there is no sour taste in the pav rolls.

  19. All your recipes are awesome…..
    Will try it for sure…
    Please include steaming recipes tooo

    • thankyou shareena have included your request on our file 🙂 but is there any specific recipe you are looking for?

      • Thank you for reply

        • welcome sudha.

  20. Awesome recipe. A must try. will do soon

    • surely try lakshmi and let us know how it turned out?

  21. Hi dassana,
    I made this but the pav became too hard, I dnt knw why.i also want to ask u a question that can I mske green tea at home? Or please suggest a good brand of green tea

    • hardness means the yeast did not proof well. try using a good quality brand and also proof at warm temperature of the water. yes you can make green tea at home. its very easy. heat water it till it boils. add the green tea bags or green tea leaves. cover the pan and allow the green tea to steep for a few minutes. later strain and have the tea. i have only used tetley and twinings green tea. both are good.

  22. Wow..!!! I was hoping that my guru (that’s you) may post a pressure cooker method for bread making .. Finally you did !! 🙂 thank you .
    Is yeast necessary for making bread ? Is there any substitute ?

    • thank you chandni 🙂 thanks for the title too. yeast is essential. but without yeast also bread can be baked. just that it takes a long time.

  23. If I bake in oven then whts the temp nd time…plss help me

    • mentioned in the post – bake in a preheated oven at 200 degrees celsius for 25 to 30 minutes or till the tops are golden.

  24. wowwwwwww i m going to try this?u r great dassana….mmmuaaahhhhh

    • surely try pooja and thankyou 🙂

  25. Hi. Lovely recipe. We don’t use maida at home, so could you please tell me how I could make these buns using only wholewheat flour?

    • if using whole wheat flour, then add 1/2 cup whole wheat flour to the yeast+sugar mixture along with warm water. after the mixture doubles in volume and when you add the remaining wheat flour + oil – at this step add 2 tbsp yogurt or 1.5 tbsp vinegar. the acidity in these ingredients help to make the texture of the bread light and soft. use either curd or vinegar. you may need to add more water as whole wheat flour will absorb more water while kneading.

  26. Hi Dassana

    Tats a wonderful and a much awaited recipe I was looking out for.. A ton thanks to you 🙂

    Btw the doubt which I want to get cleared here is.. can I use only whole wheat flour at all steps?? And please suggest me with the selection of yeast.. Which would be the better option??

    waiting for your response..

    Regards

    • thanks meghana. if using only wheat flour then follow this steps – add 1/2 cup whole wheat flour to the yeast+sugar mixture along with warm water. after the mixture doubles in volume and when you add the remaining wheat flour + oil – at this step add 2 tbsp yogurt or 1.5 tbsp vinegar. the acidity in these ingredients help to make the texture of the bread light and soft. use either curd or vinegar. you may need to add more water as whole wheat flour will absorb more water while kneading.

      instant yeast is always better. i use gloripan brand. you can also use red star brand. for dry active yeast, muksha brand is also nice.

  27. Hello…Its a very nice recipe

    But I have problem with yeast
    so can you please tell me how to make yeast at home..

    Thank You

    • yeast is commercially manufactured. there are some ways where the natural yeast from the atmosphere, can be incorporated in the dough. but this way the leavening takes a lot of time.

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