Apr 17, 2015

Whole Wheat Pav Buns Recipe / Eggless Ladi Pav Recipe


I have already shared a traditional pav recipe. But this is a recipe which is made using whole wheat, it is for those health consicious people. This buns turned out so soft and fluffy, just like normal pavs. I served it with my bhaji and it was super yummy.

Similar Recipe


Making whole wheat buns or bread is not at all hard, if you get the dough right then those buns will turn just soft. The dough which you make has to be very soft and sticky. This sticky dough will give you the soft bun or bread. Then after the first rise, you can add more flour and knead the dough well till it is soft and plump. Now when you make buns or bread using this. It will turn out beautiful.


You can see the texture of the pav in the below picture.,


Hope you will give this a try and let me know how it turns out for you..


Preparation Time : 15 mins
Baking Time : 35 to 40 mins
Rising Time : 2 to 3 hours
Makes : 9 large pav buns

Ingredients:

All Purpose Flour / Maida - 1 cup + more for kneading
Wheat Flour / Atta - 1.5 cup
Milk - 1/2 cup
Water - 11/4 cup
Dry Yeast - 2 tsp
Sugar - 2 tblspn
Salt - 1.5 tsp or to taste
Oil - 2 tblspn
Milk for brushing on top
Butter for applying over baked pav

Method:

Take milk and water in a sauce pan, heat till it turns warm. Set aside.

Take yeast and sugar in a bowl, pour little of the warm liquid over it. Mix well. Set aside for 5 mins till it is foamy and activated.

Now take both the flour in a bowl, add in salt and mix well.

Pour in the yeast mix and milk mix. Mix well. The dough will be very sticky.

Now add in oil and mix well.

Cover the bowl with a plastic wrap and put the bowl in a warm place to rise for a hour or till it is doubled in size.

Now knock back the dough down and add more flour to it. Transfer the dough to a work surface, sprinkle more flour and knead for 5 mins or so till the dough is soft. Add more flour as needed.

Now roll the dough into a log, cut into equal portions.

Take a portion and roll it into a smooth ball.

Arrange the ball in a well oiled baking tray.

Once it is all done, cover with plastic wrap and let it rise for 1 more hour.

In the last 10 mins of rising, Preheat oven to 190 Degree C.

Now the dough will be well risen and stick to each other. Brush the top with some milk and bake for 35 to 40 mins.

Remove and brush some butter over the top.

Serve warm.

Notes:

1)Activating yeast till it is foamy is very important before you proceed with the dough. If your yeast is not foamy them please dont continue, the dough wont rise and it will give you a rock hard bun.

2)The dough which you make before the first rise has to be sticky. This what gives your tender and soft buns.

Common Questions about yeast:

1)Why my yeast is not getting foamy and activated?
    There may be three reason for your yeast not activating.
    a)If you add too hot water to yeast, it will kill the yeast. 
    b)If you add too cold water, then the yeast wont activate.
    c)Your yeast may be expired or out of date. Get a fresh packet.

2)How to store yeast?
    Always store yeast in a air tight container in freezer. 

Pictorial:
Take all your ingredients


first take water in a sauce pan


add in milk


Heat it so it turns little warm


Take yeast in a bowl


add in sugar


pour a little from the warm mix


let it sit for 5 mins


look how foamy it has become


In a large bowl, take all purpose flour and wheat flour


add in salt


mix well


pour in the yeast mix


and the milk mix


mix well using a spoon or fork


i found the mixture to be a bit dry, so i added a additional
 1/4 cup of water


mix well


look how sticky the dough is, it has to be like this, 
this is what gives you the soft buns ever


add in some oil


mix well


cover with a plastic wrap and let it rise for 1 hour or so


now it has more than doubled in size


knead it once


now add more flour to it


tip the whole thing to a work surface


start kneading


at a stage it will form like a smooth ball


shape it into a log


cut in half


cut each half into small pieces


take a portion


shape it into a smooth ball


i oiled a square baking pan


place the rolled bun in it


i did for all of them


cover it with plastic wrap and set aside to rise for
 1 more hour


look how beautifully it has risen


brush the top with milk


bake till golden


now rub some butter over hot pan


yum yum


invert it to a plate


look how fluffy it is


serve

23 comments:

  1. First the dough should be kneaded to sticky texture...OK.....Can I knead the dough 2nd time to the texture of chappati dough?

    ReplyDelete
  2. I only got instant yeast. How can I use it in this recipe. Plz advise

    ReplyDelete
  3. @Anonymousjust add it straight to the flour and knead

    ReplyDelete
  4. @Anonymousthe dough wont get that firm of a chapati dough. It will soft and non sticky

    ReplyDelete
  5. Hi Aarthi,

    I tried the buns yesterday and I am storing them in fridge. They are awesome. I am a non baker. I never knew making buns would be that easy. Being of whole wheat, they are little sense but they taste great.

    Thanks alot for one more awesome recipe :) You are the best!!

    ReplyDelete
  6. Hi... My buns came out nice.. But the top became crispy.. How can I avoid this next time?.. Thanks

    ReplyDelete
  7. @Anonymouscover the top with a damp cloth for few mins, it will turn soft

    ReplyDelete
  8. hi...tried your recipe...unfortunately not have APF so added the same amount of whole wheat flour more.. everything went on well.. it had a good rises and put into baking in my convection oven at 180 for 40 mins. i brushed butter but found the base basically little hard... what can be reason for thatz???

    ReplyDelete
  9. @uttarakaushikI think u must have over baked it..So reduce the cooking time

    ReplyDelete
  10. How many buns will this recipe make approximately?

    ReplyDelete
  11. Instead of yeast what we can add n how much

    ReplyDelete
  12. Hi, I am a silent follower of your page...u r doing a really great job. I would like to know if this bun can be baked in a microwave oven. I don't have a convection one..really waiting for ur reply..thanks..

    ReplyDelete
  13. @Anonymousno u cannot bake it in normal mode

    ReplyDelete
  14. Hi Arthi,
    I've been following your blog n trying out various recipes, especially the nv ones, my family is really enjoying your dishes.
    For the pav bun, can I use active yeast, activate like what we do for bread n use?

    ReplyDelete
  15. Is it possible to do this in microwave?

    ReplyDelete
  16. Baked it today.. it was quite tasty but the crust was quite hard dispite buttering it. Why did that happen?Also during 1st and 2nd proofing it has risen very well but deflated a lot lot on pressing.
    Reply would be much appreciated ma'am. Thank you
    An

    ReplyDelete
  17. Hi Aarthi...You said cover the top with a damp cloth so the top doesn't go hard/crisp. When does this need to be done?

    ReplyDelete
  18. Hi Aarti ,

    Is the proportion of the yeast is same for instant yeast as well ?
    Thanks

    ReplyDelete
  19. Hi Dear,
    I tried this recipe n it came out very well.
    Thanks

    ReplyDelete

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