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You are here: Home / baked / Whole Wheat Pav Buns Recipe / Eggless Ladi Pav Recipe

Whole Wheat Pav Buns Recipe / Eggless Ladi Pav Recipe

April 17, 2015 By Aarthi 40 Comments

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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
Pav Buns
Pav Bhaji
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
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Filed Under: baked, Bombay, Pav Buns, Recent Recipes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Anonymous

    April 18, 2015 at 10:41 am

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

    Reply
  2. Anonymous

    April 18, 2015 at 10:56 am

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

    Reply
  3. Aarthi

    April 21, 2015 at 1:29 pm

    @Anonymousjust add it straight to the flour and knead

    Reply
  4. Aarthi

    April 21, 2015 at 1:30 pm

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

    Reply
  5. nida saleem

    April 28, 2015 at 10:36 am

    Nice

    Reply
  6. Sunshine

    May 7, 2015 at 6:59 am

    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!!

    Reply
  7. Anonymous

    May 31, 2015 at 1:08 pm

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

    Reply
  8. Aarthi

    June 1, 2015 at 4:09 am

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

    Reply
  9. uttarakaushik

    October 13, 2015 at 1:22 pm

    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???

    Reply
    • Roshinu

      May 5, 2020 at 12:49 pm

      Hello,

      I made these pav today and turned out to be perfect.. thanks for the recipe 🙂

      Does anything have to be changed if we use only wheat flour instead of maida + wheat?

      Reply
      • Aarthi

        May 5, 2020 at 5:19 pm

        no u can use

        Reply
  10. Aarthi

    October 16, 2015 at 6:17 pm

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

    Reply
  11. Anonymous

    October 26, 2015 at 10:40 pm

    How many buns will this recipe make approximately?

    Reply
  12. Aarthi

    October 29, 2015 at 4:51 pm

    @Anonymousit will make 9 large pav

    Reply
  13. Nanda Baghmar

    November 27, 2015 at 3:50 pm

    Instead of yeast what we can add n how much

    Reply
  14. Aarthi

    December 1, 2015 at 3:25 pm

    @Nanda Baghmarno sub for yeast

    Reply
  15. Anonymous

    March 11, 2016 at 8:56 am

    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..

    Reply
    • Unknown

      March 24, 2017 at 12:44 pm

      It can be done on a gas stove in a cooker add a layer of salt pre heat it and once your cooker is heated place your tray on the salt cover and cook for 35 mins

      Reply
  16. Aarthi

    March 11, 2016 at 4:22 pm

    @Anonymousno u cannot bake it in normal mode

    Reply
  17. Anonymous

    March 16, 2016 at 7:12 am

    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?

    Reply
  18. Aarthi

    March 21, 2016 at 2:01 pm

    @Anonymousyes same thing

    Reply
  19. Unknown

    June 25, 2016 at 3:20 am

    Is it possible to do this in microwave?

    Reply
  20. Smitha

    July 31, 2016 at 3:17 pm

    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

    Reply
  21. Unknown

    August 4, 2016 at 1:01 pm

    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?

    Reply
  22. JanuRaj

    September 11, 2016 at 6:04 am

    Hi Aarti ,

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

    Reply
  23. Chitra Raju

    October 21, 2016 at 3:43 pm

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

    Reply
  24. sweta

    January 23, 2017 at 1:15 pm

    Hey Aarthi, can we cover with kitchen cloth instead of cling wrap

    Reply
  25. Sangeeta Anand

    May 2, 2017 at 4:09 pm

    Hi Aarthi,

    Have followed some of your recipes earlier. Tried this one today . It came out awesome, except the base turning a bit hard, as compared to the whole bun, that was so soft! Trying to figure out why, even as I appreciate your note on insisting the dough be sticky in the beginning, which really made me refrain from adding more flour in the first place! Thanks for that! Makes sense to make this tender wonderful 60:40 wholewheat recipe than make flower-soft maida buns, which have zero goodness in them. Keep the great job going! ����

    Reply
  26. Aarti

    January 5, 2018 at 12:19 am

    Hey Aarthi,

    I tried this today and came out very well. It was finished before i could take a picture.

    Reply
  27. Ambika

    March 22, 2018 at 8:31 pm

    One cup equals how many m.l/grams???

    Reply
    • Aarthi

      March 23, 2018 at 10:29 am

      My 1 cup measures 240 ml

      Reply
  28. Ambika

    March 26, 2018 at 1:02 pm

    Mine… the bottom of the bun become dark n hard… how to avoid this ??? Kindly guide me pls..

    Reply
    • Aarthi

      March 30, 2018 at 6:51 am

      Dont put the tray close to the bottom rack. Bake in middle rack

      Reply
  29. Amruta

    September 2, 2018 at 3:31 pm

    I tried this today turned out super soft. This sure is a keeper recipe.

    Reply
  30. Vrunda

    October 23, 2018 at 5:05 am

    Hi men…
    I tried blue bird dry yeast but can’t get results…
    Plz tell me which company’s yeast is best

    Reply
    • Aarthi

      October 27, 2018 at 4:44 am

      Check purix brand

      Reply
  31. Anchal Tripathi

    March 26, 2020 at 4:33 am

    Please tell me the mode of baking…We should on just lower rod or both the rods.

    Reply
    • Aarthi

      March 30, 2020 at 3:06 pm

      both rods should be used

      Reply
  32. Nithu

    April 15, 2020 at 5:12 pm

    After the first rise, what flour do you add for kneading the dough? Is it over and above the quantity of flour in the recipe?

    Reply
    • Aarthi

      April 17, 2020 at 7:42 am

      it is above the quantity

      Reply

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Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! More About Me…

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