eggless pav recipe | eggless bun recipe | how to make eggless pav recipe
Prep time
Cook time
Total time
eggless pav recipe | eggless bun recipe | how to make eggless pav recipe - feature soft and spongy pav which are easy to prepare.
Recipe type: side
Cuisine: international
Serves: 6 servings
Ingredients (1 cup = 250 ml)
  • 1½ tsp instant dry yeast ( check helpful hints)
  • ¼ cup warm water
  • 1 tbsp sugar
  • 1½ cups maida (175 gms)
  • ½ cup wheat flour (75 gms)
  • ¼ tsp salt
  • 1 tbsp milk powder
  • water as required
  • 1 tbsp butter
  • milk and butter for brushing
  1. take yeast in the bowl.
  2. add lukewarm water, sugar and mix well.
  3. mix well and let ir rest for 10 minutes.
  4. then add maida over the yeast mixture.
  5. then add wheat flour, salt and milk powder to it.
  6. now mix properly and add water as required to make a soft dough.
  7. then add butter and knead the dough by stretching and folding the dough for almost 15 mins.
  8. your dough will be now soft, tuck the dough.
  9. keep the dough in the bowl, cover with cling wrap and put it in a warm place till it doubles in size.
  10. punch down the dough, but do not knead much now.
  11. divide the dough into 6 equal balls.
  12. now grease and dust the baking tray.
  13. roll the ball lightly between your palms for 2-3 minutes.
  14. put the balls in the baking tray.
  15. brush them with milk.
  16. now cover the baking tray with a clean kitchen cloth and keep in a warm place for 45 minutes.
  17. brush the pav with milk one more time.
  18. bake the pav in a pre-heated oven at 180 degrees for 25-30 minutes or till it turns light brown from the top.
  19. brush the hot pav with butter once you take out from the oven.
  20. soft and spongy, delicious eggless pav are ready to serve.
Helpful Tips
- use 2.25 tsp yeast if using active dry yeast and use 4.4 tsp yeast if using fresh yeast.

- knead the dough for at least 15 minutes to get the extra soft and spongy pav. the more you knead, the more soft the pav will be.

- you can use milk instead of water to knead the dough, which will make pav super soft and spongy.

- let the dough gets ferment properly; continue the process once the dough doubles the size.

- brush the pav with milk lightly.

- adding sugar will help to ferment the yeast properly, but you can always adjust the sugar level according to your taste.

- fermentation time depends on the season and the type of yeast you are using. keeping the dough in a warm place will help to ferment faster.

- to make the stuff buns, you can add stuffing of your choice while rolling the balls. fill in the stuffing and then roll the ball and keep it in a dusted and greased baking tray to ferment further.
Nutrition Information
Serving size: 1 Calories: 348 Fat: 9g Saturated fat: 2g Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 13g Sugar: 7g Sodium: 25mg Fiber: 0 Protein: 37g Cholesterol: 1mg
Recipe by aapdu kitchen at