You are here: Home > Videos > Ladi pav video, Eggless homemade laadi pav video Ladi pav video, Eggless homemade laadi pav video Viewed 15075 times Ladi pav video, Eggless homemade laadi pav video. Ladi Pav is a hearty homemade bun, which is very famous in Mumbai. This feather-soft bun is best had with a spicy bhaji or vegetable curry, but you can also serve it as a sandwich lined with chutney and packed with potato vadas. Tweet Recipe Description for Ladi Pav, Eggless Homemade Laadi Pav Buns Preparation Time: 10 minsBaking Time: 25 minutesBaking Temperature: 200°C (400°F) Makes 12 laadi pav Show me for laadi pav Ingredients For Ladi Pav3 cups plain flour (maida)2 tbsp warm milk1 tbsp sugar1 tbsp instant dry yeast2 tbsp oil1/2 tbsp soft butter1 tsp baking powder1 1/2 tsp salt milk for brushing butter for brushing Method For ladi pavTo make {span class="bold1"}ladi pav{/span}, combine the milk, 2 tbsp warm water, sugar and yeast in a deep bowl, mix well and keep aside for 10 minutes.Combine the oil and the butter in a bowl, mix well and keep aside.Combine the plain flour, baking powder and salt, mix well.Add the yeast mixture.Mix well and knead into a soft dough using approx. 1 cup of warm water.Once kneaded, insert the fingertip into the dough and it should bounce back clean, which means the dough is ready.Add the oil-butter mixture.Knead again for 5 to 8 minutes by stretching the dough and folding it back till it is smooth and elastic.The dough should look smooth like in the below image.Transfer the dough in a greased bowl, cover it with a damp muslin cloth and keep aside for 1 hour or till it doubles in a warm place.The dough has risen and doubled in size.Deflate the dough by inserting a finger, which should leave a depression in the dough without bouncing back. This means the dough has perfectly risen.Transfer to a floured board and knead again for 5 minutes using little flour by stretching it and folding it back till smooth.Divide the dough into 12 equal portions.Roll each portion of the dough into a smooth round.Place them on a greased aluminium tray at regular intervals.Cover it again with a damp muslin cloth and keep aside for 30 minutes.They will double in size as shown below.Brush the dough with the milk.Bake it in a pre-heated oven at 200°c (400°f) for 20 minutes.Loosen the edges with the help of a knife.Once cooled, de-mould it and brush the {span class="bold1"}ladi pav{/span} with butter and cool completely.Serve or use the {span class="bold1"}ladi pav{/span} as required.Handy tip:The {span class="bold1"}ladi pav{/span} will stay fresh for 2 days when stored in an air-tight container. See step by step images of Ladi Pav, Eggless Homemade Laadi Pav Buns recipe RECIPE SOURCE : Tarla Dalal's Latest Recipes