How to Make Pav at Home | Recipe for Eggless Pav

What is  Eggless Homemade Pav?

Pav is a soft and spongy Bread in the shape of a small pillow. Pavs doesn’t just look like a pillow they also feel like a pillow.  Like a pillow, it springs back when pressed. I mean if you made it correctly ;). Pav is a versatile bread. It can be eaten with gravies such as aloo chole, aloo tamatar etc. It is best teamed with bhaji. Pav is also used to make the very popular and delicious snack, Vada Pao.Check the Recipe  Here.

Let’s talk about the ingredients for Eggless Homemade Pav Recipe

Typically pav is made using all purpose flour. However, to make healthier versions, 50% all purpose flour and 50% whole wheat flour can be used. Although pav made using whole wheat flour might be a bit dense. In this recipe, I have used instant dry yeast. Dry active yeast needs to be activated. To activate it, we need LUKEWARM milk (be careful about the temperature of milk). I use milk instead of water because milk gives a better texture to the pav.

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How to Make Eggless Homemade Pav Recipe

1. Activate yeast : Heat 1 cup milk till it is lukewarm. Add 1 tbsp sugar and 2 tsp instant active yeast. Mix everything well. Leave in a warm place for 10-12 minutes. After 10-12 minutes, it will be frothy. IF IT IS NOT FROTHY, DO NOT USE. DISCARD IT!


2. Mix flour, milk powder and salt and activated yeast : Mix 2 cup all purpose flour, 1 ½ tbsp milk powder and 1 tsp salt. Make a well and add the yeast mixture. Mix everything. It will be a sticky mix. Bring the mixture out on the kitchen platform. Make sure to clean the platform properly before using it for kneading.


3. Knead : Use the heel of your palm to knead the dough. After 10-15 minutes of kneading, the dough will be elastic, soft and smooth.


4. Let the dough proof till double : Grease a deep bowl with butter. Put the dough in that. Cover it and keep it in a warm place to proof. It should double in size. The required time varies depending on the climate of the place where you are living. My dough took approximately 1 hour to double.


5. Knead again and shape pavs : Once the double has double, just take it out of the bowl and knead for a minute. Make a log and cut into pieces. Shape into pav. Put in a greased baking pan and cover with a cling.


6. Proof pav for 30-45 minutes : Place the baking pan in a warm place for the pav to proof. The pav should puff up a little. Mine took 30 minutes.


7. Brush milk and bake : Brush milk on them and bake at 180 till the crust is golden brown. Mine were ready in 12 minutes. Once done take them out. Let them sit for 2 minutes. Do not leave them in the pan otherwise the bottom might get soggy. Loosen the side. Place a plate on the pan. Flip and pat the bottom of the pan. Grease with butter.


8. Bon appétit : Enjoy your freshly baked pav with some butter and chai.


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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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