Pav Bhaji

Recipe for Pav Bhaji with freshly baked Ladi Pav

Germany can easily be called the bread capital of the world. Germans love their bread. The supermarkets offer many varieties of bread, and the early morning queue of loyal customers in front of bakeries is a common sight in Germany. Although many non-German breads like Indian naan, Turkish flatbread, Indian Chapati, etc., have found a place on German supermarket shelves, a very popular bread in India- the Pav is yet to reach there. Indian street foods, especially those originating from Mumbai and Pune, use Pav extensively in Pav Bhaji, Vada pav, Dabeli, Misal Pav, etc. Brioche Buns, Turkish flatbreads, or plain white sandwich bread can replace Pav, but what would be better than getting the real pav itself? While researching different flour in German supermarkets, I recently understood which flour has to be used for which baked products. That is when I decided to try making Pav in my kitchen, and to my luck, it turned out absolutely soft and pillowy, just like the pav we get in India. So, here goes my Ladi Pav recipe.

Ingredients for Ladi Pav (for four people):

  1. All-purpose flour (Typ 450): 750 gm
  2. Lukewarm milk: 150 ml and a little extra for brushing on the buns
  3. Instant dry yeast: 10 gm
  4. Unsalted butter: 2 tablespoons
  5. Sugar: 7 gm
  6. Salt: 7 gm
  7. Water: for kneading

Method for making Ladi Pav:

  1. Start with blooming the yeast. In a cup, mix lukewarm milk with sugar and yeast and let it bloom. You will see bubbles after 2-3 minutes.

  2. In a mixing bowl, take flour. Add salt and mix. Then add the milk, yeast, and sugar mixture and mix everything. Use water as needed and make a soft dough. Then add butter and knead well for about 5-7 minutes.

  3. Cover the dough with a wet cloth and place it in the oven turned on to 40 deg C. Let it rest for 30 minutes. After 30 minutes, the dough will rise.

  4. Take out the dough. Divide it into equal portions. Round them into balls and place them next to each other in rows in a greased and dusted baking tray.

  5. Keep back in the oven at 40 deg C for another 30 minutes. The dough will rise again, and the rounded dough balls will start sticking together. Brush the buns with milk.

  6. Increase the oven temperature to 200 deg C and bake for 30 minutes.

  7. Take them out and let them cool before you take them out. Fresh pav buns are ready!

Meanwhile, during the dough resting or baking phase, prepare the bhaji. The bhaji I make at home is simple and quick but absolutely delicious.

Ingredients needed for Bhaji:

  1. Potatoes : 3-4 medium-sized
  2. Cauliflower: 3-4 big florets
  3. Carrots: 2 medium-sized
  4. Peas: 1/2 cup
  5. Finely chopped Capsicum: 1 medium-sized
  6. Finely chopped Onions: 2 big ( 1 shall be used in the bhaji, and 1 shall be finely chopped and used for garnishing)
  7. Finely chopped tomato: 1 big
  8. Fresh coriander leaves: 1/2 cup
  9. Ginger garlic paste: 1 tablespoon
  10. Butter: 5 tablespoons ( 2 used for frying the veggies, 3 for garnishing before serving)
  11. Refined oil: 1 tablespoon
  12. Water: Needed to loosen the gravy and for cooking the veggies.
  13. Turmeric powder: 1 teaspoon
  14. Kashmiri Red chilli Powder: 2 teaspoons
  15. MDH Pav Bhaji masala: 2-3 tablespoons
  16. Lemons: 2 (1 to be used while cooking the bhaji, and the other to be sliced and served with the bhaji)
  17. Salt: According to taste

Method for making Bhaji:

  1. Cook potatoes, cauliflower, carrots, and peas in a pressure cooker until soft.

  2. Heat one tablespoon of oil and two tablespoons of butter in a pan. Fry onions till they are slightly brown. Then add capsicum and fry further.

  3. Add salt, turmeric powder, Kashmiri red chilli powder, and pav bhaji masala. Then add tomatoes. Reduce the heat, cover the pan and let it cook for 5-10 minutes.

  4. Then add the boiled vegetables. Mash the vegetables while they cook in the pan. Add water to make it a bit loose.

  5. Add lemon and cook for 5-7 minutes more. Add coriander leaves.

  6. Meanwhile, toast the pav bun with butter on a pan.

  7. Take out from the heat. Garnish with fresh coriander and freshly chopped onions. Serve with a slice of lemon, and drizzle some melted butter.

This pav bhaji is tangy and spicy and tastes best when eaten hot.

Pav Bhaji

Try it at home, and let me know your feedback in the comments. Check our other recipes from my kitchen here.

About Ingredient sourcing in Germany:
You can get most of the ingredients needed for this recipe from a German Supermarket.
For specific Indian ingredients, you can check Spicelands. They are a big store in Frankfurt, delivering all across Germany.

Alternatively, you can even buy these ingredients from Links are given below:
Refined Flour:
Unsalted Butter:
Ginger Garlic Paste:
Turmeric Powder:
Kashmiri Red Chilli Powder:
Pav Bhaji Masala:

Equipment needed for the recipe:
Please note that I use all these in my kitchen. I am happy and satisfied with these products, and hence, I recommend these to my readers.
Pan ( for making the bhaji):
Pan (for toasting the pav):
Pressure Cooker:
Mixing Bowl:
Baking Mould:
Baking Mould:
Measuring Jar:
Cutting Board:
Knife Set (includes a bread knife):

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