Soft & Fluffy Suji Pav | Eggless, No Maida, Homemade Pav Recipe
If you love pav bhaji, vada pav or simple butter pav but want a healthier alternative to store-bought pav, this Healthy Suji Pav Recipe is for you. These homemade pav are made without maida, eggs, preservatives or additives and turn out incredibly soft, fluffy and delicious.
Ingredients
- 250 g fine suji semolina
- 1¼ tsp instant yeast
- 1 tbsp khand or sugar
- 1 tsp khand or sugar for yeast activation
- ½ tsp salt
- ¼ cup lukewarm water
- ½ cup lukewarm milk
- 2 tbsp butter
Instructions
Step 1: Activate the Yeast
- In a small bowl, combine-instant yeast, khand, and lukewarm water. Mix well and let it sit for 5–10 minutes until frothy.
Step 2: Prepare the Dough
- In a large mixing bowl combine suji, salt, khand, and mix well. Add the activated yeast mixture and lukewarm milk.
- Mix until a sticky dough forms. Cover and give it a rest for 15–20 minutes.
Step 3: Knead the Dough
- After resting, sprinkle little semolina on the kitchen counter and transfer the dough over it.
- The dough will feel sticky initially. Use the stretch-and-fold method and continue kneading.
- After 4-5 minutes add 2 tbsp butter. Continue kneading until the dough becomes soft, smooth and elastic.
- This process may take around 10 minutes.
Step 4: First Proofing
- Grease a bowl with a little oil or butter. Place the dough inside and lightly brush oil on top. Cover with a towel.
- Keep in a warm place for 50–55 minutes or until doubled in size.
Step 5: Shape the Pav
- Punch down the risen dough gently. Divide it into 3 equal portions.
- Further divide each portion into 3 parts. In this way you will get 9 equal dough balls.
- Shape each into a smooth round ball. Place them in a greased 8-inch baking tin.
Step 6: Second Proofing
- Cover the tin with a towel. Allow the dough balls to rise for 40–50 minutes.
- They should become puffy and almost touch each other.
Step 7: Bake
- Brush the tops lightly with butter. Bake in a preheated oven at 180°C for 25-30 minutes or until golden brown.
Step 8: Cool
- Remove from the oven. Transfer immediately to a cooling rack.
- Brush with butter for a soft crust. Allow them to cool completely before serving.
Video
Notes
- Fine semolina gives a softer texture than coarse suji.
- Proper proofing is the key to soft and fluffy pav.
- The dough may feel sticky at first. Continue kneading and avoid adding too much extra flour.
- If the yeast does not become frothy, start with fresh yeast.
- This helps keep the crust soft and adds great flavor.