Easiest Goan Pao Recipe / Homemade Eggless Ladi Pav Recipe / Special Tip / Eggless Goan Pao
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- เผยแพร่เมื่อ 15 ม.ค. 2021
- Who doesn't love soft ladi pav or Goan pao? So how about checking out the easiest Goan pao recipe? Or an easy homemade eggless ladi pav recipe? And what if I told you my recipe for eggless Goan pao comes with detailed step-by-step instructions and a special tip for kneading the dough? Enough reasons for not giving this video on the easiest Goan pao recipe or homemade eggless ladi pav recipe a miss, right?
Let me show you how to make the tastiest Goan pao at home. Easily and confidently. Learn how to make soft and tender eggless ladi pav without using any heavy duty equipment like a stand mixer, following just the detailed instructions for kneading the eggless Goan pao dough by hand. And even if you don't have an oven, after watching this video from Pat-a-Cake, you'll have no trouble baking equally light and tasty home-made eggless ladi pav or Goan pao without an oven on your gas stove at home. So make sure you check out my easiest Goan pao recipe / homemade eggless ladi pav recipe and make the softest, tastiest pavs at home.
To get the ingredient proportions for the nine-ladi-pav recipe as well as for the five-bread rolls one, and also other details about the easiest Goan pao recipe / homemade eggless ladi pav recipe, please visit: veenapatwardhan.com/pat-a-cak...
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Full recipe here: veenapatwardhan.com/pat-a-cake/2021/01/16/easytomakeegglesspavs/
Also, since many of you have asked about making these pav /pao with whole wheat flour alone, here's my reply. If you want to replace all the maida with whole wheat flour, then you would have to also mix in 'vital wheat gluten' into the dough. (1 and 1/2 tsp of wheat gluten per cup of wheat flour, and it's available on amazon.) That's because, unlike maida, whole wheat doesn't have enough gluten-forming protein, something that is essential for giving the bread dough structure and helping it rise well. I therefore suggest, you replace just one-third of the maida with whole wheat instead of trying to make bread with only wheat flour (chapati flour). All the other ingredients can stay the same.
Unless you add extra vital wheat gluten, any bread made with just whole wheat flour will be somewhat dense.
Amchi pao Kitli giresth! We goans have a great history, don't we?
Enjoyed this Recipe aunty❤❤
Yes we do, Madhura. And thanks a lot for your love and appreciation.
Love your Receipes you so kind to explain👍🌹
Thank you so much, Eshaan, for your appreciation.
Thanks for the lovely recipe mam.. Luks easier. God bless you
You're welcome, Luiza. Thanks for the appreciation and God bless you and your family too.
More than the recipe I enjoy watching u, U r so beautiful n humble the the way u explain, will definitely try Pao
Many thanks, Sandra, for your generous appreciation, and for deciding to try out my pao recipe.
That's a beautiful recipe 🥰.... Thank you
You're welcome, Vaishu. And thanks for the appreciation.
Mam amazing super cool I will surely try this recipe
Thank you, Nafeesa.
Wow 😳 very nice very simple and easy thanks
Glad you liked the video, Jemeera.
Best n easy recipe
Thank you, Dulcina.
It looks yummy. I will definitely try. Thanks for sharing the Tips👍
You're welcome, Anita. And thanks for the appreciation.
Hi Veena I followed your Pav Receipe it turned out amazing same like you should on your video and my entire family enjoyed it. Love watching your receipes so authentic . Kee posting new Receipes you are too good👍 thanks for your detailed Receipe🌹❤️👍
You're most welcome, Gina. And thank you so much for your love and generous appreciation.
Wow Spoooo soft & easy to prepare.
Thanks, Snehal.
They look perfect like we used to get back home as kids , thank you.
My pleasure, Nalini. And thanks a lot for the appreciation.
Awesome would definitely try this bread recipe it looks yummy !
Thank you so much.
Tried this - it came out to be the best recipe for Goan Pao. Thank you so much and god bless.
You're most welcome, Kitty. Thank you so much for the appreciation and God bless!
Hii ma'am god bless you I love to try all ur recipes
Aw... thank you, Alden. God bless you too!
Dear Veena. Thanks for sharing this laadi pav receipe. This is the best receipe I have come across so far. You are so good in explaining each and every part of the receipe. I have tried this a few times and the pav came out too good. I am also trying out Your other receipe. Please keep up the good work. And share more receipes soon. I have become a big fan of yours. Warm Regards Asha Sawant.
Dear Asha,
So glad you tried out my ladi pav recipe and it turned out great. And many thanks for your kind appreciation and support. Do stay connected.
Hi Veena. My daughter and I tried this and the laadi paons turned out fantastic. Perfect, and exactly like I remembered from the bakeries back in Bombay. I used to be so intimidated about baking and never thought I would be able to recreate professional looking, fluffy, and delicious bread at home. But now I realize how easy it is even for an amateur who has never baked bread before. Thank you for the precise, easy to follow recipes and videos. Keep them coming. As we would say, "too good"!
Thank you, Cynthia, for the fulsome praise. And so happy your paos turned out well.
Vow dear this really gives me courage to get going. Never baked bread and your first attempt VOW am sure many will make veena happy trying out the bread
Viina..u r simply perfect n easy at what u show in ur videos..stay blessed 🙏
Many thanks for the appreciation and kind words, Ann. May God bless you and your family too.
Awesome…yummy…your description for cooking/ baking is very clear and can be easily understood by even a person with very little knowledge of cooking. Thank you for your recopies Ma’am🙏
God bless you and your work…!
You're very welcome, Rev. Fr. And thank you so much for your kind appreciation.
I am going to try this mam
Do try it, Bindu. Follow all the steps I've explained and you won't go wrong.
Dear Veena...thank you for this amazing recipe..loved the part where you showed how to bake on a stove...Will definitely be sharing this with my mum...keep up the good work!!
You're welcome, Lorraine. And thanks for the appreciation.
Great cooking
Thank you, Indra.
Fantastic
Thank you, Leander.
The ladi paos look soooo amazing! Can't wait to try out the recipe!
Thanks for the appreciation, Cliffa. But do watch the video closely before actually attempting to make the paos.
@@PataCake yes I surely will. Thank you so much.
@@cliffaantao4528 , you're so welcome.
👌🏻👌🏻👌🏻😘😘😘Veena darling...i bake exactly this way . And i am now going to share this recipe to my niece and friends, they are excited to bake their first dinner rolls.. Thank you so much
You're most welcome, Neelam. And thanks for sharing the recipe.
Hi Veena, lovely!!!! Will try your receipe
Thanks for the appreciation, Assumption.
Hi Veena i really fell in love with u. I am Sr.Fatima Fernandes tried your tendli pickle it's really good. Bread I will try later. The way u demonstrate it's really attractive and calm. God bless you for sharing the recipes generously.
Thank you so much for your kind words and generous appreciation, Sr. Fatima. I'm so touched. God bless you too abundantly.
wow
Thanks.
Any day better than what we get in da bakery
Thank you so much for your appreciation.
Many thanks mam
You're welcome, Ranjana.
Mouthwatering. I can imagine butter melting and seeping into the hot bread!
Thank you, Jose.
Thanks
You're very welcome, Marie Clare.
Lovely recipe, pavs looks nice soft n fluffy. Can you please tell me the brand name of the instant yeast you hv used.
Sure, Sabina. It's T.O.K. (Tastes of Kerala), available on amazon. You'll find many other good brands too online. And thanks for the appreciation.
Wow mam..u are gem
Thanks for the kind words, Bindu.
Luv your explanation n ur recipes.1/3 cup of water is how many tbsps.kindly help.Thanks
You're most welcome, Nilufer, and thanks for the appreciation. One third cup of water would be around 5 and a 1/2 tbsp. I use a standard measuring cup of 240ml (16 tbsp).
I watch all your videos I like it so much. Only one request please provide ingredients in description.
Thank you🙏
Thank you so much for your support and appreciation, Lydia. About the ingredients, I always provide a link to the whole written recipe including the ingredients list in the description box. Just click on it. I also provide this link in the very first pinned comment. Perhaps you've not noticed this.
@@PataCake thank you for replying ma'am 🙏
@@lydiafernandis4573 , my pleasure.
nice
Thanks.
Would love to try this. One clarification though. When baking the paos do you use both top & bottom heating elements or only the bottom. Thanks
You're welcome, Grace. I keep both the top and bottom elements on while baking not just these paos but also cakes and cookies in general.
Hi ma'am, I like the way you give instructions. What will happen if I do the I st part of kneading and keep over night to bake in the morning?
Hi Antonia! You could do that. But to let the bread dough rise overnight, you'll have to keep the dough container/covered bowl in the fridge. (Not in the freezer compartment.) In the morning, keep the dough outside the fridge for around half an hour and then move on to the next steps as in the regular recipe.
@@PataCake thank you ma'am for your feedback
@@antoniadesousa1494 , you're most welcome.
Hi Veena thanks for your amazing recipe. Can I make this recipe without milk since my sister is lactos intolerant
You're most welcome, Eden, and thanks for your appreciation. As for this recipe, yes, it can be made without milk. The taste will be slightly different, but the paos will still be soft and fluffy. Instead of milk, add plain water.
Hi Veena, nice to see some Goan recipes. Quick question, would the measurement of yeast stay the same if I use whole wheat flour?
Happy to present these, Rashmi. And yes, the quantity of yeast will remain the same. But what you would have to add, if you replace all the maida with whole wheat flour, would be 'vital wheat gluten'. (1 and 1/2 tsp per cup of wheat flour, and it's available on amazon.) That's because, unlike maida, whole wheat doesn't have enough gluten-forming protein, something that is essential for giving the bread dough structure and helping it rise well. I therefore suggest, you replace just one-third of the maida with whole wheat instead of trying to make bread with only wheat flour (chapati flour). All the other ingredients can stay the same.
Unless you add extra vital wheat gluten, any bread made with just whole wheat flour will be somewhat dense.
@@PataCake you are so full of knowledge in every aspect of cooking! I'm really, truly impressed 🙏
@@cliffaantao4528 , many thanks for your kind appreciation.
Yummy Ma'am thanks Ma'am can we use wheat flour for this
You're welcome, Sarita. And thanks for the appreciation. About using wheat flour, I would suggest replacing just 30% of the maida with atta (whole wheat flour). More wheat flour than that would make the paos dense. So, for 9 pavs/paos, I suggest you use 1 and 1/2 cups of maida and 3/4 cups of whole wheat flour.
Thanks ma'am
❤️👍
Thanks, Brenda
🙏
Thank you, Nissi.
Veena Mam, can you throw light on whole wheat paos or make a video in the future
Thanks for contacting me, Joan. Many viewers have asked a similar question about making the goan pao/ladi pav with whole wheat flour. So I finally decided to pin the answer here in the comments for the benefit of others too who might have the same query/request. Please see the answer and if you have any further questions, I'll be happy to answer them.
Have you tried greasing the pavs after baking with tup instead of butter? It might give a different flavour for a change.
I haven't, Shirish. But that's a good suggestion. Butter and tup or pure ghee will both soften the crust of pavs; but tup could add a whole different flavour of its own to bread.
Dear Veena, please send ambar cutlets recipe dear
Hi Lydia! Have never heard of ambar cutlets. Is this a Goan recipe and what is the main ingredient?
Hope I can address you by your name. Veena was wondering if wheat flour can be used instead of maida like how we get brown bread where some might be using wheat flour and some might be using caramel to get the brown effect. Can wheat flour be used and if yes will some if the other ingredients have to be increased like yeast etc. Tku veena and sorry for the extra work am putting you too.
Yes, Larry, do call me Veena. I'm happy to offer whatever help I can, so please don't hesitate to ask. To make any bread with just whole wheat flour, you have to add a special ingredient to it called 'vital wheat gluten'. (1 and 1/2 tsp per cup of wheat flour, and it's available on amazon.) That's because, unlike maida, whole wheat doesn't have enough gluten-forming protein, something that is essential for giving the bread dough structure and helping it rise well. So if you don't want to use vital wheat gluten, instead of using 100% whole wheat flour, it would be better to use a mix of maida and whole wheat flour. You could replace just one-third of the maida with whole wheat flour. All the other ingredients can stay the same, though you'll have to knead the dough for around 3-4 minutes longer to help it develop as much gluten as possible.
Unless you add vital wheat gluten to the flour mix, any bread made with just whole wheat flour will be somewhat dense. Hope my answer helps.
Is it possible to do the breads with attack flour instead of maida
Did you mean atta flour (whole wheat flour), Norman? If you want to make the bread rolls entirely out of atta, you have to add what's called 'vital wheat gluten' to the atta. (1 and 1/2 tsp per cup of whole wheat flour, and it's available on amazon.) That's because, unlike maida, whole wheat doesn't have enough gluten-forming protein, something that is essential for giving the bread dough structure and helping it rise well. However, you could use a mix of maida and atta. I suggest, you replace just one-third of the maida with whole wheat. Then, there'll be no need to add wheat gluten and all the other ingredients can stay the same.
Hi mam, I just got bakers yeast,(fresh yeast) how do I use ? How much to activate for this laadi pao. Thanks.
Hi Lila! You'll have to use three times the volume of instant yeast. That is, you'll have to use 3 and 3/4 tsp of fresh yeast for making 9 ladi pavs as given in my recipe.
Can I make this with only milk without adding water? Thanks.
Yes, you can.
Hi Veena, I made them today. Came out very soft & tasty. One query, what's your measurement for 1 cup in ml. Thanks.
Glad the recipe worked for you, Brenda. My focus is on providing accurate quantities of ingredients so people can get the recipe right the first time. But you've asked an interesting and very essential question. I use standard measuring cups. I cup = 240 ml /8 fluid ounces (almost 1/4 litre).
@@PataCake Ok. Thanks Veena
Pls show us recipe for broom kadak pav
Pls could you give me the size of the baking pan ?
Sure, Irene. The sizes of the baking pans are mentioned in the video and also on my website. But I'm giving it to you here as well. For 9 paos - 8" square pan; for 5 paos - 7" round pan. Thanks for getting in touch.
My pav doesn’t look in pav shape it’s remain same round shape any idea what can I do plz
Malika, if the bread dough does not rise properly then it will not expand and take the shape of pav.
Your yeast has to be good and active, you should also knead the dough properly like I have shown in the video, and the dough needs a little warmth, very slight, for rising.
Ma'am, please make Ladi pav with whole wheat
Nisha, you can't make ladi pav or any other bread with purely whole wheat flour because it does not have the capacity to develop enough gluten to make the bread rise. You also have to mix what is called vital wheat gluten into the wheat flour. But I've made a note of your request and have added this to my list of requested recipes, OK?
Hi Veena tried this recipe today but did not come as perfect as yours. They looked liked dinner rolls. Wish I could send you a picture. The taste and softness was good. I Kept for too long to ferment is it why it didn't come like yours
Making bread is easy if you get the technique of kneading right and also use good yeast. Many people don't get a bread recipe right at the very first attempt. But, even if your bread rolls didn't rise as much as mine, they were soft and tasted good, right? I'm sure your next attempt will be better, Anita. And did you use active dry yeast instead of instant yeast? Then it could take up to double the time for each proofing.
Hi Veena thank you for your reply. I used good yeast and did the proofing too. Yes the bread rolls tasted very good and soft. The dough rose very well looks like I kept too long even after rising. I will definitely try again till I get it right. Thanks once again for all your lovely recipes
You're welcome, Anita.
How to make kadak pav
Luiza, I have not tried making this yet. As soon as I perfect the recipe for myself, I'll share it, OK?
Will the outcome be the same in a gas oven
Yes, Larry, it will. Just set the heat for the gas oven on medium.
Tku so much for your prompt response.
@@PataCake
Mine is gas mark. I usually bake cakes at gas 1. Will gas 2 or 3 be good
@@Larry-qf7lw , Gas Mark 1 will correspond to less than 300F and that is too low for baking cakes. Usually you would need Gas mark 3 (325F) or Gas Mark 4 (350F) for Cakes. For these Paos, you would need to set your oven to Gas Mark 5 (375F). Sometimes, if ovens are old, they don't display the correct temperature. If your cakes bake well at Gas Mark 1, I'm thinking that perhaps the actual temperature in the oven at that mark could be above 300F. If you suspect that is the case with your oven (if it's an old one), then use Gas Mark 4 for the bread. Like I said, only if you think your oven doesn't display the right temperature, then only use Gas Mark 4. Otherwise, just use Gas Mark 5. OK?
@@Larry-qf7lw , my pleasure to be of help.
Thank you Veena 😘
My pleasure, Carol.
It is very confusing please say slowly about yeast
Sorry, you're finding it confusing, Sylvia. But I've explained the difference between what you need to do when using active dry yeast and instant yeast. Please tell me exactly what you're finding hard to understand, and I'll explain it to you, OK?