Easy Pav Recipe – Soft Indian Dinner Rolls in a Cooker

Last Updated on 4 months by Neha Deshmukh

Easy Pav Recipe – Soft Indian Dinner Rolls In A Cooker

Hey everyone! If you’ve ever craved those incredibly soft, fluffy pav rolls you get with pav bhaji, but felt intimidated to make them at home… this recipe is for you! I remember the first time I tried making pav – it was a bit of a disaster, honestly. But after a lot of experimenting, I’ve cracked the code for consistently soft and delicious pav, and I’m so excited to share it with you. The best part? We’re making these in a cooker, which makes it super easy, even if you don’t have an oven!

Why You’ll Love This Recipe

This pav recipe is a winner for so many reasons. It’s surprisingly easy, even for beginner bakers. You don’t need a fancy oven – a regular pressure cooker does the trick beautifully. And most importantly, the pav comes out unbelievably soft and fluffy, perfect for soaking up all that delicious bhaji gravy. Seriously, once you try homemade pav, you’ll never go back to store-bought!

Ingredients

Here’s what you’ll need to make these delightful dinner rolls:

• ?? cup milk (approx. 240ml)
• 1 tsp sugar
• ?? tsp dry yeast (approx. 5-7g)
• 1?? cup maida / plain flour (approx. 180-200g)
• ?? tsp salt (approx. 1/2 tsp)
• 1 tbsp butter (approx. 15g)
• Milk (for brushing)
• 2 cups salt or sand (for baking)

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference!

• Maida/Plain Flour: This is key for that signature soft texture. You can experiment with a little whole wheat flour (see variations below!), but maida really gives you the classic pav feel.
• Dry Yeast: Make sure your yeast is fresh! Old yeast won’t give you the rise you need. I always check mine by blooming it in warm milk and sugar – if it gets frothy within 5-10 minutes, you’re good to go.
• The Cooker Method: Don’t be scared of baking in a cooker! It creates a wonderfully moist environment, resulting in incredibly soft pav. Using salt or sand helps distribute the heat evenly. I prefer salt, as it’s easier to clean up afterwards.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in a large bowl, combine the warm milk, sugar, and yeast. Give it a gentle stir and let it sit for about 5 minutes. You’ll know it’s working when it gets nice and frothy – that’s the yeast waking up!
2. Now, add the maida and salt to the milk mixture. Mix it all together until it starts to come together as a dough.
3. Time to get kneading! Knead the dough for a good few minutes until it’s smooth and elastic. This develops the gluten, which gives the pav its structure.
4. Add the butter and knead for another 5 minutes. Keep kneading until the butter is fully incorporated and the dough feels super soft and pliable.
5. Cover the dough with a damp cloth or plastic wrap and let it rest in a warm place for about an hour, or until it has doubled in size. Patience is key here!
6. Once the dough has risen, gently punch it down to release the air. Divide the dough into 9 equal-sized balls.
7. Arrange the balls in a greased tray. I usually use a round cake tin, but any oven-safe dish will work.
8. Cover the tray and let the pav proof for another 20 minutes. They should puff up a little.
9. While the pav is proofing, preheat your cooker with the salt or sand inside for about 10 minutes on medium heat. This is crucial for even baking.
10. Brush the tops of the pav with a little milk. This gives them a lovely golden color.
11. Carefully place the tray with the pav into the preheated cooker. Bake on medium flame for about 30 minutes.
12. Once baked, remove the pav from the cooker and brush them generously with butter. Cover them with a damp cloth while they cool – this keeps them soft!

Expert Tips

• Warm Milk is Key: Make sure the milk isn’t too hot, or it will kill the yeast. Lukewarm is perfect.
• Don’t Overknead: While kneading is important, overkneading can make the pav tough.
• Warm Place for Rising: A warm environment helps the dough rise faster. You can even place it near a sunny window!
• Cooker Heat Control: Keep the cooker on medium heat to prevent burning.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the milk with plant-based milk (like almond or soy) and the butter with vegan butter.
• Whole Wheat Option: Replace up to 1/4 cup of the maida with whole wheat flour for a slightly healthier version.
• Spice Level – Garlic Pav: Add 1-2 cloves of minced garlic to the dough for a delicious garlic pav. My family loves this one!
• Festival Adaptations – Christmas/New Year: Brush the baked pav with melted garlic butter and sprinkle with some dried herbs for a festive touch.

Serving Suggestions

Pav is best enjoyed fresh, warm, and slathered with butter! Of course, it’s the perfect accompaniment to pav bhaji, but don’t stop there.

• Try it with vada pav style potato filling.
• Use it for mini sliders.
• Simply enjoy it with a cup of chai!

Storage Instructions

If you have any leftover pav (which is unlikely!), store them in an airtight container at room temperature for up to 2 days. You can also freeze them for up to a month. Just wrap them tightly in plastic wrap and then place them in a freezer bag. Reheat in a microwave or oven when ready to eat.

FAQs

Let’s answer some common questions:

• What type of flour is best for pav? Maida (plain flour) is traditionally used for the softest texture.
• Can I make pav without a cooker? Yes! You can bake them in a preheated oven at 180°C (350°F) for about 15-20 minutes.
• How do I know if the yeast is active? If it doesn’t get frothy after 5-10 minutes in warm milk and sugar, it’s likely dead and you’ll need to use fresh yeast.
• Can I freeze the pav? Absolutely! Wrap them tightly and freeze for up to a month.
• What can I serve with pav besides bhaji? So many things! Try it with curries, kebabs, or even just some butter and jam.

Enjoy your homemade pav! I hope this recipe brings a little bit of Indian street food magic to your kitchen. Let me know how it turns out in the comments below!