Pav (ladi pav)
पाव · पाव
Pantry
The soft square roll eaten with misal, usal, pav bhaji and vada.
What to know
Baked joined in a slab and torn apart, so three sides are soft crumb and only the top has any crust. That is what lets it soak gravy without collapsing — a crusted dinner roll goes soggy on the outside and stays dry inside.
- Choosing it
- Buy it the same morning from a bakery if you can. Press the top: it should spring back. Yesterday's pav is fine once split and warmed on a tawa with ghee.
- Storing it
- Sealed at room temperature for two days. Freeze rather than refrigerate — the fridge makes it stale and rubbery within a day.
- If you cannot get it
- Try: bread
- Allergens
- gluten
Measures
- 1 piece ≈ 45 g
Cups here are the Indian 200 ml cup, not the 240 ml US cup — a common reason a recipe does not work. Weigh where you can; the grams are the figure we cook to.
Recipes using pav
None published yet.