Pav – The Soul of Mumbai Street Food
Pav is a soft, fluffy bread popular in Mumbai, Maharashtra, and Goa. It’s similar to a dinner roll or bun, but with an Indian touch-both in the way it’s made and how it’s served. It’s the soul of many Mumbai street foods like Pav Bhaji, Vada Pav, Misal Pav, Keema Pav, and more.
If you’ve ever been to Mumbai, you know how pav energizes the everyday life of a common Mumbaikar.
Origin of Pav
The word “Pav” comes from the Portuguese word “pão”, which means bread. Bread was introduced to India by the Portuguese colonists, especially in Goa, and over time, it became a street food staple in Mumbai-thanks to how well it pairs with spicy Indian curries and fillings.
About Eggless Pav
Vegetarianism has a strong following in India. Many Indians are vegetarians and prefer to avoid even eggs. So, pav is often made without eggs-and still turns out soft, fluffy, and golden-brown, thanks to the use of butter and proper fermentation.
Even without eggs, you won’t miss the texture or taste!
Eggless Pav
Ingredients
Instructions
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Activate the yeast (if using active dry)
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Mix warm milk + sugar + yeast in a bowl.
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Let it sit for 10 mins until frothy.
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Skip this step if using instant yeast—just mix directly.
Prepare the dough
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In a large bowl or mixer, combine flour, salt, and sugar.
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Add yeast mixture (or milk + yeast directly if using instant yeast).
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Gradually add warm water and knead into a soft, slightly sticky dough.
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Add 2 tbsp butter and knead again for 10–12 minutes (by hand) or 6–8 minutes (stand mixer) until smooth and elastic.
First Proofing
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Shape the dough into a ball, place it in a greased bowl.
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Cover with a damp cloth or cling wrap.
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Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size
Shaping the Pav
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Punch down the dough gently.
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Divide into 9 equal pieces (roughly 70–75g each).
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Roll each piece into a smooth ball and place in a greased square/rectangle baking tin (8×8 or 9×9 inches), with slight gaps between them
Second Proofing
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Cover and let them rise again for 30–45 minutes or until the dough balls touch each other.
Bake
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Preheat oven to 180°C (350°F).
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Bake for 22–25 minutes, until tops are golden brown.
Final Touch
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Brush immediately with melted butter to keep the crust soft.
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Cool for 10–15 minutes, then remove from the tin.
Note
- The dough should be soft and slightly sticky — don’t add too much extra flour.
- Warm milk and water should be just lukewarm, not hot.
- For a shiny golden top, you can optionally brush with milk before baking.
- Want to make it vegan? Use plant-based milk and oil instead of butter.