I haven’t posted anything in a very long time. Just been too busy with routine work… kids school, exams, then result. .. now they have break and I’m busier.. here is my version of pav. . Laadi pav

Recipe of pav
4 cups maida
Approximately 4 tsp yeast
2 cups milk+ 1/2 cup more and for brushing
Salt to taste
Butter 6 to 7 tbsp
Olive oil for brushing
Sugar 3 to 4 tbsp

Heat 1 and a half cups milk to lukewarm. . Add in sugar and yeast. Mix and let it proof. Should bubble in 10 to 15 mins.

Take flour in a big bowl add salt and mix. Now add the proofed yeast and mix. Mix till everything is incorporated, add more milk to get a stick dough consistency.. I had to use full 2 and a half cups milk. It will be very sticky dough. Add little butter at a time and knead. . It will start coming together.

Transfer the dough onto a clean platform and knead. Start pulling the dough and rolling it back together, add butter little by little as much needed. Knead for a good 10 to 15 mins. Grease a bowl with olive oil and place the dough and brush with some olive oil and cover with a cling wrap or a wet towel. Let it rest for an hour and a half or until double.

In the meantime grease the trays to be used.

Once dough has doubled in volume. Punch it down and again knead and then cut it into desired number of equal pieces.

Take each piece of dough and stretch and fold and then make it into a round ball, by sealing the edges. Learned this technique from YouTube.
Place each rolled up pav on the greased tray leaving some gap for it to double. Place it such that once all the rolls double they should stick to each other forming a ladi.

Cover and keep for 20 mins.

Preheat your oven at 180 ° for 20 mins

Once 20 mins passes, brush the pavs with milk and bake for 20 to 25 mins. Mine gets done at 22 to 25 mins. .

Once the top has browned well take it out and brush them with melted butter, this will further enhance the color…

I bake for 20 mins and then 2 mins I turn the top heating on for browning.





Everyone has a sweet tooth at my place.. And I personally enjoy making sweets a lot. Pooran poli is a delicate sweet made with jaggery and chana dal filling. We need to be delicate and handle it carefully, if we hurry the polis will break.

It is very very easy to make pooran poli. You just need to take time out for it separately. Do not mix it with other activities. Here is the recipe!!

Idle time 2 to 3 hours

Cooking time 1 to 2 hours

makes 8 polis

Ingredients for the filling

1. Chana dal  – 3/4 cup, soaked in water for 2 to 3 hours.

2. Jaggery   –    3/4 cup, check the sweetness of the jaggery. Here we get medium sweet ones, so I took 1 full cup.

3. Cardamom  – 7-8, peeled and powdered.

4. Ghee 3-4 tsp


Ingredients for the dough

1. All purpose flour/ Maida  –   1 and 1/2 cups

2. water                                      – 3/4 cup

3. Salt                                         – 1/4 tsp

4. Turmeric Powder            – 1/4 tsp

5. Gingelly oil –                      3 tbsp



  • Soak the chana dal for 2 to 3 hours. Once it is soaked, wash it well and add 3/4th cup water. Cook it in a pressure cooker for 4-5 whistles or until cooked well. Take off the gas.
  • Grate the jaggery. Take a pan, add the cooked chana dal and add the jaggery to it, and cook them on a medium flame. Stir well.

  • Add little by little ghee. As you stir you will see the mixture thicken. Let it reach the thickness where the spoon or laddle can be held by the mixture. If you insert a spoon in the center of the mixture it will hold it, thats the consistency we need.  Turn off the gas.

Pooran (the filling)

  • Once the mixture is cool, add cardamom powder and mix well.

  • Take a mixing bowl, add the flour, salt, turmeric and half the oil and mix well. Now, slowly add water and knead into a dough. The dough should neither be too hard nor too soft. Add the remaining oil and knead well and cover it and keep it aside for some time. Traditionally, it is kept for a few hours and in between it is again kneaded by adding more oil.

the dough

  • Now, heat the  tava or pan.
  • Take a small ball of the dough and roll it with a rolling pin into a small puri (You may need some flour for rubbing on the dough for rolling it.) keep a portion of the filling in between the puri. The filling should be more than the dough.
  • Now carefully cover the puri, by bringing together the sides and sealing it. Now, with a light hand roll out the polis. Be gentle and do not rush.


  • Cook the polis on both sides on a hot pan. Apply ghee on both sides. Once brown spots appear on both sides and they puff well, remove from the pan.
  • Serve hot with ghee on top. Enjoy

Pooran poli