Breakfast/Snacks

Being away from home (Goa) for the past 10 years, I have realized that it is impossible to get the kind of Pav (Dinner Rolls) you get in Goa anywhere else. We have always longed for the Goan pav and missed the horn of the Poder (the man who goes around on the cycle selling Pav). Goans will know exactly what I mean 🙂

Yes, I was missing Pav and I had to do something about it. After 2-3 unsuccessful attempts and improvisations after every attempt, I was able to make soft an fluffy pavs comparable to the ones you get in Goa. I cannot explain how wonderful it is to eat freshly baked pav out of the oven with a dollop of butter. With every attempt, I make some more improvisations to it and will keep updating the recipe card accordingly. But for those who want to try Pav at home, go ahead and hope you get perfect Pav for your Pav Bhaji or to eat with Tonak(Goan curry) or Chicken Xacuti 🙂 Please let us know how they turn out and also share pictures if possible. Also, leave a comment in case of any confusion in the steps, and we will clarify it. After all, everyone deserves to eat good Pav 🙂

Common mistakes to avoid:

1. Make sure that you do not use hot water with yeast and sugar as hot water would kill the yeast. Use warm water. I placed the water in the microwave for 15-20 seconds.
2. To get good pav, kneading well is very important as kneading helps in developing of gluten in the pav and makes it stretchy and elastic. Well developed gluten is important to allow the carbon dioxide released by the yeast to be held within the dough helping it to rise.
3. Use a tray which has a good height. When I made pav for the first time, my cloth got stuck to the risen dough and while separating the cloth from the tray, the dough got deflated 🙁