Brun pav
Brun pav, from above
VegMumbai

Brun pav

Crackly crusted, chewy hearted Bombay bun. The crust shatters, the butter melts, the chai waits.

210 minTime
7 gProtein each
mildSpice
Hard pav2 chapters · 1 min read

Make it your way

Grandma's wayLean, long fermented bun with a hard crust, served with butter.
The original
286kcalsame
7 gproteinsame
2 gfibresame
210minutessame

Brun pav.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Maida (all-purpose flour, plain flour)4 cups
Instant dry yeast1½ tsp
Sugar1 tsp
Salt1½ tsp
Water1⅓ cups
Butterto serve

Method

4 steps
  1. 1Mix flour, yeast, sugar, salt and water and knead 10 minutes into a firm dough. Rise 2 hours.
  2. 2Shape 8 tight round buns, dust with flour and rise 45 minutes.
  3. 3Bake at 230 C with a tray of hot water below for 20 to 25 minutes.
  4. 4Cool, split and spread with butter.
Serve it like this

Split, butter generously and serve with Irani chai for dunking. Or toast and serve with kheema.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Brun pav: a bread or rice, a side, something to drink and something sweet.

Bread or rice Bun maska150 min
With a main Bheeda per eedu30 min
With a main Kheema per eedu45 min
On the side Jeera aloo30 min
On the side Coconut chutney10 min
To drink Irani chai30 min
Something sweet Kala khatta ice gola10 min
Sign up to send it to your cook