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Eggless Ladi Pav in Pressure Cooker- Easy NO OVEN Pressure Cooker Pav Recipe
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
Soft, eggless, no-oven Ladi Pav made right on your stovetop in a pressure cooker – simple ingredients, big results!
Why You’ll Love This Recipe
If you have been craving soft, fluffy Ladi Pav but do not have an oven at home, this recipe is going to be your new best friend! Neetu Sirigiri, MasterChef India Telugu Top 8 finalist, brings you a foolproof pressure cooker method that gives you perfectly pillowy pav every single time.
This eggless Ladi Pav is made without refined sugar and uses simple, wholesome ingredients that you already have in your kitchen. It is a lighter, cleaner version of the classic street-style pav that you can feel good about serving to your whole family.
- ✅ Completely eggless so it is perfect for vegetarians and those with egg allergies
- ✅ No oven needed – your trusty pressure cooker does all the hard work for you
- ✅ Made with no refined sugar so it is a cleaner and more wholesome bread option
- ✅ Uses real pantry staple ingredients with no artificial additives or protein powders
Ingredients You’ll Need
(Full measurements in the recipe card below)
Dough
- • 1 cup maida — base flour
- • 2 tbsp oil — keeps pav soft
- • 1/4 tsp salt — flavor
- • 1/2 tbsp sugar — feeds yeast
Yeast Mixture
- • 1 tsp active dry yeast — leavening agent
- • 6 tbsp warm water — activates yeast
- • 1 tbsp butter — top glaze
Substitutions
| Ingredient | Swap |
|---|---|
| maida | whole wheat flour |
| oil | melted ghee |
| butter | vegan butter |
How to Make It — Step by Step
Activate Yeast
Mix yeast, sugar, and warm water. Rest 10 minutes until frothy.
Make Dough
Add maida, salt, and oil to yeast mixture. Knead into a smooth soft dough for 8 to 10 minutes.
First Rise
Place dough in an oiled bowl, cover with a damp cloth, and rest 1 hour until doubled.
Shape and Second Rise
Punch down dough, divide into equal balls, place in a greased cooker-safe tin, and rest 30 minutes.
Pressure Cook
Add salt layer to cooker base, preheat 5 minutes, place tin inside without gasket or whistle, and cook on low flame 25 minutes. Brush tops with butter.
Tips for the Best Result
Always proof your yeast in warm water (not hot) with sugar for 10 minutes before adding to flour. If it does not turn frothy, your yeast is dead and the pav will not rise.
Place a steel plate or rack at the bottom of the pressure cooker and preheat it on medium flame for 5 minutes before placing the pav inside. Remove the gasket and whistle before baking.
Brush the tops of the pav with butter immediately after they come out of the pressure cooker. This keeps the crust soft and gives that classic ladi pav shine and flavour.
How to Store
Frequently Asked Questions
Yes, you can substitute up to 50 percent whole wheat flour but the pav will be slightly denser than the classic version.
You can bake these in a heavy-bottomed kadai with a lid on low to medium flame using the same setup with a steel rack inside.
Oil helps keep the pav soft and moist. Skipping it will result in a drier texture, so it is not recommended.
Tap the top of the pav lightly. If it sounds hollow, it is done. You can also insert a toothpick and it should come out clean.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 1 cup maida/four
- → 6 tbsp of warm water
- → 1/4 tsp salt
- → 1/2 tbsp of sugar
- → 1 tsp of active dry yeast
- → 2 tbsp of oil
- → 1 tbsp of butter
Instructions
- 1. Mix yeast, sugar, and warm water. Rest 10 minutes until frothy.
- 2. Add maida, salt, and oil to yeast mixture. Knead into a smooth soft dough for 8 to 10 minutes.
- 3. Place dough in an oiled bowl, cover with a damp cloth, and rest 1 hour until doubled.
- 4. Punch down dough, divide into equal balls, place in a greased cooker-safe tin, and rest 30 minutes.
- 5. Add salt layer to cooker base, preheat 5 minutes, place tin inside without gasket or whistle, and cook on low flame 25 minutes. Brush tops with butter.
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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Give this no-oven Eggless Ladi Pav recipe a try and let us know how it turned out for you! Tag @bakewithneetu on Instagram so Neetu can see your beautiful homemade pav.
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