Pav with Butter
Lunch • India
How to Make Pav with Butter (Traditional & Healthy Version)
Pav with Butter is a beloved West Indian street food classic, famously enjoyed in the bustling streets of Mumbai and across Maharashtra. This iconic dish features soft, fluffy 'pav' (bread rolls) lightly toasted on a hot tawa (griddle) with a generous smear of creamy butter. Traditionally served alongside spicy gravies like pav bhaji or misal, pav with butter is also cherished as a standalone snack or light lunch, especially during festivals like Ganesh Chaturthi and Diwali, when simple comfort foods are celebrated. The irresistible aroma of hot pav sizzling in buttery goodness brings back nostalgic memories for many Indians, evoking the warmth of local bakeries and home kitchens alike. What makes pav with butter so appealing is its delightful contrast of textures: a crisp, golden-brown exterior yielding to a pillowy, soft inside. While the classic recipe uses maida (refined flour), this healthy version incorporates atta (whole wheat flour) for added nutrition and fiber without compromising on authentic taste. The addition of freshly chopped coriander, optional green chutney, and a sprinkle of chaat masala elevate its flavor profile, making it a satisfying and guilt-free choice for health-conscious food lovers. Whether enjoyed as a quick tiffin, lunch, or festive treat, pav with butter remains a timeless favorite that truly represents the spirit of West Indian cuisine.
Ingredients(for 2 pav per serving)
- 1 cup Whole wheat flour (atta) (for healthier pav)
- 1 tsp Active dry yeast (khameer)
- 1/2 cup Warm water (lukewarm)
- 1 tsp Jaggery powder (gud)
- 1/2 tsp Salt (namak)
- 1/4 cup Milk (for soft texture)
- 1 tbsp Butter (unsalted, for toasting)
- 1 tbsp Fresh coriander leaves (hara dhania, finely chopped) - optional
- 1/4 tsp Chaat masala (for sprinkling) - optional
- 2 tsp Green chutney (optional, for serving) - optional
Instructions
- 1
Activate the yeast by mixing warm water, jaggery powder, and yeast in a small bowl. Let it rest for 5-7 minutes till frothy.
7 minutes
Ensure water is not too hot to avoid killing the yeast.
- 2
In a large mixing bowl, combine atta, salt, and activated yeast mixture. Add milk and knead to form a soft, elastic dough. Cover and let it rise for 1 hour.
15 minutes
Knead well for airy pav.
- 3
Divide the dough into 4-6 equal balls. Shape them into smooth rounds and place them in a greased baking tin, slightly apart. Cover and let rise for another 30 minutes.
30 minutes
Second rise gives pav their classic fluffiness.
- 4
Preheat oven to 180°C (350°F). Brush pav tops lightly with milk. Bake for 15-18 minutes until golden brown.
18 minutes
Do not overbake; pav should remain soft inside.
Why This Dish is Healthy
Opting for whole wheat atta instead of refined flour significantly lowers the glycemic index and increases the fiber content of your meal, making it more filling and suitable for weight watchers. Controlled use of butter adds flavor with fewer calories. Baking rather than deep frying further reduces fat content, making this pav with butter a smart, guilt-free choice for everyday lunches or festive indulgence.
This healthy pav with butter recipe uses whole wheat atta, providing higher dietary fiber compared to traditional maida pav. Whole wheat is rich in complex carbohydrates, B vitamins, iron, and magnesium, supporting digestive health and sustained energy. Butter, when used in moderation, offers fat-soluble vitamins like A, D, E, and K. The addition of green chutney and coriander increases the dish's antioxidant content. By baking instead of frying and using limited butter, this recipe helps maintain ideal macronutrient balance for a wholesome meal.
Pro Tips
- 💡Tip 1: Knead dough well for at least 10 minutes to develop gluten for soft pav.
- 💡Tip 2: Cover dough with a damp cloth during rising to prevent drying out.
- 💡Tip 3: For extra flavor, add a pinch of ajwain or kalonji seeds to the dough.
Storage & Serving
Store cooled pav in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month. Reheat on a tawa with a dab of butter before serving to restore softness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 150.0 kcal |
