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Pav Buns in Pressure Cooker



  • Maida / All Purpose Flour - 1 cup
  • Instant Yeast - 3/4 tsp
  • Sugar - 1 tbs
  • Salt - 1/3 tsp
  • Milk - 3/4 cup
  • Vinegar - 1 tsp
  • Butter - 1/4 cup
  • Milk For Milk Wash



  • In a bowl mix together flour, yeast, sugar and salt.
  • Mix milk and vinegar in a bowl and set aside until it curdles. You can also use homemade butter milk instead of this mixture.
  • Pour it into the dry ingredients and mix well.
  • Add the butter and mix to form a slightly sticky dough.
  • Take it onto counter and knead the dough for 10 minutes until soft and elastic.
  • Place in a greased bowl, cover with cling wrap and set aside until double in volume.
  • Remove the dough on to the counter, press it and divide into 6 equal portions.
  • Roll each portion into a tight ball and place them inside a greased 6" square tin.
  • Cover with cling film or a towel and set aside for 20 minutes.
  • By the time the dough is proving, preheat the cooker.
  • Remove the gasket and whistle of the cooker and place it on low heat.
  • Place a small pan inside so that it acts as a platform for the square tin and doesn't touch the bottom of the cooker.
  • Cover and heat for 15 minutes.
  • Apply milk with a pastry brush on the proved rolls and place the tin inside the preheated cooker.
  • Close the lid and slightly increase the flame.
  • Bake for 15 - 20 minutes until golden in colour.
  • Remove from oven and apply some butter on top of the buns.
  • Flip it onto a wire rack and allow it to cool completely.
  • Use them as required.