Eyeballing is the culprit, yes. Pav wants two things: equal portions, and a snug fit.
Weigh the balls - 50-60g each is the standard ladi pav size, and a scale makes every ball identical so they bake at the same speed. Arrange them in a square or rectangular tin with high sides, spaced so they JUST touch as they proof. That's what gives pav the soft pull-apart sides... the balls grow into each other and bake as one sheet, keeping the sides steamy and soft while the tops brown.
Too much gap = individual buns with crusty sides that spread instead of climbing. Any deep straight-sided tin works, greased well. Line up, don't eyeball, and your batches will match.
