masala pav

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Masala pav recipe with step by step photos. Masala pav is a yummy and spicy Mumbai street food. The pav or bread rolls are sliced and then stuffed with a spiced buttery onion, tomatoes and capsicum filling.

masala pav recipe

Pav bhaji and masala pav are our favorite street food snacks. Whenever I make these snacks, I always make pav at home. I prepare them, using this Pav recipe.

Masala pav does taste similar to pav bhaji as some of the ingredients are same, like onions, tomatoes, capsicum and pav bhaji masala powder. Here I have not used mashed potatoes. Though some variations do use it. The masala pav that I have had in some restaurants in Mumbai, always had the trio of onions, tomatoes and capsicum. if you do not have green bell pepper, you can also use red or yellow capsicum, but onions and tomatoes are a must for this recipe. sometimes I also add leftover pav bhaji and make masala pav.

It is an easy and tasty snack to prepare when you want to cook something quick and yet filling. The recipe can be doubled or tripled and makes for a great party snack too.

The pav which I baked, were slightly larger than what is available in Indian bakeries. I used 4 pav buns. For a small sized pav, you can easily use 5 to 6 pav buns. if you have extra pavs left, then you can use them in various recipes like:

Serve masala pav sprinkled with some chopped onion, drizzled with some lemon juice and garnished with coriander leaves.

How to make masala pav

1. First slice the pav and keep aside. I have used homemade whole wheat pav.

pav for masala pav recipe

2. Rinse and finely chop 1 medium onion, 2 medium tomatoes, 1 medium capsicum (green bell pepper). Also crush 3 to 4 medium garlic cloves + ½ inch ginger + 1 to 2 green chilies to a paste in a mortar-pestle. Keep aside.

ingredients for masala pav recipe

Making masala for masala pav

3. Now take a medium or large sized tava/skillet or a shallow frying pan. Melt 2 tbsp butter. You can also use oil instead of butter.

butter for masala pav recipe

4. Add ½ tsp cumin seeds and let them splutter.

cumin for masala pav recipe

5. Then add the crushed ginger+garlic+green chilies paste.

ginger for masala pav recipe

6. Stir and saute till the raw aroma of ginger and garlic goes away.

ginger for masala pav recipe

7. Add the finely chopped onions.

onions for masala pav recipe

8. Stir and mix well.

onions for masala pav recipe

9. Saute the onions till they turn translucent.

making Mumbai masala pav recipe

10. Add finely chopped tomatoes.

tomatoes for masala pav recipe

11. Stir and saute for 3 to 4 minutes on a low to medium flame.

making masala pav recipe

12. Then add ¼ tsp turmeric powder, ½ tsp red chili powder, 3 to 4 tsp pav bhaji masala. You can add the pav bhaji masala as per taste.

spices for masala pav recipe

13. Stir and mix the masalas very well with the onion-tomato mixture.

making masala pav recipe

14. Now add the finely chopped capsicum (bell pepper).

capsicum for masala pav recipe

15. Saute for 2 minutes.

making masala pav recipe

16. Season with salt as required. Stir well.

salt for masala pav recipe

17. Add ⅓ cup of water.

water for masala pav recipe

18. Bring the mixture to a simmer on a low to medium flame. Adding water softens and cooks the tomatoes very well.

making masala pav recipe

19. The mixture will thicken and reduce as it simmers.

making masala pav recipe

20. Reduce the flame to a low and let the masala come to the consistency as shown in the pic below. There should not be a lot of liquids in the masala, as then this will make the pav soggy.

making masala pav recipe

21. Bring the masala to one side of the tava or pan.

Mumbai masala pav recipe

Making masala pav

22. Melt some butter on the empty space in the tava or pan.

butter for Mumbai masala pav recipe

23. Place the pav slices on the butter. toast them lightly or you can just let them absorb the butter. You can toast more also if you want.

pav for Mumbai masala pav recipe

24. Turn over and toast the other side. If you want you can add more butter.

pav for Mumbai masala pav recipe

25. Now place the masala on the pav evenly with the spoon or spatula.

making Mumbai masala pav recipe

26. Masala pav is ready to be served. In the same place, melt some more butter and toast the other pavs, till all the masala is used up.

making Mumbai masala pav recipe

27. Place the pav on a serving plate.

making Mumbai masala pav recipe

28. Garnish with finely chopped onions, coriander leaves and lemon wedges. Serve masala pav hot. drizzle some lemon juice on the masala pav and savor them with your family of friends. You can also sprinkle some fine sev or grated cheese on the masala pav.

Mumbai masala pav recipe
More Mumbai street food recipes

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masala pav recipe

Masala Pav

4.85 from 13 votes
Masala pav is basically pav stuffed with a spiced buttery onion, tomatoes and capsicum filling.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Cuisine Indian Street Food
Course: Snacks

Servings 2 to 3
Units

Ingredients

main ingredients

  • 1 medium onion or ⅓ cup finely chopped onion
  • 2 medium tomatoes or 1 cup finely chopped tomatoes
  • 1 medium capsicum or ½ cup finely chopped capsicum (bell pepper)
  • 3 to 4 garlic + ½ inch ginger + 1 to 2 green chilies - crushed to a paste in a mortar-pestle
  • ½ teaspoon cumin seeds
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • 3 to 4 teaspoon pav bhaji masala, add as per taste
  • 2 tablespoon butter
  • cup water
  • salt as required
  • 4 to 5 pav, sliced in halves
  • 1 to 2 tablespoon butter for toasting the pav

for garnishing masala pav

  • 1 small to medium onion, finely chopped
  • 1 small lime or lemon, chopped or quartered
  • 2 tablespoon chopped coriander leaves

    (cilantro leaves)

Instructions

preparation for masala pav

  • First slice all the pav and keep aside.
  • Rinse and finely chop 1 medium onion, 2 medium tomatoes, 1 medium capsicum (green bell pepper). 
  • Also crush 3 to 4 medium garlic cloves + 1/2 inch ginger + 1 to 2 green chilies to a paste in a mortar-pestle. Keep aside.

making masala for masala pav

  • Now take a medium or large sized tava (skillet) or a shallow frying pan. 
  • Melt 2 tbsp butter. You can also use oil instead of butter. Add ½ tsp cumin seeds and let them splutter.
  • Then add the crushed ginger+garlic+green chilies paste.
  • Stir and saute till the raw aroma of ginger and garlic goes away.
  • Add the finely chopped onions. Stir and mix well. Saute the onions till they turn translucent.
  • Add finely chopped tomatoes. Stir and saute for 3 to 4 minutes on a low to medium flame.
  • Then add 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 3 to 4 tsp pav bhaji masala. You can add the pav bhaji masala as per taste.
  • Stir and mix the masalas very well with the onion-tomato mixture.
  • Now add the finely chopped capsicum and saute for 2 minutes.
  • Season with salt as required. Stir well. Add 1/3 cup water.
  • Bring the mixture to a simmer on a low to medium flame. Adding water softens and cook the tomatoes very well.
  • The mixture will thicken and reduce as it simmers.
  • Reduce the flame to a low and let the masala come to the consistency as shown in the pic below. There should not be a lot of liquids in the masala, as then this will make the pav soggy.
    making masala pav recipe
  • Bring the masala to one side of the tava or pan.

making masala pav

  • Melt some butter on the empty space in the tava.
  • Place the pav slices on the butter. Toast them lightly or you can just let them absorb the butter. You can toast more also if you want.
  • Turn over and toast the other side. If you want you can add more butter.
  • Now place the masala on the pav evenly with the spoon or spatula.
  • Masala pav is ready to be served. in the same place, melt butter and toast the other pavs as well, till all the masala is used up.
  • Place the pav on a serving plate.
  • Garnish with finely chopped onions, coriander leaves and lemon wedges. 
  • Serve masala pav hot. Drizzle some lemon juice on the masala pav and savor them with your family of friends.

Notes

- the recipe can be doubled or tripled.
- oil can be used instead of butter.

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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32 Comments

  1. I like your recipes.Your way of presentation is so good.I like your ideas and your way of cooking.Thank you for sharing the recipes with us5 stars

  2. I love all ur recepies. ..easy to make and tasty. …This one is also very tasty. ..Thanks. ..

  3. I’ve been trying some of your recipes for the past few weeks and they’ve turned out great! I especially love how you’ve provided pictures for every step. I’m a huge fan! 🙂

    Thank you!5 stars

  4. mam. I liked the way of presentation. Because of this i improved a lot. -I tried a lot of recepies by your way. All are very tasty and easy to cook. Excellent

    Again iam so thankful to you

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