masala pav recipe
Print Recipe
4.64 from 11 votes

masala pav

masala pav is a yummy and spicy mumbai street food recipe.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: snacks
Cuisine: indian street food
Servings: 2 to 3
Author: Dassana Amit

Ingredients

main ingredients for masala pav

  • 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
  • 3 to 4 garlic + ½ inch ginger + 1 to 2 green chilies - crushed to a paste in a mortar-pestle
  • ½ teaspoon cumin seeds (jeera)
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chili powder (lal mirch 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 (dhania patta)

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.