Masala Pav

Masala Pav – Is a popular Indian street food made with butter toasted buns and spicy onion, tomato masala. Pav or bread rolls sliced in half and topped/stuffed with spiced buttery onion, tomato and capsicum filling. Masala Pav makes a good party starter and appetizer/snack. Very easy to make in 15 mins for a quick delicious snack whenever you like.

We use pav bhaji masala to make Masala Pav but it is completely optional. You can skip adding pav bhaji masala. Pav bhaji and Masala pav are not same as you may think. Do not add mashed potatoes to this recipe, as it may taste like pav bhaji.

Making Masala Pav

PREP TIME:  5 MINS  COOK TIME: 10-15 MINS  TOTAL TIME: 15-20 MINS  COURSE: APPETIZER/SNACK CUISINE: INDIAN SERVINGS : 2

Ingredients

  • Pav – 4-5
  • ginger garlic paste – 1 tsp
  • green chillies – 3
  • onion, chopped – 1 md or 3/4 cup
  • tomato, chopped – 2
  • capsicum/bell pepper – 1/2 sliced
  • red chilly powder – 1/2 tsp
  • turmeric – 1/2 tsp
  • tomato puree – 2 tsp or Amchur powder – 1/2 tsp
  • butter – 1 tsp
  • oil – 2 tsp
  • salt – 1/2 tsp
  • pav bhaji masala – 1/2 tsp

Instructions

  1. Heat a wide tawa/pan with oil and butter on high flame.
  2. Add 1/2 tsp mustard seeds and few curry leaves.
  3. When the mustard seeds start to sputter, add chopped onions. Saute them for 4 mins.
  4. Add ginger garlic paste, saute until the raw smell goes away.
  5. Add chopped tomato and green chillies. Saute them till the tomato turns soft.
  6. Add chopped capsicum, salt, red chilly powder, amchur/dry mango powder, pav bhaji masala and turmeric. Saute very well for 2-3 mins.
  7. Add very little water and allow to cook the masala until soft on low to medium flame.
  8. Mash the masala with a spoon or masher. There should not be so much water in the masala, as it may make the pav soggy.
  9. Move all the masala to 1 side of the pan/tawa.
  10. Melt some butter on the empty space in the tawa.
  11. Place the pav slices on the butter. Toast them lightly on both sides.
  12. Now place the masala on the pav evenly with the spoon or spatula and garnish with cilantro.
  13. Close the pav and smear some masala on top and garnish with cilantro.
  14. Serve immediately with onions and lemon. You can also top the masala pav with some mixture or sev if you have(optional).

Step by step photo instructions

  1. Heat a wide tawa/pan with oil and butter on high flame.

2. Add 1/2 tsp mustard seeds and few curry leaves.

3. When the mustard seeds start to sputter, add chopped onions. Saute them for 4 mins.

4. Add ginger garlic paste, saute until the raw smell goes away.

5. Add chopped tomato and green chillies. Saute them till the tomato turns soft.

6. Add chopped 1/2 chopped capsicum, 1/2 tsp salt, 1/2 tsp red chilly powder, 1/2 tsp amchur/dry mango powder(or 2 tsp tomato puree), 1/2 tsp pav bhaji masala and 1/2 tsp turmeric. Saute very well for 2-3 mins.

7. Add very little water and allow to cook the masala until soft on low to medium flame.

8. Mash the masala with a spoon or masher. There should not be so much water in the masala, as it may make the pav soggy.

9. Move all the masala to 1 side of the pan/tawa.

10. Melt some butter on the empty space in the tawa.

11. Place the pav slices on the butter. Toast them lightly on both sides.

12. Now place the masala on the pav evenly with the spoon or spatula and garnish with cilantro.

13. Close the pav and smear some masala on top and garnish with cilantro.

14. Serve immediately with onions and lemon. You can also top the masala pav with some mixture or boondhi if you have(optional).

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