Masala Pav
The Masala Pav recipe consists of sliced pav or soft, fluffy bread rolls generously topped with a buttery, spiced filling of onions, tomatoes, and capsicum. This delightful dish makes for a quick, easy, and mouthwatering snack option.
Ingredients
Main Ingredients
- ⅓ cup finely chopped onions or 1 medium-sized
- 1 cup finely chopped tomatoes or 2 medium-sized
- ½ cup finely chopped capsicum or 1 medium-sized (green bell pepper)
- 3 to 4 garlic cloves – small to medium-sized
- ½ inch ginger
- 1 to 2 green chilies
- ½ teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder or cayenne pepper
- 3 to 4 teaspoon Pav Bhaji Masala or add as per taste
- 2 tablespoons Butter
- ⅓ cup water
- salt as required
- 4 to 5 Pav (dinner rolls) – sliced in equal halves
- 1 to 2 tablespoons Butter – for toasting pav
For Garnish
- ¼ to ⅓ cup finely chopped onions or 1 small to medium-sized
- 1 lemon or lime, chopped or quartered
- 2 tablespoons chopped coriander leaves (cilantro)
Instructions
Preparation
- First slice all the pav or dinner rolls into equal halves and keep aside.
- Rinse and finely chop onion, tomatoes, and capsicum (green bell pepper).
- Also crush the garlic cloves, ginger and green chilies to a paste in a mortar-pestle. Keep aside.
Making Masala
- Now take a medium or large sized tava (skillet) or a shallow frying pan.
- Melt 2 tablespoons butter. You can also use oil instead of butter. Add cumin seeds and let them splutter.
- Then add the crushed ginger+garlic+green chilies paste.
- Stir and sauté for a few seconds till the raw aroma of ginger and garlic goes away.
- Add the finely chopped onions. Stir and mix well. Sauté the onions till they soften and become translucent.
- Add finely chopped tomatoes. Stir and saute for 3 to 4 minutes on a medium-low to medium heat.
- Add turmeric powder, red chili powder, pav bhaji masala. You can add the pav bhaji masala as per taste.
- Stir and mix the ground spices very well with the onion-tomato mixture.
- Now add the finely chopped capsicum and saute for 2 minutes.
- Season with salt as required. Stir and mix. Add water and again stir to combine.
- Bring the mixture to a simmer on a medium-low to medium heat. Adding water softens and cook the tomatoes.
- The mixture will thicken and reduce as it simmers.
- Reduce the heat to a low and let the masala come to the consistency as shown in the photo below. There should not be a lot of liquids in the masala, as then this will make the pav soggy.
- Bring the masala to one side of the tava or pan.
Making Masala Pav
- Melt 1 to 2 tablespoon butter on the empty space in the center of the frying pan or skillet or tawa.
- 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 prefer.
- Turn over and toast the other side. If you want you can add more butter.
- Now place the prepared sautéed masala mixture on the pav halves evenly with the spoon or spatula.
- Place the pav on a serving plate.
- In the same way, melt butter and toast the other pav as well, till all the masala is used up.
- Garnish masala pav 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.
Nutrition
Calories: 465kcalCarbohydrates: 56gProtein: 11gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 45mgSodium: 473mgPotassium: 515mgFiber: 9gSugar: 8gCalcium: 201mgIron: 4mg
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