Posted February 22, 2016 by Food Kalaakar - It's All About Food12 Comments Recipes

Masala Pav – Mumbai Style

Pav Bhaji and Masala Pav are the famous street food of Mumbai. Being a hard core Mumbaikar from heart I often crave for them and regularly prepare these dishes to satisfy the craving taste buds. I have earlier shared the recipe of Pav Bhaji and now presenting my version of Masala Pav..

As the dish is a good Everyday Meal Idea – Simple & Easy I would like to keep the writing also short and Sweet.. Bon Appétit!!

For this simple dish you need to make the masala using onions, tomatoes and capsicum. I have added dry spices along with pav bhaji masala,

and once the masala was ready I finished it off with lemon juice and fresh coriander.

In other pan add butter and once it melts slit the pav apply butter on them and heat them with soft side down. These Pav are homemade ones, thus a little small in size. When selecting pav try to find the ones which are not sweet and not too flat – This tip is for the people who stay in countries other than India, it is sometimes difficult to find the right kind of pav, hence I made mine home.

Make sure you cover the pav completely with masala on all sides and

then sprinkle some pav bhaji masala and cook that side again. And Tada for super tasty Masala Pav is ready..

Serve it hot with a garnish of coriander and lemon wedges..

Hope you like the recipe and thank you for stopping by 🙂

Masala Pav

Servings: 4
Difficulty: Easy
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Ingredients:

1 large Onion, diced
1 large tomato, diced
1 green Capsicum, diced
2 green Chillies, finely sliced
Salt to taste
1 tsp Cumin seeds (Jeera)
1 tsp Turmeric (Haldi)
1 tsp Garam Masala
1 tsp red Chilli powder
1 tsp Coriander powder (Dhaniya powder)
3 tbsp Pav bhaji masala
2 tbsp Butter
1 tbsp Lemon juice
4 Bun (Pav)
Fresh Coriander.

Method:

In a wok add 1 tbsp butter, once the butter melts add cumin seeds and let them crackle then add the diced onions and sauté it well.
Cook till the onions are translucent. Then add diced capsicum and mix well. After 5 minutes add tomatoes and salt and cover the wok.
Cook till tomatoes start to release oil.
Then add green chillies, dry spices and 2 tbsp of pav bhaji masala and mix well. Let it cook till everything is little mushy and capsicum is little tender. Do not overcook capsicum; we need them to be crunchy.
Add the lemon juice and coriander and mix everything well and close the flames and keep the wok aside covered.
In another pan add rest 1 tbsp of butter, once the butter melts slit the pav and place the soft side on butter flat(as in the pictures above).Even apply some butter on the pav.
Once the pav soaks all the butter then turn them to other side. Keeping the base of the pav with thick side down put the masala on it and with other top part of pav close it like a sandwich. Then pour more masala over the top part.
Repeat these processes for all 4 pav’s and then sprinkle the remaining 1 tbsp of pav bhaji masala over the masala and then turn the pav to cook the masala on the top part also.
Cook for around a minute then remove and garnish with lemon and coriander and serve hot!!