Quick and easy for small hunger,Somewhere between the Pav Bhaji, Vada Pav and the Kutchi Dabeli, a Masala Pav came into existence; another very common snack on the streets of Mumbai in Maharashtra. The Masala Pav recipe has sliced pav or soft fluffy bread rolls, stuffed with a buttery, spiced onion-tomato-capsicum filling. Try this...
Ingredients
Main ingredients
- 1/3cupfinely chopped onions or 1 medium-sized
- 1cup▢ finely chopped tomatoes or 2 medium-sized
- 1/2cup▢ finely chopped capsicum or 1 medium-sized (green bell pepper)
- 3▢ to 4 garlic cloves – small to medium-sized
- 1/2in▢ ginger
- 1▢ to 2 green chilies
- 1/2tsp▢ cumin seeds
- 1/4tsp▢ turmeric powder
- 1/2tsp▢ red chili powder or cayenne pepper
- 3tsp▢ to 4 Pav Bhaji Masala or add as per taste
- 2tbsp▢ Butter
- 1/3cup▢ water
- ▢salt as required
- 4in▢ to 5 Pav (dinner rolls) – sliced equal halves
- 1tbsp▢ to 2 Butter – for toasting pav
For Garnish
- 1/4cupto ⅓ finely chopped onions or 1 small to medium-sized
- 1▢ lemon or lime
- chopped or quartered
- 2tbsp▢ chopped coriander leaves (cilantro)
Nutrition (per serving)
Calories
330.0kcal (16.5%)
Protein
7.5g (15%)
Carbs
35.0g (12.73%)
Sugars
5.0g (10%)
Healthy Fat
10.1g
Unhealthy Fat
10.0g
% Daily Value based on a 2000 calorie diet
How to make Masala pav
Method of 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 (per serving)
Nutrition (per serving)
Calories
330.0kcal (16.5%)
Protein
7.5g (15%)
Carbs
35.0g (12.73%)
Sugars
5.0g (10%)
Healthy Fat
10.1g
Unhealthy Fat
10.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Any neutral flavor oil can be used instead of butter.
You can opt to use salted or unsalted butter.
Adjust the spices and seasonings according to your taste preferences.
Use dinner rolls that are soft and fluffy.
FAQS
What is the cooking process for making Masala Pav?
To make Masala Pav, start by slicing the pav rolls in half. Prepare a spiced filling by sautéing chopped onions, tomatoes, capsicum, and a ginger-garlic-chili paste in butter. Add spices like turmeric, red chili powder, and pav bhaji masala, then simmer until thickened. Toast the pav in butter, fill them with the masala mixture, and serve hot with garnishes like chopped onions, coriander, and lemon.
Is Masala Pav suitable for vegetarians or vegans?
Yes, Masala Pav is a vegetarian dish as it primarily consists of vegetables and spices. For a vegan version, simply substitute the butter with vegetable oil or vegan butter when cooking the masala and toasting the pav.
What can I use as a substitute for Pav Bhaji Masala in Masala Pav?
If you don't have Pav Bhaji Masala, you can create a similar flavor by using a combination of garam masala, coriander powder, and a bit of cumin. Adjust the quantities according to your taste preferences to achieve a similar spicy and aromatic profile.
How should I store leftover Masala Pav?
To store leftover Masala Pav, keep the masala and pav separate. Place the masala in an airtight container in the refrigerator for up to 2-3 days. The pav can be stored at room temperature for a day or two, but it's best to toast them fresh when serving to maintain their texture.
What are some good side dishes or drinks to pair with Masala Pav?
Masala Pav pairs well with a variety of side dishes such as crispy potato chips, a fresh salad, or even a tangy chutney. For drinks, consider serving it with a refreshing glass of lemonade, masala chai, or a chilled soft drink to complement the spicy flavors.
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