Masala Pav
A quintessential Mumbai street food! Soft, buttery pav buns are toasted with a spicy, tangy mash of onions, tomatoes, and bell peppers, all cooked together with classic pav bhaji masala. It's a quick, flavorful snack that comes together in minutes.
For 4 servings
3 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Masala Base
- b.Heat oil and 1 tbsp of butter on a large, flat tawa or pan over medium heat.
- c.Once hot, add the finely chopped onions and sauté for 3-4 minutes until they turn soft and translucent.
- d.Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw aroma disappears.
- e.Add the finely chopped green bell pepper and cook for 2-3 minutes until slightly tender.
- f.Add the chopped tomatoes and salt. Cook for 5-6 minutes, stirring occasionally, until the tomatoes are completely soft and mushy. Use a potato masher or the back of a spatula to mash the mixture into a coarse paste.
- g.Stir in the turmeric powder, red chili powder, and pav bhaji masala. Mix well and cook the spices for 1-2 minutes until fragrant.
- h.Pour in 1/4 cup of water, mix everything together, and let the masala simmer for 2-3 minutes until it thickens to a spreadable consistency.
- i.Turn off the heat. Finish by stirring in the garam masala, fresh lemon juice, and 2 tbsp of the chopped coriander leaves. Your masala is ready.
- 2
Step 2
- a.Toast the Pav
- b.Take the pav buns and slit them horizontally through the center, but do not cut all the way through. Keep one edge intact like a book.
- c.Generously spread about 1-2 tablespoons of the prepared masala on the inner surfaces of each pav.
- d.Heat the same tawa over medium heat and melt 1 tbsp of the remaining butter.
- e.Place 2 to 4 masala-stuffed pavs on the hot tawa. Press down gently with a spatula to help them toast evenly.
- f.Spoon a little more masala on top of the pavs for extra flavor.
- g.Toast for 1-2 minutes per side, adding more butter as needed, until the pavs are golden brown, slightly crisp on the outside, and heated through.
- 3
Step 3
- a.Garnish and Serve
- b.Remove the hot masala pav from the tawa and place them on a serving plate.
- c.Garnish with a generous sprinkle of finely chopped raw onion and the remaining fresh coriander leaves.
- d.Serve immediately with a lemon wedge on the side for an extra burst of freshness.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe, red tomatoes for a naturally sweet, tangy flavor and a vibrant color in your masala.
- 2For an authentic street-style experience, use a large, flat cast-iron tawa which provides even heating.
- 3Don't be shy with the butter! It's the key to achieving the signature flavor and crispy texture of the pav.
- 4You can prepare the masala base ahead of time and store it in an airtight container in the refrigerator for up to 3 days.
- 5Mashing the vegetables on the tawa is crucial for creating the perfect texture that clings to the pav.
Adapt it for your goals.
Cheesy Masala Pav
Add a slice of Amul cheese or a sprinkle of grated mozzarella inside the pav before toasting for a gooey, delicious twist.
Spicy Schezwan Masala PavSpicy Schezwan Masala Pav
Incorporate 1 tablespoon of Schezwan sauce into the masala along with the other spices for a fiery Indo-Chinese fusion.
Mushroom Masala PavMushroom Masala Pav
For an earthy flavor, sauté 1 cup of finely chopped mushrooms along with the onions and bell peppers.
Paneer Masala PavPaneer Masala Pav
Add 1/2 cup of crumbled or finely chopped paneer to the masala in the last 2 minutes of cooking for a protein-rich version.
Why this is on our healthy list.
Rich in Antioxidants
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage. Onions and bell peppers also contribute various beneficial antioxidants.
Boosts Immunity
Green bell peppers (capsicum) and fresh lemon juice are packed with Vitamin C, an essential nutrient for supporting a strong immune system and promoting healthy skin.
Aids Digestion
The spices used, such as turmeric and the blend in pav bhaji masala, contain compounds that can aid digestion and have anti-inflammatory properties.
Frequently asked questions
Pav Bhaji features a mash of various vegetables like potatoes, peas, and cauliflower, served as a side dish to buttered pav. In Masala Pav, a simpler, chunkier masala of onion, tomato, and capsicum is stuffed inside the pav and toasted together as a single dish.