Masala Pav – the famous street food of Mumbai is a tasty dish made by stuffing butter laden pav with spicy onion tomato masala.
The spicy masala for Masala Pav is made by cooking onions, tomatoes, capsicum with ginger garlic paste and spices such as turmeric powder, red chilli powder and pav bhaji masala. Once the masala is ready, the pav is slit open and toasted on the pan using butter. The pav is then generously slathered with the onion tomato masala. Masala Pav is then garnished with chopped coriander , onions and sev. This makes for a great evening snack. It can also double up as a meal.
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List of ingredients to make Masala Pav
Pav
Veggies : Onion, tomatoes and capsicum
Spices : cumin seeds, turmeric powder, red chilli powder and pav bhaji masala
Herbs : coriander leaves, ginger and garlic
Oil, butter and salt
lemon juice, sev
Step-wise recipe with pictures
Chop onion, tomatoes and capsicum. Keep aside.
Heat a pan. Add butter and oil. When the butter starts melting, add cumin seeds. When the seeds start spluttering, add ginger garlic paste and saute.
Add chopped onions and saute till they turn translucent.
Add chopped tomatoes. Cook till it turns mushy.
Add chopped capsicum and mix.
Add turmeric powder, red chilly powder and pavbhaji masala. Add salt, 1/4 cup water and cook the mixture on a low flame for 2 to 3 minutes.
Bring the masala to one side of the pan. Add butter on the empty space of the pan.
When the butter melts, place the pav on the butter and toast them on both sides. Place a spoonful of masala on the pav and spread evenly on the pav.
Squeeze lemon juice over the masala.Add chopped onions and fresh coriander.
Place the pav on a serving plate and garnish with chopped onions, coriander leaves and sprinkle some sev over it. Serve hot.
Recipe Card
Masala Pav
Ingredients
- 8 Pav
- 1 large onion, finely chopped (pyaaz)
- 2 to 3 tomatoes, finely chopped (tamatar)
- 1 medium sized capsicum, finely chopped (simla mirch)
- 1 tsp cumin seeds (jeera)
- 1 tbsp ginger garlic paste (adrak lehsun paste)
- ½ tsp turmeric powder (haldi)
- 1 tsp red chilly powder (laal mirch powder)
- 1 tbsp pav bhaji masala
- 1 tbsp chopped fresh coriander leaves (dhaniya)
- Butter (makhan)
- 1 tsp oil
- Salt as per taste (namak)
- Few lemon wedges
For Garnishing
- Chopped onions
- Chopped coriander
- Sev (optional)
Instructions
- Heat a pan.
- Add 1 tbsp butter.
- Add a teaspoon of oil.
- When the butter starts melting, add cumin seeds.
- When the seeds start spluttering, add ginger garlic paste and saute.
- Add the chopped onions and saute till they turn translucent.
- Add chopped tomatoes.
- Cook till it turns mushy.
- Add chopped capsicum and mix.
- Add turmeric powder, red chilly powder and pavbhaji masala.
- Add salt, 1/4 cup water and cook the mixture on a low flame for 2 to 3 minutes.
- Bring the masala to one side of the pan.
- Add butter on the empty space of the pan.
- When the butter melts, place the pav on the butter and toast them on both sides.
- Place a spoonful of masala on the pav and spread evenly on the pav.
- Squeeze lemon juice over the masala.
- Add chopped onions and fresh coriander.
- Repeat the same process with the remaining pav.
- Place the pav on a serving plate and garnish with chopped onions, coriander leaves and sprinkle some sev over it.
- Serve hot.
Notes
- Garnishing with sev is optional.
- You can also add grated cheese alongwith the stuffing.
- The stuffing can be made in different ways. Mashed, boiled potatoes can also be added to the onion tomato masala.
- You can also add lemon juice to the masala itself and later spread that masala on the pav.
Recipe Video
More street food recipes from Mumbai
Pani Puri
Ragda Patties
Tawa Pulao
Vada Pav
Chinese Bhel
Bombay Sandwich
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Happy Cooking!!
lovely masala pav
that bread smeared with that yum masala
wow
Thank you so much Leander