Masala Pav
the famous street food of Mumbai
Servings 8 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.