Masala Pav Recipe (Mumbai Style)

Masala pav is the typical Mumbai street food item. It consists of a pav with a spicy, buttery vegetable filling inside. The ingredients are very much similar to the pav bhaji, but when compared to pav bhaji it is a much more compact version of the same. This recipe is very easy and quick. You can make it for breakfast, for parties or even if you have guests.
So without any further due let’s get started with the recipe.

Ingredients:

• Onion- 1. Medium (finely chopped)
• Tomato- 2, medium (finely chopped)
• Capsicum- 1, medium (finely chopped)
• Ginger garlic paste- 2 tsp.
• Green chilli- 2 (finely chopped)
• Cumin seeds/jeera- ½ tsp.
• Turmeric/haldi powder- ¼ tsp.
• Red chili powder- ½ tsp.
• Pav bhaji masala- 3-4 tsp.
• Butter- 2 tbsp. + 2 tbsp. (for the pav)
• Water- 1/3 cup
• Salt to taste
• Pav- 4 to 5, sliced into halves
• Lemon- 1, small (optional)
• Fresh coriander- 2 tbsp. (Chopped)

Procedure:

1.  Heat the 2 tbsp. butter in a kadhai or shallow pan. When the butter has melted add the cumin and toast them. Now add the ginger garlic paste and the chopped green chillies.
2.  Once the raw aroma of the ginger garlic is gone, add the chopped onions. Cook the onions through till they are translucent in colour.
3.  Add the finely chopped tomatoes and cook for 3-4 minutes till the tomatoes are cooked. Now add the turmeric, chilli and pav bhaji masala to the tomatoes and onion. Mix everything really well.
4.  Now add in the capsicum and cook for another 2 minutes.
5.  Add salt to taste and stir.
6.  Add in the water and let the mixture simmer on a low flame for few minutes. As the mixture simmers it will thicken up and the water will evaporate. Make sure all the water gets evaporated and the masala is dry otherwise, the pav may get soggy.
7.  Once your masala is ready take it out in a bowl and in the same pan melt another 2 tbsp. butter. Toast the pav in the butter from both the sides.
8.  Once the pav is toasted, place the prepared masala on one side of the pav. Do the same with all the halves.
9.  Garnish the masala pav with chopped onion, coriander and a lemon wedge.
10.  Serve it hot.

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