Masala pav
Masala pav, from above
VegMumbai

Masala pav

Day old pav split, slathered in buttery bhaji masala and toasted. Better than fresh pav, honestly.

20 minTime
9 gProtein each
mediumSpice
Juhu beach on a tawa2 chapters · 1 min read

Make it your way

Grandma's wayPav toasted in buttery bhaji masala.
The original
353kcalsame
9 gproteinsame
5 gfibresame
20minutessame

Masala pav, Mumbai style.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Pav (soft bread rolls, soft dinner rolls)6 day old pav
Butter3 tbsp
Onion1 medium, finely chopped
Tomato2, finely chopped
Capsicum (green capsicum, green bell pepper)½, finely chopped
Ginger garlic paste1½ tsp
Pav bhaji masala2½ tsp
Red chilli powder (indian red chili powder)¾ tsp
Salt¾ tsp
Lemon juice2 tsp
Coriander leaves (cilantro)2 tbsp

Method

4 steps
  1. 1Melt 2 tbsp butter, cook onion and ginger garlic paste till soft.
  2. 2Add tomato, capsicum and powders. Mash and cook till thick.
  3. 3Slit the pav, spread masala inside, then press both sides into the remaining masala on the tawa with butter.
  4. 4Finish with lemon, onion and coriander.
Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

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Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Masala pav: a bread or rice, a side, something to drink and something sweet.

On the side Coconut chutney10 min
On the side Dahi tikhari10 min
To drink Kala khatta sharbat3 min
To drink Falooda25 min
Something sweet Kala khatta ice gola10 min
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