Mumbai is famous for its variety of delicious, spicy, tangy and filling street food. Masala Pav is one such classic dish from a long list of street food. It is a quick and yummy fast food which makes a great evening snack. Butter sauteed onions, green peppers, tomato gravy, mashed with butter on hot tava and sandwiched between buttered pav (bread buns).
It’s Buttery! It’s Tangy! It’s Spicy! It’s fingerlicking delicious!
Cooking time: 45 mins
4 tbsp + 12 tsp Amul butter
4 tbsp Chili-Garlic Paste
1¼ cup onion, finely chopped
1 cup green bell pepper (capsicum), finely chopped
4 cup tomatoes, finely chopped
1 tsp salt, or adjust as per taste
½ tsp red chili powder, or adjust as per spice tolerance
1 tbsp pav bhaji masala
¼ cup cilantro (coriander leaves), finely chopped
1 tbsp lemon juice
Pav (Dinner rolls), toasted in Amul butter
1. Heat 4 tbsp butter in a flat pan on medium heat. Add chili-garlic paste and saute for 30 sec.
2. Add finely chopped onion and green bell peppers to the pan. Mix and saute until the onions are completely cooked.
3. Then add finely chopped tomatoes, red chili powder, pav bhaji masala, salt and 1/3 cup water to the pan. Mix well and cook for 10 mins.
4. After 10 mins, slightly mash everything with a masher.
5. Add coriander leaves and simmer for 1 min.
6. Turn off heat and drizzle lemon juice over the masala in the pan.
7. Divide it into 8 equal portions and keep aside.
8. Start a tava on medium heat. Drizzle 1 tsp butter to the center of the hot tava. Then add 1 portion masala mixture and saute for few sec. Move the masala slightly to the side of the tava.
9. Drizzle 1 tsp more butter on tava and place one slit pav (open side down) on butter. Spread masala evenly on pav and make a sandwich (with masala in between). Evenly coat the pav with masala on all sides. Place it on a plate.
10. Repeat the same procedure with the rest of 7 masala portions and pav.
Garnish with chopped coriander leaves and serve hot with lemon wedges on the side.
spoonful O’ tips
1. The taste of the masala mainly depends on butter so do not reduce the quantity in the recipe.
2. Toasting masala on hot tava gives it a slight burnt flavor which makes the dish more tasty.