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masala pav recipe, how to make mumbai style masala pav
masala pav recipe with step by step photos. masala pav is a spicy mumbai street food. the pav or bread rolls are sliced and then stuffed with a spiced buttery onion, tomatoes and capsicum filling.
masala pav recipe, how to make mumbai style masala pav
pav bhaji and masala pav are our favorite street food snacks. whenever i make these snacks, i always make pav at home. i prepare them, using this pav recipe or use my recipe of whole wheat bread.
masala pav does taste similar to pav bhaji as some of the ingredients are same, like onions, tomatoes, capsicum and pav bhaji masala. here i have not used mashed potatoes. though some variations do use it. the masala pav that i have had in some restaurants in mumbai, always had the trio of onions, tomatoes and capsicum. sometimes i also add leftover pav bhaji and make masala pav.
if you do not have green bell pepper, you can also use red or yellow capsicum, but onions and tomatoes are a must for this recipe.
masala pav is an easy snack to prepare when you want to cook something quick and yet filling. its tasty too. the recipe can be doubled or tripled and makes for a great party snack too.
the pav which i baked, were slightly larger than what is available in indian bakeries. i used 4 pav buns. for a small sized pav, you can easily use 5 to 6 pav buns.
serve masala pav sprinkled with some chopped onion, drizzled with some lemon juice and garnished with coriander leaves.
mumbai masala pav recipe below:
mumbai masala pav recipe
masala pav recipe - spicy mumbai street food recipe of masala pav.
recipe type: snacks
cuisine: indian street food
serves: 2-3
ingredients (measuring cup used, 1 cup = 250 ml)
main ingredients:
1 medium onion, ⅓ cup finely chopped onion
2 medium tomatoes, 1 cup finely chopped tomatoes
1 medium capsicum, ½ cup finely chopped capsicum
3 to 4 garlic + ½ inch ginger + 1 to 2 green chilies, crushed to a paste in a mortar-pestle
½ tsp cumin seeds/jeera
¼ tsp turmeric powder/haldi
½ tsp red chili powder/lal mirch powder
3 to 4 tsp pav bhaji masala, add as per taste
2 tbsp butter
⅓ cup water
salt as required
4 to 5 pav, sliced in halves
1 to 2 tbsp butter for toasting the pav
for garnishing:
1 small to medium onion, finely chopped
1 small lime or lemon, chopped or quartered
2 tbsp chopped coriander leaves/dhania patta
how to make the recipe:
first slice all the pav and keep aside.
rinse and finely chop 1 medium onion, 2 medium tomatoes, 1 medium capsicum (green bell pepper). also crush 3 to 4 medium garlic cloves + ½ inch ginger + 1 to 2 green chilies to a paste in a mortar-pestle. keep aside.
now take a medium or large sized tava/skillet or a shallow frying pan. melt 2 tbsp butter. you can also use oil instead of butter.
add ½ tsp cumin seeds and let them splutter.
then add the crushed ginger+garlic+green chilies paste.
stir and saute till the raw aroma of ginger and garlic goes away.
add the finely chopped onions. stir and mix well.
saute the onions till they turn translucent.
add finely chopped tomatoes. stir and saute for 3 to 4 minutes on a low to medium flame.
then add ¼ tsp turmeric powder, ½ tsp red chili powder, 3 to 4 tsp pav bhaji masala. you can add the pav bhaji masala as per taste.
stir and mix the masalas very well with the onion-tomato mixture.
now add the finely chopped capsicum and saute for 2 minutes.
season with salt as required. stir well.
add ⅓ cup water.
bring the mixture to a simmer on a low to medium flame. adding water softens and cook the tomatoes very well.
the mixture will thicken and reduce as it simmers.
reduce the flame to a low and let the masala come to the consistency as shown in the pic below. there should not be a lot of liquids in the masala, as then this will make the pav soggy.
bring the masala to one side of the tava or pan.
melt some butter on the empty space in the tava.
place the pav slices on the butter. toast them lightly or you can just let them absorb the butter. you can toast more also if you want.
turn over and toast the other side. if you want you can add more butter.
now place the masala on the pav evenly with the spoon or spatula.
masala pav is ready to be served. in the same place, melt butter and toast the other pavs as well, till all the masala is used up.
place the pav on a serving plate.
garnish with finely chopped onions, coriander leaves and lemon wedges. serve masala pav hot. drizzle some lemon juice on the masala pav and savor them with your family of friends.
notes
- the recipe can be doubled or tripled.
- oil can be used instead of butter.
step by step mumbai masala pav recipe:
1. first slice the pav and keep aside. i have use homemade whole wheat pav.
pav for masala pav recipe
2. rinse and finely chop 1 medium onion, 2 medium tomatoes, 1 medium capsicum (green bell pepper). also crush 3 to 4 medium garlic cloves + ½ inch ginger + 1 to 2 green chilies to a paste in a mortar-pestle. keep aside.
ingredients for masala pav recipe
3. now take a medium or large sized tava/skillet or a shallow frying pan. melt 2 tbsp butter. you can also use oil instead of butter.
butter for masala pav recipe
4. add ½ tsp cumin seeds and let them splutter.
cumin for masala pav recipe
5. then add the crushed ginger+garlic+green chilies paste.
ginger for masala pav recipe
6. stir and saute till the raw aroma of ginger and garlic goes away.
ginger for masala pav recipe
7. add the finely chopped onions.
onions for masala pav recipe
8. stir and mix well.
onions for masala pav recipe
9. saute the onions till they turn translucent.
making mumbai masala pav recipe
10. add finely chopped tomatoes.
tomatoes for masala pav recipe
11. stir and saute for 3 to 4 minutes on a low to medium flame.
making masala pav recipe
12. then add ¼ tsp turmeric powder, ½ tsp red chili powder, 3 to 4 tsp pav bhaji masala. you can add the pav bhaji masala as per taste.
spices for masala pav recipe
13. stir and mix the masalas very well with the onion-tomato mixture.
making masala pav recipe
14. now add the finely chopped capsicum.
capsicum for masala pav recipe
15. saute for 2 minutes.
making masala pav recipe
16. season with salt as required. stir well.
salt for masala pav recipe
17. add ⅓ cup water.
water for masala pav recipe
18. bring the mixture to a simmer on a low to medium flame. adding water softens and cook the tomatoes very well.
making masala pav recipe
19. the mixture will thicken and reduce as it simmers.
making masala pav recipe
20. reduce the flame to a low and let the masala come to the consistency as shown in the pic below. there should not be a lot of liquids in the masala, as then this will make the pav soggy.
making masala pav recipe
21. bring the masala to one side of the tava or pan.
mumbai masala pav recipe
22. melt some butter on the empty space in the tava.
butter for mumbai masala pav recipe
23. place the pav slices on the butter. toast them lightly or you can just let them absorb the butter. you can toast more also if you want.
pav for mumbai masala pav recipe
24. turn over and toast the other side. if you want you can add more butter.
pav for mumbai masala pav recipe
25. now place the masala on the pav evenly with the spoon or spatula.
making mumbai masala pav recipe
26. masala pav is ready to be served. in the same place, melt some more butter and toast the other pavs, till all the masala is used up.
making mumbai masala pav recipe
27. place the pav on a serving plate.
making mumbai masala pav recipe
28. garnish with finely chopped onions, coriander leaves and lemon wedges. serve masala pav hot. drizzle some lemon juice on the masala pav and savor them with your family of friends. you can also sprinkle some fine sev or grated cheese on the masala pav.
masala pav recipe with step by step photos. masala pav is a spicy mumbai street food. the pav or bread rolls are sliced and then stuffed with a spiced buttery onion, tomatoes and capsicum filling.
masala pav recipe, how to make mumbai style masala pav
pav bhaji and masala pav are our favorite street food snacks. whenever i make these snacks, i always make pav at home. i prepare them, using this pav recipe or use my recipe of whole wheat bread.
masala pav does taste similar to pav bhaji as some of the ingredients are same, like onions, tomatoes, capsicum and pav bhaji masala. here i have not used mashed potatoes. though some variations do use it. the masala pav that i have had in some restaurants in mumbai, always had the trio of onions, tomatoes and capsicum. sometimes i also add leftover pav bhaji and make masala pav.
if you do not have green bell pepper, you can also use red or yellow capsicum, but onions and tomatoes are a must for this recipe.
masala pav is an easy snack to prepare when you want to cook something quick and yet filling. its tasty too. the recipe can be doubled or tripled and makes for a great party snack too.
the pav which i baked, were slightly larger than what is available in indian bakeries. i used 4 pav buns. for a small sized pav, you can easily use 5 to 6 pav buns.
serve masala pav sprinkled with some chopped onion, drizzled with some lemon juice and garnished with coriander leaves.
mumbai masala pav recipe below:
mumbai masala pav recipe
masala pav recipe - spicy mumbai street food recipe of masala pav.
recipe type: snacks
cuisine: indian street food
serves: 2-3
ingredients (measuring cup used, 1 cup = 250 ml)
main ingredients:
1 medium onion, ⅓ cup finely chopped onion
2 medium tomatoes, 1 cup finely chopped tomatoes
1 medium capsicum, ½ cup finely chopped capsicum
3 to 4 garlic + ½ inch ginger + 1 to 2 green chilies, crushed to a paste in a mortar-pestle
½ tsp cumin seeds/jeera
¼ tsp turmeric powder/haldi
½ tsp red chili powder/lal mirch powder
3 to 4 tsp pav bhaji masala, add as per taste
2 tbsp butter
⅓ cup water
salt as required
4 to 5 pav, sliced in halves
1 to 2 tbsp butter for toasting the pav
for garnishing:
1 small to medium onion, finely chopped
1 small lime or lemon, chopped or quartered
2 tbsp chopped coriander leaves/dhania patta
how to make the recipe:
first slice all the pav and keep aside.
rinse and finely chop 1 medium onion, 2 medium tomatoes, 1 medium capsicum (green bell pepper). also crush 3 to 4 medium garlic cloves + ½ inch ginger + 1 to 2 green chilies to a paste in a mortar-pestle. keep aside.
now take a medium or large sized tava/skillet or a shallow frying pan. melt 2 tbsp butter. you can also use oil instead of butter.
add ½ tsp cumin seeds and let them splutter.
then add the crushed ginger+garlic+green chilies paste.
stir and saute till the raw aroma of ginger and garlic goes away.
add the finely chopped onions. stir and mix well.
saute the onions till they turn translucent.
add finely chopped tomatoes. stir and saute for 3 to 4 minutes on a low to medium flame.
then add ¼ tsp turmeric powder, ½ tsp red chili powder, 3 to 4 tsp pav bhaji masala. you can add the pav bhaji masala as per taste.
stir and mix the masalas very well with the onion-tomato mixture.
now add the finely chopped capsicum and saute for 2 minutes.
season with salt as required. stir well.
add ⅓ cup water.
bring the mixture to a simmer on a low to medium flame. adding water softens and cook the tomatoes very well.
the mixture will thicken and reduce as it simmers.
reduce the flame to a low and let the masala come to the consistency as shown in the pic below. there should not be a lot of liquids in the masala, as then this will make the pav soggy.
bring the masala to one side of the tava or pan.
melt some butter on the empty space in the tava.
place the pav slices on the butter. toast them lightly or you can just let them absorb the butter. you can toast more also if you want.
turn over and toast the other side. if you want you can add more butter.
now place the masala on the pav evenly with the spoon or spatula.
masala pav is ready to be served. in the same place, melt butter and toast the other pavs as well, till all the masala is used up.
place the pav on a serving plate.
garnish with finely chopped onions, coriander leaves and lemon wedges. serve masala pav hot. drizzle some lemon juice on the masala pav and savor them with your family of friends.
notes
- the recipe can be doubled or tripled.
- oil can be used instead of butter.
step by step mumbai masala pav recipe:
1. first slice the pav and keep aside. i have use homemade whole wheat pav.
pav for masala pav recipe
2. rinse and finely chop 1 medium onion, 2 medium tomatoes, 1 medium capsicum (green bell pepper). also crush 3 to 4 medium garlic cloves + ½ inch ginger + 1 to 2 green chilies to a paste in a mortar-pestle. keep aside.
ingredients for masala pav recipe
3. now take a medium or large sized tava/skillet or a shallow frying pan. melt 2 tbsp butter. you can also use oil instead of butter.
butter for masala pav recipe
4. add ½ tsp cumin seeds and let them splutter.
cumin for masala pav recipe
5. then add the crushed ginger+garlic+green chilies paste.
ginger for masala pav recipe
6. stir and saute till the raw aroma of ginger and garlic goes away.
ginger for masala pav recipe
7. add the finely chopped onions.
onions for masala pav recipe
8. stir and mix well.
onions for masala pav recipe
9. saute the onions till they turn translucent.
making mumbai masala pav recipe
10. add finely chopped tomatoes.
tomatoes for masala pav recipe
11. stir and saute for 3 to 4 minutes on a low to medium flame.
making masala pav recipe
12. then add ¼ tsp turmeric powder, ½ tsp red chili powder, 3 to 4 tsp pav bhaji masala. you can add the pav bhaji masala as per taste.
spices for masala pav recipe
13. stir and mix the masalas very well with the onion-tomato mixture.
making masala pav recipe
14. now add the finely chopped capsicum.
capsicum for masala pav recipe
15. saute for 2 minutes.
making masala pav recipe
16. season with salt as required. stir well.
salt for masala pav recipe
17. add ⅓ cup water.
water for masala pav recipe
18. bring the mixture to a simmer on a low to medium flame. adding water softens and cook the tomatoes very well.
making masala pav recipe
19. the mixture will thicken and reduce as it simmers.
making masala pav recipe
20. reduce the flame to a low and let the masala come to the consistency as shown in the pic below. there should not be a lot of liquids in the masala, as then this will make the pav soggy.
making masala pav recipe
21. bring the masala to one side of the tava or pan.
mumbai masala pav recipe
22. melt some butter on the empty space in the tava.
butter for mumbai masala pav recipe
23. place the pav slices on the butter. toast them lightly or you can just let them absorb the butter. you can toast more also if you want.
pav for mumbai masala pav recipe
24. turn over and toast the other side. if you want you can add more butter.
pav for mumbai masala pav recipe
25. now place the masala on the pav evenly with the spoon or spatula.
making mumbai masala pav recipe
26. masala pav is ready to be served. in the same place, melt some more butter and toast the other pavs, till all the masala is used up.
making mumbai masala pav recipe
27. place the pav on a serving plate.
making mumbai masala pav recipe
28. garnish with finely chopped onions, coriander leaves and lemon wedges. serve masala pav hot. drizzle some lemon juice on the masala pav and savor them with your family of friends. you can also sprinkle some fine sev or grated cheese on the masala pav.
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