Masala Pav

Name: Recipe of Mumbai Masala Pav
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 4 Tbsp Butter; 1 cup Finely chopped onions; 1 cup Finely chopped tomatoes; 1 cup Finely chopped capsicum; 8-10 Minced garlic; 1 tsp Cumin seeds; 1 tsp Chilli-garlic paste; 2 tsp Red Kashmiri chili powder; 2 tsp Pav Bhaji masala; 1.2 cup finely chopped coriander (dhania); 1 tsp Lemon juice; Salt as per taste; For preparing Masala Pav:; 2 tbsp Butter; 6-8 pieces Pav or Bread or Buns

June 4, 2021June 4, 2020 by Hetal Kamdar

Mumbai Masala Pav is a classic Mumbai street food that is such a perfect treat on a rainy day. This step-by-step recipe of Masala Pav is a perfect guide to make this masala pav at home and any beginners can also make it.

Masala in this recipe has an amazing combination of onion, tomatoes, capsicum, and garlic with spicy masala and served with butter-laden pavs. This blend of ingredients can never go wrong. It’s delicious to the core and I am sure you wouldn’t stop but licking your fingers when you prepare this recipe at home.

Step-by-step-Recipe pictorial recipe of Masala Pav:

recipe of mumbai masala pav | how to make mumbai masala pav — Chopped Onions, Capsicum, Tomatoes, and garlic.

Recipe of Mumbai Masala Pav

Ingredients:

For the Masala:
4 Tbsp Butter
1 cup finely chopped onions
1 cup finely chopped tomatoes
1 cup finely chopped capsicum
8-10 Minced garlic
1 tsp Cumin seeds
1 tsp Chilli-garlic paste
2 tsp Red Kashmiri chili powder
2 tsp Pav Bhaji masala
1.2 cup finely chopped coriander (dhania)
1 tsp Lemon juice
Salt as per taste

For preparing Masala Pav:
2 tbsp Butter
6-8 pieces Pav or Bread or Buns

Method:

How to do masala

Heat the butter in a deep kadhai and add the cumin seeds.
When the seeds crackle, add the chill-garlic paste, minced garlic, and sauté on a medium flame for 30 seconds.
Add the onions, capsicum, and ¼ cup of water, mix well and cook on a medium flame for 5 to 7 minutes or till the onions turn translucent while stirring occasionally.
Add the tomatoes, salt, Red chili powder, pav bhaji masala, and 1/2 cup of water, mix well, and cook on a medium flame for 10 to 12 minutes, while stirring occasionally.
Mash it lightly, add the coriander and simmer for another minute.
Add the lemon juice and mix well.

How to proceed

Heat 1 tsp of butter on a non-stick tava (griddle), add a portion of the prepared masala, and sauté on a medium flame for a few seconds.
Slit 4 pavs or buns vertically, open, apply butter and place it on the masala.
Spread the masala evenly over the pav till it gets evenly coated from all the sides.
Repeat with the remaining ingredients to make more masala pavs.
Garnish with some coriander before serving.

The recipe of Mumbai Masala Pav has been adapted from our very own guru Tarla Dalal as I have always followed this recipe and it comes out just perfect and the way it is served here in Mumbai. You can adjust spices and chili powder as per your taste. Don’t be stingy with the butter in this recipe!!

Monsoon and Spices

Coming to food, monsoon is not always about fried food and corn, the real essence for me is the spices and flavors that tickles my tongue and satiates my soul. Masala Pav is one such recipe that is very popular and cooked very frequently.

Come monsoon and we all experience a feeling that drenches our mind, body, and soul. It’s a season that vitalizes and rejuvenates us. Monsoon is associated with so many things like FOOD -of cors!!, sweet memories, smell of the earth, lush green fields, long drives to hill stations, cutting masala chai, corn .. makai .. bhutta as the slang goes, romantic dance and the eternal MUSIC. I am sure all of us associate monsoon with one of our special songs that transports us to those good old days. We all like to sway away with the rhythm and those fond memories with our beloved.

While I am posting my favorite recipe of Spicy Masala Pav, I am listening to this all-time favorite song “jaane kya chaahe mann baawra” from the movie “Pyar ke side effects” that has love, depth, and romance. Masala Pav Surely has so many memories and it’s such an apt dish during Monsoon.