Mumbai Masala Paav

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For The Masala
4 tbsp Butter
1 cup Finely chopped onions
1 cup Finely chopped tomatoes
1 1/2 cups Finely chopped capsicum
8-10 cloves 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)
Salt as per taste
1 tsp Lemon juice
For Masala Pav
2 tbsp Butter
6 pieces Pav or Bread or Buns

Mumbai Masala Paav

How to make Mumbai Masala Pav

  • 30 minutes
  • Serves 3
  • Easy


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 -ofcors!!, 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.

how to make masala pav

While I am posting my favorite recipe, 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.


Pictorial steps for making this Masala pav:-

how to make masala pav

how to make masala pav

Coming back 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. One such favorite food is Masala Pav. It’s a classic Mumbai street food that a perfect treat on a rainy day. It’s an amazing blend of onion, tomatoes, capsicum, and garlic with spicy masala and served with butter-laden pavs. It’s delicious to the core and I am sure you wouldn’t stop but licking your fingers.

If you are a street food lover you cannot miss on the recipe of  Mumbai Pav Bhaji

Pav Bhaji – An iconic Mumbai Street Food



How to do masala for Masala pav:-

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 prepare Masala pav:-

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 form all the sides.
Repeat with the remaining ingredients to make more masala pavs.
Garnish with some coriander before serving.



The recipe has been adapted from our very own guru Tarla Dalal as I have always followed this recipe for Masala pav 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!!
Happy monsoon and Happy cooking!

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