How to make Masala Pav -
A twist to your traditional Pav Bhaji, Masala pav tastes delectable and is amazing to look at. Masala Pav recreates the magic of pav bhaji in a more convenient format
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Onions (प्याज़ ), Tomatoes (टमाटर)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Masala Pav checkout Kanda Poha, Kande Pohe, Crispy Onion Rings, Pyaaz Ki Kachori . You can also find more Snacks and Starters recipes like Desi Prawn Stir Fry - SK Khazana Crunchy Paneer Pakora Crisp Sesame Lamb Grilled Daily Sandwich - Grill Pan
Masala Pav Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Masala Pav Recipe
Onions , finely chopped 2 large
Tomatoes , finely chopped 2 large
Pavs 4
Pav bhaji masala 1 teaspoon
Butter as required
Ginger-garlic paste 1 tablespoon
Red chilli powder 1 teaspoon
Green capsicums , chopped 2 medium
Salt to taste
Fresh coriander leaves , chopped 2 tbsps + to garnish
Lemon 1
Onion , chopped to serve
Lemon slices to serve
Method
Step 1
For a set of 2 pavs, heat 1 tablespoon butter on a non-stick tawa, add onion and tomato, mix and saute for 2 minutes, mashing with the masher.
Step 2
Add 1 tablespoon butter, ginger-garlic paste and red chilli powder, mix and continue to mash and sauté for 1-2 minutes. Add capsicum, mash and sauté for 1 minute.
Step 3
Add pav bhaji masala and salt, mix and continue to mash and saute for 1-2 minutes. Add 1 tablespoon coriander leaves, squeeze the juice of ½ lemon juice, mash and mix well.
Step 4
Slit a set of 2 pavs horizontally with one side intact, place on top of onion-tomato mixture with cut side down.
Step 5
Apply some butter on top of pavs, fold the pavs with onion-tomato mixture stuffed in between. Toast the buns from both sides, drizzling some more butter around, till evenly golden brown on both sides. Repeat this process with the remaining pavs.
Step 6
Garnish with coriander leaves and serve hot with some onion and lemon slices.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
