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Masala Anda Pav - SK Khazana

Omelette pav served with a twist – pavs filled with egg mixture and pan cooked This is a Sanjeev Kapoor exclusive recipe.

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Masala Anda Pav - SK Khazana

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Main Ingredients Eggs, Large pavs
Cuisine Indian
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Masala Anda Pav - SK Khazana

  • 4 Eggs
  • 4 Large pavs
  • 1 tablespoon Oil
  • 4 tablespoons Tomatoes chopped
  • 4 tablespoons Onions finely chopped
  • 4 teaspoons Green chillies chopped
  • 4 teaspoons coriander leaves chopped
  • 1 teaspoon Garam masala powder
  • to taste Salt
  • as required Butter
  • to sprinkle Chaat masala
  • to serve Tomato ketchup

Method

  1. Slit in the centre of the pav on one side to make a pocket, making sure that the other three sides are affected.
  2. Heat oil in a non-stick pan. For each portion, take 1 tbsp tomato, 1 tbsp onion, 1 tsp green chillies, 1 tsp coriander leaves ¼ tsp garam masala and salt in a bowl. Break 1 egg and add and mix together.
  3. Carefully pour this mixture into the prepared pav pocket.
  4. Place the pav upright on the hot pan with the pocket side upwards and cook. When the egg sets, gently turn it and cook on all sides till golden brown and crisp. . To check if the egg is cooked inside the pav, gently lower the tip of a knife on the open side. If it comes out clean it means the egg is cooked.
  5. Take the pavs off the pan and place on the worktop. Cut the pavs in half and place them back on the pan with the cut side facing downwards. Add a little butter and cook, rotating the pav so that all the sides are coated with the butter. Transfer onto a serving plate.
  6. Sprinkle a little chaat masala and coriander leaves on top and serve hot with tomato ketchup.
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