How to make 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.
Main Ingredients : Eggs (अंडे), Large pavs
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Masala Anda Pav - SK Khazana checkout Egg Patties, Poached Eggs in Tomato Chilli Sauce, Egg Chaat, Egg Roll . You can also find more Snacks and Starters recipes like Tomato Mozzarella Toasts Oriental Fish Kababs Vegetable Bombs Methi Pakora-SK Khazana
Masala Anda Pav - SK Khazana Recipe Card
Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Masala Anda Pav - SK Khazana Recipe
Eggs 4
Large pavs 4
Oil 1 tablespoon
Tomatoes chopped 4 tablespoons
Onions finely chopped 4 tablespoons
Green chillies chopped 4 teaspoons
coriander leaves chopped 4 teaspoons
Garam masala powder 1 teaspoon
Salt to taste
Butter as required
Chaat masala to sprinkle
Tomato ketchup to serve
Method
Step 1
Slit in the centre of the pav on one side to make a pocket, making sure that the other three sides are affected.
Step 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.
Step 3
Carefully pour this mixture into the prepared pav pocket.
Step 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.
Step 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.
Step 6
Sprinkle a little chaat masala and coriander leaves on top and serve hot with tomato ketchup.
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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.
