how to make mumbai style masala pav

                               masala pav recipe

INGREDIENTS 

main ingredients:

• 1 medium onion, ⅓ cup finely chopped onion
• 2 medium tomatoes, 1 cup finely chopped tomatoes
• 1 medium capsicum, ½ cup finely chopped capsicum
• 3 to 4 garlic + ½ inch ginger + 1 to 2 green chilies, crushed to a paste in a mortar-pestle
• ½ tsp cumin seeds/jeera
• ¼ tsp turmeric powder/haldi
• ½ tsp red chili powder/lal mirch powder
• 3 to 4 tsp pav bhaji masala, add as per taste
• 2 tbsp butter
• ⅓ cup water
• salt as required
• 4 to 5 pav, sliced in halves
• 1 to 2 tbsp butter for toasting the pav

for garnishing:

• 1 small to medium onion, finely chopped
• 1 small lime or lemon, chopped or quartered
• 2 tbsp chopped coriander leaves/dhania patta

step by step  masala pav recipe

1. first slice the pav and keep aside. i have use homemade whole wheat pav.

2. rinse and finely chop 1 medium onion, 2 medium tomatoes, 1 medium capsicum . also crush 3 to 4 medium garlic cloves + ½ inch ginger + 1 to 2 green chilies to a paste in a mortar-pestle. keep aside

3. now take a medium or large sized skillet or a shallow frying pan. melt 2 tbsp butter. you can also use oil instead of butter.

4. add ½ tsp cumin seeds and let them splutter

5. then add the crushed ginger+garlic+green chilies paste

6. stir and saute till the raw aroma of ginger and garlic goes away

7. add the finely chopped onions

8. stir and mix well.

9. saute the onions till they turn translucent

10. add finely chopped tomatoes

11. stir and saute for 3 to 4 minutes on a low to medium flame.

12. then add ¼ tsp turmeric powder, ½ tsp red chili powder, 3 to 4 tsp pav bhaji masala. you can add the pav bhaji masala as per taste.

13. stir and mix the masalas very well with the onion-tomato mixture.

14. now add the finely chopped capsicum

15. saute for 2 minutes

16. season with salt as required. stir well

17. add ⅓ cup water

18. bring the mixture to a simmer on a low to medium flame. adding water softens and cook the tomatoes very well

19. the mixture will thicken and reduce as it simmers

20. reduce the flame to a low and let the masala come to the consistency as shown in the pic below. there should not be a lot of liquids in the masala, as then this will make the pav soggy.

21. bring the masala to one side of the tava or pan.

22. melt some butter on the empty space in the tava.

23. place the pav slices on the butter. toast them lightly or you can just let them absorb the butter. you can toast more also if you want.

24. turn over and toast the other side. if you want you can add more butter.

25. now place the masala on the pav evenly with the spoon or spatula

26. masala pav is ready to be served. in the same place, melt some more butter and toast the other pavs, till all the masala is used up

27. place the pav on a serving plate

28. garnish with finely chopped onions, coriander leaves and lemon wedges. serve masala pav hot. drizzle some lemon juice on the masala pav and savor them with your family of friends. you can also sprinkle some fine sev or grated cheese on the masala pav.