Masala Pav | How to make Masala Pav is delicious and mildly spicy Mumbai street food. It is so famous and absolutely lipsmackingly yummy! I am sure anyone who’s been in Mumbai has definitely tasted it and loved it to bits! So, today I’ll be sharing my version of one of the most loved street food attractions! 

Masala Pav | How to make Masala Pav

Masala Pav | How to make Masala Pav is very similar to Pav Bhaji, similar ingredients are used like tomatoes, onions, etc. along with the same spices. However, potatoes and peas, carrots, etc. are not added when making masala pav. In principle, the masala  in the Masala Pav is the base for the curry in Pav Bhaji. So you could start making one and probably end it with the other!

Masala Pav | How to make Masala Pav is again made with my Homemade Mumbai Laadi Pav (dinner rolls). These homemade pav (rolls) make a big difference to any recipe, they are fresh, preservative free and have the best aroma!

Homemade Laadi Pav egg free | Mumbai Style Dinner Rolls

You can make Masala Pav | How to make Masala Pav using store bought Laadi Pav (dinner rolls) or even on a couple of slices of bread, believe me, it tastes just so god either ways! The most important thing is that, the base (either pav, or the bread) needs to be super fresh and soft. This dish won’t taste good if made on a stale base. So do keep that in mind. Other than that, another important tip to keep in mind is that the masala has to be more like a thick curry. Do not make it too runny but please that the masala is not dry either. If it turns out to be very dry, the base wont soak up the flavors well. Also, don’t skimp out on the spices or the butter. The more butter you add, the more delicious it turns out. That is a cliché but it’s true, I do it all the time and I wouldn’t enjoy my street food any other way.

Masala Pav | How to make Masala Pav

Masala Pav | How to make Masala Pav should be consumed as soon as you prepare it. It tastes the best when it piping hot and fresh. We like to add some cheese too for the topping, call it a typical Mumbai style Cheese Masala Pav. So the option is with you, load it with cheese and the other fixings or have it as it is, it tastes great anyways!

So let us make the world’s Best Masala Pav! 😉

Slit all the Pav horizontally, butter them on all sides and set them aside.

Heat oil in the wok, once it’s hot, add the onions, green chili, ginger- garlic paste. Sauté until the onion turns golden.

Then add the capsicum and cook for a few mins until it turns soft.

Season with salt and add the remaining spices along with the Pav Bhaji masala as well.

Mix well and add the tomatoes. Now cover and cook until the oil separates.

You can add some water if the cooked mixture looks dry, about 1/2 cup or so. Turn off the flame.

To assemble the Masala Pav, add butter to a hot pan, place the buttered Pav in the pan and add the prepared mixture and coat the Pav well with it. (I prefer adding a lot of masala and covering the pav from all sides)

Cook for about 2-3 minutes. Serve hot with some lemon wedges and garnish with chopped coriander leaves, chopped onions, nylon sev and cheese.

Masala Pav | How to make Masala Pav

Masala Pav | How to make Masala Pav
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Masala Pav | How to make Masala Pav

A popular street food from Mumbai, it is spicy, it is buttery and is loaded with a whole of flavors and textures! If you love Bombau Pav Bhaji, then Masala Pav will be another favorite too!

Course Breakfast, Brunch, Side Dish, Snack
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 persons
Author Shreya Ashish Tiwari

Ingredients

  • 4 nos. pav dinner rolls
  • 3/4 cup finely chopped, red onion
  • 2 tbsp ginger-garlic paste
  • 1 tsp chopped, green chilies
  • 3/4 cup chopped, capsicum
  • 1/2 tsp turmeric powder
  • 1 tsp degi mirch cayenne pepper
  • 1.5 tbsp Pav Bhaji masala
  • 2 cups finely chopped, tomatoes
  • salt to taste
  • butter, as needed I used approx 30-40 gms
  • chopped onion, fresh coriander, grated cheese, nylon sev, lemon wedges suggested garnish

Instructions

  1. Slit all the Pav horizontally, butter them on all sides and set them aside.

  2. Heat oil in the wok, once it's hot, add the onions, green chilli, ginger- garlic paste. Sauté until the onion turns golden.

  3. Then add the capsicum and cook for a few mins until it turns soft.

  4. Season with salt and add the remaining spices along with the Pav Bhaji masala as well.

  5. Mix well and add the tomatoes. Now cover and cook until the oil seperates.

  6. To assemble the Masala Pav, add butter to a hot pan, place the buttered Pav in the pan and add the prepared mixture and coat the Pav well with it.
  7. it. Cook for about 2-3 minutes. Serve hot with some lemon wedges and garnish with chopped coriander leaves, chopped onions, nylon sev and cheese.

Love,
Shreya

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Masala Pav | How to make Masala Pav

2 comments on “Masala Pav | How to make Masala Pav”

  1. I luv it too. We used to have it during our college times in vile Parle ( Hotel Jeevan) . What a taste! Wow! Too yummy. Thanks for sharing the recipe. Shall surely try.

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