Tag: easy recipe for savoury snacks

Masala Pav | How to make Masala Pav

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

Masala Sev Recipe/ Kara Sev Recipe

Sweets go well with savoury snacks! Hence, I have made some spicy and flavourful Masala Sev for Diwali🎊🎊 you can even make some ChaklisKurkuri Masala Puri or Maska Mathri! These are very easy to do..and so delicious 😁😁 I can’t stop munching on them…😉

Masala sev recipe How to make masala sev Teekha sev recipe Indian snack Savoury snacks Diwali recipes Besan sev recipe  Kara Sev recipe

Although my mom used make these during Diwali, I never learnt to make them from her! Lol! And understanding how to go about these on a phone call isn’t my cup of tea…😝🙏🙏 so I looked everywhere and found a very good recipe with perfect instructions! Just what I needed! They are crispy and quite spicy….perfect when you have binging on sweets on day long!

I could make them very easily on my first attempt almost 2 years ago…each year I add different spices to make it in different flavours. Here I will share a basic version, however, you can make alterations in the spices to your liking. Let’s get started…

Yield: 1 large bowl

Equipment: kitchen press, a wok, a slotted spatula, a mixing bowl, measuring cups/ spoons.

Ingredients:

1 cup Besan (chickpea flour)

2 tbsp refined oil

A pinch of hing (asafoetida)

1/2 tsp red chilli pwd

1/2 tsp black pepper pwd

1/2 tsp turmeric pwd

1/2 tsp roasted cumin pwd

1/4 tsp baking soda

1/4 tsp citric acid pwd (optional)

Salt to taste

oil to fry

lukewarm water as needed

Method:

Take besan in a mixing bowl, add all the spices and season with salt as well. Give it a mix. Add the oil and use lukewarm water to make a loose dough. The dough should be softer than that of roti (the dough should feel slightly sticky when u touch it, I used about 1/2 cup water). Let the dough rest for 30 mins.

Masala sev recipe How to make masala sev Teekha sev recipe Indian snack Savoury snacks Diwali recipes Besan sev recipe  Kara Sev recipe

Heat sufficient oil in a wok for frying.

Then, after resting it for 30 mins, fill the kitchen press with the dough and fit the plate with larger holes for thick Sev (see the pic above for reference). And slowly drop the dough into the hot oil from the press.

Masala sev recipe How to make masala sev Teekha sev recipe Indian snack Savoury snacks Diwali recipes Besan sev recipe  Kara Sev recipe

Fry the sev on medium flame until it turns golden brown. Remove from the oil and drain it on kitchen tissues. Repeat for the remains dough too. That’s it….it’s ready 😬 I usually serve these with some mango pickle! Tastes really yummy👌

Masala sev recipe How to make masala sev Teekha sev recipe Indian snack Savoury snacks Diwali recipes Besan sev recipe  Kara Sev recipe

These keep well for 10-15 days in an airtight container. Enjoy!

Love,

Shreya❤️

Adapted from Nisha Madhulika 

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