Mumbai Masala Pav recipe
On a bed of Pav tossed in butter, masala is laid down and topped with chopped raw onion and coriander leaves makes a mouthwatering dish Masala Pav.
Ingredients
- 1 medium Capsicum (thinly chopped)
- 2 medium tomatoes (finely chopped)
- 1 onion (finely chopped)
- 1 tbsp Ginger garlic paste
- 2 green chilies (finely chopped)
- 1 tsp cumin seeds
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 3 tbsp pav bhaji masala
- 3 tbsp water
- 2 tbsp butter
- 2 tbsp coriander powder
- 2 tsp lemon juice
- 6 pav
- butter for toasting pavs
FOR GARNISH
- Some chopped onion
- Lemon wedges
- Some coriander leaves
Instructions
- Take a medium or large tawa or pan and add 2 tbsp butter in it.
- Add 1 tsp cumin seeds, 2 chopped green chilies, 1 tbsp ginger garlic paste and saute till paste turns brown.
- Add 1 chopped onion and saute till onion turns translucent and pink.
- Then add 1/4 tsp turmeric powder and 1/2 tsp red chilli powder. Mix well.
- Add 2 chopped tomatoes and 1 chopped capsicum. Mix.
- Cook on moderate heat until tomatoes and capsicum turn soft and mushy.
- Put 3 tbsp water in it.
- Mash to get smooth paste like consistency.
- Add 3 tbsp pav bhaji masala, 2 tsp lemon juice and cook till you get a dry but spreadable paste. There must not be too much moisture in it.
- Put 2 tbsp coriander leaves and mix well.
- Keep the masala aside using a spatula.
- On the side of tawa or pan, put 1 tsp (for 2 pav) of butter.
- When butter melts, toss pavs after splitting them from the center.
- In the middle of pavs, spread some masala.
- Top with some chopped onion and coriander.
- Put the top part of pav over the spread masala.
- Serve with lemon wedges.