Masala Pav ( Chaat Recipe )
by Tarla Dalal
Masala pav is a spicy blend of tomato onion gravy cooked and stuffed inside butter laden pavs. Every pav bhaji vendor serves his own version of Masala Pav so that each one tastes different but equally delicious.
Very often the pav bhaji gravy is tossed with pieces of pav and served with a slice of lemon. It is a spicy way to serve bread.
Masala pav is a famous roadside food served at Mumbai chowpatty along with other tongue-tickling delights like Pav Bhaji , Tawa Pulao and Pav Sandwich.
It is very quick and easy to make. If you are in a hurry then you can refer to our microwave version of this dish Masala Pav Microwave Recipe. The masala can be made prior to a dinner chaat party and just before serving you can cook them.
Also, you can refer to our wide collection of Dinner Chaat recipes to make an amazing party menu!
Enjoy how to make Masala Pav recipe with detailed step by step photos and video below.
Masala Pav ( Chaat Recipe ) recipe - How to make Masala Pav ( Chaat Recipe )
Preparation Time: Cooking Time: Total Time:
Makes 6 plates
For The Masala Pav Masala
4 tbsp butter
1 tbsp cumin seeds (jeera)
4 tbsp red chilli-garlic paste
1 1/4 cups finely chopped onions
1 cup finely chopped capsicum
4 cups finely chopped tomatoes
salt to taste
1/2 tsp chilli powder
1 tbsp pav bhaji masala
1/4 cup finely chopped coriander (dhania)
1 tbsp lemon juice
Other Ingredients
12 tsp butter
12 ladi pav
For Serving With Masala Pav
a few lemon wedge
For the masala pav masala
- For the masala pav masala
- Heat the butter in a deep kadhai and add the cumin seeds.
- When the seeds crackle, add the red chilli-garlic paste and sauté on a medium flame for 30 seconds.
- Add the onions, capsicum and ¼ cup of water, mix well and cook on a medium flame for 5 to 7 minutes or till the onions turn translucent, while stirring occasionally.
- Add the tomatoes, salt, chilli powder, pav bhaji masala and 1 cup of water, mix well and cook on a medium flame for 10 to 12 minutes, while stirring occasionally.
- Mash it lightly, add the coriander and simmer for another minute.
- Add the lemon juice and mix well.
- Divide into 8 portions and keep aside.
How to proceed to make the masala pav
- How to proceed to make the masala pav
- Heat 1 tsp of butter on a non-stick tava (griddle), add a portion of the prepared masala and sauté on a medium flame for a few seconds.
- Slit 1 pav vertically, open and place it on the masala.
- Spread the masala evenly over the pav till it gets evenly coated form all the sides.
- Repeat with the remaining ingredients to make more masala pav.
- Serve the masala pav immediately with lemon wedges.
To make masala for Mumbai masala pav
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For the Mumbai street style masala pav recipe, we will first make the spicy red chilli-garlic paste. For that remove the stems of the Kashmiri red chillies and discard them.
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Soak around 12-15 whole red chillies in enough hot water for atleast 30 minutes.
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Drain the chillies with the help of a strainer.
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Transfer the chillies to a small mixer grinder.
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Add 12-14 small cloves of peeled garlic.
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Add approx. ¼ cup of water.
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Blend in a mixer till smooth. You will get around half cup of chilli-garlic paste out of which we will use 4 tbsp, the etxra can be stored and kept in the freezer and used as required.
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For the spicy masala of Mumbai roadside masala pav, heat the butter in a deep non-stick pan and add the cumin seeds. If you have a big tawa, then make use of a tava to make the masala for masala pav.
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When the seeds crackle, add 4 tbsp of the prepared red chilli-garlic paste and sauté on a medium flame for 30 seconds. To make the masala more spicy, add more of this paste.
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Add the onions.
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Also, add the capsicum. You can even make use of red and yellow bell peppers if you want.
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Add around ¼ cup of water and mix well. The masala should neither be dry or watery so adjust the consistency accordingly.
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Cook on a medium flame for 5 to 7 minutes while stirring occasionally or till the raw smell of onions has gone away.
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Add the tomatoes and salt.
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Add the chilli powder. To get a bright red colour, make use of Kashmiri red chilli powder.
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Add the pav bhaji masala. Make pav bhaji masala at home by following the recipe.
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Add 1 cup of water and mix well.
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Cook on a medium flame for 12 to 15 minutes, while stirring occasionally.
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Mash it lightly with the help of a potato masher.
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Add the coriander and simmer for another minute.
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Add the lemon juice and mix well.
- Divide into 12 portions and keep aside.
How to make Mumbai famous masala pav
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Slit a laddi pav horizontally with the help of a knife. To make fresh, homemade laddi pav check out our recipe for eggless homemade laddi pav or for a healthy variant try whole wheat ladi pav.
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To make the Mumbai roadside masala pav recipe, heat 1 tsp of butter on a non-stick tava (griddle), add a portion of the prepared masala and sauté on a medium flame for a few seconds. We have used around 1/3 cup of masala for each Mumbai roadside masala pav.
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Place the slit pav on the masala.
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Spread the masala evenly over the pav till it gets evenly coated form all the sides.
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Repeat with the remaining ingredients to make more masala pav.
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Serve the masala pav immediately with lemon wedges and chopped onions. Enjoy masala pav hot at your next chaat party. You can prepare the masala before time and just before serve toast the pav with butter and the prepared spicy masala.
- Try other kitty party chaat recipe and surprise your diners with new delights!
| Energy | 205 cal |
| Protein | 3.8 g |
| Carbohydrates | 24.6 g |
| Fiber | 1 g |
| Fat | 10.1 g |
| Cholesterol | 30 mg |
| Vitamin A | 568 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 27.6 mg |
| Folic Acid | 13.9 mcg |
| Calcium | 32.7 mg |
| Iron | 0.9 mg |
| Magnesium | 8.5 mg |
| Phosphorus | 22.4 mg |
| Sodium | 105.2 mg |
| Potassium | 102.2 mg |
| Zinc | 0.1 mg |