Mumbai Street Style Masala Pav
by Tarla Dalal
masala pav recipe | Mumbai street style masala pav | masala pav roadside snack | with 34 amazing images.
masala pav recipe | Mumbai street style masala pav | masala pav roadside snack is a twist to famous pav bhaji which also features on fast food restaurant menu. Learn how to make Mumbai street style masala pav.
To make masala pav, heat the butter and oil in a deep kadhai or a large tava and add the cumin seeds. When the seeds crackle, add the red chilli-garlic paste and sauté on a medium flame for 1 minute. Add the onions and sauté on a medium flame for 1 minute. Add the capsicum and tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the chilli powder, coriander-cumin seeds powder, pav bhaji masala, salt and ¾ cup hot water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally and mash it lightly using a potato masher. Add the coriander and lemon juice, mix well and cook on as medium flame for 1 minute, while stirring occasionally.
Then to make Mumbai street style masala pav, push the masala on the sides of the tava. In the centre add 1 tbsp butter, 1 tsp red chilli-garlic paste, 1 tsp coriander and 1/4th of the masala and cook on a medium flame for 1 minute, while stirring occasionally. Slit 2 pavs vertically, open and place it on the masala and cook for 1 minute. Invert the pavs and place little more masala on top. Spread the masala evenly over the pav till it gets evenly coated from all the sides. Repeat steps 2 to 4 to make 3 more masala pav plates. Serve the masala pav immediately with lemon wedges.
Quick and easy masala pav roadside snack, is made by stuffing spicy tomato-onion gravy inside butter-laden ladi pav. Sometimes, the masala pav is just roasted on the tava with butter, loads of coriander and pav bhaji masala. Ask for cheese along with it for a richer feel.
The appealing colour of the Mumbai street style masala pav recipe, we will is the use of red chilli-garlic paste made using Kashmiri red chillies. Spicy food lovers can toss in some extra chilli powder for added spice flavour and enjoy it hot as a starter or evening snack.
While serving don't forget to serve with lemon wedges. Freshly squeezed lemon juice adds the necessary tang to masala pav. You can also try other Mumbai street food snacks like Kanda Bhaji Pav and Samosa Pav and also check out our collection of Pav Bhaji Recipes.
Tips for masala pav. 1. For the Mumbai street style masala pav recipe, we will first make the homemade red chilli-garlic paste. For that remove the stems of the Kashmiri red chillies and discard them. 2. You will get around half cup of chilli-garlic paste which can be stored and kept in the freezer and used further to make Pav Bhaji. 3. The authentic way of making masala pav is by using a large tawa but, we are making use of kadhai to avoid spillage. 4. Add the chilli powder. Spicy food lovers can toss in some more chilli powder.
Enjoy masala pav recipe | Mumbai street style masala pav | masala pav roadside snack | with step by step photos.
Mumbai Street Style Masala Pav recipe - How to make Mumbai Street Style Masala Pav
Preparation Time: Cooking Time: Total Time:
Makes 4 plates
For The Masala Pav Masala
4 tbsp butter
1 tbsp oil
1 tbsp cumin seeds (jeera)
3 tbsp red chilli garlic paste
1 cup finely chopped onions
1 cup finely chopped capsicum
2 cups finely chopped tomatoes
salt to taste
2 tsp chilli powder
1 tsp coriander-cumin seeds (dhania-jeera) powder
1 tbsp pav bhaji masala
1/4 cup finely chopped coriander (dhania)
1 tbsp lemon juice
Other Ingredients
4 tbsp butter
4 tsp red chilli garlic paste
4 tsp finely chopped coriander (dhania)
8 ladi pav
For Serving
lemon wedges
For the masala pav masala
- For the masala pav masala
- Heat the butter and oil in a deep kadhai or a large tava and add the cumin seeds.
- When the seeds crackle, add the red chilli-garlic paste and sauté on a medium flame for 1 minute.
- Add the onions and sauté on a medium flame for 1 minute.
- Add the capsicum and tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the chilli powder, coriander-cumin seeds powder, pav bhaji masala, salt and ¾ cup hot water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally and mash it lightly using a potato masher.
- Add the coriander and lemon juice, mix well and cook on as medium flame for 1 minute, while stirring occasionally.
How to proceed to make the masala pav
- How to proceed to make the masala pav
- Push the masala on the sides of the tava.
- In the centre add 1 tbsp butter, 1 tsp red chilli-garlic paste, 1 tsp coriander and 1/4th of the masala and cook on a medium flame for 1 minute, while stirring occasionally.
- Slit 2 pavs vertically, open and place it on the masala and cook for 1 minute.
- Invert the pavs and place little more masala on top. Spread the masala evenly over the pav till it gets evenly coated from all the sides.
- Repeat steps 2 to 4 to make 3 more masala pav plates.
- Serve the {span class="bold1"}masala pav{/span} immediately with lemon wedges.
Masala Pav Video
Making masala for Mumbai Masala Pav
-
For the Mumbai street style masala pav recipe, we will first make the homemade red chilli-garlic paste. For that remove the stems of the Kashmiri red chillies and discard them.
-
Soak around 12-15 whole red chillies in enough hot water for atleast 30 minutes.
-
Drain the chillies with the help of a strainer.
-
Transfer the chillies to a small mixer grinder.
-
Add roughly 1 tbsp of garlic or 12-14 small cloves of peeled garlic.
-
Add approx. ¼ cup of water.
-
Blend in a mixer till smooth. You will get around half cup of chilli-garlic paste which can be stored and kept in the freezer and used further to make Pav Bhaji, Tawa Pulao, and Jini dosa.
-
For the masala of Mumbai roadside masala pav, heat the butter in a deep kadhai or deep non-stick pan and add the cumin seeds. Use generous amount of butter to make street style masala pav. The authentic way of making masala pav is by using a large tawa but, we are making use of kadhai to avoid spillage.
-
When the seeds crackle, add 4 tbsp of the prepared red chilli-garlic paste and sauté on a medium flame for 30 seconds. If not this paste, you can add freshly pounder ginger-garlic-green chilli paste but, you won't get that spicy red colour masala then.
-
Add the onions. Some recipe variations make use of boiled and mashed potatoes.
-
Also, add the capsicum. You can even make use of red and yellow bell peppers if you want.
-
Add around ¼ cup of water and mix well. The masala should neither be dry or watery.
-
Cook on a medium flame for 5 to 7 minutes while stirring occasionally or till the raw smell of onions has vanished.
-
Add the tomatoes and salt.
-
Add the chilli powder. Spicy food lovers can toss in some more chilli powder.
-
Add the pav bhaji masala. Here is a recipe for homemade pav bhaji masala.
-
Add 1 cup of water and mix well.
-
Cook on a medium flame for 12 to 15 minutes, while stirring occasionally.
-
Mash it lightly.
-
Add the coriander and simmer for another minute.
-
Add the lemon juice and mix well.
- Divide into 12 portions and keep aside.
-
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 buns or for a healthy variant try whole wheat ladi pav.
How to make Mumbai street style masala pav
-
To make the Mumbai street style 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.
-
Place the slit pav 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 and chopped onions. Enjoy masala pav hot as a starter or evening snack.
-
Enjoy other popular Mumabi street-style recipes like Schezuan Chopsuey Dosa, Vegetable Sandwich and Veg Frankie.
Tips for masala pav
-
For the Mumbai street style masala pav recipe, we will first make the homemade red chilli-garlic paste. For that remove the stems of the Kashmiri red chillies and discard them.
-
You will get around half cup of chilli-garlic paste which can be stored and kept in the freezer and used further to make Pav Bhaji.
-
The authentic way of making masala pav is by using a large tawa but, we are making use of kadhai to avoid spillage.
-
Add the chilli powder. Spicy food lovers can toss in some more chilli powder.
-
To make the Mumbai street style 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.
| Energy | 450 cal |
| Protein | 7.9 g |
| Carbohydrates | 50.3 g |
| Fiber | 2.4 g |
| Fat | 24.1 g |
| Cholesterol | 60 mg |
| Vitamin A | 1378.9 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.1 mg |
| Vitamin C | 72.8 mg |
| Folic Acid | 30.6 mcg |
| Calcium | 74.6 mg |
| Iron | 1.8 mg |
| Magnesium | 19.6 mg |
| Phosphorus | 48.3 mg |
| Sodium | 212.1 mg |
| Potassium | 242.1 mg |
| Zinc | 0.2 mg |
It was too perfect.. Very tasty
My kids and my husband just loved the masala pav...thanks for this mouth watering recipe...
I''ve made this masala pav 2times and every time my family enjoyd it.. Thank you for this easy recipe
I tried at home and its taste is as yummy as outside !!!
This masala pav recipe is sooo tasty.....it is exactly like the one you get in restaurants...yumm yumm yumm is all that i can say !
lOVED THEM