Masala Pav ( Mumbai Roadside Recipes )

by Tarla Dalal

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Masala pav, whoever invented bread will be awe-struck to see it being put to such good use! quick and easy, masala pav is made by stuffing a spicy tomato-onion gravy inside butter-laden pavs. Sometimes, the 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.

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Preparation Time: 15 mins
Cooking Time: 30 mins
Makes 4 plates
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Ingredients

For The Masala
4 tbsp butter
4 tsp cumin seeds (jeera)
4 tbsp chilli-garlic paste
1 1/3 cups finely chopped onions
1 cup chopped capsicum
5 cups finely chopped tomatoes
salt to taste
4 tsp chilli powder
8 tsp pav bhaji masala
2 tbsp finely chopped coriander (dhania)

Other Ingredients
8 tsp butter
8 laddi ladi pav

For The Garnish
2 tbsp finely chopped coriander (dhania)

For Serving
4 lemon wedges

Method
For the masala

Heat the butter in a kadhai and add the cumin seeds.
When the seeds crackle, add the chilli-garlic paste, onions and capsicum, mix well and saute on a medium flame for 8 to 10 minutes or till the onions turn translucent, while stirring continuously.
Add the tomatoes, salt, chilli powder, pav bhaji masala and 1 cup of water, mix well and cover and cook on a medium flame for 10 to 12 minutes, stirring once in between.
Mash it lightly, add the coriander and simmer for another minute. Keep aside.

How to proceed

Heat 1 tsp of butter on a tava (griddle), add ¼th of the prepared masala and sauté on a medium flame for a few seconds.
Slit 2 pav vertically, open and place them on the masala.
Spread the masala evenly over the pav till they get evenly coated form all the sides.
Add another 1 tsp of butter and cook the pav on a medium flame for a few seconds.
Place the masala pav and a lemon wedge on a plate and serve immediately garnished with ½ tbsp of coriander and a lemon wedge.
Repeat with the remaining ingredients to make 3 more plates.

Variation: