Mumbai is famous for its street food and Masala pav is yet another Mumbai innovation which consists of a Pav laden with spicy masala.
If you are in a mood for pav bhaji or Masala Pav and do not want to indulge in the elaborate preparations and want to rustle up something quick to satisfy your cravings. Here is a recipe, which is quick, easy, tastes equally good.
This recipe can be made as a starter for parties or you can enjoy them as a quick fix meal.
Ingredients (Serves 4)
Pav – 1 Ladi (6 pavs)
Onion – 2 medium size
Tomatoes – 1 big
Green chillies – 2 chopped small
Ginger-garlic paste – 1 tsp
Cumin seeds – 2 tsp
Asafoetida – a pinch
Pav bhaji Masala – 1 tbsp
Kashmiri Red chilli powder – 1 tsp
Lemon – squeeze the juice of ½ a lemon (Optional)
Coriander for Garnish
Oil for frying and cooking
Method
Take a ladi pav and cut them into bite size squares. Keep aside.
Shallow fry until crisp, you can alternatively toss a tsp of oil mix well and toss them into the air fryer for about 15 minutes until crisp. Keep aside.
Now finely chop the onions, tomatoes & Green chillies.
Melt a tablespoon of butter/Oil in a pan on medium heat. Once the butter melts, add cumin seeds and let it crackle.
Add a tsp of ginger garlic paste, saute for ½ a minute, followed by the finely chopped green chillies and saute for another ½ a minute.
Now, Add the chopped onions and mix.
Cook till the onions become translucent and then add chopped tomatoes. Add Asafoetida, pav bhaji masala, salt and Kashmiri red chilli powder. Mix well. Cook until there’s no more water left. (Refer to Tips).
Toss in the Fried pav bits. Toss well until you see the masala coats the pav completely.
Onion – 2 medium size
Tomatoes – 1 big
Green chillies – 2 chopped small
Ginger-garlic paste – 1 tsp
Cumin seeds – 2 tsp
Asafoetida – a pinch
Pav bhaji Masala – 1 tbsp
Kashmiri Red chilli powder – 1 tsp
Lemon – squeeze the juice of ½ a lemon (Optional)
Coriander for Garnish
Oil for frying and cooking
Method
Take a ladi pav and cut them into bite size squares. Keep aside.
Shallow fry until crisp, you can alternatively toss a tsp of oil mix well and toss them into the air fryer for about 15 minutes until crisp. Keep aside.
Now finely chop the onions, tomatoes & Green chillies.
Melt a tablespoon of butter/Oil in a pan on medium heat. Once the butter melts, add cumin seeds and let it crackle.
Add a tsp of ginger garlic paste, saute for ½ a minute, followed by the finely chopped green chillies and saute for another ½ a minute.
Now, Add the chopped onions and mix.
Cook till the onions become translucent and then add chopped tomatoes. Add Asafoetida, pav bhaji masala, salt and Kashmiri red chilli powder. Mix well. Cook until there’s no more water left. (Refer to Tips).
Toss in the Fried pav bits. Toss well until you see the masala coats the pav completely.
You can cover the pan for about a minute and let the aroma enter into the pav bits. Do not cover until it starts steaming then your pav bits will become soggy. This step is optional.
Squeeze half a lemon without the seeds.
Garnish the Bite sized Masala Pav Bits with freshly chopped coriander leaves.
Serving Instructions
· Serve your Masala Pav hot.
· Alternatively, you can place the Bite sized masala coated pavs on a platter with toothpicks inserted as a party starter
Tips
· As mentioned above you can shallow fry the pav bits on a skillet or Air fry them.
· Do not deep fry as the pav tends to absorb too much oil and becomes very oily.
· The masala shouldn’t be dry but it shouldn’t be too watery either. So, cook till the masala reaches that consistency. If you find the masala too dry, then add ½ a cup of water and cook for about 5-7 minutes till you achieve the desired consistency.
Garnish the Bite sized Masala Pav Bits with freshly chopped coriander leaves.
Serving Instructions
· Serve your Masala Pav hot.
· Alternatively, you can place the Bite sized masala coated pavs on a platter with toothpicks inserted as a party starter
Tips
· As mentioned above you can shallow fry the pav bits on a skillet or Air fry them.
· Do not deep fry as the pav tends to absorb too much oil and becomes very oily.
· The masala shouldn’t be dry but it shouldn’t be too watery either. So, cook till the masala reaches that consistency. If you find the masala too dry, then add ½ a cup of water and cook for about 5-7 minutes till you achieve the desired consistency.
· Do not cook after the lemon juice is added, as it may make it bitter
Variations
· You can completely avoid frying the Bite sized pavs and just toss them in the masala. I just like it a bit crisp, so this is my recipe
· Vegans can avoid butter in the recipe.
· You can add Kasuri Methi for added flavour.
· You can add Green bell pepper (Capsicum). If adding Capsicum, Chop finely and saute with the tomato.
· Lemon Juice is Optional.
Loved this recipe. I tried it at home. It's quick and easy and turned out so yummy. All at home liked it.
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