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# Masala Pav Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 10 min |
| **Cook time** | 25 min |
| **Total time** | 35 min |
| **Serves** | 6 servings |
Per servings.
| Nutrient | Amount |
| ------------- | ------- |
| Calories | 46 kcal |
| Carbohydrates | 5 g |
| Protein | 1 g |
| Fat | 3 g |
| Saturated fat | 2 g |
| Cholesterol | 7 mg |
| Sodium | 224 mg |
| Potassium | 189 mg |
| Fiber | 1 g |
| Sugar | 2 g |
| Vitamin A | 821 IU |
| Vitamin C | 25 mg |
| Calcium | 22 mg |
| Iron | 1 mg |
## About
It is an extension of the popular pav bhaji recipe where the pav or bread is tossed and coated with the all-vegetable bhaji masala and served. In other words, **Masala Pav** or **Bhaji Pav** is an easier or spice-tossed pav without the bhaji served separately. It is particularly, a popular choice with workers who can consume it on the go and do not bother about the side dish with it. It is also now served as a party starter or appetizer and served as a finger food with the guests.
The recipe for **Masala Pav** is very simple, yet it has many different types of variations to prepare this simple street food snack. The most common way is to apply the bhaji across the pav. The pav is toasted or pressed against the tawa with bhaji in between. The other common way is to stuff the bhaji in between and serve it like a sandwich or pav sandwich. The sandwich can also be added with fine vegetable slices to make it a complete meal.
## Ingredients
### for masala bhaji:
* 1 tbsp butter
* 1 tsp kasuri methi
* 3 clove garlic *(finely chopped)*
* ½ tsp ginger paste
* 1 onion *(finely chopped)*
* ½ capsicum *(finely chopped)*
* ¼ tsp turmeric
* ½ tsp chilli powder
* 2 tbsp pav bhaji masala
* ½ tsp salt
* 2 tomato *(finely chopped)*
* 2 tsp lemon juice
* 2 tbsp coriander *(finely chopped)*
### for toasting:
* 1 tsp butter
* 1 tsp coriander *(finely chopped)*
* ¼ tsp pav bhaji masala
* 6 slice pav
* onion *(finely chopped)*
## Instructions
1. Firstly, in a large kadai heat 1 tbsp butter, 1 tsp kasuri methi, 3 clove garlic and ½ tsp ginger paste.
2. Saute slightly until it turns aromatic.
3. Now add 1 onion and saute slightly. do not brown the onions, just saute until it turns translucent.
4. Also, add ½ capsicum and saute slightly.
5. Further, add ¼ tsp turmeric, ½ tsp chilli powder, 2 tbsp pav bhaji masala and ½ tsp salt.
6. Saute for a minute making sure the spices turn aromatic.
7. Now add 2 tomato and saute until tomatoes turn mushy.
8. Further, mash the tomatoes until it turns silky smooth.
9. Add 2 tsp lemon juice and 2 tbsp coriander. Mix well. bhaji is ready.
10. To serve, heat 1 tsp butter. add 1 tsp coriander, ¼ tsp pav bhaji masala.
11. Saute until the spices turn aromatic.
12. Now slice 2 pav and toast slightly on both sides.
13. Further, spread 1 tbsp of prepared bhaji masala over pav.
14. Also, top with chopped onions and close the pav.
15. Finally, enjoy masala pav with chopped onions and cucumber.
## How to Make Masala Pav with step-by-step photos
firstly, in a large kadai heat 1 tbsp butter, 1 tsp kasuri methi, 3 clove garlic and ½ tsp ginger paste.
saute slightly until it turns aromatic.
now add 1 onion and saute slightly. do not brown the onions, just saute until it turns translucent.
also, add ½ capsicum and saute slightly.
further, add ¼ tsp turmeric, ½ tsp chilli powder, 2 tbsp pav bhaji masala and ½ tsp salt.
saute for a minute making sure the spices turn aromatic.
now add 2 tomato and saute until tomatoes turn mushy.
further, mash the tomatoes until it turns silky smooth.
add 2 tsp lemon juice and 2 tbsp coriander. mix well. bhaji is ready.
to serve, heat 1 tsp butter. add 1 tsp coriander, ¼ tsp pav bhaji masala.
saute until the spices turn aromatic.
now slice 2 pav and toast slightly on both sides.
further, spread 1 tbsp of prepared bhaji masala over pav.
also, top with chopped onions and close the pav.
finally, enjoy **masala pav** with chopped onions and cucumber.
## How to make Masala Paneer Cheese Pav
Firstly, in a pan heat 2 tsp oil, 1 tbsp butter. Add 1 tsp kasuri methi and saute until they turn aromatic.
Add ½ onion, 1 tsp ginger garlic paste and saute until the onion softens.
Keeping the flame on low add ¼ tsp turmeric, ½ tsp chilli powder, 2 tsp pav bhaji masala and saute until the spices turn aromatic.
Further, add ½ capsicum and saute well.
Now add 2 tomato and saute until the tomato turns soft and mushy.
Once the tomatoes are softened, add 1 cup paneer, ½ tsp salt and mix well.
Also add 2 tbsp coriander, 2 tbsp lemon juice and mix well.
Masala stuffing is ready to make Masala Pav.
To serve, heat the pan with butter. Add kasuri methi, coriander, pav bhaji masala and saute on low flame until the spices turn aromatic.
Slice the pav in the centre and toast with butter.
Spread the prepared masala on pav.
Top with cheese, onion, coriander and pav bhaji masala.
Close and press the pav gently. Toast the pav on both sides.
Finally, enjoy **Masala Pav** topped with more cheese if required.
## Video
## Tips
The recipe for Masala Pav is very simple and economical to prepare in a jiffy. Yet some easy and critical tips are –
1. **Pav Selection –** The bread used has to be fresh and spongy in texture. The toasting process includes applying the bhaji generously with some pressure. Otherwise, it may crumble into fine pieces.
2. **Bhaji Choice –** Typically, bhaji is just prepared before it is used for toasting. However, the bhaji can be premade and used to toss the pav. This would certainly save time and also the same bhaji can be served with pav as pav bhaji.
3. **Serving –** Once the pav is toasted, it has to be served immediately. Otherwise, the pav may turn soggy and not pleasant to serve and consume. Also, serve it hot so that you can enjoy the melting butter experience.
4. **Accompaniment –** It tastes great when served with a dollop of butter on top of pav. Also, serve with finely chopped onions, coriander leaves, and lemon wedges.
5. **Variation –** The pav can be stuffed with the bhaji as opposed to just stuffing. Also, the bhaji can be made with cheese, and paneer to make it a more complete meal.
## Notes
* Firstly, make sure to use butter for street-style flavor.
* Also, toast the pav and spread bhaji just before serving.
* Additionally, you can coat the masala even on top of the pav.
* Finally, the **masala pav recipe** tastes great when prepared slightly spicy.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/masala-pav-recipe-bhaji-masala-pav/](https://hebbarskitchen.com/masala-pav-recipe-bhaji-masala-pav/)
