I am here after a long time and back with another super easy and quick, masala pav. I tried masala pav in a chaat ki dukaan here in Hyderabad sometime back and oh my god, it was so delicious. Soft pavs covered in spicy and tangy masala, loaded with butter which made it even more delicious. I love making this at home. Its really easy to make, perfect for the days when you crave for something chatpata and spicy. This makes a great snack and goes really well with shaam ki chai.
A few things, I would like to mention before. I always use red bell peppers to make this. I mostly grate the bell peppers. I absolutely love using grated bell peppers. It gives a good color and enhances the taste too. Using grated bell peppers makes the masala smooth too. But please don’t use mixer grinder to make the paste, use grater only.
I used oil to prepare the masala. You can make the masala using butter too. But make sure you toast the pavs using butter only.
Masala pavs are meant to be spicy. I just use red chilly powder (degi mirch powder) which gives medium spice. Please use red chilly powder as per your taste and preference. You can use green chilies too. I have also used homemade pav bhaji masala. You can check out the recipe here.
Recipe adapted from here.
1/2 cup onion, finely chopped
1 cup tomatoes, finely chopped
1 medium potato, boiled and grated
1/2 cup finely chopped or 1/4 cup grated bell pepper
4 big garlic cloves and 1 inch ginger, grated
1 tsp red chilly powder (add ore if you want very spicy)
1 tbsp pav bhaji masala
Salt to taste
1 tbsp butter or oil
1/2 cup water
Coriander leaves for garnish
Butter as needed to toast the pavs
In a heated pan, add butter or oil. If using butter, make sure you don’t let it burn. Keep the flame low. Add onions, sauté in low flame for a few minutes toll they turn soft. Add ginger garlic paste. Saute for a minute and add bell peppers. Let it cook for a minute. Add chopped tomatoes, pav bhaji masala, red chilly powder and salt to taste. Cook everything together till oil separates from the masala. Add 1/2 cup of warm water, mix and add grated potatoes. Let everything simmer for 2-3 minutes in low flame, garnush with coriander leaves, switch off the flame and keep aside.
Now heat a non stick or an iron tawa. Slit the pavs but do not break into two halves. Toast the bread using butter. Spread the masalas all over the toasted bread nicely (make sure to cover all the sides of the pavs with masala) and serve immediately along with some chopped onions and lemon wedges.