Masala Pav


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

Other ingredients:
4 pavs
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.

Please do try this out and share your feedback along with a picture on my Facebook page PicUrFood. Also, like it for regular updates 🙂


Pav bhaji with homemade bhaji masala

Pav bhaji has always been my favorite. I dislike having it from any chaat walas or the thela walas. If I feel like to have pav bhaji, I always make it at home. This is one of the dishes I have been making since a very young age, learnt it from my mom and sister. I absolutely love the taste of pav bhaji made by my mom.   I don’t really need pav sometimes to enjoy this delicious street food, I enjoy the bhaji just like that as well 😉 and trust me, I always make sure to keep a bowl of bhaji for myself to enjoy next day 😀 Somehow the bhaji tastes more delicious the next day 😀 I always make my own pav. And this time I have made the bhaji masala at home too 🙂 The recipe of the masala was shared by #IshuGAgarwal in a food group I am a member of. The masala is a keeper. The aroma of the freshly roasted masalas is divine and the bhaji tastes super delicious. Everyone has a different way of making pav bhaji. Here goes my version.


Ingredients for bhaji masala:

2 tbsp Coriander seeds/Dhania
1 tbsp Cumin seeds/Jeera
1 big piece cinammon/Dalchini
2 green cardamoms/elaichi
6 cloves/lavang
4 dry red chillies
1 tsp Fennel seeds/Saunf
1 inch Dried ginger
1/2 tsp Turmeric powder
1 tbsp garam masala
1 tbsp amchoor powder
1/4 tsp Hing

Heat a skillet nicely and low the flame. Roast together first 7 ingredients in the hot skillet for one minute and switch off the flame. Let the spices remain in the skillet, when its cooled down a little, add all the powders and mix well.

Once the spices have cooled down completely, grind to a fine powder in a grinder. Your masala is ready to use.

Ingredients for bhaji:

To pressure cook:

1/2 cup cabbage, roughly chopped
1 medium sized carrot
1 small beetroot (the secret to the awesome color)
1/4 cup peas
2 medium potatoes, peeled
2 medium tomatoes
1/2 tsp turmeric powder
Salt to taste

To make paste:

1 medium onion
1 green chilly
1 big garlic clove
1/2 inch ginger

Other ingredients:

1 tbsp bhaji masala
2 tbsp oil or butter
Salt to taste
Coriander leaves to garnish

Pavs as needed


Pressure cook the veggies in 1 cup water along with salt and turmeric powder till done. Beetroot takes a little time to cook. I cook the veggies for around 10 minutes in low flame after one whistle. Switch off the flame after 10 minutes and let the pressure release on its own.

Simultaneously, grind the onion, garlic, ginger, chilly together and make a coarse paste using a little water if needed. In a pan, heat butter or oil and add the onion paste. Cook in low flame for 3 minutes or till the raw smell goes away. Add bhaji masala and 4 tbsp of warm water to the onion, mix well and cook it till oil seperates from the mixture.

By now, the pressure of the cooker might have cooled down. Open the lid, using a big spoon or a masher, mash the boiled vegetables very nicely. Now add this mashed mixture to the prepared masala and mix well. Let it cook in low flame for 5 to 7 minutes. Garnish with coriander leaves and serve with pav along with some lemon and onions.


* Make sure the dry spices doesn’t get burnt when you roast them.

* Beetroot is the secret to the bright color. Use a small beetroot. If you increase the quantity then the taste will change and you might not like it.

* Use more green chillies to increase the spice level. This recipe will give you normal spice.

* The pressure cooked veggies will reduce in quantity so add salt accordingly.

* You can add veggies of your choice, like beans, cauliflower etc.

* I added peas along with the rest of veggies. You can also cook it seperate with onions.

* The original masala recipe asked to add star anise. I didn’t have it so skipped using it.

*I personally don’t prefer adding more ginger and garlic. You can increase the quantity as per your taste or even skip using it totally (I sometimes do).

*pictures updated on 12/02/2017*

Please do try this out and share your feedback along with a picture on my Facebook page PicUrFood. Also, like it for regular updates 🙂


Steamed Vegetable & Paneer Momos



Dilli ki sardi and prem momos stall k chicken momos 😍 Oh!! How I miss them both 😣 Though Momos stall were there in every gali nukkar but we used to love prem momos k momos 😅 and not to forget, Dolma aunty’s momos (one of the most popular eating joints in Lajpat nagar market). Whenever I visit Delhi, I make sure to have momos as much as possible :mrgreen:

Momos are so welcoming during winters. I used to have momos almost everyday during winters when I was in Delhi. And sometimes we also used to gather at my sister’s place to enjoy momos made by her. She makes amazing chicken momos. I started making momos only after wedding as we don’t get good momos in Hyderabad. Its quite a time taking process but totally worth it. The recipe is easy, its just the folding part which is takes a little time. The recipe for both the chutney and momos is easy. And I bet, you will love making momos especially for this chutney. The chutney is to die for :mrgreen:


For the dough:

1 cup maida
1/4 tsp salt
1 tsp oil
Warm water to knead

For stuffing:

1/2 cup grated and squeezed cabbage
1/2 cup paneer, grated or crumbled
1/4 cup bell pepper, finely chopped
1 medium onion, finely chopped
5 tbsp coriander leaves, finely chopped
4 garlic cloves, grated
1 inch ginger, grated
Green chilly as per taste
Salt to taste

For red chutney:

2 Tomatoes
1 green chilly
4 garlic cloves
1 tsp mustard oil
Salt to taste
2 tsp coriander leaves, finely chopped


First prepare the dough: Combine maida, salt and oil together, using little water at a time bind them together to form a soft dough. Keep it covered with a wet cloth and let it rest till further use.

For the stuffing: Mix together all the ingredients and keep aside.

Now shaping the momos: Divide the dough into 14 equal size. Take one part, give it a round shape using ur hands and roll it using a rolling pin as thin as possible (Just the way you make rotis). Fill some stuffing in the center of the circle, lift both the sides and seal them together as shown in the picture. Keep aside and cover with a wet cloth. Follow the same steps for all the 13 portions.

Once done, steam the momos in the momo stand or Idli stand for 15 minutes in medium flame. Serve hot immediately with chutney.

For the chutney: Take some water in a pressure cooker. Add tomatoes, garlic and chilly and pressure cook it for 1 whistle. Switch off the flame after 1 whistle and let the pressure release on its own. Once the cooker opens, take out the tomatoes, garlic and chilly, let it cool a little. Once cooled, blend it in a mixer to smooth paste without adding any water. Take out in a bowl, add salt, mustard oil and coriander leaves. Mix and serve.


* Increase the spice level as per your taste by adding more chillies to both the chutney and stuffing. This recipe goves you normal spice.

* Don’t skip using coriander leaves in both the chutney and stuffing. It enhances the taste.

Please do try this out and share your feedback along with a picture on my Facebook page PicUrFood. Also, like it for regular updates 🙂