Masala Pav Recipe | Bhaji Masala Pav | Mumbai Street-Style Pav Masala with detailed photo and video recipe. A perfect spicy street food snack recipe made with pav bhaji masala topped and stuffed with pav bread. It is an ideal alternative to the traditional pav bhaji recipe which can be relished as a snack or meal for lunch or dinner. Generally, it is made with bhaji stuffed between the sliced pav which is then roasted on tawa with butter.
As I explained earlier, this recipe is no different from the pav bhaji recipe but served differently. It is the same bhaji and the pav but served as stuffing inside it. A sandwich or burger recipe should save a lot of time as it can be a quick bite on the move. Yet there are multiple ways it can be made. Some prefer it as stuffing and some prefer to chop it and mix it with bhaji and some only like it as a topping to the pav bread. My personal preference is to make it a sandwich which makes it a complete meal rather than as a snack with just toppings. Also, the other option of mixing it with the bhaji makes it soggy and hence I would recommend having this way of stuffing the bhaji inside the pav.
Furthermore, I would also like to add some more tips, suggestions, and variations to the masala pav recipe. Firstly, I would heavily recommend using small pav bread and avoiding using a burger bun. You may use the sandwich bread but I would recommend using a toaster to toast the bread and then use it for this recipe. Secondly, compared to the pav bhaji, the bhaji prepared for this recipe is spicier as it is used to stuff and as a topping. Yet it is not mandatory and you can use your leftover pav bhaji and use it to make this recipe. Lastly, the recipe has to be served immediately once it is prepared as it may turn soggy if rested. Hence I would recommend preparing the bhaji keeping it ready and using it whenever required.
Finally, I would request you to check my other detailed Street Food Recipe Collection with this post on masala pav recipes. It mainly includes my other related recipes Masala Noodles, Roadside Kalan, Paneer Burger, Masala Mirchi Bajji, Cheese Dabeli, Aloo Masala Grilled Sandwich, Chai, Pav Bhaji Masala, Pav Sandwich, Masala Papad. further to these i would also like to mention my other related recipe categories like,
About Masala Pav
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.
Chef Tips for Masala Pav
The recipe for Masala Pav is very simple and economical to prepare in a jiffy. Yet some easy and critical tips are –
- 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.
- 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.
- 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.
- 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.
- 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.
Recipe Card for Masala Pav
Masala Pav Recipe | Bhaji Masala Pav | Mumbai Street-Style Pav Masala
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
- 1 tsp butter
- 1 tsp coriander, finely chopped
- ¼ tsp pav bhaji masala
- 6 slice pav
- onion, finely chopped
- 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 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.
- 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.