Masala Pav is a spicy, buttery, and incredibly delicious Mumbai street food loved by people of all ages. It is made with soft pav buns and a flavorful spicy masala prepared using finely chopped vegetables, everyday Indian spices, butter, and aromatic pav bhaji masala. The rich masala is generously stuffed inside the pav, which is then roasted in butter until golden and crispy on the outside while remaining soft on the inside. Finally, it is topped with finely chopped onions, sev, grated cheese, and fresh coriander leaves, making it even more flavorful and irresistible.
This quick and easy recipe is perfect for serving as an evening snack, a light meal, or a quick dinner. It tastes best when served hot with a squeeze of fresh lemon juice and an extra dollop of butter.
The key to making masala pav at home are
- Firstly, the masala bhaji is the key component of Masala Pav. I prepared a flavorful masala paste using garlic cloves and everyday Indian spices, which gives the bhaji an authentic Mumbai street-style taste. The bhaji is made with equal proportions of finely chopped onions and tomatoes, along with butter and pav bhaji masala for a rich, buttery flavor. I cooked the bhaji on a regular tawa, just like street vendors do, as it enhances the taste and allows the bhaji to cook quickly while developing its signature flavor.
- Secondly, use fresh ladi pav for the best results. However, if ladi pav is not available, you can use leftover bread slices as an alternative.
- Lastly, garnish the Masala Pav with sev and grated cheese to add a delicious crunchy and creamy texture. Serve it immediately after preparation, as it tastes best when hot and fresh.
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Masala pav recipe | street style masala pav | Mumbai masala pav
Ingredients
For masala paste
- 6-7 garlic cloves
- 1 tbsp Kashmiri red chilli powder
- 1 tsp coriander powder
- ½ tsp turmeric powder
- ½ tsp garam masala
- ½ tsp salt
- ¼ cup water or as required
For masala bhaji
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 cup chopped onion
- 2 chopped green chilli
- 1 cup chopped tomatoes
- Salt to taste
- 2 tbsp butter
- 1 tbsp pavbhaji masala
- 1 tbsp lemon juice
- Some coriander leaves
Assembling masala pav
- Prepared masala bhaji
- 5-6 ladi Pav
- Chopped onion
- Besan sev
- Cheese cubes
Instructions
- In a mixer jar, add 6–7 garlic cloves, 1 tbsp red chilli powder, 1 tsp coriander powder, ½ tsp turmeric powder, ½ tsp garam masala, ½ tsp salt, and ¼ cup water. Grind everything into a smooth paste. The masala paste is ready.
- Heat a tawa and add 2 tbsp oil. Add 1 tsp cumin seeds and let them splutter.
- Add 1 cup chopped onion and sauté until it turns translucent. Then add 2 chopped green chillies and sauté for a minute.
- Add 1 cup chopped tomatoes and salt to taste. Sauté until the tomatoes become soft and mushy.
- Add the prepared masala paste and sauté until the oil starts to separate from the sides.
- Using a potato masher, mash the masala bhaji well. Then add 2 tbsp butter and 1 tbsp pav bhaji masala. Mix well.
- Add 1 tbsp lemon juice and some chopped coriander leaves. Mix well. The masala bhaji is ready.
- To make the masala pav, heat 1 tbsp butter on the tawa. Add some prepared masala bhaji and mix it well with the butter.
- Slice the ladi pav in the center without separating the halves completely. Coat the inside with the prepared masala bhaji. Sprinkle some grated cheese over the masala and close the pav.
- Garnish the masala pav with finely chopped onion, sev, and grated cheese.
- Serve the hot masala pav with green chutney and salad.
Notes
- The masala paste gives the masala pav a delicious market-style taste.
- Sauté the tomatoes until they become soft, then mash them well so they blend into the gravy.
- Butter gives the masala bhaji a rich and creamy texture.
- Serve masala pav immediately it taste great when serve hot.