The aroma emitted from steaming pans at any street side pav bhaji vendor in Mumbai, even today, sends my senses and heart in a frenzy…The Masala Pav is a spin on the ubiquitous Pav Bhaji, deliciously comparable and yet with its own distinct personality!
Even though my first tryst with this road side luxury was @Shiv Sagar several years ago, the images and sounds of butter being smothered on sizzling Tava’s as the Pav and Masala ingredients plunge into it, makes me nostalgic at the mere thought itself….
Since travel restrictions will be keeping me away from Mumbai for the foreseeable future, the city which has given me the best years of my life growing up, I decided to reproduce street style Masala Pav at home. Food is truly an amazing way to stay connected with your memories and seems like the perfect mantra for me.
Time to sit by your window and celebrate deliciousness as you watch the baarish pitter patter….and a word of advice, please do not let the dollops of butter intimidate you…after all such beautiful crimes aren’t committed every day….
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| Course | Main Course |
| Servings | 2 persons |
| Prep time | 10 minutes |
| Cook time | 10 minutes |
Ingredients for Masala Pav( 1 cup=200 ml, 1 tbsp=15 ml) |
|
| 2 pieces | Ladi Pav (See Recipe) |
| 1 small | Red onion, finely chopped |
| ½ | Green capsicum, finely chopped |
| 2 – 3, small size | Tomatoes, chopped |
| 6 – 8 cloves | Garlic, finely chopped |
| 3 – 4 tbsp | Coriander leaves, finely chopped |
| 2 tbsp | Pav Bhaji masala |
| 2 tbsp | Kashmiri red chili paste |
| 6 tbsp | Butter |
| Lemon juice to taste | |
| Salt to taste | |
Instructions for Masala Pav |
|
| 1. | Heat a tawa. Melt 2 tbsp butter. |
| 2. | Sauté the garlic. Once the garlic is sautéd, add in the onions. Sauté until done.
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| 3. | Add in the capsicum and cook for 2 – 3 minutes until soft.
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| 4. | Add in the chopped tomatoes. Cook until it softens. If the mix feels dry, add a few tbsp of water and cook. Keep stirring. Once tomatoes soften, mash the vegetables with a potato masher.
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| 5. | Add in 2 – 3 tbsp of butter in the centre. Now add the pav bhaji masala and kashmiri chilli paste and sauté (bhuno) well. Mix in with vegetables. Cook until it gives out a good aroma. Use your judgment and add a few tbsp. of water if mixture sticks to the tawa.
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| 6. | Once cooked, add in the chopped coriander leaves, salt to taste and lemon juice as per your taste.
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| 7. | Move the mixture to a side. Melt the remaining 2 tbsp. of butter and cook the pav, Gradually mix in the bhaji as shown in the image.
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| 8. | Once done, serve immediately. |
