About this Dish
If you’ve ever walked the bustling streets of Mumbai, chances are you’ve been hit by the irresistible aroma of sizzling butter, fiery spices, and toasty pav wafting from a roadside stall. That, my friend, is Masala Pav—the spicier, saucier cousin of Pav Bhaji and an absolute street-food legend!
This dish is all about bold flavors and buttery goodness. Imagine soft, fluffy pav toasted in butter and loaded with a spicy, tangy, and slightly smoky tomato-onion masala—a mix of fiery red chili powder, pav bhaji masala, garlic, and fresh coriander. Unlike Pav Bhaji, where you dip your pav into a thick mashed vegetable curry, Masala Pav is all about stuffing the pav with the masala itself—or sometimes just slathering it on top, open-faced style. The result? A messy, spicy, buttery masterpiece that melts in your mouth and keeps you coming back for more.
Mumbai’s street vendors have perfected this dish—cooking the masala fresh on a massive tawa, smashing everything together with skill, and loading up buttery pav until it soaks up all the deliciousness. Every bite is a burst of spice, tang, and crunch, especially when topped with crispy sev and a squeeze of lemon juice.Why is Masala Pav so popular? Because it’s quick, flavorful, and absolutely addictive. Whether you’re grabbing a late-night bite after a movie, stopping for a snack during a street shopping spree, or just looking for a spicy comfort meal, Masala Pav never disappoints. It’s easy to make, easy to eat, and impossible to resist.
Recipe
Ingredients
Directions to make
For the Chatpata Masala
- 2 tbsp butter (or oil)
- 1 tsp cumin seeds
- 1 tbsp garlic (finely chopped)
- 1 small onion (finely chopped)
- 1 small capsicum (finely chopped)
- 2 small tomatoes (finely chopped)
- 1 green chili (finely chopped)
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp pav bhaji masala
- ½ tsp chaat masala
- Salt to taste
- ¼ cup water (to adjust consistency)
- 1 tbsp lemon juice
- 2 tbsp chopped coriander leaves
- 4 pav (burger buns or dinner rolls)
- 1 tbsp butter (for toasting)
- ½ tsp pav bhaji masala (for extra flavor)
- 2 tbsp sev (optional, for extra crunch)
- Fresh coriander leaves (chopped)
- Lemon wedges
- Green chutney or garlic chutney (for extra zing!)
Step 1 : Prepare the Chatpata Masala
- Heat butter in a pan, add cumin seeds, and let them crackle.
- Add chopped garlic and sauté until golden.
- Toss in onions, capsicum, and green chili, sauté for 2-3 minutes.
- Add tomatoes, salt, and turmeric powder, and cook until tomatoes turn soft.
- Mix in red chili powder, pav bhaji masala, and chaat masala, and cook for 2 more minutes.
- Add a splash of water if needed, and mash the mixture slightly with a spatula.
- Finish with lemon juice and coriander leaves, then turn off the heat.
- Heat butter on a tawa, sprinkle pav bhaji masala, and toast the pav until golden and crispy.
Step 3 : Assemble & Serve !
- Spread the generously inside the toasted pav or serve it on top for an open-faced style.
- Garnish with sev, coriander leaves, pomegranate seeds, freshly chopped coriander, finely chopped onion sprinkle some Chatmasala and top it of with a squeeze of lemon.
- Serve hot with green chutney, garlic chutney, or extra butter for dipping!
