Tawa Masala pav is a spicy, acidic, and fragrant sauce that is drizzled over pillowy pieces of masala pav. It is the second most popular street meal in Mumbai, behind Pav Bhaji, after which it is closely followed. Pav topped with spicy tomato-onion masala, lime juice, chopped coriander leaves, and crunchy peanuts melts on your tongue. It from Mumbai is the pinnacle of hot and spicy street food.
For Masala Pav, you must first make a tomato, onion, capsicum (bell pepper), and potato masala, which will be used to stuff the pav. No amount of convincing could ever convince me to give up my beloved potatoes. First, cook the veggies until they become soft, then smash them in a food processor to make a coarse paste. In order to season the masala, Pav Bhaji Masala Powder is utilized. When the pav is put into the masala, make sure it is well mixed in. Add chopped onions, cilantro, and Sev just before serving to finish the dish perfectly!
If you do not have any availability to Pav bread, you may substitute any slice of bread or buns for the purpose of this recipe. A tablespoon of butter may well be replaced for the oil at the conclusion of the recipe. Simply omit the butter, and you’ll get a vegan dinner on your hands.
An evening snack from it is a good choice. It is spicy and flavorful. This is especially true on nights when it is cold and rainy outdoors. What could be more you’d want?
- The best tawa masala pav is prepared using a pav bun that has been sitting out for a day.
- If you don’t have any green bell peppers on hand, you may use yellow or red bell peppers.
- You may add some grated cheese on the top if you want a cheesy flavor to your dish.
- Ladi pav is often used in this recipe. If you are unable to get pav in your location, any bread will suffice. Whole wheat and multigrain bread may be substituted for white bread to make it more healthy.
- It is typical for the masala to dry up while it is cooking, so be careful to keep putting in a tablespoon of water at a time.
- This recipe does not include the usage of potatoes. The aloo vegetable is not utilized in this recipe.
- 2 to 3 tbsp Oil
- 1 tsp of Cumin Seeds
- 1 tsp of Mustard Seeds
- 1/2 cup of Red Onion
- 2 tsp of Chili Puree
- 1 tsp Ginger-garlic puree
- 1/4 cup of capsicum diced
- 1/4 cup of Mushroom diced
- 2 tbsp Pav Bhaji Masala Powder
- Salt as per taste
- 1 cup of Tomatoes diced
- 1 green chili diced
- 4 pavs, burger buns, or even dinner rolls
- 3 to 4 tbsp of water
- A few coriander leaves
- Two tbsp of oil needs to be added to a skillet or tava.
- When the oil starts to get hot, add the cumin seeds to the pan. Then add 1/2 cup of onion and a teaspoon of mustard seeds to the pan.
- The ginger-garlic chutney is entirely optional. Cook the onion until it is light pink, then add the ginger-garlic paste and mix well. Use just if you feel like it.
- To finish, saute all of the ingredients for one more minute before adding finely sliced capsicum with mushrooms to the pan.
- Now is the time to combine everything and add spices. Begin by adding 2 teaspoons of pav bhaji masala as well as a pinch of salt to the pan.
- Cook for 3-4 minutes, or until the vegetables are slightly softened, after mixing in the seasonings.
- Then, mix 3 medium-sized finely diced tomatoes (about 1 cup) and finely diced chilies in a big mixing bowl.
- Simmer for 5-6 minutes on moderate heat, occasionally stirring, until the tomatoes are mushy and pulpy. Add the chopped coriander leaves and cook for another 5-6 minutes.
- Whenever the tomatoes are mushy and pulpy, add 3-4 tablespoons of water and stir everything together until well combined.
- While the masala is simmering, mash the vegetables with the base of a ladle to make a smooth paste. For 2 minutes, cook and blend the masala ingredients.
- Next, when masalas are going to be cooked, take a tomato mixer and puree and blend the masala for around 2-3 minutes till well combined.
- Once the masala is finished, move it to 1 side and take the pav buns, cutting them in half from the middle. Place the buns on top of a spoonful of batter and bake for 15 minutes.
- After turning off the heat, sandwich the masala between the pav and transfer them to a serving platter.
- Serve with a sprinkle of coriander leaves and a cup of masala tea to complete the meal.
- A great option for potlucks or get-togethers is to bake ahead of time and warm in the oven for a few minutes for 5 to 7 minutes before serving.
- Serve with tamarind sauce or mint salsa while it’s still warm!
- Before serving, you may sprinkle some cheese on top.
- Before adding the onions, you may add the ginger-garlic paste to the pot.
- Make sure you don’t reduce the amount of butter in the recipe since it adds a lovely flavor and taste to it.
- Calories: 288kcal
- Carbohydrates: 40g
- Protein: 6g
- Fat: 11g
- Saturated Fat: 5g
- Cholesterol: 22mg
- Sodium: 416mg
- Potassium: 230mg
- Fiber: 3g
- Sugar: 8g
- Vitamin A: 1195IU
- Vitamin C: 32.3mg
- Calcium: 23mg
- Iron: 11mg
Pav Bhaji is the star of the show, along with it, but the accompanying pulav completes the feast. With it, you may like to try some buttermilk.
This dish has 137 calories in a single serving of it. Carbohydrates account for 66 calories, protein for 10 calories, and fat for the remaining 61 calories in a meal.
Placing the masala atop the pav traps the gravy’s moisture, resulting in a soggy pav.
Masala pav is probably one of the most popular snacks across India, however, it has a special fan following in the northern region of the country. We hope you enjoy making this dish with our comprehensive recipe. For more information about popular recipes, keep reading Seema.