Masala pav

                                                                 MASALA PAV

INGREDIENTS

• Pav – 4
• Onion very finely chopped – 2
• Garlic crushed or paste – 2 tsp
• Soft Tomato very finely chopped – 3
• Capsicum very finely chopped – 1
• Oil + butter – 1 ½ tbsp
• Red chilli pwdr – ½  tsp or as required
• Pav bhaji masala – 1 tbsp
• Turmeric pwdr – ¼ tsp [ optional ]
• Lemon juice – ½ tsp or as required
• Salt to taste
• Butter to toast the pav
• Very finely chopped coriander leaves
• Chaat masala – a generous pinch  [optional ]

PREPARATION

1. Chop the veges very finely ,so that it cooks fast and is easy to mash .
2. Slit the pav from centre .Do not separate it.

METHOD

Heat oil + butter in a broad pan or big tava  ,add onions and fry till translucent .

Add garlic and fry till raw smell leaves . [ colour should not change ]

Add capsicum and cook till soft .

Add tomatoes and cook till soft and mushy .

Add pav bhaji masala + red chilli pwdr + turmeric pwdr + salt and fry for sometimes .

Mash it with a potato masher .

Sprinkle few tbsp of water and cook for sometimes.

Drizzle the lemon juice and mix well.

Add coriander leaves and mix well .

Bring all the masala to the edges of the pan .

Add a tsp of butter and roast the pav as shown in the image on both the sides.

Fill little masala inside the pav , close it and top some masalas on the upper portion of the pav .

Sprinkle little chaat masala + coriander leaves + little butter and serve hot with finely chopped onions.

****For variation top it with grated cheese .

****One more variation suggested by my son which he had in school was ,add a cup of cooked Chinese noodles .

NOTES

1. Adjust spice as per your taste .
2. Turmeric enhances the colour.
3. If you don’t have pav try it with bread slice or any other bread .
4. Add Kashmiri red chilli pwdr .
5. More the butter better the taste.
6. Be careful while adding lemon juice as we are adding tomatoes.

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