Anda pav is a Mumbai street food that takes in the richness of a spicy egg filling and the softness of pav, or Indian bread roll. This dish is perfectly balanced in taste and texture; hence, most people enjoy it either as a snack or a meal. Anda pav resembles a burger but is highly spiced, with the perfectly fried egg placed inside a warm, buttered pav and accompanied by varied bold, savoury seasonings. Whether it is a quick breakfast, lunch, or late-night snack, anda pav satisfies this combination of protein and spice. The anda pav recipe starts with scrambled or fried eggs, saut ed onions, tomatoes, green chillies, and a mixture of spices like turmeric, chilli powder, cumin, and garam masala. Seasoning should be the word to describe a great anda pav; thus, the eggs have to be aromatic, with just a little touch of spiciness. The perfectly cooked egg is then accompanied by a lightly buttered, toasted pav or bread roll, crisp and golden on the grill. The spiced eggs are stuffed into the pav and often garnished with fresh cilantro, a squeeze of lime, and sometimes a drizzle of tangy chutney. Some variations of the anda pav include toppings such as onions, tomatoes, or lettuce for that crunch. Anda pav is often served as part of a meal with a side of fried potatoes or dipped in tangy chutney. This street food has several variations, but it is relatively simple to make at home. One may add more spice to suit individual tastes for a flavourful and filling snack at any time of day.

• 4 eggs
• 4 pavs
• 1 tbsp oil
• 4 tbsp tomatoes
• 4 tbsp onions
• 4 tbsp green chillies
• 4 tsp coriander leaves
• 1 tsp garam masala powder
• Salt
• Butter
• Chaat masala
• Tomato ketchup

• Start the tasty recipe of anda pav with 4 fresh, pillowy pavs and 4 large eggs.
• For the filling, heat 1 tablespoon of oil in a frying pan over medium heat.
• Toss in 4 tablespoons of finely chopped tomatoes and saut them until they're mushy and releasing their juicy, tangy vibes.
• Next, add 4 tablespoons of finely chopped onions and let them cook until golden brown. This step brings out their natural sweetness, creating the perfect base for the eggs.
• Once the onions are golden and fragrant, throw in 4 teaspoons of chopped green chilies (or less, depending on your spice tolerance). Stir everything together and let the flavors mingle for a couple of minutes. Season with salt to taste, then sprinkle in 1 teaspoon of garam masala. This spice mix is the secret sauce—it adds warmth, depth, and that unmistakable aromatic kick that makes Anda Pav so irresistible. Stir the masala into the mix, and then it's showtime for the eggs.
• Crack 4 large eggs directly into the pan and scramble them well.
• Mix well with the onion-tomato-spice base, making sure every bite is bursting with flavor.
• Cook the eggs over medium heat until they're fully cooked but still soft and slightly moist. Once done, set the scrambled eggs aside and turn your attention to the pavs.
• In a separate pan, melt a little butter over low heat—because buttery pavs are non-negotiable. Slice each pav in half and toast the cut sides until golden and crisp at the edges. The buttery aroma is your cue that they're ready to shine. Now it's time to assemble: place the toasted pav halves on a flat surface, spoon the scrambled egg mixture generously over the bottom half of each pav, and if you're feeling fancy, drizzle a little extra melted butter on top for that extra richness.
• For the finishing touch, sprinkle a pinch of chaat masala over the eggs for a tangy zing that complements the spiciness of the chilies and the warmth of the garam masala. Serve your Anda Pav hot, with a side of tomato ketchup for a sweet, contrasting dip.