Masala pav is a new favourite street food from the bustling streets of Mumbai, India. In the case of these soft bread rolls called pav, a very fluffy texture is matched by a spicy, aromatic vegetable mixture for that comforting feel. Here's a quick recipe of masala pav for you. The aromatic spice mix used to make masala pav comprises ingredients like onions, tomatoes, garlic, and a mix of spices - cumin, coriander, and garam masala. Enjoy this easy and delicious masala pav recipe today! They are caramelised well, which brings deep, refined flavours to the dish. Peas, potatoes, and bell peppers are added as filling while adding the colours to the spice mix. Pav buns are opened lightly buttered, and then toasted on a hot griddle until golden brown on the pav, which is generously filled with the masala mixture, often topped with fresh coriander and squeezed with a bit of lime juice to enhance the flavours. The combination of textures is the mouth-watering crunch of the toasted bread, with the soft spice within- delights the palate. Probably taken as a snack or light food, masala pav is one of those snacks and light meals that can also make anyone's day at any given time. Masala pav is usually consumed with a side of green chutney or with a dot of butter, which gives it an extra edge in terms of richness. Whether it is a street eatery or prepared at home, masala pav is not just food; it is the sight and flavour that typifies vibrant Mumbai and the cultural aspect associated with it. Masala pav is indeed the perfect delight for anyone who intends to explore the rich flavour of India.

• 2 tbsp butter
• 4 pavs
• 1/4 cup onions
• 1 green chilli
• ¼ cup capsicum
• 1 tsp ginger garlic paste
• 1/2 - 1/2 tsp red chilli powder
• 1 tsp pav bhaji masala powder
• Salt
• 1 lemon
• 1 handful coriander leaves

• Masala Pav is one of India's most in-demand street foods. perfectly soft, buttery buns combine with a spicy vegetable filling.
• Comforting and vibrant, this snack can be enjoyed easily or even eaten as a quick meal. Filling and easy to make, Masala Pav will bring the great street food of India into your home. So, here we go!
• Let's begin by gathering your ingredients: 4 pavs or soft and slightly sweet buns, great for covering with masala filling.
• Start by melting 2 tablespoons of butter in a large pan on medium heat. The butter enriches the dish and helps saut the vegetables. Once butter is melted and bubbly, add in 1/2 cup chopped onions.
• Saut the onions until they turn translucent and slightly golden; that will usually take about 3-4 minutes. The aromatic scent of the onions will fill your kitchen and set the stage for the next ingredients coming in.
• Add to this skillet a cup of finely chopped tomatoes. Tomatoes will add moisture to this mixture but also provide a tangy sweetness which will balance the spices.
• Stir through and let the mixture cook for another 5-7 minutes, till the tomatoes soften and break down into a rich, thick sauce.
• As you cook, you can add in 1 finely chopped green chilli for a little zing - adjust to suit your tolerance. This is one ingredient that the dish might fall flat without.
• Once the tomatoes are soft, add capsicum. Stir in 11/2 cups chopped, crunchy, sweet bell peppers.
• Toss and cook for a final 3-4 minutes until the capsicum is cooked but still retains the brightness of its colour and texture. This is an important step in balancing a filling that is full of different textures.
• Add one teaspoon of ginger garlic paste to intensify the flavour. This spice mixture is used in Indian cooking and will add a warm, earthy flavour to the filling. Mix them well into the filling so that the ginger and garlic are also spread uniformly through it.
• Spice the filling with 11/2 to 1 Tsp red chilli powder after personal preference. Add 11/2 to 1 teaspoon of pav bhaji masala powder-the magic spice that gives it a flavour characteristic of this dish: full-bodied and robust. Don't forget to add salt to your taste so all flavours go hand in hand.
• Let the mixture cook for another 2 to 3 minutes after the spices have well incorporated. The flavours will mix well with this long cooking time.
• The aroma will also be irresistible at this point, making your kitchen smell of spices and nicely cooked vegetables.
• It is time to prepare the pavs when the filling is ready. Cut each of the four buns horizontally; don't cut all the way through.
• Now, take a separate pan and heat the butter. You can lightly toast the inner sides of the pavs until they become golden and crispy - another added texture and flavour.
• Now it's time to assemble the Masala Pav. Take a generous portion of this spicy vegetable filling and stuff it into each toasted bun. Press them down a bit so that the filling stays in place.
• Finally, squeeze the juice of 1 medium lemon over the stuffed pavs. The tang of citrus does great justice and enhances the flavour profile. Finally, garnish with a handful of finely chopped coriander leaves for a refreshing finish.
• Serve the Masala Pav piping hot, topped with some extra lemon wedges and green chutney to make the perfect combination.
• Masala Pav is a perfect dish to serve during gatherings or casual family dinners- crunchy on the outside, soft on the inside, and full of flavours and textures in every bite.
• Warm, buttery buns filled with spicy vegetables- a sure winner in the world of Masala Pav. Enjoy this scrumptious dish, which soon becomes your house's headliner!