This Mumbai Style Masala Pav Recipe can be your trip to Mumbai’s street food while just sitting at your place. So enjoy your journey 😉
- Heat oil on a tawa. Add finely chopped onions and cook them for 3-4 minutes or until lightly golden.
- Now add the ginger-garlic paste and cook for a minute.
- Further, add capsicum and cook for a minute.
- Add tomatoes and salt and then cook till the tomatoes turn soft and mushy.
- Now add the dried masala, red chili powder, turmeric powder, cumin powder, pav bhaji masala, garam masala, and mix well.
- Then, add some water and let the masala cook for a minute. Also make sure it is not dry. Else the pav won’t be able to soak the masala.
- Add fresh coriander and mix.
Assemble Masala Pav :
- To toast the pav on the same tawa, move the cooked masala to one side of the pan.
- On the other side, add butter. Cut the pav from the center and place it on the butter. Cook for two minutes or until it gets a nice golden crispy texture.
- Take the cooked masala and fill it inside the pav and cover it with the other half. Cook, for another minute.
- Serve immediately with finely chopped onions and lemon.
- Low in fat, capsicum lowers triglycerides to increase your metabolism. Capsicum also improves digestion.
- Capsicum is rich in vitamin C, which helps in the absorption of iron by the body.
- Garam masala is full of antioxidants that help in preventing skin problems and also help fight inflammation.
- The presence of cloves and cardamom in the garam masala also makes it great for fighting bad breath.
- Most of the ingredients of pav bhaji are vegetables. Vegetables are rich in fibers and vitamins.
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Please make sure to consume this Mumbai Style Masala Pav Recipe under the guidance of a dietitian/nutritionist.