Full written recipe for Masala pav
Prep time: 15-20 minutes
Cooking time: 15-20 minutes
Serves: 4-5 people
Vegetable Masala
Ingredients:
• KASHMIRI LAL MIRCH (RED CHILLIES) - 7-8 NOS. (SOAKED)
• LEHSUN (GARLIC CLOVES) - 1/3 CUP
• MAKKHAN (BUTTER) - 3 TBSP
• OIL - 1 TBSP
• JEERA (CUMIN SEEDS) - 1 TSP
• PYAAZ (ONIONS) - 2 MEDIUM SIZED (CHOPPED)
• SHIMLA MIRCHI (CAPSICUM) - 1.5 MEDIUM SIZED (CHOPPED)
• TAMATAR (TOMATOES) - 2 MEDIUM SIZED (CHOPPED)
• CHUKANDAR (BEETROOT) - 1/2 MEDIUM SIZED
• HARI MIRCHI (GREEN CHILLI) PASTE - 1 TSP
• SALT TO TASTE
• KASHMIRI LAL MIRCH (RED CHILLI POWDER) - 1 TSP
• DHANIYA (CORIANDER) POWDER - 1 TBSP
• A PINCH OF GARAM MASALA
• PAV BHAJI MASALA - 2 TBSP
• KASURI METHI - 1 TSP
• HARA DHANIYA (FRESH CORIANDER) A HANDFUL
• CHILLI & GARLIC PASTE - 7-8 TBSP
• Water 100-150 ml
Method:
• Add the soaked Kashmiri red chillies & garlic in a mixer grinder to make a watery paste, keep the paste aside for later use.
• Set a pan on medium heat, add oil, butter, jeera & onions, stir & cook on high flame until the onions turn translucent, once the onions turn translucent, add capsicum, tomatoes, beetroot, green chilli paste, salt, powdered spices, fresh coriander & chilli & garlic paste, stir & cook on medium high flame for 2-3 minutes.
• Further add water and lightly mash the veggies with a pav bhaji masher while keeping it a little chunky.
• Your masala for masala pav is ready. you can remove in a bowl and then reheat it with as much as required.
For masala pav
Ingredients:
• Vegetable masala
• Butter 1 tbsp (for one portion of masala pav)
• Chilli garlic chutney 2-3 tbsp (for one portion of masala pav)
• Fresh coriander (chopped) as required
• Cheese as required
Method:
• For making the masala pav, slice the pav in two halves keeping the end intact.
• On a tawa, add butter, chilli garlic chutney and some freshly chopped coriander leaves, further add a sufficient amount of prepared vegetable masala and coat the pav well with the masala from all side, briefly cook for few seconds, squeeze some lemon juice and finish with some freshly chopped coriander leaves, and serve garma garam masala pav with some red garlic chutney and onions on side.
• You can also serve it a little different way, just cut the pav in cubes, make 9 pieces from one pav or as many small or big pieces you wis to make.
• On a tawa, add butter, chilli garlic chutney and some freshly chopped coriander leaves, further add a sufficient amount of prepared vegetable masala and add the pav cubes, mix & coat the pav well with the masala from all side, briefly cook for few seconds, do not overcook or else it may turn soggy, squeeze some lemon juice and finish with some freshly chopped coriander leaves, mix once with light hands.
• Your garma garam masala pav is ready, grate some cheese over the cubes and serve immediately with some red garlic chutney and onions on side.
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