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MASALA PAV
Masala Pav is the best appetizer. A buttery sliced pav with a spiced onion coriander filling. Best to have with pav bhaji or as it is too. Garnished with finely chopped onion, fresh coriander and a squeeze of lemon, it makes for a yummy, tangy snack on-the-go! Somewhere between the Pav Bhaji and Vada Pav, Masala Pav came into existence. You have got to try this recipe and trust me there’s no going back once you do. You can add your choice of vegetables too. This masala mixture is perfectly rounded with spice and lemon. Try this recipe and I am sure you will love it.
Preparation Time
5 minutes
Soaking Time
Nil
Cooking Time
5 minutes
Makes
2 pav
INGREDIENTS
2 Ladi Pav
1 tbsp butter
2 tbsp finely chopped onions
1 tsp pav bhaji masala
1 tsp coriander powder
¼ tsp turmeric powder
2 tsp Kashmiri red chili paste
2 tbsp chopped coriander leaves
METHOD
On a tawa melt butter, sauté onions and cook for a minute.
Add all the masalas, kashmiri red chili paste, coriander leaves and mix well.
Cut ladi pav with a knife halfway horizontally.
Lather the pav into the masala mixture and roast for a minute on both sides.
Serve hot as it is or with bhaji.
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