Masala Pav, made by stuffing spicy tomato-onion gravy inside butter-laden pavs.
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Masala Pav

Masala pav, whoever invented bread will be awe-struck to see it being put to such good use! Quick and easy, masala pav is made by stuffing spicy tomato-onion gravy inside butter-laden pavs. Sometimes, the pav is just roasted on the tava with butter, loads of coriander and pav bhaji masala. Ask for cheese along with it for a richer feel.

Preparation time: 15 minutes. Cooking time: 30 minutes. Makes 4 plates (8 masala pav)

Ingredients
For the masala
4 tbsp butter
1 tbsp cumin seeds (jeera)
4 tbsp red chilli-garlic paste
1¼ cups finely chopped onions
1 cup finely chopped capsicum
4 cups finely chopped tomatoes
Salt to taste
½ tsp chilli powder
1 tbsp pav bhaji masala
¼ cup finely chopped coriander (dhania)
1 tbsp lemon juice

Other ingredients
8 tsp butter
8 laddi pav

For serving
A few lemon wedges

Method
For the masala
1. Heat the butter in a deep kadhai and add the cumin seeds.
2. When the seeds crackle, add the red chilli-garlic paste and sauté on a medium flame for 30 seconds.
3. Add the onions, capsicum and ¼ cup of water, mix well and cook on a medium flame for 5 to 7 minutes or till the onions turn translucent, while stirring occasionally.
4. Add the tomatoes, salt, chilli powder, pav bhaji masala and 1 cup of water, mix well and cook on a medium flame for 10 to 12 minutes, while stirring occasionally.
5. Mash it lightly, add the coriander and simmer for another minute.
6. Add the lemon juice and mix well.
7. Divide into 8 portions and keep aside.

How to proceed
1. Heat 1 tsp of butter on a non-stick tava (griddle), add a portion of the prepared masala and sauté on a medium flame for a few seconds.
2. Slit 1 pav vertically, open and place it on the masala.
3. Spread the masala evenly over the pav till it gets evenly coated form all the sides.
4. Repeat with the remaining ingredients to make more masala pav.
Serve immediately with lemon wedges.