Half Fry Pav

Instructions

1. 1

   Prepare the Masala Base

   • Heat 1 tablespoon of butter in a non-stick pan over medium heat.
   • Add the finely chopped onion and sauté for 3-4 minutes until it turns soft and light golden brown.
   • Add the ginger-garlic paste and green chilli. Sauté for another minute until the raw aroma disappears.
   • Add the finely chopped tomato and cook for 3-4 minutes, stirring occasionally, until it becomes soft and pulpy.
2. 2

   Add Spices

   • Reduce the heat to low. Add the turmeric powder, red chilli powder, garam masala, and salt.
   • Mix everything well and cook for 1-2 minutes, until the spices are fragrant and the butter starts to separate from the masala.
3. 3

   Cook the Eggs (Half Fry)

   • Spread the prepared masala evenly in the pan to form a bed. Make two small indentations or 'wells' in the masala.
   • Carefully crack one egg into each well, directly over the masala.
   • Sprinkle a tiny pinch of salt and red chilli powder over each yolk for seasoning.
   • Cover the pan with a lid and cook on low heat for 2-3 minutes. The goal is to have the egg whites fully set while the yolks remain runny.
4. 4

   Toast the Pav and Serve

   • While the eggs are cooking, heat the remaining 1 tablespoon of butter on a separate tawa (griddle) or pan.
   • Slice the pav buns horizontally and place them on the tawa. Toast for about a minute on each side until they are warm, lightly golden, and crisp.
   • Once the eggs are cooked to your liking, turn off the heat. Garnish generously with chopped coriander leaves.
   • Carefully slide the egg masala onto a plate and serve immediately with the hot, buttered pav.