Masala Pao with Masala Chai

Instructions

1. 1

   Prepare the Masala Base

   • Heat 2 tbsp butter and 2 tbsp oil on a large, heavy-bottomed tawa or skillet over medium heat.
   • Once the butter melts, add the finely chopped onions and sauté for 3-4 minutes until they turn soft and translucent.
   • Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw aroma disappears.
2. 2

   Cook Vegetables and Spices

   • Add the finely chopped green bell pepper and cook for 2-3 minutes until slightly tender.
   • Stir in the finely chopped tomatoes and salt. Cook for 5-6 minutes, mashing with the back of a spatula, until the tomatoes break down completely and oil starts to separate from the masala.
   • Add the pav bhaji masala, red chili powder, and turmeric powder. Mix well and cook for one minute until the spices are fragrant.
3. 3

   Finish the Masala

   • Pour in 1/4 cup of water to deglaze the pan and bring the mixture to a simmer.
   • Using a potato masher, mash the vegetables directly on the tawa to create a coarse, thick paste-like consistency.
   • Turn off the heat. Squeeze in the lemon juice and stir in 2 tablespoons of chopped coriander leaves. Mix well.
4. 4

   Toast the Pao

   • Push the prepared masala to one side of the tawa. Add the remaining 2 tbsp of butter to the empty side and let it melt.
   • Slit the pao buns horizontally, keeping one edge intact like a book.
   • Place the pao, cut-side down, onto the melted butter. Press gently and toast for about 30-60 seconds until golden and slightly crisp.
   • Flip the pao. Generously spread the prepared masala inside the slit and on top. Press and toast for another minute, ensuring the pao is well-coated and heated through.
5. 5

   Garnish and Serve

   • Transfer the hot Masala Pao to a serving plate.
   • Garnish with the remaining fresh coriander leaves.
   • Serve immediately with a side of finely chopped onions and a lemon wedge for an authentic street-food experience.