Half Fry Pav
Runny-yolk fried eggs tucked into butter-toasted pav with onion, green chili, and a little masala make this street-style Mumbai snack quick, filling, and full of bold flavor.
For 4 servings
- prep · ~5 min
Prep the filling ingredients.
1.Finely chop the onion and green chili.2.Chop the cilantro and keep it ready.3.Slit each pav from one side without separating the halves. - mix · ~2 min
Mix the onion topping.
Combine the chopped onion, green chili, cilantro, lemon juice, chaat masala, a pinch of salt, black pepper, and red chili powder in a small bowl. Mix well and set aside.
- fry · ~3 min
Toast the pav in butter.
1.Heat a tawa or frying pan over medium heat.2.Add 1 tbsp butter and let it melt.3.Place the pav cut side down and toast until lightly crisp and golden, about 1 minute.4.Remove the pav and keep warm. - fry · ~4 min
Cook the half fry eggs.
1.Add the remaining 1 tbsp butter to the same pan over low to medium heat.2.Crack in the eggs and keep them spaced apart.3.Sprinkle the remaining salt lightly over the eggs.4.Cook until the whites are just set but the yolks are still soft and runny, 2 to 3 minutes.TIPKeep the heat gentle so the bottoms stay soft and the yolks do not overcook. - assemble · ~2 min
Fill the pav with the eggs.
1.Open each toasted pav carefully.2.Place one half fry egg inside each pav.3.Top with a spoonful of the onion mixture.4.Close gently so the yolk stays intact. - serve
Serve the half fry pav hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Toast the pav only until lightly crisp; over-toasting makes it hard to bite once the egg is tucked in.
- 2Cook the eggs on low to medium heat so the whites set gently without browning or turning rubbery.
- 3Salt the onion mixture lightly, then fill just before serving so the onions stay crisp and the pav does not get soggy.
- 4Use the same tawa for pav and eggs so the eggs pick up the buttery toasted bread flavor left in the pan.
- 5If you want a cleaner bite, trim any wispy egg whites before sliding the half fry into the pav.
- 6Serve immediately after assembly; the runny yolk is the sauce, and it thickens as the egg sits.
- 7For prepping ahead, chop the onion, chili, and cilantro earlier, but mix in lemon and spices right before serving.
Adapt it for your goals.
Spicier
Add extra chopped green chili and a heavier pinch of red chili powder for a hotter, more street-style bite.
cheesyCheesy
Sprinkle a little grated cheese over the hot egg before closing the pav for a richer, melty version.
double eggDouble-egg
Use two half-fry eggs per pav for a more filling snack with extra yolk richness.
low butterLow-butter
Use less butter or swap part of it with oil if you want a lighter version that still toasts well.
Why this is on our healthy list.
Protein from Eggs
The half-fry eggs make this snack more satisfying and provide good-quality protein for a filling meal.
Herbs and Aromatics
Onion, green chili, cilantro, and lemon add freshness and flavor without needing heavy sauces.
Balanced Richness
The sharp onion-lemon topping helps balance the butter and yolk, making the dish feel less heavy.
Frequently asked questions
Cook the eggs over gentle heat just until the whites are set. Remove them as soon as the tops lose their raw look but the yolks still wobble.
