Masala Omelette Pav Sandwich
A Mumbai-style street snack with soft pav stuffed with a spicy masala omelette, onions, tomatoes, and coriander. Toasted with a little butter until warm and lightly crisp, it makes a filling tea-time bite or quick breakfast.
For 4 servings
- prep · ~5 min
Chop the vegetables and slit the pav.
1.Finely chop the onion, tomato, green chili, and coriander leaves.2.Slit each pav horizontally, keeping one side attached if you like for easier filling.3.Keep the butter, oil, and tomato ketchup ready near the stove. - mix · ~3 min
Make the masala omelette mixture.
1.Crack the eggs into a bowl.2.Add onion, tomato, green chili, coriander leaves, red chili powder, turmeric powder, black pepper, and salt.3.Whisk well until the yolks and whites are fully combined and the vegetables are evenly mixed.TIPWhisk just until smooth. Overbeating can make the omelette dense instead of soft. - fry · ~7 min
Cook the omelettes.
1.Heat a wide pan over medium heat and add a little oil.2.Pour in one quarter of the egg mixture and spread it into a round shape sized to fit the pav.3.Cook until the base sets, then flip and cook the other side until just done.4.Repeat with the remaining mixture to make 4 omelettes.TIPKeep the heat medium so the eggs cook through without turning rubbery. - assemble · ~2 min
Fill the pav with omelette and ketchup.
1.Spread tomato ketchup inside each slit pav.2.Place one omelette inside every pav.3.Press gently so the filling sits evenly inside the bread. - fry · ~4 min
Toast the sandwiches in butter.
1.Heat butter in the pan over medium-low heat.2.Place the filled pav in the pan and toast both sides until lightly crisp and warm.3.Press gently with a spatula while toasting so the sandwich holds together.TIPDo not use high heat here or the pav will brown too fast before the center gets warm. - serve
Serve the masala omelette pav sandwich hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the onion and tomato very finely chopped so the omelette spreads evenly and fits neatly inside the pav.
- 2If the tomato looks juicy, squeeze out a little excess liquid before mixing so the eggs set faster and the filling stays soft, not watery.
- 3Cook each omelette only until just done; it will cook a little more when the stuffed pav is butter-toasted.
- 4Shape the omelette roughly to the size of the pav while it cooks, so you do not need to tear or fold it too much later.
- 5Toast the ketchup-lined pav on medium-low heat so the bread warms through without burning before the omelette gets hot.
- 6For make-ahead use, cook the omelettes first and cool them completely before refrigerating; toast in pav just before serving for the best texture.
Adapt it for your goals.
Cheese
Add a slice of cheese or grated processed cheese inside the pav for a richer, melty street-style sandwich.
spicierSpicier
Increase green chili and red chili powder, or spread green chutney along with ketchup for a hotter, sharper bite.
low oilLow-oil
Cook the omelette on a good nonstick pan with minimal oil and toast the pav with less butter for a lighter version.
vegetable loadedVegetable-loaded
Mix in finely chopped capsicum or a little grated carrot for more texture and color without changing the basic style.
Why this is on our healthy list.
Good Protein Base
Eggs make this sandwich filling and satisfying, helping turn a simple pav snack into a more substantial breakfast or tea-time meal.
Includes Fresh Aromatics
Onion, tomato, green chili, and coriander add freshness, flavor, and some plant nutrients along with the eggs.
Balanced Energy Bite
The combination of pav and omelette gives both quick energy from bread and staying power from the eggs.
Frequently asked questions
It is better to chop the vegetables ahead, but whisk the eggs just before cooking so the mixture stays fresh and the omelettes cook up softer.
