Masala Pao
A quintessential Mumbai street food! Soft bread rolls are tossed in a spicy, tangy onion-tomato masala, cooked right on the tawa. A quick, flavorful snack ready in under 30 minutes.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Masala Base
- b.Heat 2 tbsp butter and 2 tbsp oil on a large, heavy-bottomed tawa or skillet over medium heat.
- c.Once the butter melts, add the finely chopped onions and sauté for 3-4 minutes until they turn soft and translucent.
- d.Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw aroma disappears.
- 2
Step 2
- a.Cook Vegetables and Spices
- b.Add the finely chopped green bell pepper and cook for 2-3 minutes until slightly tender.
- c.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.
- d.Add the pav bhaji masala, red chili powder, and turmeric powder. Mix well and cook for one minute until the spices are fragrant.
- 3
Step 3
- a.Finish the Masala
- b.Pour in 1/4 cup of water to deglaze the pan and bring the mixture to a simmer.
- c.Using a potato masher, mash the vegetables directly on the tawa to create a coarse, thick paste-like consistency.
- d.Turn off the heat. Squeeze in the lemon juice and stir in 2 tablespoons of chopped coriander leaves. Mix well.
- 4
Step 4
- a.Toast the Pao
- b.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.
- c.Slit the pao buns horizontally, keeping one edge intact like a book.
- d.Place the pao, cut-side down, onto the melted butter. Press gently and toast for about 30-60 seconds until golden and slightly crisp.
- e.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
Step 5
- a.Garnish and Serve
- b.Transfer the hot Masala Pao to a serving plate.
- c.Garnish with the remaining fresh coriander leaves.
- d.Serve immediately with a side of finely chopped onions and a lemon wedge for an authentic street-food experience.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use a large cast-iron tawa and be generous with the butter.
- 2Mashing the vegetables thoroughly on the tawa is the key to achieving the perfect street-style texture.
- 3Ensure your pao is fresh and soft; stale bread won't absorb the masala well and can become hard.
- 4For a richer flavor, you can use only butter instead of a mix of butter and oil.
- 5Adjust the spice level by increasing or decreasing the amount of green chilies and red chili powder to suit your preference.
Adapt it for your goals.
Cheesy Masala Pao
Add a slice of Amul cheese or grated mozzarella inside the pao before toasting for a gooey, delicious twist.
Mushroom Masala PaoMushroom Masala Pao
Sauté 1 cup of finely chopped mushrooms along with the onions for an earthy flavor and added texture.
Paneer Masala PaoPaneer Masala Pao
Add 1/2 cup of crumbled or finely diced paneer to the masala in the last 2 minutes of cooking for a protein-rich version.
Leftover Pav Bhaji HackLeftover Pav Bhaji Hack
This is a great way to use up leftover pav bhaji. Simply heat the bhaji, add a little extra butter, and toast the pao in it.
Why this is on our healthy list.
Source of Lycopene
Tomatoes are a rich source of lycopene, a powerful antioxidant linked to reducing the risk of heart disease and certain cancers.
Rich in Allium Compounds
Onions and garlic provide beneficial allium compounds, which have anti-inflammatory and antimicrobial properties that can support overall health.
Provides Vitamin C
Green bell peppers and lemon juice are excellent sources of Vitamin C, an essential nutrient for a strong immune system and healthy skin.
Metabolism Boosting Spices
The blend of spices like chili powder contains capsaicin, a compound that can provide a temporary boost to your metabolism.
Frequently asked questions
Masala Pao is a popular and flavorful street food from Mumbai, India. It consists of soft bread rolls (pao) slit open and stuffed with a spicy and tangy mash of onions, tomatoes, and bell peppers, all cooked together on a large flat griddle (tawa).