Masala Pao

1. 1
   prep · ~5 min

   Prepare the pav and masala ingredients.

   1.Slit each pav into halves, keeping one side attached.

   2.Finely chop the onion, tomato, green chili, and coriander leaves.

   3.Measure the butter, oil, spices, salt, water, and lemon juice.
2. 2
   saute · ~6 min

   Cook the onion base.

   1.Heat the oil and 1 tbsp butter in a wide pan over medium heat.

   2.Add the onion and green chili.

   3.Cook until the onion turns soft and light golden, 4 to 5 minutes.

   4.Add the ginger-garlic paste and cook for 1 minute.

   TIPKeep the heat medium so the butter does not burn and the onions sweeten evenly.
3. 3
   saute · ~6 min

   Make the masala.

   1.Add the tomato and cook until soft and pulpy, 3 to 4 minutes.

   2.Add the red chili powder, turmeric powder, pav bhaji masala, and salt.

   3.Mix well and cook for 1 minute until the masala smells fragrant.

   4.Add the water and mash the tomatoes lightly with the spoon to make a soft coating masala.
4. 4
   mix · ~1 min

   Finish the masala with fresh flavors.

   Add the coriander leaves and lemon juice. Mix well and spread the masala into an even layer in the pan so the pav can soak up the flavor.

5. 5
   fry · ~3 min

   Toast the pav in the masala.

   1.Add the remaining 1 tbsp butter to the pan.

   2.Place the slit pav cut side down over the masala.

   3.Press gently and toast for 1 to 2 minutes so the masala coats the bread.

   4.Flip and toast the other side briefly until warm and lightly crisp at the edges.

   TIPDo not over-toast the pav or it will turn dry instead of soft and buttery.
6. 6
   serve

   Serve the masala pav hot.

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