Masala Pav

1. 1
   prep · ~10 min

   Prep the vegetables and split the pav.

   1.Finely chop the onion, tomato, capsicum, and green chili.

   2.Chop the coriander leaves.

   3.Split each pav horizontally, keeping one side attached if you like.
2. 2
   saute · ~8 min

   Cook the masala base.

   1.Heat oil and 1 tbsp butter on a tawa or wide pan over medium heat.

   2.Add onion and green chili, then cook until the onion turns soft and lightly golden (3-4 min).

   3.Add ginger-garlic paste and cook until the raw smell goes away (1 min).

   4.Add capsicum and cook until slightly softened (2 min).

   5.Add tomato, salt, turmeric powder, red chili powder, and pav bhaji masala.

   TIPMash the tomatoes with the spatula as they cook so the masala turns soft and spreadable.
3. 3
   saute · ~4 min

   Finish the masala.

   Cook the mixture until the tomatoes break down, the masala looks glossy, and the butter starts leaving the sides. Add lemon juice and half the coriander leaves, then mix well.

4. 4
   assemble · ~2 min

   Coat the pav with masala.

   Open the pav on the tawa and spread the prepared masala over the cut sides. Press gently so the bread picks up the masala evenly.

5. 5
   fry · ~3 min

   Toast the pav in butter.

   Add the remaining 1 tbsp butter to the tawa and toast the coated pav for 1-2 minutes, flipping once, until hot, lightly crisp at the edges, and well coated with masala.

   TIPKeep the heat medium so the pav toasts without burning before the masala warms through.
6. 6
   garnish

   Top with coriander.

7. 7
   serve

   Serve the masala pav hot.

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