Toasted Pav
Soft pav buns toasted on a hot tawa with butter until crisp and golden outside while staying fluffy inside. This simple Mumbai-style bread is perfect alongside bhaji, misal, or a cup of chai.
For 4 servings
- prep
Prepare the pav.
Slit each pav through the middle like a bun, keeping one edge attached so it opens easily and stays together while toasting.
- fry · ~4 min
Toast the pav in butter.
1.Heat a tawa or flat pan over medium heat.2.Add 1 tbsp butter and let it melt and spread over the surface.3.Place the pav cut side down and press lightly so they soak up the butter.4.Toast until the inside is golden and crisp, about 1 to 2 minutes.5.Flip and toast the outer side with the remaining butter for 1 minute more.TIPKeep the heat medium so the pav turns crisp without burning before the butter browns. - garnish
Sprinkle masala and cilantro over the hot pav.
While still hot, lightly sprinkle pav bhaji masala over the toasted side and finish with chopped cilantro if using.
- serve
Serve the toasted pav right away.
Serve hot as a side with bhaji, misal, kheema, or with extra butter on top.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep one side of each pav attached while slicing so it opens like a book and is easier to toast evenly.
- 2Use medium heat only; high heat scorches the butter before the pav gets crisp and golden.
- 3Press the pav gently on the tawa so the cut side absorbs butter without flattening the bread.
- 4Sprinkle pav bhaji masala while the pav is still hot so it clings to the buttery surface.
- 5Toast in batches rather than overcrowding the pan, or the pav will steam instead of crisping.
- 6Serve immediately after toasting; the crisp exterior softens quickly as the bread cools.
- 7If making ahead, reheat for 20 to 30 seconds on a dry tawa to bring back the crust.
Adapt it for your goals.
Extra-buttery
Add a small dab of butter on top right before serving for richer, classic street-style pav.
masala pavMasala-pav
Mix the butter with pav bhaji masala before toasting for more even spice and a stronger Mumbai street-food flavor.
veganVegan
Use vegan butter instead of dairy butter to keep the same crisp texture without milk products.
garlicGarlic
Stir a little grated garlic into the melted butter before toasting for a more aromatic pav to serve with chai or bhaji.
Why this is on our healthy list.
Herb-Boosted Finish
The cilantro garnish adds freshness and plant compounds that brighten a rich, buttery bread.
Comforting Energy Source
Pav provides quick carbohydrates, making it a handy accompaniment to hearty dishes like bhaji or misal.
Frequently asked questions
Yes, use any flat skillet or griddle. Keep the heat at medium so the butter browns gently and the bread crisps evenly.
