Why did my pav turn soggy instead of crisp?

This usually happens if the pan is too cool or overcrowded. Toast in a hot enough pan and give each pav direct contact with the surface.

Do I have to use pav bhaji masala?

No, it is optional, but it gives the toasted pav its signature street-style flavor. Sprinkle lightly so it does not overpower the butter.

Can I make toasted pav in advance?

It is best fresh, but you can toast it shortly ahead and re-crisp it on a dry tawa just before serving.

Should I toast both the inside and outside?

Yes, the inside gets most of the butter and crunch, while a quick toast on the outside adds color and helps the pav hold up better.

Home / Recipes / indian / Toasted Pav

indianEasyeggetariannut freesoy free

Toasted Pav

RATING

4.6/5(105)

TASTE SCORE

8/10

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.

PREP

COOK

SERVES

1 PIECE

221 cal

SERVINGS

INGREDIENTS

For 4 servings

4 pcspav · slit through the middle, keeping one side attached2 tbspbutter1 tsppav bhaji masala · optional, for sprinkling2 tbspcilantro · finely chopped, optional

NUTRITION · PER SERVING

221

CALORIES · 1 PIECE

Protein6g · 11%

Carbs31g · 56%

Fat8g · 33%

Fiber2g

Sugar3g

Saturated fat4g

Cholesterol21mg

Sodium366mg

Potassium89mg

Phosphorus73mg

How we calculate →

METHOD · 4 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Keep one side of each pav attached while slicing so it opens like a book and is easier to toast evenly.
2
Use medium heat only; high heat scorches the butter before the pav gets crisp and golden.
3
Press the pav gently on the tawa so the cut side absorbs butter without flattening the bread.
4
Sprinkle pav bhaji masala while the pav is still hot so it clings to the buttery surface.
5
Toast in batches rather than overcrowding the pan, or the pav will steam instead of crisping.
6
Serve immediately after toasting; the crisp exterior softens quickly as the bread cools.
7
If making ahead, reheat for 20 to 30 seconds on a dry tawa to bring back the crust.