Masala Pav
INGREDIENTS:
For Vegetable Masala:
7-8 Kashmiri red chillies (soaked)
1/3 cup garlic cloves
3 tbsp butter
1 tbsp oil
1 tsp cumin seeds
2 medium-sized onions, chopped
1.5 medium-sized capsicums, chopped
2 medium-sized tomatoes, chopped
1/2 medium-sized beetroot
1 tsp green chilli paste
Salt to taste
1 tsp Kashmiri red chilli powder
1 tbsp coriander powder
A pinch of garam masala
2 tbsp pav bhaji masala
1 tsp kasuri methi
A handful of fresh coriander
7-8 tbsp chilli and garlic paste
100-150 ml water
For Masala Pav:
Vegetable masala
1 tbsp butter (for one portion of masala pav)
2-3 tbsp chilli garlic chutney (for one portion of masala pav)
Freshly chopped coriander (as required)
Cheese (as required)
METHOD:
1. In a mixer grinder, make a watery paste by blending the soaked Kashmiri red chillies and garlic. Set the paste aside for later use.
2. Heat a pan over medium heat. Add oil, butter, cumin seeds, and onions. Stir and cook on high flame until the onions turn translucent.
3. Once the onions turn translucent, add capsicum, tomatoes, beetroot, green chilli paste, salt, powdered spices, fresh coriander, and chilli and garlic paste. Stir and cook on medium-high flame for 2-3 minutes.
4. Add water and lightly mash the veggies with a pav bhaji masher while keeping it slightly chunky. Your vegetable masala is ready.
For assembling the Pav:
1. For making masala pav, slice the pav in two halves, keeping the end intact.
2. On a tawa, add butter, chilli garlic chutney, and freshly chopped coriander leaves. Then, add a sufficient amount of prepared vegetable masala and coat the pav well with the masala from all sides.
3. Briefly cook for a few seconds, squeeze some lemon juice, and finish with freshly chopped coriander leaves.
4. Serve the hot and spicy masala pav with some red garlic chutney and onions on the side. Enjoy the flavoursome treat!
