Masala Pav

Masala Pav, Step by Step

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1. Melt half the butter on a wide griddle or frying pan over a medium heat.

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2. Fry the onions for 5 minutes, until soft.

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3. Add the ginger and garlic paste and green chillies and cook 1 minute.

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4. Add the green pepper and cook 3 minutes.

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5. Add the tomatoes and salt and cook 5 minutes, pressing them down to a pulp.

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6. Stir in the pav bhaji masala and chilli powder and cook 2 minutes.

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7. Push the masala to one side of the pan and add the rest of the butter to the clear space.

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8. Split the rolls almost through, press them cut-side down into the butter, then into the masala.

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9. Hold each roll against the pan for 1 minute, then turn and press the other face in.

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10. Scatter the coriander over and serve hot with lemon wedges.

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Notes for Getting It Right

• Press the cut face into the masala and hold it there.
• Soft rolls only — crusty bread will not work.
• More butter than feels reasonable is correct.

Common Substitutions & Variations

• Dried chilli flakes can stand in for the green chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

What Goes With Masala Pav

• Masala chai
• Sliced onion
• Extra lemon

Keeping and Reheating

Eat immediately. The masala keeps 2 days refrigerated.

Masala Pav Nutrition Facts

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.