Masala Pav

Method

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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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Chef’s Tips

• 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

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Masala chai
• Sliced onion
• Extra lemon

Storage & Reheating

Eat immediately. The masala keeps 2 days refrigerated.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.