Mumbai Masala Pav
Mumbai Masala Pav
Mumbai Masala Pav Recipe is a popular street food made with soft ladi pav toasted in butter and stuffed with a flavourful mixture of onions, tomatoes, capsicum and aromatic spices. Spicy, buttery and incredibly satisfying, this iconic Mumbai snack delivers all the flavours of pav bhaji in a quick and easy format.
Masala Pav is one of the most loved street foods found across Mumbai. Inspired by the famous Pav Bhaji, this dish transforms simple ingredients into a flavour-packed snack that is perfect for breakfast, tea-time or a quick meal. Moreover, it requires minimal preparation and comes together in just a few minutes.
The recipe traditionally uses ladi pav, a soft bread roll that originated during Portuguese influence in Mumbai. The name ladi pav comes from the way the buns are baked together in rows or “ladis”. While authentic Masala Pav uses ladi pav, you can easily make it with any soft bread roll available at home.
My version uses a simple masala prepared with onions, tomatoes and capsicum cooked in butter and pav bhaji masala. As a result, every bite delivers a wonderful balance of spice, tanginess and richness. Although some variations include potatoes, I prefer letting the vegetables and spices take centre stage.
Having grown up in Mumbai, Masala Pav has always been one of my favourite street-food dishes. Whenever we crave the buttery, spicy flavours of pav bhaji but are short on time, this recipe becomes the perfect solution. Furthermore, the combination of fresh coriander, chopped onions and buttery pav makes it completely irresistible.
Whether you serve it as a snack, a light meal or party food, this Mumbai Masala Pav Recipe is guaranteed to transport you straight to the bustling streets of Mumbai.
What is Mumbai Masala Pav?
Mumbai Masala Pav is a street-food favourite prepared by stuffing buttery toasted pav with a spicy vegetable masala. Vendors traditionally cook the masala on a large flat tawa and coat the pav in the same flavourful mixture before serving.
Unlike Pav Bhaji, which is served with a mashed vegetable curry, Masala Pav uses a drier masala stuffing. Consequently, it makes a quick, convenient and delicious handheld snack.
Why You’ll Love This Mumbai Masala Pav Recipe
Authentic Mumbai street-food flavour
Quick and easy to prepare
Perfect for busy weeknights
Rich, buttery and flavourful
Great party snack
Made with simple ingredients
Ready in under 30 minutes
Moreover, the recipe is highly adaptable and can be customised to suit your spice preference. In addition, it is a fantastic way to recreate the flavours of Mumbai street food at home. Finally, it is loved by both children and adults alike.
Ingredients You’ll Need
Ladi Pav
Ladi pav forms the foundation of this recipe. Most importantly, its soft texture absorbs the buttery masala beautifully.
Onions
Onions add sweetness, texture and depth of flavour to the masala.
Tomatoes
Tomatoes contribute tanginess and help create the rich base of the filling.
Capsicum
Capsicum adds freshness and a slight crunch that balances the buttery flavours.
Butter
Butter provides the richness that makes Mumbai street food so distinctive.
Pav Bhaji Masala
This spice blend gives the dish its authentic flavour and aroma.
Fresh Coriander
Fresh coriander adds freshness and enhances the overall flavour profile.
Serving Suggestions
Serve Mumbai Masala Pav with:
Extra Butter
Chopped Onions
Lemon Wedges
Green Chutney
Masala Chai
Cold Soft Drinks
Alternatively, serve it as an evening snack or light dinner. Likewise, it makes a fantastic addition to parties, gatherings and game nights.
What Makes This Recipe Special?
This Mumbai Masala Pav Recipe stands out because it captures all the flavours of Pav Bhaji in a simpler and quicker format. Unlike many street-food recipes that require lengthy preparation, this version uses a handful of everyday ingredients to create bold and satisfying flavours.
Moreover, cooking the masala on a tawa develops a distinctive street-food taste that is difficult to replicate. As a result, every bite feels authentic and nostalgic.
Storage and Reheating
The masala can be stored in an airtight container in the refrigerator for up to 2 days.
When ready to serve, reheat the masala and assemble the pav fresh. However, for the best texture and flavour, Mumbai Masala Pav is best enjoyed immediately after preparation.
Mumbai Masala Pav Recipe FAQs
What is the difference between Pav Bhaji and Masala Pav?
Pav Bhaji is served with a mashed vegetable curry, while Masala Pav uses a drier vegetable masala stuffed inside butter-toasted pav.
Can I use regular bread rolls?
Yes. Although ladi pav provides the most authentic flavour, any soft bread roll can be used.
Is Mumbai Masala Pav spicy?
The spice level depends on the amount of pav bhaji masala and chillies used. Therefore, you can easily adjust it according to your preference.
Can I make the masala ahead of time?
Absolutely. In fact, preparing the masala in advance makes assembly even quicker.
What should I serve with Masala Pav?
Chopped onions, lemon wedges and a cup of masala chai make excellent accompaniments.
Other recipes you might to try are-
Ingredients
3 tablespoons butter
½ teaspoon oil
4 teaspoons garlic paste
1 cup finely chopped onions
¼ cup finely chopped green pepper
1 cup finely chopped tomatoes
Salt to taste
2 teaspoons red chilli powder
2 teaspoons pav bhaji masala
Juice of 1 lemon
2 tablespoons finely chopped coriander leaves
For Pav
6-7 ladi pav
1-2 teaspoons butter
For Garnishing
1-2 teaspoons finely chopped onion
1 teaspoon finely chopped coriander
Butter
Directions
Heat butter and oil in a pan. I would highly recommend using an iron pan as it imparts a delicious flavour and also enhances the colour.
Next add the garlic paste and onions. Sauté on medium heat for 3-4 minutes or until the onions turn translucent.
Next, add the green pepper, tomatoes, salt and ¼ cup water. Mash the vegetables with a potato masher to soften them.
After that, add red chilli powder, pav bhaji masala and lemon juice. Cook on medium heat for 3-4 minutes and then add the coriander leaves.
To serve, heat a nonstick pan.
Slit the pav horizontally leaving one edge intact. Spread some butter and toast it lightly on the hot pan. I prefer to toast it for 30 seconds to a minute just enough for the pav to absorb all the butter. Turn the pav over and apply butter (optional) and toast the other side too.
Spread the prepared masala evenly on the inside of the pav and cover it with the other side of the pav.
Spread a spoonful of the masala and garnish it with finely chopped onions and coriander leaves.
Enjoy!
