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Mumbai masala pav is a popular Maharashtrian street food dish made with a spicy mashed vegetable mixture called bhaji and served with soft pavs. It is a popular snack or meal, especially in Mumbai, where it is often sold by street vendors.

The masala pav recipe is thought to have originated in the 1960s when a street vendor in Mumbai started selling a variation of pav bhaji that was made with less oil and spices. This lighter version of the dish became popular, and soon other vendors started selling it as well.

Mumbai masala pav is now a popular dish all over India, and there are many different variations of the masala pav recipe. However, the basic ingredients remain the same: bhaji, pav, butter, and chili garlic chutney.

• 3 tbsp Badshah Pav Bhaji Masala
• 2 tbsp butter
• 1 tablespoon ginger-garlic paste
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 green chillies, chopped
• 1 tablespoon tomato ketchup
• 1 teaspoon Badshah coriander powder
• 1 teaspoon Badshah red chilli powder
• Salt to taste
• 4 pavs, sliced in half

Masala Pav Mumbai Method

1. Heat the butter in a pan over medium heat. Add the ginger-garlic paste and cook for a minute, or until fragrant.
2. Add the onion and cook until softened about 5 minutes.
3. Add the tomatoes and cook until they are soft and mushy about 10 minutes.
4. Add the green chilies, tomato ketchup, coriander powder, red chili powder, and salt to taste. Cook for a minute more.
5. Add the pav bhaji masala and mix well.
6. Take a tawa and heat the pav on it. Spread some of the bhaji mixtures on each pav half and press it down on the tawa so that the pav soaks up the bhaji flavors.
7. Serve with a chilli-garlic chutney.

Masala Pav Recipe Tips

1. You can adjust the amount of chilli powder to your taste.
2. You can also add a variety of vegetables to the bhaji, such as potatoes, carrots, or peas.

Preparation time: 15 minutes

Cooking time: 10 minutes.