Masala Pav is a beloved Mumbai street food: soft, eggless dinner rolls (pav) toasted in butter and topped with a spicy vegetable masala. Crisp on the outside, tender inside, and bursting with bold flavors, masala pav is best enjoyed hot with a cup of chai.
Tasting Indian street food is a memorable experience. From the sizzling tawa to the fragrant spice blends, each bite delivers heat, texture, and immediate comfort. Street vendors across India sell snacks that are often spicy, vibrant, and deeply satisfying. While hygiene and presentation vary, the flavor and nostalgia of these dishes make them irresistible. Many of these snacks are vegetarian and can be made vegan by swapping butter for oil.
Mumbai is famous for quick, flavorful bites like pav bhaji, tawa pulao, vada pav and masala pav. “Masala” refers to a spiced vegetable mix, while “pav” means a soft dinner roll. Street cooks prepare the masala on a large tawa and assemble the dish in minutes, making it a fast and filling snack. At home, leftover buns or store-bought pav work perfectly for a quick version of this classic.
This recipe uses pav bhaji masala, a special spice blend available in most Indian groceries. I used 2 teaspoons here for a noticeable kick; reduce the amount to suit your tolerance. Traditionally cooked on a tawa, this version is made in a regular pan and comes together quickly—perfect for busy days when you want something tasty without much fuss.
Masala Pav
Author: Manali Singh
Summary: Toasted buns topped with a spicy vegetable masala—an easy, flavorful Mumbai street-food favorite best served with chai.
Ingredients
- 2 tablespoons butter (or oil for a vegan version)
- 1/2 teaspoon cumin seeds
- 1/2 inch ginger, crushed
- 3–4 garlic cloves, crushed
- 1 green chili, crushed (adjust to taste)
- 1 medium red onion, chopped
- 2 medium tomatoes, chopped
- 1/4 cup finely chopped green pepper
- 1/4 cup finely chopped red pepper
- 2 teaspoons pav bhaji masala (adjust to taste)
- 1/2 teaspoon Kashmiri red chili powder (optional, for color and mild heat)
- 1 teaspoon crushed kasuri methi (dried fenugreek leaves)
- 3 tablespoons chopped cilantro
- 1–2 teaspoons lemon juice
- Salt, to taste
- 1/2 cup water
- 4–5 buns/pav
- 1 tablespoon butter for toasting buns (or oil)
- Finely chopped onions and lemon slices, for serving
Instructions
- Heat 2 tablespoons butter in a pan over medium heat. When it melts and becomes fragrant, add the cumin seeds and let them sizzle for a few seconds.
- Crush ginger, garlic and green chili together and add the paste to the pan. Sauté briefly until the raw aroma softens and the paste starts to change color.
- Add the chopped onion and cook until the onion becomes translucent.
- Add the chopped tomatoes and cook for about 2 minutes until they soften.
- Stir in pav bhaji masala, salt and Kashmiri red chili powder. Cook the spices for a minute to bloom their flavors.
- Add the chopped green and red peppers and the crushed kasuri methi. Cook for another minute so the peppers retain a little crunch.
- Pour in 1/2 cup water, reduce the heat to medium-low, and simmer for 8–10 minutes, or until most of the water evaporates. The masala should be moist but not watery.
- Remove from heat and finish with lemon juice and chopped cilantro. Adjust salt and spice to your taste.
- Push the masala to one side of the pan and melt 1 tablespoon butter on the other side. Sprinkle a pinch of crushed kasuri methi over the melted butter.
- Place the buns, cut-side down, onto the butter and toast them until they are golden brown on both sides.
- Top each toasted bun with a generous spoonful of the masala. Serve immediately with chopped onions and lemon slices on the side.
Tips
- If you prefer less heat, reduce the pav bhaji masala and green chili.
- Use homemade pav or fresh soft buns for the best texture.
- To make the recipe vegan, replace butter with a neutral oil or vegan spread.
- Prepare the masala in advance and toast the buns just before serving to keep them crisp.
Nutrition (approximate per serving)
- Calories: 288 kcal
- Carbohydrates: 40 g
- Protein: 6 g
- Fat: 11 g (Saturated fat: 5 g)
- Cholesterol: 22 mg
- Sodium: 416 mg
- Fiber: 3 g
- Vitamin C: 32.3 mg
Nutrition information is an approximation and will vary based on exact ingredients and portion sizes.
Additional Info
- Course: Breads, Snack
- Cuisine: Indian Street Food
- Prep Time: 10 mins • Cook Time: 15 mins • Total Time: 25 mins
- Servings: 4
* I used store-bought whole wheat buns here, but any soft pav or dinner rolls will work. * To make this vegan, skip the butter and use oil instead.
Masala Pav
