Spicy Chatpata Masala Pav: A Mumbai Street Food Sensation
45 minutes
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About Spicy Chatpata Masala Pav: A Mumbai Street Food Sensation
Craving the electric buzz of Mumbai street food? Look no further! This Spicy Chatpata Masala Pav recipe delivers a symphony of flavors and textures, bringing the heart of India straight to your kitchen.Imagine soft pav buns overflowing with a vibrant potato masala, infused with aromatic ginger, garlic, chilies, and a secret blend of warming spices. Quick, easy, and utterly satisfying, it's the perfect snack or light meal.Top it all off with fresh cilantro, crunchy peanuts, a squeeze of tangy lemon, and crispy sev for an explosion of authentic Mumbai taste. Get ready for a flavor adventure!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Potato Masala
- 3 medium Potatoes boiled and peeled
- 1 medium Onion finely chopped
- 1 large Tomato finely chopped
- 2 Jalapeño Peppers finely chopped
- 3 clove Garlic grated
- 1/4 cup Bell Peppers capsicum, chopped
- 1 tsp Pav Bhaji Masala
- 1/2 tsp Kashmiri Chili Powder red
- 1/4 tsp Asafoetida hing
- 2 tsp Oil
- 1 Tbsp Butter salted
Instructions
- In a large bowl, mash the boiled potatoes until smooth. Set aside.
- Heat the oil and butter in a large pan over medium-high heat. Add the chopped onions, jalapeños, and grated garlic. Sauté for 2-3 minutes until the onions are softened and translucent and the raw garlic smell dissipates.
- Add the chopped tomatoes and a pinch of salt. Cook until the tomatoes soften slightly.
- Add the pav bhaji masala, Kashmiri red chili powder, and asafoetida. Stir well and cook for 1-2 minutes, allowing the spices to bloom and release their aroma. This enhances the overall flavor of the masala.
- Add the mashed potatoes, chopped bell pepper, and salt to taste. Mix thoroughly.
- Pour in about ½ to ¾ cup of water. Stir and cook over medium-high heat until the mixture is well combined and most of the water has evaporated. The masala should be moist but not watery.
- Remove from heat and stir in the chopped cilantro.
- Heat a griddle or tawa over medium heat. Melt 2 tablespoons of butter. Add 1 teaspoon of pav bhaji masala and a sprinkle of chopped cilantro. This infuses the butter with flavor and creates a delicious base for the pav.
- Slit the pav buns halfway through. Place them cut-side down on the melted butter and toast for a few seconds until lightly golden and coated in the spiced butter.
- To assemble the masala pav, spread a generous amount of the potato masala on the bottom half of each toasted pav. Top with chopped onions, sev, and peanuts. Squeeze some fresh lime juice over the filling. Cover with the other half of the pav and serve immediately.
Recipe Notes
Good To Know
- Serve the masala pav hot.
- Adjust spice levels by adding chili, Pav Bhaji masala powder, or jalapenos to your liking.
- If you don't have Pav Bhaji masala powder, substitute with garam masala or any curry powder.
- For extra crunch, lightly toast the pav buns with butter before filling.
- For authentic Mumbai street flavor, sprinkle chaat masala and chopped raw onions over the filling.
- For a spicier version, add red chili powder or spicy green chutney to the potato masala.
Expert Tips
- Prepare the potato masala in advance to save time on the day of serving.
- Consider adding finely chopped vegetables like bell peppers or carrots to the masala for added flavor and nutrition.
- Serve with a side of lemon wedges for an extra burst of freshness.
Storage Instructions
- Leftover masala can be refrigerated for up to two days.
- Reheat gently and use as a filling for wraps or grilled sandwiches.
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Recipe Nutrition
Calories: 422kcalCarbohydrates: 35gProtein: 8gFat: 30gPolyunsaturated Fat: 9gMonounsaturated Fat: 18gSodium: 2413mgFiber: 5gSugar: 5g
Vanitha Bhat
Articles: 29
4 Comments
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What a great recipe! Thanks for sharing.
This is a fantastic recipe! Thanks for sharing.
This looks incredible! I need to try it.
What a delicious recipe! Thanks for posting.