Masala Pav Recipe Mumbai Masala Pav Recipe

About this Recipe

Masala Pav Bhaji is a Mumbai (Bombay) fast food dish that consists of a vegetable curry (bhaji) cooked in tomato gravy and served with a soft bread roll (pav). While Bhaji is a traditional Indian name for a vegetable dish. Pav or Pao is the Portuguese word for bread, which they introduced to Mumbai during their brief presence in the mid- 1500s. This dish was created in the 1850s by textile mill workers in Mumbai. They had too short lunch breaks for a full meal, and a light lunch was preferred over a heavy one because the employees had to return to strenuous physical labour after lunch. The dish was created to meet the lunchtime needs of those textile mill workers. They required inexpensive, simple, quick-to-prepare, light, and nutritious food. Thisdish was created by a vendor using items or parts of other dishes on the menu. Roti or rice were replaced with pav, and the curries that usually accompany Indian bread or rice were combined into a single spicy concoction: the bhaji. It was also a popular late-night street food. It has since been seamlessly absorbed into Indian fast food, soaking up the butter and spicy curry that Indians adore. Similar Recipes,Easy Aloo ChaatPav BunsVada PavRagda PatticeOnion Pav This recipe is so easy to make, you need few veggies, some butter and pav buns. The main taste for this comes from the pav bhaji masala powder. You can either make your own, recipe here or use store bought ones.

How to Make Masala Pav

Pav buns or pao are essentially small loaves of bread introduced to India by the Portuguese. Pavs are always made commercially with maida or all-purpose flour. Capsicum : Because of their higher sugar content, red capsicums are the sweetest and highest in vitamin C and beta carotene. Orange and yellow capsicums contain nearly as much sugar as red capsicums, whereas green capsicums have a low sugar content due to early picking, which gives them a slightly bitter taste. Kashmiri Chilli Powder :Kashmiri chiles are tall, thin, wrinkled red chiles that produce a vibrant red powder valued for its colour and mild spiciness. The chile has a slightly smokey flavour. This powder is used in Indian cooking to add colour to dishes that don’t require a lot of heat. Tomatoes:Tomato flavour is frequently described as sweet, tart, tangy, or well- balanced. Tomato flavour is also known as classic tomato flavour or old-fashioned tomato flavour in some cases. Some tomatoes are described as having a mild or bland flavour. More Recipes, Pav BhajiSamosa SundalPani PuriPuri for Pani PuriDates & Tamarind ChutneyChat Green Chutney Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.