Cheesy Masala Pav

Ingredients: 

For Chili-Garlic Paste: 

3–4 dry red chilies (soak for 10 minutes if needed) 

6–7 garlic cloves 

Water, as needed to blend 

For Masala: 

2 teaspoon oil 

1 teaspoon butter 

1 teaspoon cumin seeds 

1 teaspoon chopped ginger 

2–3 green chilies, chopped 

1 teaspoon chopped garlic 

2 medium onions, finely chopped 

1 capsicum, finely chopped 

2 tomatoes, finely chopped 

Salt to taste 

½ teaspoon turmeric powder 

1 teaspoon garam masala 

1 teaspoon pav bhaji masala 

2 teaspoon prepared chili-garlic paste 

2 tablespoon chopped coriander 

For Assembly: 

4 pav (buns) 

2 teaspoon butter (for toasting) 

1 pinch pav bhaji masala 

1 teaspoon chili-garlic paste 

Prepared masala (from above) 

4 cheese slices 

Chopped coriander (for garnish) 

Directions: 

1. Blend soaked red chilies, garlic, and a little water into a smooth, thick paste. Keep aside. 
2. Heat oil and butter in a pan. Add cumin seeds, ginger, green chilies, and garlic. Sauté until fragrant.
3. Add chopped onions, capsicum, and tomatoes. Cover and cook for 5 minutes on medium flame.
4. Add salt, turmeric, garam masala, pav bhaji masala, and 2 teaspoons of the prepared chili-garlic paste. Mix well and cook for 2–3 minutes. Finish with chopped coriander.
5. Heat a tawa and add butter, a pinch of pav bhaji masala, a little chili-garlic paste, and some of the prepared masala.
6. Slice pav and toss both sides on the tawa so they soak up the masala.
7. Sprinkle fresh coriander and place cheese slices inside each pav. Allow the cheese to slightly melt.
8. Serve hot with an extra pat of butter on top for that irresistible street-style finish.