“Why don’t you just order a pizza?”
That was my husband, watching me wildly google Masala Pav recipes on a lazy Saturday.

You know those days when nothing sounds good—except, like, one oddly specific craving that refuses to leave your brain?
Yeah. That was me with Masala Pav.

Not a sandwich, garlic bread. Not even pav bhaji. Nope. My brain wanted buttery, spicy, tomatoey masala stuffed between pillowy toasted pav. Right now.

And since I live in a town where your only “Indian” options are overpriced tikka masala or samosas that taste like sadness, DIY was the only way.

Was I ready? No. Did I care? Also no.

What Even Is Masala Pav?

In case you’ve somehow missed this glorious snack—it’s like Mumbai’s lowkey cooler cousin to pav bhaji.

Picture this:

  • Soft pav (those little squishy bread rolls you can’t stop eating)
  • Slathered with butter (LOTS)
  • Stuffed with a spicy tomato-onion masala
  • Topped with fresh coriander and sometimes a cheeky squeeze of lemon

It’s the kind of street food you grab at a roadside stall at midnight—greasy fingers, heart full, no regrets.

And it’s stupidly easy to crave.

My Very Relatable Masala Pav Origin Story

Back in 8th grade, my cousin took me to a tiny Mumbai stall that looked one sneeze away from collapsing.

“I swear the best masala pav comes from these kinds of places,” she said.

Was I skeptical? Extremely.

Then I took one bite—hot butter dripping, chili heat punching through the soft bread—and my life was forever divided into Before Masala Pav and After Masala Pav.

Fast forward to now: I live in the US, where pav is not a grocery store staple, and I’ve spent too many nights thinking, I could totally make this at home… right?

Masala Pav Ingredients (aka My Grocery Adventure)

For the masala:

  • 2 tbsp butter (go on, be generous)
  • 1 tbsp oil
  • 2 medium onions, finely chopped
  • 2 medium tomatoes, finely chopped
  • 2-3 garlic cloves, minced
  • 2 green chilies, finely chopped (optional but recommended)
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp pav bhaji masala (essential magic)
  • Salt to taste
  • Handful of chopped coriander leaves

For the pav:

  • 4 pav rolls (sub with soft dinner rolls if desperate)
  • Butter for toasting

Optional extras:

  • Lemon wedges
  • More coriander because why not

The Great Experiment

My cousin (the same one who ruined me with that first masala pav) texted:

Me: “Making masala pav today!!”
Her: “Pls send pics. And don’t burn the pav.”
Me: “…thanks for the faith.”

Armed with butter, spices, and unreasonable optimism, I got started.

How I Made

Cook the masala

I heated butter + oil in a big ol’ pan. The sizzle already smelled promising.

In went the garlic and chilies. Then onions.

Now here’s the thing: patience is key here. Let the onions get that soft, slightly caramelized vibe—not burnt, not raw.

Added the tomatoes. Cooked it down until they became a gorgeous, jammy mess.

Then came the magic trio: pav bhaji masala, red chili powder, turmeric.

Salt to taste. Stir stir stir.

The whole kitchen smelled like a Mumbai street stall at this point. I may or may not have danced a little.

Toast the pav

Another pan. More butter. (I told you.)

Split the pav rolls and toasted them cut-side down until golden and slightly crisp. But still soft enough to squish.

Assemble and devour

Now for the fun part:

  • Spoon generous heaps of that masala onto the toasted pav.
  • Top with coriander.
  • Squeeze of lemon if you like it tangy.

Then? Face first into it. No shame. No forks.

My First Bite: A Spiritual Experience

The first bite was messy. Butter all over my hands.

Tomato juices dripping. Masala hitting with just enough heat.

Bread soaks up just the right amount of buttery spice.

I swear I heard an invisible Mumbai street vendor say, “Good job, kid.”

What I Learned (So You Don’t Have To)

  • Butter is not optional. Use more than you think.
  • Pav bhaji masala is the MVP here. Don’t skip it.
  • Toast your pav right—golden, not dry.
  • Make extra masala. You WILL want seconds.

WhyMasala Pav Deserves a Spot in Your Life

  • Ready in 15-20 mins.
  • No fancy equipment.
  • Works as a snack, dinner, midnight craving buster.
  • One pan = less cleanup. (YES.)
  • It’s just pure joy on a plate.

Some Weird and Wonderful Variations

Because once you nail the basics, you WILL want to experiment. Trust me.

  • Add grated cheese for a cheesy masala pav (omg yes)
  • Mix in paneer cubes for a protein hit
  • Stuff extra veggies like capsicum or peas into the masala
  • Use garlic butter on the pav for extra flavor (DO THIS.)

Final Thoughts From My Butter-Covered Soul

I should probably be embarrassed that I ate two entire masala pav rolls standing over the kitchen counter. But honestly? That’s one of my favorite memories.

I now officially crave Masala Pav more than grilled cheese. And that’s saying something.

And the best part? You can totally make it. No street stall required. Just butter, bread, spice, and messy hands.

Now if you’ll excuse me, I have masala in the fridge calling my name. Again.

RELATED ARTICLESMORE FROM AUTHOR