Masala Phav

Masala Phav is one of the most popular street food in Mumbai, India. Almost in every street you can come across atleast one cart or restaurant selling this delicious masala phav. Infused with aromatic blend of spices stuffed in between soft phavs are indeed the best choice to satisfy you hunger pang. Phavs are actually soft bakery buns.<br />
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I made this masala phav for our family tea time snack and it's a huge success. Phav bhaji masala can be bought in most of the Indian grocery shops. The combination of onion,red peppers,tomato and coriander leaves sauteed with spices and loaded in a lightly toasted buns. This dish great for kids lunch box as well just go lighter on the spices and their lunch box will return home clean

Ingredients

2 tbsp butter
4 phavs
1/2 tsp mustard seeds
1 sprig curry leaves
1/2 tsp turmeric powder
1 tbsp ginger garlic paste
1/4 cup red pepper,chopped
1/4 cup red onion,chopped
1/4 cup coriander leaves,chopped
1/4 cup tomatoes,chopped
1 tbsp phav bhaji masala
1 tsp red chilli powder
1 tsp lemon juice
1 tbsp oil
1/2 tsp dry mango powder
Salt to taste


Methods

Butter the outer side of the phav and keep aside

In a skillet, heat oil and add mustard seeds and curry leaves. Once splutter, add the chopped onion. Saute the onion till translucent.

Add ginger garlic paste and cook for a minute.

Add phav bhaji masala and cook for another 2 minutes

Add red chilli powder,turmeric powder and tomatoes. Saute till tomatoes become soft.

Add chopped red peppers, dried mango powder and coriander leaves, stir. Cook for 1-2 minutes. Remove from heat.

Reserve 2-3 tbsp of the prepared masala for the topping.

In a frying pan, toast the outer side which has been buttered. Meanwhile, spread the prepared masala on the other side of the bread. Press the masala down on the bread to allow the juices to soak the phav well.

Add 1/2 tsp butter on the top of the masala and flip the bread to cook the other side. Remove from heat.

Top with the remaining masala and serve hot with lime wedges on the side.