Masala Pav/Indian Style Potato Sloppy Joe

masala-pav-mumbai2

Spicy Masala Pav is a popular street food from Mumbai (in India) and you can call it an Indian masala sloppy joe in a dinner roll!!! Soft pav buns (dinner rolls) are sliced, toasted with butter and spices and filled with a spicy masala mixture along with optional toppings!

Our family loves pav bhaji, another street food of India where a spicy potato masala (using potatoes, onions and tomatoes) is served with sliced and toasted pav buns.  I have used the same filling for these masala pavs. Mashed or crumbled boiled potatoes are cooked along with onions, tomatoes and vegetables in a spicy masala powder called Pav bhaji masala powder (available in any Indian Grocery store) in plenty of butter for an authentic taste.

potato-masala-for-pav

Once the potato masala is ready, they are filled in sliced toasted (in butter again!) pav buns and served with toppings like finely chopped onions, sev (fine deep fried chickpea batter noodles) and cilantro. To get the authentic taste and flavor, use Pav Bhaji masala powder and salted butter. Green or red bell peppers can be used. For a vegan option, use only oil.

You can also make the same masala bun/pav using just onions, tomatoes and vegetables like bell pepper with the masala powders (the way it is served on Indian streets) and serve it smothered in this spicy mixture!

Make the filling ahead of time and once it is ready, it is so easy to assemble that masala pav can be a star dish at any party or even your kids’ lunch box. Do try my version and share your thoughts in my comment box or on my facebook page.

Other street foods of India you can try are: Pav BhajiPotato Bonda, Cornflakes Bhel, Pani Puri etc.

Masala Pav
Serves 3
A popular Mumbai street food with a spicy masala mixture stuffed in a pav bun/dinner roll!!
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
857 calories
99 g
91 g
46 g
18 g
24 g
557 g
814 g
14 g
1 g
19 g
Nutrition Facts
Serving Size
557g
Servings
3
Amount Per Serving
Calories 857
Calories from Fat 402
% Daily Value *
Total Fat 46g
71%
Saturated Fat 24g
118%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 14g
Cholesterol 91mg
30%
Sodium 814mg
34%
Total Carbohydrates 99g
33%
Dietary Fiber 9g
37%
Sugars 14g
Protein 18g
Vitamin A
46%
Vitamin C
119%
Calcium
23%
Iron
32%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients for potato masala
  1. 3 medium potatoes, boiled and peeled
  2. 1 medium onion, finely chopped
  3. 1 large tomato, finely chopped
  4. 2 green chilis/jalapenos, finely chopped
  5. 3 cloves of garlic, grated
  6. ¼ cup chopped bell pepper/capsicum
  7. 1 teaspoon Pav Bhaji masala
  8. ½ teaspoon Kashmiri red chili powder
  9. ¼ teaspoon hing/asafoetida
  10. 2 teaspoon oil
  11. 1 tablespoon salted butter
Ingredients for masala pav
  1. 6 pav buns or dinner rolls
  2. Extra salted butter for toasting the masala pav
  3. Pav Bhaji masala powder
  4. Fine besan sev
  5. 1 lemon/lime
  6. Masala peanuts or salted peanuts
  7. Finely chopped onions
  8. Coriander leaves for garnishing
Preparing the potato masala
  1. Mash the boiled and peeled potatoes well and keep aside.
  2. Heat the oil and butter in a deep saucepan.
  3. Once the oil is hot, add the onions, green chillies and grated garlic.
  4. Sauté on medium high heat for about 2 to 3 minutes till the onions are soft and raw smell of the garlic is gone.
  5. Once the onions are translucent and soft, add the chopped tomatoes and a little bit of salt and fry till most of the moisture in the tomatoes is gone and they are well cooked.
  6. Now, add the dry masala powders; pav bhaji masala powder, chili powder and hing; give it a good stir.
  7. Fry again on medium low heat till the mixture is well fried and you can see oil/butter separating on the sides.
  8. Stir in the mashed potatoes and chopped bell pepper, salt to taste and mix well.
  9. Add about ½ t o ¾ cup of water and mix again. Cook on medium high heat till the mixture is well incorporated and most of the moisture is gone. Do not make it too dry; you need a moist (not watery) potato masala mixure.
  10. Remove from flame, add coriander leaves and stir well.
Assembling the masala pav
  1. Heat a griddle or tawa. Add 2 tablespoons of butter. Add about 1 teaspoon of pav bhaji masala powder and a few coriander leaves.
  2. Once the butter has melted, slit the pav/dinner rolls and place it on the melted butter; fry both the halves for a few seconds till the pav buns are coated with the masala and butter!!
  3. Repeat with all the pav buns to be served.
  4. Once the pav buns are roasted, start layering the masala pav.
  5. Place the bottom half of the roasted pav on a serving plate. Place about 2 to 3 tablespoons of potato masala on the bottom half (depending upon how much each person prefers). Spread well on the slit pav.
  6. Now, top with the peanuts, finely chopped onions and sev, close with the other half the pav and serve immediately!!
  7. Enjoy with a cup of chai or coffee or even a glass of juice!!!
Notes
  1. Serve the masala pav hot.
  2. Add spices like chili, Pav Bhaji masala powder and jalapenos according to your taste.
  3. If you do not have Pav Bhaji masala powder, substitute with garam masala powder or any curry powder instead.
beta
calories
857
fat
46g
protein
18g
carbs
99g
more
Curry and Vanilla http://www.curryandvanilla.com/

 

Step-by-step method:

Preparing the potato masala:

Mash the boiled and peeled potatoes well and keep aside.

Heat the oil and butter in a deep saucepan.

Once the oil is hot, add the onions, green chillies and grated garlic.

onions-and-chillies-in-butter

Sauté on medium high heat for about 2 to 3 minutes till the onions are soft and raw smell of the garlic is gone.

Once the onions are translucent and soft, add the chopped tomatoes and a little bit of salt and fry till all the moisture of the tomatoes is reduced and they are well cooked.

cooked-tomatoes

Now, add the dry masala powders; pav bhaji masala powder, chili powder and hing; give it a good stir.

added-masala-powders

Fry again on medium low heat till the mixture is well fried and you can see oil/butter separating on the sides.

sauted-tom-with-masala

Stir in the mashed potatoes and chopped bell pepper, salt to taste and mix well.

added-potato-and-bell-pepper

Add about ½ t o ¾ cup of water and mix again.  Cook on medium high heat till the mixture is well incorporated and most of the moisture is gone. Do not make it too dry; you need a moist (not watery) potato masala mixure.

cooked-potatoes

Remove from flame, add coriander leaves and stir well.

garnish-with-cilantro

Assembling the masala pav:

Heat a griddle or tawa.  Add 2 tablespoons of butter. Add about 1 teaspoon of pav bhaji masala powder and a few coriander leaves.

masala-butter

Once the butter has melted, slit the pav/dinner rolls and fry both sides of the bun for a few seconds till lightly brown and they are coated with the masala and butter!!

toasted-on-second-side

Repeat with all the pav buns to be served.

Once the pav buns are roasted, start layering the masala pav.

Place the bottom half of the roasted pav on a serving plate.  Place about 2 to 3 tablespoons of potato masala on the bottom half (depending upon how much each person prefers). Spread well on the slit pav.

masala-on-pav

Now, top with the peanuts, finely chopped onions and sev.

peanuts-and-sev

Close with the other half the pav and serve immediately!!

masala-pav1

Enjoy with a cup of chai or coffee or even a glass of juice!!!

Sharing this with FoodieFriDIY  |  FiestaFriday.

 

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