Mumbai Masala Pav

Ingredients

• 8 ladi pav
• 120 g red onion, finely chopped
• 300 g ripe tomatoes, finely chopped
• 100 g green capsicum, finely chopped
• 15 g ginger-garlic paste
• 1 green chilli, finely chopped
• 45 g unsalted butter, divided
• 60 ml water
• 4 g fine salt
• 15 g fresh coriander leaves, finely chopped
• 15 ml fresh lemon juice
• 12 g (about 1 tbsp) Mumbai Tawa Pav Bhaji Masala

Instructions

1. 1Melt 20 g butter on a wide tawa over medium heat. Add the onion and cook until translucent.
2. 1Add the ginger-garlic paste and green chilli; cook for 45 seconds. Add the capsicum and cook for 2 minutes.
3. 2Add the tomatoes and salt. Mash and cook until the tomatoes are pulpy and the mixture is almost dry.
4. 3Add the Mumbai Tawa Pav Bhaji Masala and water. Cook and mash for 2 to 3 minutes, then fold in half the coriander and the lemon juice.
5. 4Slit each pav while keeping one edge joined. Move the masala into four portions, press each pav cut-side down into a portion, fill it lightly, and coat both outer sides.
6. 5Add the remaining butter around the pav and toast both sides until crisp-edged and glossy. Finish with the remaining coriander and serve immediately.