Masala Pav

I spent almost 10 days in Mumbai very recently but when I am here in Blr for long and I just about start becoming homesick I inadvertently navigate to recipes typical of Mumbai. Masala Pav is made mostly at home. Some eateries do sell it but is presented in a different way. This snack is also called Pava-chi bhaaji ie. bhaaji made from pav. Not to mix it with Pav bhaaji. Well what kind of Indian would have not heard of Pav Bhaaji or am I over estimating the the Mumbai pop culture that pervades all India.

Ingredients

1 cup Bread cubes

1 onion chopped lengthwise

2 large tomatoes quartered

1 handful cilantro

1/2 teaspoon pav bhaaji masala (optional)

1/4 teaspoon red chilli powder

1/4 teaspoon turmeric powder

1/4 teaspoon coriander powder

1/4 teaspoon jeera powder

2 green chillies chopped fine.

1/2 cup water

1 tablespoon oil

1 pinch asofoetida

Heat oil in a wok and fry the onions till pink. In go the chopped chillies and cilantro at this point. Then add all the powders one by one asofoetida, chilli, turmeric, coriander, jeera and stir for a min. The pav bhaaji masala is optional just for the extra taste. When the masala looks nice red due to the frying add the tomatoes. The tomatoes should be cooked on high heat till they melt away into the concoction.

Now this snack is normally made with any type of stale bread, like sliced, brun, mumbai pao. Yet nothing should stop you from using a fresh one. At this point add the cubed bread and mix. To allow masala to coat evenly sprinkle 1/2 cup water on the mix and stir. Do not add the water all at once else the bread will turn soggy. Water is to be used only if bread is hard. Soft fresh bread does not require water to be sprinkled over is.

Enjoy this Mumbai snack. Did you note it is tomatolicious!