8 Yummy Pav Recipes to Enjoy With Your Family

yummy pav recipes to enjoy with your family

Pav is a small loaf of bread that is made with maida and is enjoyed all over India with a variety of dishes. If you are looking for a good pav recipe or recipes for dishes to enjoy your pav with, you are in the right place!

Lip Smacking Pav Recipes That You Must Try

Before we get into the recipes, we have for you a recipe of how to make the pav from scratch. If you’re feeling adventurous, try making your own at home!

1. Pav Recipe

Ingredients 

  • Maida, 3 – 3 ½ cups
  • Softened butter or oil, 2 tablespoons
  • Dry active yeast, ¾ tablespoon
  • Sugar, 2 teaspoons
  • Salt, 1 teaspoon
  • Warm water, 1 cup
  • Milk, for brushing

Total Cooking Time 

  • 1 hour 55 minutes

Servings 

  •  8 pavs

How to Make 

  • Mix together one cup of flour, yeast and sugar in a bowl.
  • Add the water and stir it using a whisk or a spoon until the mix is thick and smooth.
  • Cover the bowl and leave the batter to rise for about 40 minutes.
  •  At the end of the 40 minutes, you will see a frothy and bubbly layer on top of the batter.
  • Add in another cup of flour, oil and salt and mix well.
  • Finally, add the last cup of flour and begin to knead the mix into a dough.
  • If your dough is still sticky, you can add in another ¼ or ½ cup of flour.
  • Continue to knead until your dough is smooth yet pliable.
  • After kneading, spread oil or butter over the surface of the dough.
  • Using a cotton cloth, cover the dough and keep it aside to leaven for about an hour.
  • Once it has risen, it will have doubled in size.
  • You must now punch the dough gently to deflate it and then mould it into a log shape.
  • Slice this log into equal parts and roll each part into a smooth and round roll.
  • Grease a baking tray and place the rolls onto it, ensuring to leave at least one inch space between them.
  • Now, cover the tray and leave the dough to rise again for around half an hour.
  • Fifteen minutes before baking the pavs, heat the oven to 200 degrees C.
  • Brush the pavs with milk before placing the tray in the oven.
  • Once in the oven, bake for half an hour or until the tops are golden and hollow.
  • Remove them from the oven and move them to a cooling rack to prevent them from getting soggy.
  • Your pavs are ready!

fresh pav

Now that you know how pav is made, here are some pav dishes that you must try making for the family. They are sure to be a hit!

2. Masala Pav

Best had during tea time with a steaming cup of chai, this masala pav recipe is simple and is a taste of Mumbai street food.

Ingredients 

  • Butter, 2 tablespoons
  • Red onion, 1, chopped
  • Tomatoes, 2, chopped
  • Green pepper, ¼ cup, finely chopped
  • Red pepper, ¼ cup, finely chopped
  • Ginger, ½ inch
  • Garlic, 3-4 cloves
  • Green chilli, 1
  • Pav bhaji masala, 2 teaspoons
  • Cumin seeds, ½ teaspoon
  • Red Kashmiri chilli powder, ½ teaspoon
  • Kasuri methi, 1 teaspoon, crushed
  • Coriander, 3 tablespoons, chopped
  • Lemon juice, 1-2 teaspoons
  • Salt to taste
  • Water, ½ cup
  • 4-5 pavs
  • Butter, 1 tablespoon

Total Cooking Time

  • 25 minutes

Servings

  • Serves 4

How to Make

  • Place a pan on the stove and heat butter in it.
  • Once it has melted, add in the cumin seeds and wait for them to crackle.
  • With a mortar and pestle, crush the garlic, ginger and chilli together.
  •  Add them into the pan and sauté till they start to change colour.
  •  Add the onions into the pan and sauté till they start to become translucent.
  •  Add the tomatoes, mix well and cook for about two minutes.
  •  Add the salt, red chilli powder and pav bhaji masala and sauté well for a minute.
  • Add the red and green peppers along with the kasuri methi and sauté.
  •  Add ½ cup of water and cook on medium low to low heat for around 10 minutes.
  • The masala mix should be moist but not runny.
  •  Add the lemon juice and coriander.
  • In another pan, heat butter and sprinkle in some kasuri methi. Toast the pavs on it.
  • Put the masala on the toasted pavs and garnish with some sliced onions.

3. Pav With Goan Potato Gravy

 This dish is spicy and tangy, and is the perfect accompaniment for pavs.

Ingredients 

  • Potatoes, 4 cups, peeled, chopped and par-boiled
  • Tomato pulp, 1 cup
  • Oil, 1 tablespoons
  • Salt to taste
  • Onions, 2, medium sized, whole, unpeeled
  • Oil, 1 tablespoon
  • Poppy seeds, 2 teaspoons
  • Cinnamon sticks, 2
  • Cloves, 3
  • Black peppercorns, 4
  • Whole coriander seeds, 2 teaspoons
  • Dry Kashmiri red chillies, 3, broken
  • Grated coconut, ¾ cup
  • Garlic, 1 tablespoon, chopped
  • Pavs, 4

Total Cooking Time

  •  One hour

Servings

  • Serves 4

How to Make

  • Roast onions over an open flame.
  • Once they have turned black, allow them to cool before peeling and chopping them.
  • Heat oil in a pan and sauté together the poppy seeds, cloves, cinnamon, peppercorns, red chillies and coriander seeds.
  • Add the coconut into the mix and sauté for another three minutes.
  • Allow the mix to cool and then blend it into a paste using half a cup of water. Keep this aside.
  • In a kadai, sauté the potatoes in oil for about 5 minutes on a medium flame.
  • Add the prepared paste, one cup of water, and salt.
  • Mix well, cover and cook for five minutes, stirring occasionally.
  • It is ready to be serves with pavs.

pav with goan potato curry

4. Pav Usal

This usal pav recipe is simple and tasty.

Ingredients 

  • Dried white or yellow peas, 1 cup, soaked for 8 hours
  • Tamarind water, 1 cup
  • Onion, 1, finely chopped
  • Garlic, 4 cloves, finely chopped
  • Green chillies, 2, finely chopped
  • Mustard seeds, 1 teaspoon
  • Asafoetida (Hing), 1 pinch
  • Red chilli powder, 1 teaspoon
  • Garam masala, 2 teaspoons
  • Curry leaves, 1 sprig
  • Coriander leaves, 1 sprig
  • Salt to taste
  • Pepper to taste
  • Cooking oil
  • Pavs, 8

Total Cooking Time

  • 50 minutes

Servings 

  •  Serves 4

How to Make

  • Pressure cook the soaked peas for five whistles and then set aside to allow the steam to come out naturally.
  • Heat oil in a dish and add mustard seeds.
  • Once they begin to pop, add the hing and curry leaves.
  • Add the garlic and sauté until the colour begins to change.
  • Then add the onions and sauté until they turn translucent.
  • Add the tomatoes to the dish along with the tamarind water.
  • Simmer for ten minutes.
  • Pour in the cooked peas, garam masala, salt and chilli powder.
  • Mix everything well, cover and simmer on low for twenty minutes.
  • Turn off the heat and garnish with coriander before serving with pav.

5. Chatpata Pav Recipe

Similar to the famous pav bhaji, this is a faster way to get similar flavours.

Ingredients

  • Pavs, 6
  • Butter, 6 teaspoons for pav, 2 tablespoons for masala
  • Onions, ¾ cup, finely chopped
  • Capsicum, ¼ cup, finely chopped
  • Garlic, ½ teaspoon, finely chopped
  • Tomatoes, 1 cup, finely chopped
  • Turmeric powder, 1/4 teaspoon
  • Chilli powder, 1 teaspoon
  • Salt to taste
  • Black salt, ½ teaspoon
  • Garam masala, ½ teaspoon
  • Coriander, 2 tablespoons, chopped
  • Lemon wedges

Total Cooking Time 

  •  Half an hour

Servings

  • Serves 6

How to Make 

  • Heat butter in a pan and then add the onions and capsicum.
  • Sauté the ingredients until the onions turn translucent.
  • Add the garlic, tomatoes, chilli powder, turmeric powder, salt and water. Mix well and cook for two minutes on low heat, stirring every few minutes.
  • Add in the garam masala and the black salt and mix well.
  • Stir occasionally as it cooks for about a minute on low heat.
  • Turn off the heat and divide the masala into six parts.
  • Heat a teaspoon of butter in a pan and take one portion of the masala mix.
  • Sauté this for a few seconds.
  • Slit a pav open and place it on the masala on the pan. Ensure the masala is spread evenly on the pav.
  • Cook for a minute before removing from heat.
  • Cook the rest of the pavs with the masala in the same way.
  • Garnish them with coriander and lemon wedges.

chatpata pav recipe

6. Pav Bhaji

 Here is an easy pav bhaji recipe.

Ingredients 

  • Vegetable oil, ½ cup
  • Garlic, 2 teaspoons, chopped
  • Green chilli peppers, 1 teaspoon, finely chopped
  • Onions, 1 cup, chopped
  • Fresh ginger, 2 teaspoons, grated
  • Tomatoes, 1 cup, chopped
  • Green peas, 1 cup
  • Carrots, 1 cup, grated
  • Potatoes, 4, boiled and mashed
  • Pav bhaji masala, 3 tablespoons
  • Salt to taste
  • Lemon juice, 1 tablespoon
  • Pavs
  • Butter, ½ tablespoon
  • Onion, ¼ cup, finely chopped
  • Green chilli peppers, 1 tablespoon, finely chopped
  • Fresh coriander, ¼ cup, finely chopped

Total Cooking Time 

  •  50 minutes

Servings

  • Serves 4

How to Make 

  • Heat oil in a dish on medium heat.
  • Sauté the green chillies and garlic for a few seconds.
  • Add the onions and ginger and sauté until the onions have browned.
  •  Add the tomatoes, mix and cook until it turns pasty.
  •  Add the carrots, peas and potatoes.
  • Add the pav bhaji masala and mix well.
  • Cover the dish and cook for fifteen minutes, stirring every few minutes.
  • Add salt and lemon juice and mix.
  • Toast the pavs with butter and serve with the bhaji garnished with coriander, onions and green chillies.

7. Vada Pav

This vada pav recipe will have you feeling like you are walking the streets of Mumbai.

Ingredients 

  • Pavs, 8
  • Dry garlic chutney
  • Potatoes, 1 ½ cup, boiled and mashed
  • Green chillies, 2, chopped
  • Garlic, 1 ½ tablespoons, grated
  • Ginger, 2 teaspoons, roughly chopped
  • Mustard seeds, 1 teaspoon
  • Hing, ¼ teaspoon
  • Curry leaves, 8
  • Turmeric powder, ½ teaspoon
  • Oil, 1 tablespoon
  • Besan, ¾ cup
  • Turmeric powder, ¼ teaspoon
  • Baking powder, a pinch
  • Salt to taste
  • Oil to deep fry

Total Cooking Time 

  •  40 minutes

Servings 

  • Serves 8

How to Make 

  • Using a mortar and pestle, grind the ginger and garlic together with the green chillies.
  • Heat oil in a dish and add mustard seeds.
  • Once they start crackling, add the hing and curry leaves and sauté for a few minutes.
  •  Add the garlic, ginger and chilli paste and sauté for another few seconds.
  •  Add potatoes, salt and turmeric powder and mix everything together well.
  • Remove this from the fire and let it cool.
  • Divide it into 8 parts and shape into balls.
  • For the outer covering, mix the besan, turmeric powder, baking soda, oil and salt together.
  •  Add around 1/3 cup of water to make a batter.
  • Dip the vada mixture into the batter and coat it well.
  • Gently put it into the oil and fry until golden brown in colour.
  • Drain it on paper towels and keep it aside. Do the same for all vadas.
  • Slice each pav and spread the dry garlic chutney onto it.
  • Place one of the vadas inside and serve.

vada pav

8. Misal Pav

Delicious sprouts and tangy tomatoes bring the flavour in this misal pav recipe.

Ingredients

For Misal Masala

  • Onions, ¼ cup, thinly sliced
  • Oil, 1 tablespoon
  • Dry coconut, ¼ cup, grated
  • Coriander seeds, 2 teaspoons
  • Cumin seeds, 1 teaspoon
  • Cloves, 3
  • Peppercorns, 3
  • Cinnamon stick, 25mm
  • Dry Kashmiri red chillies, 2
  • Garlic, 3 cloves

For Misal

  • Oil, 3 tablespoons
  • Cumin seeds, 1 teaspoon
  • Onions, ¼ cup, finely chopped
  • Turmeric powder, ¼ teaspoon
  • Sprouted matki, ½ cup
  • Sprouted safed vatana, ½ cup
  • Sprouted moong, ½ cup
  • Sprouted chawli, 2 tablespoons
  • Chilli powder, 1 ½ teaspoons
  • Coriander, 2 tablespoons, finely chopped
  • Salt to taste

To Serve With

  • Mixed farsan, ½ cup
  • Potatoes, 8 tablespoons
  • Chopped onions, ½ cup
  • Coriander, 4 tablespoons, finely chopped
  • Pavs, 8
  • Lemon wedges, 4

Total Cook Time

  • 40 minutes

Servings

  • Serves 4

How to Make

For Misal Masala

  • Heat oil in a pan and add the onions along with the grated coconut. Sauté until the onions become translucent.
  • Add the rest of the ingredients and sauté the mix for about five minutes.
  • Take this off the heat and rest.
  • Once it has cooled, blend into a powder.

For Misal

  • In a pressure cooker, heat some oil and toss in the cumin seeds.
  • Once they start to crackle, it’s time to add the onions and sauté for a few minutes.
  • Add the misal masala and sauté for another minute.
  • Add the turmeric powder, tomatoes and water and cook well for three minutes, stirring in between.
  • Add the safed vatana, matki, chawli sprouts and moong and mix everything well.
  • Add salt and two cups of hot water.
  • Mix and pressure cook for three whistles.
  • After the steam has released, open the lid.
  • Add ½ cup water, chilli powder and coriander. Mix this well.
  • Simmer for another five minutes and stir occasionally.

To Make Misal Pav

  • Put ¼ of the misal in a bowl.
  • Add in 2 tablespoons of batata poha, 2 tablespoons of mixed farsaan, 1 tablespoon coriander, 2 tablespoons onions and serve with pav.
  • Do the same for the remaining ingredients.

The above pav recipes are easy and delicious and will be a wonderful treat that you can enjoy with the family, so spoil your family by trying a few of them!

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