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Recipes with pav buns

3 recipes that use pav buns, with photos, step-by-step instructions and cook times. The quickest, Akuri, takes 15 minutes. It is most often cooked with butter, coriander and kashmiri chilli powder.

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Kutchi kadakToasted bread cubes with chutneys

Kadak, meaning crunchy, is the cousin of dabeli sold from the same carts in Bhuj, Mandvi and Gandhidham: instead of a stuffed bun, cubes of pav are toasted hard in butter, then tossed on the griddle with dabeli masala, sweet tamarind and fiery garlic chutneys, masala peanuts and onion, and finished with pomegranate seeds and sev. It is a crunchy, sticky, sweet-hot snack eaten from a paper plate on Kutch evenings. The common mistake is adding the wet chutneys too soon, which turns the bread soggy before it gets to the plate. Chef's tip: toast the pav cubes until they are properly hard, then dress them only seconds before serving.

22 minIndianSnacks & StartersSpicy
by KrazyBadal 0 views

AkuriSpiced scrambled eggs

Akuri is the Parsi community's breakfast scramble, served in Mumbai's old Irani cafés and Parsi homes on Sunday mornings with soft pav or buttered toast. It is softer and wetter than an ordinary scramble, cooked slowly so the eggs stay creamy and barely set, with sweet fried onion, tomato, ginger, green chilli and plenty of coriander. A spoonful of milk keeps it silky. The common mistake is cooking it over high heat: the eggs seize into hard, rubbery curds and the masala catches. Chef's tip: take the pan off the heat while the eggs still look slightly underdone, because they keep cooking on the plate.

15 minIndianBreakfast & BrunchGluten free
by KrazyBadal 0 views

Masala pavSpiced buttered bread buns

Masala pav comes from the pav bhaji stalls of Mumbai, where cooks use the last of the spicy bhaji base to fry split buns on the tawa as a quick evening snack. Here the masala is made fresh: onion, pepper and tomato cooked down in butter with chilli, garlic and pav bhaji masala, then the buns are pressed into it until they soak it up and turn crisp at the edges. It is a fast tea-time snack and a children's favourite with a glass of buttermilk. The usual mistake is putting the buns into a wet, half-cooked masala, which makes them soggy instead of toasty. Chef's tip: cook the masala until it is jammy and clings to the spoon before you add the pav.

15 minIndianSnacks & Starters
by KrazyBadal 0 views

Goes well with pav buns