Cheesy Masala Pav

Cheesy Masala Pav

Cheesy Masala Pav with Millie's Fresh Mozzarella

Mumbai street food, but make it extra cheesy.

There are few things more satisfying than a warm, buttery pav loaded with spicy, tangy masala. Now imagine all of that topped with creamy, cheesy Millie's Fresh Mozzarella.

This is our take on Cheese Masala Pav — a Mumbai street-food classic made for serious cheese lovers.

The masala is everything you want it to be: smoky, spicy, tomatoey and packed with onion, capsicum, garlic and pav bhaji masala. The pav gets toasted until golden with Millie's Salted Butter, giving it those crisp, buttery edges while staying soft in the middle. And then comes the best part — a generous layer of Fresh Mozzarella on top.

Serve it straight off the tawa, while the cheese is soft and the masala is still sizzling.

Ingredients

For the masala

  • 1 tbsp oil

  • 1 tbsp Millie's Salted butter

  • 1 tsp cumin seeds

  • 3–4 garlic cloves, finely chopped

  • ½ inch ginger, finely chopped or grated

  • 1–2 green chillies, finely chopped

  • 1 medium onion, finely chopped

  • ½ medium capsicum, finely chopped

  • 2 medium tomatoes, finely chopped

  • ¼ tsp turmeric powder

  • ½ tsp Kashmiri red chilli powder

  • 1½–2 tsp pav bhaji masala

  • Salt, to taste

  • 2–3 tbsp water

  • 1 tbsp fresh coriander, finely chopped

  • 1–2 tsp lemon juice

For the pav

To finish

  • Millie's Fresh Mozzarella, generously crumbled or torn

  • Finely chopped red onion

  • Fresh coriander

  • Lemon wedges

  • Extra pav bhaji masala, optional

How to make Cheesy Masala Pav

1. Make the masala

Heat oil and Millie's Salted Butter in a wide tawa or skillet over medium heat.

Add cumin seeds and let them sizzle for a few seconds. Add the garlic, ginger and green chilli and sauté until fragrant.

Add the chopped onion and cook until soft and translucent. Don't brown it too much — you want the onion to melt into the masala.

Add the capsicum and sauté for another 1–2 minutes.

Now add the tomatoes, turmeric, Kashmiri chilli powder, pav bhaji masala and salt. Cook until the tomatoes become soft.

Add 2–3 tablespoons of water and cook the mixture down until you have a thick, glossy masala.

The consistency matters: it should be spreadable and moist, but not watery. A loose masala will make your pav soggy.

Finish with fresh coriander and a squeeze of lemon.

2. Toast the pav

Heat a tawa over medium heat.

Generously spread Millie's Salted Butter over the cut sides of the pav and place them butter-side down on the hot tawa.

Toast until golden and crisp around the edges.

For extra flavour, sprinkle a tiny pinch of pav bhaji masala onto the buttered side while it toasts.

You want the pav warm and crisp, but still soft enough to soak up a little of that masala.

3. Assemble your masala pav

Spoon a generous amount of the hot masala over the toasted pav.

Top generously with Millie's Fresh Mozzarella, letting the masala's warmth soften the cheese.

Finish with finely chopped red onion, fresh coriander, a squeeze of lemon, and another tiny sprinkle of pav bhaji masala. 

Serve it immediately.

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