Chef Kunal Kapur shares his signature recipes to make masala pav bhurji 2 ways: Veg and eggs

Kunal Kapur's masala bhurji pav gives the classic street pav bhaji a homely twist, as he prepares it both with and without eggs.

Fusion has been the rage in culinary arts for quite some time, but it does not have to be limited to fancy restaurants. Celebrity chef and MasterChef India judge Kunal Kapur decided to make it more grounded by putting his own twist on street-style pav bhaji and the bhurji that we all relish at home, to make his own dish, pav bhurji.

Taking to Instagram on March 31, he shared two of his signature recipes for pav bhurji - one vegetarian, and the other with eggs.

“Masala Pav Bhurji is what happens when your favourite street-style pav meets a spicy, buttery bhurji twist. Think of it as a quicker, more textured cousin of pav bhaji—where roughly mashed veggies are cooked with bold masalas, onions, tomatoes, and a generous amount of butter, but not completely smooth,” he wrote in the caption.

The step-by-step recipes for both are presented as follows.

Veg masala bhurji

Ingredients:

• Kashmiri Deggi Mirch – 2 tbsp
• Garlic cloves (peeled) – 10 to 12
• Water – a dash
• Oil – 2 tbsp
• Butter – 3 tbsp
• Cumin seeds – 1 tsp
• Onion (chopped) – ½ cup
• Green chilli (chopped) – 1
• Capsicum (chopped) – ¼ cup
• Beetroot (finely chopped) – ¼ cup
• Tomato (chopped) – ½ cup
• Salt – to taste
• Chilli paste – 3 tbsp
• Fresh coriander (chopped) – a handful
• Coriander powder – 2 tsp
• Pav bhaji masala – 1 tbsp
• Kasoori methi – a pinch
• Water – ½ cup
• Pav – 6
• Cheese (grated) – optional
• Lemon wedges – 2

Method of preparation:

1. Add soaked Kashmiri red chillies and garlic to a mixer grinder with a little water and blend into a smooth, slightly watery paste. Keep aside.
2. Heat a pan on medium flame. Add oil, butter, cumin seeds, and onions. Sauté on high until the onions turn translucent.
3. Add capsicum, tomatoes, beetroot, green chilli, salt, powdered spices, fresh coriander, and the chilli-garlic paste. Cook on medium-high flame for 2–3 minutes.
4. Add water and lightly mash the vegetables using a pav bhaji masher, keeping the texture slightly chunky.
5. Your masala base is ready. Set aside or reheat as needed.

Egg masala bhurji

Ingredients:

• Eggs – 4
• Salt – ½ tsp
• Butter – 2 tbsp
• Onions, Chopped – ½ cup
• Ginger, Chopped – ½ tsp
• Garlic, Chopped – ½ tsp (optional)
• Green Chilli, Chopped – 1 no
• Turmeric – ½ tsp
• Pav Bhaji Masala – ½ tbsp
• Tomato, Chopped – ½ cup
• Coriander, Chopped – handful

Method of preparation:

1. Start by whisking eggs with salt.
2. In a pan, melt butter and sauté chopped onions, ginger, garlic, and green chilli.
3. Add turmeric, pav bhaji masala, chopped tomatoes, and cook until the tomatoes are soft.
4. Pour in the whisked eggs and scramble until cooked.
5. Garnish with chopped coriander.

Masala pav bhurji

Ingredients:

• Prepared vegetable masala (or egg bhurji)
• Butter – 1 tbsp (per portion)
• Chilli garlic chutney – 2–3 tbsp
• Fresh coriander – as required
• Cheese – optional

Method of serving:

1. Slice the pav horizontally, keeping one side intact.
2. Heat a tawa, add butter, chilli garlic chutney, and coriander. Add some prepared masala and coat the pav evenly. Cook briefly.
3. Finish with a squeeze of lemon juice and fresh coriander. Serve hot with chutney and onions.

Alternate serving:

1. Cut the pav into cubes.
2. Toss on a hot tawa with butter, chutney, coriander, and masala. Mix gently without overcooking.
3. Finish with lemon juice, coriander, and optional grated cheese. Serve immediately.

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