Cheese Masala Pav| Spicy Veg Parcel Bonus Recipe

Looking for quick cheesy, masala snack, then this is a God-sent. Pav, some vegetables, cheese and a little time are all you need to make this Masala Cheese Pav.


For Pav Bhaji Masala

25 gms Coriander seeds

10 gms Cumin seeds

5 gms Black peppercorn

5 gms Black cardamom

7 gms Fennel seeds

1 no. Star anise

5 no. Cloves

¼ tsp Asafoetida

20 gms Dry red chilli

5 gms Salt

5 gms Cinnamon stick

5 gms Bay leaf

3 gms Dry ginger powder

3 gms Dry mango powder

2.5 gms Turmeric powder

For Tempering Masala Pav

1 tbsp Butter,cubes

1 medium size Capsicum, roughly chopped

1 medium size Tomato, roughly chopped

4 no. Ladi pav

1 tsp Degi red chilli powder

For Cheese Masala Pav

1 cup Zingy Parcel Masala

little Water

Prepared masala Pav

For Assembling

½ cup Pizza cheese blend

¼ cup Water

For Garnish

½ Onion, chopped

1 tsp Lemon juice

few Coriander leaves, chopped

For Zingy Parcel Filling

3 tbsp Butter, cubes

1 tsp Oil

2 medium size Onion, finely chopped

1 tsp Ginger Garlic paste

3 medium size Tomato, finely chopped

1 medium size Capsicum, finely chopped

1 tbsp Butter, cubes

Salt to taste

2 tsp Degi red chilli powder

Prepared Pav Bhaji Masala

2 medium size Potato, boiled, peeled

2 Green chilli, chopped

1 tbsp Butter, cubes

1 tbsp fresh Coriander leaves, chopped

1 tsp Lemon juice

Other Ingredients

4-6 Bread slice, trim the edges

little Water

Prepared Pav Bhaji Filling

Pizza cheese blend

Oil for shallow fry

Pav Bhaji Masala or Degi red chilli powder, sprinkle

For Garnish

Prepared Pav Bhaji Filling

Prepared Zingy Parcel

Coriander sprig

Lemon wedge


For Pav Bhaji Masala

  • Heat a pan on low heat and add coriander seeds, cumin seeds, black peppercorns, black cardamom, fennel seeds.
  • Add star anise, cloves, asafoetida, dry red chilli, salt, cinnamon stick, bay leaf and roast them until fragrant.
  • Add dry ginger powder, dry mango powder, turmeric powder and let it cool.
  • Then grind it into a powder and sieve it through a medium sieve. Set aside for further use.

For Tempering Masala Pav

  • In a pan, add butter,once the butter is melted, add capsicum, tomato and toss well.
  • Add ladi pav, degi red chilli powder and toss everything well.

For Cheese Masala Pav

  • In the same pan, add remaining zingy parcel masala and mash everything properly with a masher. add a little water and mix it well.
  • Cook for another 2-3 minutes, add prepared masala pav and mix everything well.

For Assembling

  • In a small pan, add little water, prepare masala pav and top it up with pizza cheese blend.
  • Cover it with the lid and cook until the cheese melts completely.
  • Garnish it with coriander sprig and serve hot.

For Zingy Parcel Filling

  • In a shallow pan, add butter, oil, onion and saute until translucent.
  • Add ginger garlic paste and saute it well. Add tomato, capsicum and saute it well.
  • Add butter and cook until the tomatoes turn soft in texture.
  • Add salt to taste, degi red chilli powder and mix it well. Cook on medium flame for 2-3 minutes.
  • Add prepared pav bhaji masala and mix it well. Add mashed potato, green chilli, butter and mix everything well.
  • Once done remove half of the filling in a tray and keep it in a refrigerator for 5 minutes to cooldown and the other half for cheese masala pav.
  • Remove the tray from the refrigerator, add coriander leaves, lemon juice and mix it well.

For Shaping

  • Trim the side of the bread slice and slightly roll it with the rolling pin, apply little water.
  • Add the prepared filling in the center of the bread slice and top it with pizza cheese blend.
  • Lift opposite sides and bring together at the center, then lift the other two ends and bring it to the center, seal it completely from all the sides properly.
  • Heat oil in a shallow pan, on low flame fry the prepared zingy parcel until it’s crisp from base.
  • Remove on plate, sprinkle pav bhaji masala or degi red chilli powder.
  • In a serving dish or platter, add prepared zingy masala, zingy parcels.
  • Garnish it with coriander sprig, lemon wedge and serve hot.

(Recipe by Chef Ranveer Brar)

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