Meet your new favorite snack: Masala Pav Sliders with Pickled Onions. Inspired by Mumbai street food traditions like masala pav, pav bhaji, and spicy snacks recipes, these mini sandwiches bring together perfectly toasted pav buns, a punchy masala powder recipe filling, and tangy, crunchy pickled onions. Whether you're craving a savory indulgence or looking for a standout party bite, this delicacy food–inspired fusion delivers bold flavors and playful presentation.
Masala Pav Sliders with Tangy Pickled Onions
Prep Time 30 minutes mins
Cook Time 25 minutes mins
Total Time 55 minutes mins
Course Appetizer, Snack
Cuisine Indian
Servings 6 happy snackers (12 sliders)
Medium saucepan (for potatoes)
Non-stick pan, skillet, or tawa (for cooking masala filling)
Small jar or bowl (for pickling onions)
Spatula and wooden spoon
Knife and chopping board
Measuring spoons and cups
Plate for assembling sliders
For the masala pav filling
- 400 g potatoes boiled, peeled, and mashed
- 1 medium onion finely chopped
- 2 tomatoes finely chopped
- 1 green chili minced
- 1 tsp ginger-garlic paste
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 2 tsp pav bhaji masala or substitute with homemade masala powder recipe
- ½ tsp red chili powder adjust to spice level
- 1 tsp garam masala
- Salt to taste
- 2 tbsp oil or ghee
- Small handful of fresh coriander chopped
For the pickled onions
- 1 medium red onion thinly sliced
- ½ cup white vinegar
- ¼ cup water
- 1 tbsp sugar
- 1 tsp salt
For assembly
- 12 mini pav buns slider-size, or cut regular pav into quarters
- 2 tbsp butter
- ½ tsp pav bhaji masala for butter
- Fresh coriander leaves for garnish
Optional chaat masala, to taste
Prep the ingredients
Peel and boil whole potatoes until fork-tender (about 15 minutes). While potatoes cook, finely chop the onion, tomatoes, green chili, and coriander. Thinly slice the red onion for pickling.
Quick-pickle the onions
In a jar or bowl, mix vinegar, water, sugar, and salt until sugar dissolves. Add the sliced onions, pressing them under the brine. Let sit while you prepare the filling. They'll soften and turn a lovely pink within 20 minutes.
Prepare the masala pav filling
Heat oil or ghee in a non-stick pan over medium heat. Add mustard seeds and cumin seeds; when they begin to splutter, add chopped onion and green chili.
Sauté until onions turn translucent (3–4 minutes), then stir in ginger-garlic paste. Cook for another minute until fragrant.
Add diced tomatoes, turmeric, red chili powder, pav bhaji masala, and salt. Cook until tomatoes soften and oil separates from the mixture.
Stir in mashed potatoes, combining well. If it seems thick, splash in a couple of tablespoons of water. Cook for 5 minutes, then sprinkle in garam masala and fresh coriander. Taste and adjust seasoning. Set aside.
Toast the pav buns
Split buns open without detaching halves. In a separate pan, melt butter with a pinch of pav bhaji masala. Add each bun, cut side down, and toast until golden brown and crisp. For extra indulgence, a brush of garlic-butter is great, too.
Assemble the sliders
Spread a spoonful of the hot masala pav filling on the bottom of each bun. Top with a few pickled onions and a sprinkle of fresh coriander (or chaat masala, if desired). Place the top bun and press gently.
Serve and enjoy
Plate your masala pav sliders and serve warm—if you want, alongside mint-coriander chutney or a simple yogurt dip. Watch them disappear!
Pairings
- Chutneys & dips:
Bright mint-coriander chutney, cooling raita, or tangy tamarind chutney cut through the richness.
- Beverages:
Try a chilled masala chai or ginger iced tea for a lovely contrast, or go bold with cold beer or sparkling soda.
- Sides:
Crunchy masala potato chips, corn on the cob with esqutes-style seasoning, or a crisp kachumber salad balance textures.
These slender but satisfying sliders fit beautifully into any spread featuring misal pav recipes, vadapav recipe ideas, or pav bhaji photography inspo—they offer a playful take on mumbai masala pav vibes.
FAQs
1. Can I use boneless chicken or paneer instead of potato for filling?
Absolutely. Finely diced and sautéed paneer or cooked chicken breast/thigh seasoned with the same spices make a hearty masala pav variation.
2. Should I use red or white onion for pickling?
Red onion adds vibrant color and slight sweetness. White or yellow onion can be used if you prefer a milder taste.
3. How spicy are these sliders?
These lean into the spicy snacks recipes vibe, but the heat is adjustable. Reduce green chili and red chili powder for milder flavor, or add extra for more kick.
4. Are mini pav buns necessary?
No! You can slice regular pav buns smaller (ladi pav recipe style) or use slider burger buns. Remember to adjust buttering time, as sizes differ.
5. Can I make the filling in advance?
Yes, up to 2 days ahead. Reheat gently—add a touch of water or oil to refresh the texture.
