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Masala Pav Sliders with Tangy Pickled onions

Masala Pav Sliders with Tangy Pickled Onions

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Appetizer, Snack
Cuisine Indian
Servings 6 happy snackers (12 sliders)

Equipment

  • 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

Ingredients
  

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

Instructions
 

Prep the ingredients

  1. 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

  1. 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

  1. 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.
  2. Sauté until onions turn translucent (3–4 minutes), then stir in ginger-garlic paste. Cook for another minute until fragrant.
  3. Add diced tomatoes, turmeric, red chili powder, pav bhaji masala, and salt. Cook until tomatoes soften and oil separates from the mixture.
  4. 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

  1. 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

  1. 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

  1. Plate your masala pav sliders and serve warm—if you want, alongside mint-coriander chutney or a simple yogurt dip. Watch them disappear!