Masala Anda Pav

Ingredients 

• 4 eggs
• 4 large pavs
• 1 tablespoon oil
• 4 tablespoons tomatoes, chopped
• 4 tablespoons onions, finely chopped
• 4 teaspoons green chillies, chopped
• 4 teaspoons coriander leaves, chopped
• 1 teaspoon garam masala powder
• Salt to taste 
• Butter as required
• Chaat masala to sprinkle
• Tomato ketchup to serve

Method

1. Slit in the centre of the pav on one side to make a pocket, making sure that the other three sides are affected.
2. Heat oil in a non-stick pan. For each portion, take 1 tbsp tomato, 1 tbsp onion, 1 tsp green chillies, 1 tsp coriander leaves ¼ tsp garam masala and salt in a bowl. Break 1 egg and add and mix together.
3. Carefully pour this mixture into the prepared pav pocket.
4. Place the pav upright on the hot pan with the pocket side upwards and cook. When the egg sets, gently turn it and cook on all sides till golden brown and crisp. . To check if the egg is cooked inside the pav, gently lower the tip of a knife on the open side. If it comes out clean it means the egg is cooked.
5. Take the pavs off the pan and place on the worktop. Cut the pavs in half and place them back on the pan with the cut side facing downwards. Add a little butter and cook, rotating the pav so that all the sides are coated with the butter. Transfer onto a serving plate.
6. Sprinkle a little chaat masala and coriander leaves on top and serve hot with tomato ketchup.