Ingredients (for the filling)

To make the aloo subji filling, follow the recipe here:

https://old.desidaawat.com/aloo-ki-subji/

Ingredients (to make the pav)

To make the pav, follow the recipe here:

https://old.desidaawat.com/pav/

Other Ingredients

1 tbsp milk

oil, to brush the baking tray.

Method

Below are the steps to assemble the masala pav.

Make small balls of the aloo subji and the pav, before you bake the pav. The aloo subji ball has to be smaller than the pav ball.

Take one dough ball.

Make it into the shape of a small puri.

Put the aloo filling in the middle.

And roll the sides into the center, so that the filing is completely covered.

Layer it on a baking tray that has been brushed with oil.

Do the same for the remaining dough and subji.

Let it rise in a warm place for at least an hour.

This is how it looks like when risen.

Take 1 tbsp of milk.

Brush the top of each pav with the milk.

Bake in a pre heated oven at 180 degrees for about 18-20 minutes, or till done.

This is how the pav looks like when done.

Let the pav cool down completely before removing them out.

Serve fresh.

The pav stays at room temperature in an air tight container for up to 2 days, and up to 5 days when refrigerated.

The pav can be eaten with the below dishes:

Pav Bhaji : https://old.desidaawat.com/pav-bhaji/

Vada Pav : https://old.desidaawat.com/vada-pav/