Saffola Peppy Tomato Oats Masala Pav 1

Oats Masala Pav Recipe

Cooking time
20 min




    • 40 gms crumbled paneer (optional)
    • 40 gms SMO Peppy Tomato
    • 40 gms chopped onions
    • 40 gms chopped capsicum70 gms, 1 small ripe tomato chopped finely
    • ½ to ¾ tsp. pavbhaji masala
    • Pinch of turmeric
    • Few Coriander leaves ½ tsp ginger garlic paste
    • 2 tsp Saffola Oil
    • Salt to taste
    • Pav buns as needed – Whole wheat


How to make Oats Masala Pav

    • Chop onions and tomatoes finely. Crumble paneer and set aside.
    • Heat little oil in a pan, add onions and fry till they turn translucent.
    • Add ginger garlic paste and fry till the raw smell disappears.
    • Add chopped tomatoes, salt, turmeric and pavbhaji masala. Mix well and fry till the tomatoes turn mushy.
    • Add chopped capsicum and oats.
    • Mix well and cook covered for 2 to 4 mins or till the capsicum is half cooked.
    • Add in the moist paneer and mix well.
    • use beetroot extract to get nice color.
    • Keep covered and cook for 1 to 2 mins, do not overcook. Off the heat, add coriander leaves. Set aside.
    • Cut the pav horizontally leaving one of the sides intact.
    • Smear the masala to both the inner sides on a tawa for 2 to 3 mins. Oil is not required.
    • Garnish with coriander leaves, grated carrots and chopped onions.

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