Check Out How Chef Ranveer Brar Totally Partyfies Pav Bhaji!

Jan 21, 2022, 19:28 IST

Chef Ranveer Brar - Cheese Masala Pav

Have you seen and tried Chef Ranveer Brar’s cool take on pav bhaji? Here are his two innovative ways… 

Chef Ranveer Brar loves innovating, and nothing shows his flair for experimentation like this Cheese Masala Pav - Two Ways.

Watching Chef Ranveer is always a treat. First, there is that obvious expertise as a chef; he knows his food and cooking. Then, there is his personal style it always feels like he’s talking just to you. And finally, there is always that feeling that he is very cued into what regular people face when they cook their level of expertise, availability of ingredients. 

Yes, this recipe has a long list of ingredients, but do it along with Chef Ranveer, and you’re sure to get the same results he does!

To keep it simple, let us lay it out for you: you’re preparing a pav bhaji masala (you can also use a readymade pav bhaji masala - Chef is nothing if not practical) and a masala filling. With these, you will go on to prepare the cheese masala pav with half the filling, and the zingy masala parcels with the other half of the filling. Chef Ranveer recommends working with a flat wide pan, and being generous with the cheese. 

Have fun!

Prep time:
10 minutes | Cooking time: 25-30 minutes | Serves: 

i1 Ranveer Brar cheese masala pav 1


For the pav bhaji masala:
25 g coriander seeds
10 g cumin seeds
5 g black peppercorns
5 g black cardamom
7 g fennel (saunf) seeds 
1 star anise
5 cloves
¼ tsp asafoetida
20 g dry red chilli
5 g salt
5 g cinnamon stick
5 g bay leaf
3 g dry ginger powder
3 g dry mango powder
2.5 g turmeric powder


  1. To prepare the pav bhaji masala, heat a pan on a low flame and add the coriander seeds, cumin seeds, black peppercorns, black cardamom, and fennel seeds. 
  2. Add the star anise, cloves, asafoetida, dry red chilli, salt, cinnamon stick and bay leaf, and roast until fragrant. 
  3. Add the dry ginger powder, dry mango powder, and turmeric powder. 
  4. Remove from the flame and set aside to cool, then grind to a powder. Sieve the masala powder through a medium sieve, and set aside.

For the masala filling:
3 tbsp butter
1 tsp oil
2 medium onions, finely chopped
1 tsp ginger-garlic paste
3 medium tomatoes, finely chopped
1 medium capsicum, finely chopped
1 tbsp butter
Salt, to taste
2 tsp degi red chilli powder 
Prepared pav bhaji masala
2 medium potatoes, boiled and peeled
2 green chillies, chopped
1 tbsp butter
1 tbsp chopped fresh coriander leaves
1 tsp lemon juice


  1. To prepare the masala filling, add the three tablespoons of butter, oil and onion to a shallow pan, and saute until the onions are translucent (NOT light brown).  
  2. Add the ginger-garlic paste and saute well. 
  3. Add the tomato and capsicum and saute well. 
  4. Add the one tablespoon of butter and cook until the tomatoes turn soft in texture (till they “melt”, as Chef puts it). 
  5. Add the salt to taste and degi red chilli powder, and mix well. Cook on a medium flame for two to three minutes. 
  6. Add the prepared pav bhaji masala (reserving a little for garnishing) and mix well. Add the mashed potato, green chillies, and another tablespoon of butter and mix everything well. 
  7. Once done, remove half of the filling to a tray and place in the  refrigerator for five minutes to cool down, and work with the other half for the cheese masala pav.


i1 Ranveer Brar cheese masala pav 2

For the tempering of the masala pav:
1 tbsp butter
1 medium capsicum, roughly chopped
1 medium tomato, roughly chopped
4 ladi pavs, cut into quarters
1 tsp degi red chilli powder 


  1. Heat the butter in a pan until melted. Add the capsicum and tomato and toss well. 
  2. Add the ladi pav pieces and the degi red chilli powder and toss together well.

For the cheese masala pav:
Reserved masala filling
Water, as needed
Prepared masala pav


  1. To prepare the cheese masala pav, to the same pan, add the masala filling (half of the prepared masala filling) and mash everything properly with a masher. Add a little water and mix well. 
  2. Cook for another two to three minutes, add the prepared masala pav, and mix everything well. 

To assemble the cheese masala pav:
½ cup pizza cheese (or any other cheese)
¼ cup water
Coriander sprigs, to garnish 


  1. To assemble the cheese masala pav, heat a little water to a small pan, add  the prepared masala pav, and top it all up with pizza cheese. Cover with the lid and cook until the cheese melts completely. 
  2. Garnish with coriander sprigs and serve hot. 


RChef anveer Brar cheese masala pav zingy parcels


Reserved masala filling
½ onion, chopped
Few coriander leaves, chopped
1 tsp lemon juice  


  1. Remove the tray of masala filling from the refrigerator, add the chopped onion, coriander leaves and lemon juice, and mix well.
  2. Set aside. 

Other ingredients
4 to 6 large slices bread
Water, as needed
Pizza cheese
Oil for shallow frying
Pav bhaji masala or degi red chilli powder, to sprinkle
Coriander sprigs, to garnish
Lemon wedges, to garnish  


  1. Trim the edges of the bread slices and slightly roll out with the rolling pin, applying a little water.
  2. Take one slice of bread, place some of the prepared masala filling in the centre, and top it with pizza cheese. Lift opposite sides and bring them together at the centre, then lift the other two ends and bring them to the centre. Seal the parcel properly from all sides. Repeat with the other slices of bread and the masala filling (reserving a little to serve with the zingy parcels).
  3. Heat the oil in a shallow pan on a low flame, and shallow fry the prepared zingy parcels until crisp at the base. 
  4. To plate the zingy parcels, place a little of the reserved pav bhaji filling on a plate, top with a zingy parcel, sprinkle pav bhaji masala or degi red chilli powder over. Garnish with coriander sprigs and a lemon wedge, and serve hot.

Tip: The prepared pav bhaji filling can be kept in the fridge for up to five days. 

Watch Chef Ranveer Brar preparing these dishes here

Also see:
Pistachios: Nutrition in a nutshell