Chef Sanjeev Kapoor’s Pyaz Tamatar Buns: A Quick Savoury Snack Ready in 30 Minutes

For those looking for a quick and uncomplicated savoury snack, celebrity chef Sanjeev Kapoor’s pyaz tamatar buns offer an easy option that can be prepared with basic ingredients. The recipe transforms ordinary pav buns into a flavourful snack filled with a spicy onion-and-tomato mixture.

According to the recipe, the dish requires around 10 to 15 minutes of preparation and can be cooked in about 30 minutes. It serves four people and uses readily available ingredients, making it suitable for a quick breakfast, evening snack or light meal.

The main ingredients include two medium onions, three tomatoes and eight pavs. The recipe also calls for oil, salt, sugar, red chilli powder, garam masala and ghee. The combination of onions and tomatoes forms the central filling, while the spices add flavour to the mixture.

To prepare the filling, the onions and tomatoes are first sliced. Oil is then heated in a non-stick kadai, and the onions are sautéed until they become translucent. Tomatoes are subsequently added along with salt, sugar, red chilli powder and garam masala. The mixture is cooked for several minutes until the onion-tomato masala is ready.

The pavs are then sliced horizontally without cutting them completely through. A portion of the prepared masala is placed inside each bun. The stuffed pavs are cooked in a non-stick kadai with ghee. They are heated on both sides for a few minutes until they become toasted and develop a crisp exterior.

Once cooked, the buns can be transferred to individual plates and served hot. The simple preparation means there is no need to prepare an elaborate chutney or vada, making the recipe particularly convenient when time is limited.

Sanjeev Kapoor is a well-known Indian celebrity chef, television presenter, cookbook author and entrepreneur. He became widely recognised through the popular cooking programme Khana Khazana, which began in the 1990s. He has also authored cookbooks, established restaurants and received the Padma Shri in 2017.