Spicy Cheese Thecha Pav

Coarsely grind 1/3 cup raw peanuts and set aside.

Coarsely grind 8-9 green chillies and a few garlic cloves and set aside.

In a pan, heat 3 tablespoons of oil, add cumin seeds, the chili mixture, and salt, then sauté until the raw smell vanishes.

Add the ground peanuts and cook until the raw smell goes away.

Add one bunch of fresh coriander and mix well; the thecha is ready and set aside.

Cut the pav into small pieces and place in a baking tray.

Sprinkle the thecha over the pav.

Add butter on top.

Add mozzarella or pizza cheese on top.

Sprinkle fresh coriander leaves and chili powder.

Bake in a kadai until the cheese melts, or in an oven at 200°C for 10 minutes.

This dish can be enjoyed as a weekend snack or packed in a tiffin.