Pav Bhaji

Pav Bhaji
Pav Bhaji

Pav Bhaji is a famous street food from Maharashtra, India. Originating as the staple food of mill workers in Mumbai in 1850s, it is now a popular breakfast/evening snack option across regions. The dish has two components- Pav (a Maharashtrian bread) and Bhaji (veggies gravy). Pav is a regional form of bread easily available in local grocery stores in India. Bhaji essentially incorporates the high nutrition quotient of different vegetables with the aromatic spices along with a dollop of butter that is just magic on the palate! It is indeed very surprising to see how simple and boring veggies can be transformed into a meal, so lip-smackingly delicious! A hit with both children and adults, try this indigenous recipe from the land of the Golden Bird! Tell me about it!

Serves 6
4 boiled potatoes
1 cup chopped cauliflower
1 cup chopped carrots
1 cup peas
1/2 cup chopped French beans
2 large onions, finely chopped
2 cups finely chopped tomatoes
1/2 cup chopped green capsicum
1 tbsp ginger-garlic paste
2 green chillies, slit
4 tbsp pav bhaji masala powder
1/2 tsp garam masala powder
1 tsp red chilli powder
1 tsp Kashmiri red chilli powder
1 tsp turmeric powder
1 tsp cumin seeds
4 tbsp butter
2 tsp salt
Juice of 1 lemon
2 cups water
12 Pav bread

Step 1: Boil cauliflower, carrots, peas, French beans in a pressure cooker. Remove from fire after 2-3 whistles. Drain the excess water.
Step 2: Mash together the above vegetables along with the boiled potatoes. Don’t make a puree. Just a good mash. Set aside.
Step 3: In a karahi/skillet, add 3 tbsp butter. After it heats up, add the cumin seeds. When they begin to crackle, add the chopped onions.
Step 4: As the onions become translucent, lower the heat and add the ginger-garlic paste. Sauté till the raw aroma of the garlic disappears.
Step 5: Make a puree of the tomatoes. Add it to the karahi/skillet. Fry on medium flame till the oil starts to separate
Step 6: Add the chopped green capsicum. Mix well for a minute.
Step 7: Add red chilli powder, turmeric powder, Kashmiri red chilli powder, pav bhaji masala powder and garam masala powder. Mix well.
Step 8: Now add the mashed veggies and incorporate them well with the previous mixture. Add salt. Add a little water to mix them all well.
Step 9: Mash everything up in the utensil itself. Add the remaining water. Lower the heat, cover and let it cook for 10-15 minutes, stirring occasionally in between.
Step 10: Check consistency and seasoning. It should be a slightly thick, paste-like consistency.
Step 11: Add the lemon juice, and a dash of pav bhaji masala powder for that lasting aroma!
Step 12: Lightly grill the Pav in a pan.
Step 13: Serve the hot Pav Bhaji with a dollop of butter, slit green chillies and lime wedges!

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