Pav Bhaji

Recipe for Pav Bhaji

Pav Bhaji being native to Maharashtra especially to Mumbai is enjoyed globally. 
Being a Mumbaikar and a hard-core foodie lot of memories are attached with this dish. Pav Bhaji is a sentimental dish for Mumbaikars. Mention the word ‘Pav Bhaji’ to a Mumbaikar (a native of Mumbai) and see them go into a food swoon, thinking about their favorite Pav Bhaji thela (street stall) or restaurant. I remember this restaurant very close to my house which was supposed to have one of the best pav bhaji’s in our part of Mumbai and people used to come from near and far to eat.

Mumbai has a ton of good street food and is a city of a millions of street hawkers. I was lucky to grow up eating all of it! Right from vada pavs to pav bhajis, to chaats. Many of the street vendors are open till after midnight, and that is one of the several reasons that makes this city so vibrant and lively!

People have tried different ways of making this yummy  food, but not many have come close to the original. Everyone has their own unique way of making  it. This dish soaks up all the spices really well the next day that it tastes even better the following day! So be sure to make some extra to save some  for the next day 😁

Although, almost every North Indian restaurant has this delicacy on its menu, but gorging on a pav bhaji in Mumbai is an unmatched experience. 

Writing this post itself makes me drool.😋

What is Pav Bhaji

Pav originates from the Portuguese Pao, which means bread. Bhaji in Marathi means vegetable dish. Pav bhaji consists of bhaji garnished with coriander, chopped onion, and a dash of lemon and lightly toasted pav. The pav is usually buttered on all sides.

How is Pav Bhaji Made?

Traditionally Pav Bhaji is made on a Tawa. Bhaji is made from a tasty and nutritious blend of vegetables, including potatoes, cauliflower, bell peppers(capsicum), peas, carrots, and onions.  You have to boil and mash them. You add or omit vegetable according to your taste. Once the veggies are cooked, you can leave it un-mashed also- some people prefer the veggies in form. It is then mixed with bhaji masala.

There are so many brands available in Indian grocery stores, My preferred pav bhaji masala brand is Everest.

Another special ingredient I use in this recipe is degi mirch or  kashmiri red chili. It helps to add the bright red color to the bhaji.

The bhaji is served with Pav – soft, buttery buns.
As an added treat, the bhaji can be topped with cheese and extra butter  😄
Some pav bhaji variations  available in small restaurants menu are :

• Punjabi pav bhaji – pav bhaji made with more spices and more butter.

• Jain pav bhaji – pav bhaji made without onions, garlic and potatoes.

• Cheese pav bhaji – grated cheese is sprinkled on pav bhaji.

And the list goes on..

How to attain the red color of pav bhaji 

To attain the beautiful red color of the bhaji , many use food color but somehow I try to avoid it in my food. Instead of that you can  use Tomato Paste and Kashmiri lal mirch, or degi mirch. If you don’t have it, go for red chili/cayenne powder. Also try to use red ripe tomatoes.

How to make Pav Bhaji

Ingredients

•  2 Big Potatoes
•  1/2 Cup chopped-Bell pepper/ Capsicum 
•  1/2 Cup florets  of Cauliflower
•  1/2  Cup carrots
•  1/2 Cup Green Peas
•  1 Big size Onion 
•  2 or 3 Tomatoes
•  2 tsp Ginger garlic paste 
•  2 tbsp - cooking oil
•  2 tbsp- Butter 
•  2 tbsp Pav Bhaji masala (Everest brand)
•  1 tsp turmeric powder 
•  2 tsp Red chili powder 
•  2 tsp deggi Mirch powder 
•  1 tbsp kasuri methi (dried fenugreek leaves)
•  Salt as per taste
•  Indian Pav or Hamburger Bun
•  For Garnishing – Cilantro , finely chopped onions, lemon and butter

Instructions

1) First wash the veggies. Peel and Chop the potatoes in big chunks. Roughly chop cauliflower and bell pepper, carrots. Finely chop the tomatoes and onion.

2) Pressure cook  vegetables  that you chopped potatoes , cauliflower, capsicum ,carrots and green peas up to 2 whistles.

3) Once the pressure is released ,mash the veggies with potato masher till they are all  mashed well.

4) Now heat cooking oil and butter together in a big pan. Add in finely chopped onions and ginger garlic paste. Sautee it for 2-3 mins. Try to use freshly grated ginger garlic.

5) Then add in finely chopped tomatoes. You can also add tomato puree. Cook it for 3-4 mins more.

6) Now add turmeric powder, red chili powder, Deggi mirch powder for color,  Pav bhaji Masala , salt  and Mix.

7) Cook all for another minute with the added  spices.

8) Add in mashed vegetables  and mix  all well. Cook for 10 mins on low heat. Keep on stirring in between. Add some water as Bhaji thickens.

9) Finally dry roast and add kasuri methi (dried fenugreek leaves). Mix well. It gives nice aroma and added taste to the dish.

10) Add a dollop of butter to the bhaji while cooking. Turn off the heat.

Once you have the pav and bhaji  is cooked, slit the pav down the middle. Then toast it, cut side down, on a screaming-hot skillet with some melting  butter and pav bhaji masala or paprika until golden spots appear.

How to Serve Pav bhaji

Pav bhaji topped with a dollop of butter, chopped onions, cilantro, lemon wedges, you can add cheese too to make it buttery and cheesy (cheese optional ).

Servings - 4

Total Time - 30 minutes