Pav Bhaji (Spicy and Tangy Veggies with Bun)

1-copy‘Pav Bhaji’ is one of the most popular street-food of Mumbai. I prepare ‘Pav Bhaji’ often at home during winter season and also whenever I get these fresh vegetables available in market. ‘Pav Bhaji’ was one Mumbai Street Food that I loved when I visited Mumbai, though each vendor of ‘Pav Bhaji’ is slightly different from others. In Kolkata also ‘Pav Bhaji’ available but that unique flavour of Mumbai street-food is missing!

5While making ‘Pav Bhaji’, I personally prefer to use the Amul butter, but you can use any brand. The vegetables that are usually added to ‘Pav Bhaji’ are cauliflower, potatoes, carrots, peas, capsicum and beans. Depending on the proportion of these vegetables, the final taste of the Pav Bhaji will differ. And in addition the taste of Amul butter makes the difference in final taste. ‘Pav’ means buns and ‘Bhaji’ means the mixed veg. You can just make the ‘Bhaji’ with any of these veggie combinations. However, to me green peas and capsicum (green bell pepper) is a must.

Ingredients for serving 4

  • 2 (Boiled and peeled) Potato
  • 1 ½ cups Cauliflower Florets – (Grated)
  • 1 cup Carrot – (Boiled)
  • 1 cup Green Peas (fresh or frozen) – (Boiled)
  • ½ cup French Beans – (Boiled)
  • ¾ cup Onion – (Finely Chopped)
  • 2 no Tomato – (Chopped)
  • ¾ cup Capsicum – (Chopped)
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 2 – 3 (Chopped) Green Chilies
  • ½ cup Coriander Leaves – (Chopped)
  • 3 tsps Pav Bhaji Masala
  • ¼ tsp Garam Masala Powder
  • ½ tsp Chilli Powder
  • 3 – 4 tsps Oil
  • Amul Butter
  • To taste Salt
  • 8 (for serving with the Bhaji) Pavs

Steps:

  1. Boil potatoes peel them and lightly mash them with a potato masher.
  2. Chop carrot and beans. Boil peas, carrots and beans in a pressure cooker, steamer or microwave oven. Grate cauliflower with a grater.
  3. Finely chop the onions, green chilies, tomatoes and capsicum.
  4. Heat oil in a heavy bottomed pan or kadai. Add chopped onions and sauté till they become translucent.
  5. Now add the ginger-garlic paste. Sauté till the raw smell of the ginger-garlic paste disappears.
  6. Add chopped tomatoes and fry them till they become soft and mushy.
  7. Add the chopped green chillies and capsicum. Sauté for 2 to 3 minutes.
  8. Now add the red chilli powder, pav bhaji masala and garam masala powder. Mix and stir continuously.
  9. Now add the mashed vegetables and grated cauliflower. Combine the mashed vegetables well with the masala.
  10. Add ½ cup water and combine everything well. Season with salt. If you wish you can use the potato masher to mash all the vegetables together.
  11. Keep on stirring occasionally and let it simmer for 5-6 minutes on a low flame. If the ‘bhaji’ becomes dry and then add some more water. The consistency is neither very thick nor runny. Add 1 Tbsp of butter and some chopped coriander just before removing from heat.
  12. Slit the buns in halves vertically. Lightly toast the buns adding some butter on hot ‘tawa’ or skillet. Garnish the ‘bhaji’ with coriander leaves.
  13. Serve adding more butter to the ‘bhaji’ with chopped onions, green chillies and lemon wedges and toasted buns.

Notes:

~‘Pav Bhaji Masala’ is readily available in all grocery stores.

~I like my Bhaji a little dry, you can add more water if you like it a little more runny.

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