Pav Bhaji is one of the most popular street food, not only in Mumbai but almost everywhere. Pav Bhaji is more than a snack, it’s almost a meal in itself. Pav Bhaji is an Indian fast food dish that originated as Maharashtrian cuisine.
The Pav-Bhaji is a spicy preparation with a mixture of vegetables, either whole or mashed, a generous dose of fresh tomatoes, some butter, with toppings of onions, cilantro leaves and consumed with warm Pav gently or crispy toasted in butter and here comes an all-time and any-time favorite dish.
Authentically, Pav Bhaji is native to Maharashtrian cuisine and has now became popular across the country. It can be eaten as a snack or as a meal in itself. It is often eaten as an evening snack between lunch and dinner.
For making the Bhaji, I have used fresh, juicy organic tomatoes as they are not that much sour and also impart a beautiful natural red color to the dish. Also I have used Kashmiri red chili powder as it also imparts a beautiful color and is not that much hot. You can also used dried red chili paste also if you want.
For making bhaji you can use almost all the veggies of your choice. In this recipe I haven’t used french beans and cauliflower as my hubby don’t like these in bhaji, but you can add if you like. Feel free to use any veggies as per your preferences.
There are many variations of Pav- Bhaji available and you can make them as per your choice. Some most common variants of Pav Bhaji are:
- Cheese Pav Bhaji
- Paneer Pav Bhaji
- Khada Pav Bhaji
- Jain Pav Bhaji
So lets start with the step by step method of making traditional Mumbai Pav-Bhaji
Ingredients for Pav Bhaji:
Onions- 3 medium size, coarsely chopped.
Garlic- 4-5 cloves, finely chopped or minced.
Tomatoes- 4 medium size, chopped.
Potatoes- 2-3 medium size, boiled and mashed.
Green Peas- 3/4 cup.
Carrots- 1/2 cup.
Capsicum- 1/2 cup.
Cauliflower- 1/2 cup (optional), finely chopped.
French Beans- 1/2 cups (optional), finely chopped.
Cumin Seeds- 1.5 teaspoon
Pav Bhaji Masala- 3-4 tablespoon.
Kashmiri Red Chili Powder- 1 tablespoon.
Lemon Juice- 1 tablespoon.
Butter- 2-3 tablespoon.
Salt- As per your taste.
Green Coriander/Cilantro Leaves- 1/8 cup.
For Toasting Pav:
Ladi Pav- 10-12.
2 tablespoon butter for toasting pav.
For Garnishing Pav Bhaji:
1 teaspoon butter.
1 teaspoon coriander leaves.
2 tablespoon chopped onions.
Method for making Pav Bhaji:
1. For making Pav Bhaji lets start from cleaning and chopping the veggies. Also steam the veggies except capsicum, onions, potatoes and tomatoes. Don’t overcook the veggies, allow them to be soft and tender but a little crunch should be there.
2. Now heat butter in a pan.
2. Add cumin seeds.
4. Add garlic and mix well.Saute for 1 minute over low flame or till the raw aroma of garlic goes away. Don’t burn the garlic.
5. Add onions and mix well. Saute over medium flame for 2 minutes till they are soft and pink. Don’t burn the onions.
6. When cooked add capsicum and mix well. Saute for 2-3 minutes over medium flame.
7. Add chopped and steamed carrots. Mix well and saute over medium flame for 2 minutes.
8. Add tomatoes and mix well.
9. After adding tomatoes saute tomatoes over medium flame till they are soft and mushy and start releasing oil. It will take about 10-15 minutes. Now season with salt.
10. Add green peas and mix well. Cook for 2 minutes over medium flame.
11. Add potatoes and mix well.
12. Now mash all the veggies using a masher. Don’t over mash them. There should be some crunch in the bhaji. Cook over medium flame for 2-3 minutes. Also add some water as bhaji will be dry.
13. Add pav bhaji masala and mix well.
14. Add kashmiri red chili powder and mix well.
15. Allow the bhaji to simmer for 4-5 minutes. Adjust the thickness of gravy by adding water. Check seasoning, add salt, chilies and pav bhaji masala if required.
16. Add coriander leaves and mix well.
17. Now on a non stick pan toast all the pav from both sides using butter.
18. Garnish the bhaji with butter and coriander leaves and serve hot with onions and lemon wedges.
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