This post is updated with better pictures and some extra tips on the recipe
Usually a significant part of my summer is spent in my hometown of Mumbai with my parents and eating a year’s worth of Mumbai’s street food within a week. Since this summer turned out the way it did, I simply had to make pav bhaji from scratch (because pavs available outside Mumbai are sad). I enjoyed it while reminiscing about all my pav bhaji meals back home.
It is all about the butter
If you are on a diet or not fond of butter then don’t read any further. The most important ingredient is the unbelievable amount of butter that goes in. I remember the Juhu & Chowpatty beach pav bhaji where the guy would always have a large slab of butter continuously melting on the tava. The pavs will be roasted in this butter or rather soaked in the butter. When you have that butter dripping pav with the spicy butter topped bhaji, you are usually convinced that ‘agar dharti pe swarg hai, tho yahein hai, yahein hai’. (If there is heaven on earth, then it’s here, it’s here).
The amount of butter specified in the recipe is the basic minimum. You can add more, rather you should. The butter soaked pav with the buttery bhaji is what makes it the most popular street food. So do not scrimp on the butter.
The vegetable medley
As expected potatoes are a primary ingredient in the bhaji for the pav but it has quite a few other vegetables too. I believe it is to convince you that you are eating healthy. There is cauliflower, french beans, carrots, capsicum and capsicum in addition to tomatoes and way too much onions. All these vegetables are cooked together and then mashed together to get the smooth ubiquitous bhaji.
The pav bhaji masala
The spice mix is another key ingredient in the pav bhaji. It elevates this dish from a simple mixed vegetable to heavenly deliciousness. Though It can be substituted with garam masala, I would not recommend it. The pav bhaji masala gives it its unique, distinct taste and flavour and must not be missed.
You can simply make this bhaji and eat it with store bough pavs or even regular sandwich bread. I love to bake the pavs myself and will post the pav recipe soon. Now let us enjoy this bhaji recipe
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- Pressure cooker (optional)
- 3 Potatoes
- 10-12 florets Cauliflower
- 1 Carrot, medium
- 6-8 French Beans
- 1/4 cup Green peas, fresh / frozen
- 1-2 tbsp Butter
- 2 Onions
- 1 Tomato
- 1 Capsicum
- 1 tsp Red chilly powder
- 1 1/2 tsp Pav bhaji masala
- Fresh coriander to garnish
- Finely chopped onion to garnish
- Lemon wedges (optional)
- Peel and chop the potatoes and carrot into small pieces
- Chop the cauliflower and french beans into small pieces
- Add all the above vegetables and the peas in a pressure cooker and cook for 3 whistles (in 2 litre cooker)
- Chop the onions,tomatoes and capsicum and set aside
- Heat & melt butter in a large pan. Add the onion and saute till it becomes translucent
- Add the tomatoes and capsicum and cook till the tomatoes are fully done
- Add the chilly powder and pav bhaji masala
- Add the boiled vegetables, salt and half cup of water. Mash the vegetables nicely to ensure it all comes together
- Simmer for 8-10 minutes
- Turn off the heat and garnish with fresh coriander and some butter
- Serve with buttery toasted pavs, finely chopped onions and lemon wedges
- Add Kashmiri chilly powder to get the lovely orange colour of the pav bhaji
- If you want to make the bhaji healthier, then add some sprouted moong along with the vegetables.
- You can also add a pinch of red chilly powder on the butter before roasting the pav if you like it spicier.
I am updating this post with new pictures and write up along with a group of like minded bloggers at Foodies Redoing OldPosts
This is my entry for the Blogging Marathon under the theme – Street Food