IF I AM A PAV
WILL YOU BE MY BHAJI??
Pav Bhaji is a native Maharashtrian dish made with an assortment of mashed vegetables, pan-fried on a large tawa and served with Pav toasted in butter. It is immensely popular all across the country because of its spicy and tangy zest. The generous dose of butter that is often used with freshly-cut onions and lemon juice tops the dish. Pav Bhaji is also a great way to feed fussy kids their share of veggies with a smile!
Pav bhaji is one of the most loved and famous Indian street foods. From Juhu beach to Sardar pav bhaji, from a restaurant to a small roadside eatery, I never miss a chance to eat it.
What is pav bhaji?
Pav Bhaji is a popular Indian street food dish made of thick mashed vegetable curry served with soft pav toasted in butter.
Pav Bhaji – a spicy curry of mixed vegetables (bhaji) cooked in a special blend of spices and served with soft buttered pav (bread bun shallow fried in butter).
Pav Bhaji is any Indian food lovers dream.
The boiled and mashed veggies give it a smooth yet chunky texture while specially blended Pav Bhaji Masala gives it an irresistible, mouthwatering aroma and taste – serve it with a piece of buttery shallow fried bun and voila! – it is a perfect party food that can be made in advance. It is also the best way to make your kids eat some veggies as sometimes kids do not like the taste of a particular veggie, but in pav bhaji they would not even notice any veggies and eat joyfully. Whether you want to entertain the guests or feed your kid, this recipe will help you make the best pav bhaji at home in just 40 minutes
This famous Mumbai street food item, Pav Bhaji is an amalgamation of all sorts of healthy vegetables which you might not like when eaten individually. You may add vegetables of your choice or even skip the ones you do not like.
Pav bhaji is the most delicious dish through which kids can eat as many veggies as you want them to! Potatoes, tomatoes, green peas all mashed together with spices and lemon and paired with buttery buns is a feast in itself.
Best Way to Enjoy Pav Bhaji: Pav bhaji is a dish that can be enjoyed at any hour of the day, be it for brunch, lunch or even as a dinner. It is a quintessential Indian snack recipe. The best way to feast on Pav bhaji is to serve it with roasted pav buns, some chopped onion and lemon with sliced tomatoes to go with it.
Do not forget to garnish the bhajji with loads of butter on top.
Ingredients for Street style Pav Bhaji
Steps for Street style Pav Bhaji
Street style Pav Bhaji
Ingredients
2 tablespoons of Oil
2 tablespoons of Butter
1 Onion chopped
1 tablespoon of Ginger-Garlic paste
1 tablespoon Kashmiri Red Chilli powder
1/4th teaspoon Turmeric powder
1 Capsicum
2 tablespoons Pav Bhaji Masala
1 tablespoon Water
4 Tomatoes
2 teaspoons Salt
2 tablespoons Pav Bhaji Masala
1 tablespoon Water
2 Carrots
1/2 cup Cauliflower
1/2 cup Green Peas
1 Beetroot
2 teaspoons of Salt
4 Potatoes
2 tablespoon Butter
Little Oil
1 teaspoon Pav Bhaji masala
1 teaspoon of Kashmiri Chilli powder
1/2 teaspoon Dried Fenugreek leaves
Coriander
Steps
Heat 2 tbsp oil and 2 tbsp butter in a pressure cooker, then add 1 big size chopped onion, saute for a minute, do not change the colour and only soften it.
Add 1 tbsp ginger-garlic paste, roast it with the onions for 2-3 minutes, then add 1 tbsp Kashmiri red chilli powder, 1/4th tsp turmeric powder mix it.
After adding the chilli powder and turmeric powder, reduce the flame as both chilli and turmeric can burn on high flame.
Cook while stirring for 10-20 seconds, this will give a very nice colour to the Pav Bhaji.
Next add 1 capsicum cut into small pieces, fry the capsicum with the masala for about a minute, then add 2 tbsp pav bhaji masala with 1 tbsp of water and mix it well.
Add a little more water if required, sauté it after adding pav bhaji masala for a minute.
Chop 4 tomatoes in a chopper, add the tomatoes with 2 tsp salt, cook it on high flame, sauté the tomatoes by stirring for 5-6 minutes.
If you are cooking on a high flame keep stirring continuously, be careful if you leave, it stick to the bottom of the pressure cooker.
Cook the tomatoes thoroughly.
Take 2 medium size carrots peel and chop them.
Take 1 small size beetroot peel and grate it, this beetroot will give a nice colour to your Pav Bhaji.
Now the tomatoes are cooked perfectly, then add carrots, beetroot, half cup cauliflower, half cup green peas, 4 medium size potatoes roughly chopped.
After adding all the vegetables cook it on a high flame for 2 minutes, after stirring the vegetables with the spices for 2 minutes add half a litre of water and close the lid of the pressure.
After the first whistle reduce the flame and cook for 8-10 minutes.
Vegetables will be cooked well on low flame, when done open it and mash them with the help of a masher.
The mixture of pav bhaji will become thick after mashing it. Check the consistency, if necessary add little hot water to the mixture.
Turn on the flame, keep it low and let the Bhaji simmer.
By the time prepare the Tadka for the Pav Bhaji.
Heat a small pan, add 2 tbsp of butter, little oil 1 tsp pav bhaji masala, 1 tsp Kashmiri red chilli powder, 1/2 tsp dried fenugreek leaves (roasted and powdered) give a good mix to all, then off the flame and pour this tadka on the cooking Pav Bhaji.
Mix it well, add chopped coriander leaves, then off the flame.
To prepare the pav heat a Pan or a flat Tawa, add 1 tbsp of butter, when the butter is slightly hot add some pav bhaji masala, a pinch of red chilli powder, little chopped coriander then immediately put the Pav on it .
Now press the pav, so that the masala is absorbed by the Pav and then flip it, press it again and then off the flame.
Your Street Style Pav Bhaji is ready to serve.
The best way to feast on Pav bhaji is to serve it with roasted pav buns, some chopped onion and lemon with sliced tomatoes to go with it. Do not forget to garnish the bhajji with loads of butter on top.
If you like my recipes than do try and share your feedback and tag us on Instagram, Facebook and Youtube.
Tips *Add veggies like brinjal, broccoli, french beans, sweet corn etc. As per your preference for variation in taste and texture. *Mash boiled veggies until it has the texture that your bhaji has – little chunky or smooth paste. *Add a small piece of beetroot along with vegetables while boiling to get the deep red color of bhaji. *Additionally use Kashmiri red chilli powder instead of regular red chilli powder. *Garnish hot bhaji with grated mozzarella cheese to make cheese pav bhaji. *The taste of bhaji greatly depends on the butter, so do not reduce its quantity. * You can use any brand of pav bhaji masala of your choice.
