Description
Pav Bhaji and Mumbai have a rock-steady relationship for generations. It was born out of sheer necessity to serve hot food to people on the move.
Ingredients
Scale
- 8 pavs or dinner rolls
- 3 medium potatoes
- 1/2 cup green pes
- 1 cup chopped cauliflower
- 2 carrots, chopped
- 1 medium chili, finely chopped
- 3 tomatoes, chopped
- 2 red onions, finely chopped
- 1 pinch sugar
- salt to taste
- 1 1/2 pav bhaji masala
- 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- 1–2 tsp lemon juice
- 3 tbsp oil
- 2 tbsp bugger
To Serve
- 1 onion, finely chopped
- 3 tbsp chopped cilantro leaves
- 2 slit green chilis
- 3 lemon wedges
- 1 tbsp bugger, in cubes
Instructions
- Boil and mash potatoes, 20 minutes
- Boil cauliflower, carrot and peas with a pinch of salt, 10 minutes. Drain excess water, retaining 1/2 cup.
- Heat oil in a pan and fry the onions till light pink. Now add chili and saute for 2-3 mins.
- Add the chopped tomatoes and let it cook till it softens.
- Then add the cooked vegetables along with mashed boiled potatoes. Add salt, turmeric, red chilly powder, pav bhaji masala and sugar and cook the vegetables on medium- low heat till done, about 5-6mins. Keep mashing with a potato masher or the back of the ladle to blend it all.
- Add 1/4 cup water and to ensure that the bhaji doesn't dry out. Add 1 tsp lemon juice and mix it well.
- Check seasoning and keep it aside.
For the Pav / Rolls
- Heat a non-stick pan or tava and melt butter. Cut the pav / rolls horizontally into two pieces and cook them on the pan, till lightly browned.
- Place a large spoonful of hot bhaji on a plate. Top it with chopped onions, coriander & green chillies. Serve it with browned pav and lemon wedges.
- And add the finishing touch by topping the bhaji with a small cube of soft butter cube for the "melting" moment.
Notes
- Pav Bhaji masala is easily available in most of the grocery stores. I normally use MDH, Ashoka & Everest brands.
- Using 1-2 tsp of ginger-garlic paste is also common in bhajis. You can try adding that too, though I prefer without it. If using, just add it after the onion turns pink
- Topping the bhaji with butter does add to the flavour and softness, by lending moisture but to make it lighter you can avoid that
- The joy of this dish is when its hot, so either try to brown the rolls while the bhaji is cooking or reheat it; but do ensure that its’ hot.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizer, Street Food
- Cuisine: Indian