Pav Bhaji

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Pav BhajiPav Bhaji: Pav bhaji is an Indian fast food dish that originated in Mumbai cuisine. While Bhaji is a traditional Indian name for a vegetable dish, the Pav or Pau or Pao was the Portuguese word for bread (small rolls). The pav bhaji is a spicy preparation with a mixture of vegetables, either whole or mashed, a generous dose of fresh tomatoes, a dollop of butter, optional toppings of cheese and dry-fruits and fresh fruits, consumed with warm bread gently or crispy fried in butter.

Ingredients (serves 4):

  • 3 medium sizes potatoes
  • 1 cup chopped cauliflower
  • 1 cup chopped carrot
  • 1 cup peas, fresh or frozen or soaked dried white peas
  • 1/2 cup chopped french beans
  • 1 large onion
  • 3 large tomatoes
  • 1 medium sized green bell pepper (capsicum)
  • 2 tsp ginger-garlic paste
  • 2 green chillies
  • 3 tbsp pav bhaji masala
  • 1/2 tsp garam masala powder
  • 1 tsp chilli powder
  • 1 tsp turmeric powder
  • 1 tsp cumin seeds
  • 2 cups water or add as required
  • 3 tbsp butter
  • Salt, to taste
  • 12 pavs for serving with the bhaji

Method:

  • Rinse all the vegetables well.
  • Boil all the vegetables except onions, tomatoes and capsicum in a pressure cooker.
  • Finely chop the onions, green chilies, tomatoes and capsicum.
  • Keep aside
  • Once the vegetables are cooked, peel the potatoes and roughly and mash the cooked vegetables.
  • Melt the butter in a pan, on medium heat.
  • Add in the cumin seeds.
  • When the cumin seeds sizzle, add in the chopped onions.
  • Sauté the onions till they become translucent.
  • Add in the ginger-garlic paste.
  • Sauté till the raw aroma of the ginger-garlic paste disappears.
  • Add chopped green chillies.
  • Fry for half a minute.
  • Add in the tomatoes.
  • Fry till the tomatoes become soft and mush, takes about  6 to 7 minutes on low to medium flame.
  • Add in the chopped capsicum.
  • Sauté for 2 to 3 minutes.
  • Add in the red chilli powder, turmeric powder, pav bhaji masala add garam masala powder.
  • Mix well.
  • Fry for a couple of minutes till the capsicum become a little soft.
  • Add in the mashed vegetables.
  • Mix well.
  • Add in the water and season with salt.
  • With a potato masher, mash the veggies directly in the pan.
  • Keep on stirring occasionally and let the bhaji simmer for 12 to 15 minutes on a low flame. If the bhaji becomes dry and then add some more water.
  • Garnish the bhaji with coriander leaves.
  • Keep warm.
  • In a frying pan, melt some butter on medium heat.
  • Slice the pav in half and fry them lightly in the butter.
  • Keep aside.
  • Pav bhaji is ready to be served.
  • Serve pav bhaji with chopped onions and sliced lime on the side.

If you have any queries regarding the Pav Bhaji recipe, please leave a comment.

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Pav Bhaji
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