pav bhaji (mumbai street style)
Pav bhaji is a Mumbai delicacy consisting of a spicy vegetable gravy served with soft dinner rolls. This recipe adds a 'street food' twist to a classic!
Cooking Time
15min
Prep Time
30 min
Serves
4
Categories
Dinner
Lunch
Main Dish
Cooking tools used
Mixer Grinder
Cuisines
Indian
Indian - Maharashtra
Ingredients
Main Section
salted butter
3
tbsp
potato
2
unit/count
tomatoes
3
unit/count
green peas
0.5
cup
capsicum
0.5
unit/count
salt
2
tsp
to taste
kashmiri chili
6
unit/count
garlic cloves
3
unit/count
turmeric
0.5
tsp
pav bhaji masala
1.5
tbsp
kasuri methi
2
tsp
coriander leaves
3
tbsp
lemon
2
unit/count
onions
1
unit/count
ginger garlic paste
1
tsp
cumin powder
0.5
tsp
For toasted pav
brown bread
8
unit/count
pav bhaji 'pav'
butter
4
tsp
kashmiri chili powder
1
tsp
pav bhaji masala
1
tsp
coriander leaves
4
tsp
Step 1
Soak whole deseeded Kashmiri red chillies and garlic cloves in warm water for 30 mins. Drain and blend this with one tbsp oil and some water to form a paste. (This step will help the bhaji get the brilliant bright 'restaurant red' color)
Step 2
Boil the potatoes, tomatoes (de-skinned) and peas, and set aside.
Step 3
Heat oil in a deep pan (avoid non stick so as to avoid marks while mashing) at medium heat and add the finely chopped capsicum. Fry for some time and add a couple tablespoons of water to have it cook well.
Step 4
Add some salt (to taste), turmeric and the boiled vegetables. Using a masher, mash the vegetable to a pulp (or the desired consistency). After 5 mins, reduce heat to the lowest setting and cover the pan. Pro-tip: If you like your pav bhaji to have a gravy-like consistency, add about 1/3 of the mixture to a blender. Blend well and add back to the pan.
Step 5
In another pan, heat 1 tbsp butter and add the finely chopped onions. Saute till it is golden brown. Add the ginger garlic paste and the Kashmiri red chili - garlic paste (the one you prepared in step 1) and saute till the raw smell goes away. Add the juice from 1 lemon, kasuri methi, cumin powder and Pav bhaji masala. Saute till the color turns a deep dark red (almost brown).
Step 6
Add the onion mixture from the second pan to the pan with the bhaji and mix well. Add the remaining butter and salt (if needed). Keep on medium heat for about 5 mins until everything is integrated and add half of the minced coriander leaves (leave the rest for garnishing on the plate)
Step 7
For toasting the pav, heat 1/2 tsp butter and add a pinch of chili powder, Pav bhaji masala and 1 tsp coriander leaves. mix well. Slice the pav lengthwise and roast both sides in the spiced mixture until slightly warm.
Step 8
Preparing the plate: Serve the bhaji and garnish with 1 tsp coriander leaves and a dollop of butter. Add the pav, some finely chopped onions and lemon to the plate. Enjoy!
