Not only homemade Pav Bhaji but the typical Shiv Sagar one or even the street food ones are all time favorites … Its one of the consistent dish I always order @ any fast food counter. For non mumbaiyya people “This dish started out as simple poor people fast food it consists of mix veggies which are smashed in a typical masala and this veggie is served with paav (Bombay Bread).” But today its one of the most common Indian Fast food served all over India.
Till now its evident that I am very passionate about this dish, so while posting about it I had this mammoth emotional memories going into my mind and was confused as to which one to jot down but then I better jump to recipe else it would not have been a food blog post :P .Anyways following recipe is thanks to this on right and it gives you 4 to 5 servings…
I use Everest of this Badshah Bombay Pav Bhaji Masala, overall the recipe is same as mentioned below but they also ask you to add cloves and other ground masalas which I avoid as, if required add couple of more tsp of Pav Bhaji masala, its taste is suffice.
- Paav: quantity depends on the servings for one plate the normally 2 paavs are served
- Cauliflower: 1 cup, finely chopped
- Carrots: 2 small or one medium, finely chopped
- French Beans: 1/2 cup, finely chopped
- Cabbage: 1 cup, finely chopped
- Green Peas: 1/2 cup, boiled
- Potatoes: 1 (or 2 medium) Boiled, Peeled
- Butter: Loads :P
- Asafetida: pinch
- Ginger Garlic and Green chilies paste: 3 tbsp
- Onion: 3 medium finely chopped
- Capsicum: 1 or 2 finely chopped
- Tomatoes: 3 grinded to paste
- Pav Bhaji Masala: 3 tbsp or more
- Red Chili powder: 1/2 tsp
- Coriander powder: 1 tsp
- Turmeric powder: 1/2 tsp
- Garam Masala: 1/2 tsp
- Cumin seeds/powder: 1/2 tsp
- Dry Mango powder (Amchur):1 tsp
- Lemon Juice: of 2 or one and half lemons
- Cheese (optional): for garnishing
- Coriander Leaves: for garnishing
- Salt to taste
- Pressure Cook the items in Red from the You Need List with two whistles. Boil the frozen green peas till a bit soft. Keep aside.
- In a big kadai add 4 tbsp of butter, once it melts add the items in Blue to it. Once onion turns translucent pink add items in Purple. Simmer for 10 mins.
- Till this time mash the cooked veggies, I used food processor. P.S : In restaurants the chef uses the traditional masher its perfect to use if you know the technique as pav bhaji doesn’t taste the way required if mashing is not done appropriately so always mash it to perfection :D
- Now add the mixture of veggies, let it simmer of 8 mins then add mashed potatoes and boiled peas. Allow to cook for 10 mins. (If you find it on thicker side add a bit of water but to not liquefy it more).
- When done use lemon juice and garnish with coriander leaves.
- When the cooking is on with the help of big dollop of butter slice the paav rolls at the centre and place them facing inwards.Turn them around and make them golden brown from both sides.
Phew !! Done…. Mind you the hardwork is worthwhile, but to be frank don't get scared with the huge TO DO list above cos if you are ready with chopping the cooking time doesn't last for 20-30 mins max. find something comedy in the above snap :PTraditionally and authentically Pav Bhaji is served with the Pav and garnished with dollop of butter and sliced onion. Nowadays you also find the guilty cheese making its special appearance.
Now my Pav Bhaji makes its special appearances to the following Events :
- This is THE Dish that I love to “Cook for me” and hence it goes of for “Cook for yourself” event hosted by RV
- Its THE SPECIALITY of my lovely Mumbai hence it also runs to Suchi for her “WYF Speciality Food”
- Yeah its still running to the lovely RCI this month hosted by kitchen chronicles it’s originally started by Lakshmi, yeah its “RCI – Mumbai”