Pav Bhaji – A Delightful Mumbai Street Food !

Pav Bhaji is a famous fast food found on the streets of Mumbai.

This mouthwatering dish is a combination of a mashed vegetable preparation called bhaji, served with buttery bread rolls known as pav. Comfort food at its best, this dish has worked its way to the hearts of many diner enthusiasts not only from India but from all over the world.

Prepare to savor a combination of vegetables with tangy spices, along with a hint of butter for any time of the day.

Ingredients for the Bhaji (Vegetable Curry):

• Mixed vegetables (boiled):
  • 2 medium-sized potatoes (peeled and chopped)
  • 1 cup cauliflower florets
  • 1/2 cup green peas
  • 1/2 cup carrots (chopped)
• For the Bhaji Gravy:
  • 2 tbsp butter 
  • 1 tbsp oil
  • 1 large onion (chopped)
  • 1 green bell pepper (chopped)
  • 2 tomatoes (pureed)
  • 2-3 green chilies 
  • 1 tbsp ginger-garlic paste
  • 1 tbsp Pav Bhaji masala
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • Salt to taste
  • 1/2 cup water (adjust for desired consistency)
  • Fresh coriander leaves 
• For the Pav:
  • 6 pav 
  • 2 tbsp butter

Preparation Time: 60 min. (approx)

Making of Pav Bhaji Step by Step:

Step 1: Boil the Vegetables

The first step would be to cook all the mixed vegetables. Take a large saucepan, and put chopped potatoes, cauliflower, peas, and carrots. Add enough water to the vegetables so that it reaches the vegetables’ top, then continue with boiling. Boil for 8-10 minutes or until the vegetables soften up. Pour the water out and mash the vegetables. Set them aside.

Step 2: Prepare the Bhaji Gravy

In a large pan, put 2 tbsp of butter and 1 tbsp of oil on medium flame. Add chopped onions and fry until they turn golden brown.

Now, add the chopped green bell pepper and fry for 2-3 minutes until it softens. Add the ginger-garlic paste and slit green chilies. Fry for another minute to avoid the raw smell.

Add the pureed tomatoes and cook for 5-7 minutes until the oil separates from the masala. This step is important to get a good taste of the bhaji.

Step 3: Add Spices and Vegetables

When the tomato paste is cooked, add spices: Pav Bhaji masala, red chili powder, turmeric powder, cumin powder, and garam masala. Mix well and continue to fry for a further 2 minutes to fry the spices further.

Add the mashed vegetables to the gravy and mix thoroughly. Add salt acc. to your taste and about 1/2 cup of water to adjust the consistency. If you prefer a thicker bhaji, you can reduce the water. Let your bhaji cook on low flame for 10-15 minutes, allowing the flavors to meld together. Stir occasionally.

Step 4: Toast the pav

Take a small amount of butter in a pan. Slice the pav horizontally into halves. Flip the sliced pav on the pan and toast until lightly browned on both sides. Sprinkle a little chaat masala on the buttered side (if you would like).

Tips for the Perfect Pav Bhaji

– Consistency of the Bhaji: If the Bhaji mixture appears thick, add more water, which should thicken the mixture. If the mixture is too thin, add more flour and cook again.

– Butter for Extra Flavor: A lot of butter used in making this dish helps to develop that authentic rich Pav Bhaji flavor. You may use even more butter while toasting the pav.

– Use a Tava: It gives the dish a much better texture and taste, like the ones you get in restaurants or street side.

Life Lesson

“Embrace simplicity, but always add your unique flavor to life.”