Pav Bhaji

  I hope you enjoy this recently uploaded video on how to prepare Pav-Bhaji!

“Pav” ( small loaf of bread) Bhaji (veggies)” is a popular form of Indian fast food sold on street corners and restaurants alike. Delicious, cheap and easy-to-put together pav-bhaji is served with buttered bread hot off the stove.

I am yet to meet a person who is not fond of this famous street food from India. Pav-bhaji is basically a thick potato-based mixture (tomatoes, green peas, carrots, cauliflower and capsicum) prepared on a flat griddle. A special masala called pav-bhaji masala is added to this with a dollop of butter on top. The mixture is garnished with chopped cilantro and onions flavored with lemon juice.

INGREDIENTS:

  • 4 large potatoes, peeled and chopped into cubes
  • 3/4 cup frozen or fresh green peas
  • 2 medium sized carrots,peeled and chopped.
  • 1/4 cup chopped cauliflower (optional, I usually skip this)
  • 1 large onion finely chopped
  • 1/2 cup clean and finely chopped cilantro, plus 2 tablespoons for garnish
  • 6 big flakes of garlic finely chopped (1 1/2 tablespoons of garlic)
  • 1 inch peeled and chopped ginger ( 1 tablespoon of ginger)
  • 5  grated tomatoes (about 2 cups)
  • Juice of half a lime or lemon plus a few wedges for serving with the bhaji
  • 3 -4 teaspoons “Everest” pav bhaji masala (this is non spicy)
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • 1/2 teaspoon red chilly powder (optional, I skip it )
  • 1 teaspoon sugar
  • 1 green capsicum finely chopped (optional, I skip this one too)
  • 1/4 cup oil
  • 3 tablespoons butter

Prep required:  

Chop the vegetables and keep aside.
Chop onions, garlic, ginger and cilantro finely. Puree the tomatoes and keep aside.

Method:

Pressure cook the potatoes, carrots and peas in 3 cups of water. If using cauliflower you will pressure cook it with the rest of the vegetables. Add salt to the water. If you don’t have a pressure cooker, add vegetables to a large pot with water, cover and cook.
After it’s cooked, mash the vegetables with a potato masher in the cooker itself and keep aside. 

Heat oil in a vessel and add the onions. Fry the onions to a light pink color, this will take about 5 minutes on high heat and then reduce heat to medium.
 Add the ginger and garlic. Fry this for 1 minute.  Add the tomatoes and let it cook. Turn the gas to high heat  to cook the tomatoes faster. It  will take 1o minutes to cook. Reduce the flame to medium heat.

Add the cumin powder, coriander powder, (chilly powder -optional), garam masala powder and pav bhaji masala, sugar and salt to taste. Fry this for a minute or two and add the mashed vegetables and mix well.

Put a lid on top and let it simmer for 5-10 minutes (be careful as this will splatter a bit). Add chopped capsicum if using. Add butter, cilantro and mix well. Check for salt, turn off the heat and add ime juice.

Serve extra lime juice on the side and lime wedges for decoration.

This will take you straight back home! Enjoy!

I like to serve this with a onion salad (“Kachumber”) recipe follows

  • 2 onions chopped finely
  • 2 tablespoons finely chopped cilantro
  • 2 finely chopped green chillies
  • 2 tablespoons lemon or lime juice, can also use white vinegar
  • 1 tablespoon sugar
  • salt to taste

Mix and serve.

I generally buy water rolls from my local supermarket bakery, which remind me of the pav you get in Mumbai. I slit it in half, not all the way so they are still intact, butter them and then on a non sick pan heat them with the buttered side down for 2 to 3 minutes.

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