Pav bhaji is a worldwide popular street food originated from Mumbai, India. I prepared it for the first time yesterday and it was a super hit. It came out very well. I took this recipe from a cooking manual and made some changes by watching Mumbai street style pavbhaji YouTube videos.
Sendhil & Raksha loved it a lot and told me to make the same next day too for dinner. It was awesome in taste when had with chopped raw onions. Its a great evening snack recipe for kids. Even bachelors can try this as it has no grinding jobs. I am sure the smell of this pavbhaji masala makes everyone crave for it. Do try this for your kids & Husband after they are back home. U will get appraisals for sure. Ok, lets see how to make this Mumbai special pav bhaji at home easily.
Mumbai special Pav bhaji recipe
Mumbai famous street food – Pav bhaji recipe
Cuisine: Indian
Category: Snacks
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
For Bhaji
- 1 cup chopped mixed vegetables (carrot, cauliflower )
- 2 nos – medium sized Potatoes
- 1/4 cup green peas
To saute
- 2 tbsp butter
- 2 big onions chopped fine
- 2 tomatoes chopped fine
- 1/2 capsicum chopped fine
- 1 small green chilli chopped finely
- 1 tsp – G&G paste
- 2-3 tsp – Pavbhaji masala (I used MDH masala)
- 1/2 – 1 tsp chilli powder (adjust)
- 1/4 tsp- turmeric powder
- 1/4 tsp – sugar
- Kasoori methi – a pinch (optional)
- Salt to taste
- 1 cup water or vegetable broth (use according to the thickness of the bhaji)
- juice of 1/2 lemon.
To Garnish
- 1 tbsp coriander chopped
- 1 onion chopped
- small pieces of lemon
For Pav
- 6 pavs (squarish soft buns )
- Butter to toast.
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HOW TO MAKE PAV BHAJI – METHOD
For bhaji
- Wash and chop the vegetables. Pressure cook mixed vegetables and peas till well mashed for 4-5 whistles. Mash them well using a ladle/masher or hands after draining the water. Reserve the broth/vegetable water.
- Heat butter in a pan. Add finely chopped onion, capsicum, chilli, ginger garlic paste and saute for few minutes. Add tomatoes and saute till mushy.
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- Fry for 2-3 minutes till tomato turns mushy. Add pavbhaji masala, chilli powder, turmeric, salt, sugar and cooked vegetables. Fry further 2-3 minutes (for less spice skip green chilli & use 1/2 tsp chilli pwd).
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- Add the reserved vegetable broth & bring to boil. Simmer till gravy is thick, stirring and mashing the masala in between. Lastly add crushed kasoori methi, lemon juice. Stir & switch off the flame immediately.
- Garnish with chopped coriander leaves.
For Pavs
- Slit pavs horizontally leaving one edge attached. (like an open book).
- Apply butter (as desired) and roast open on a tawa till hot and soft with the surface crisp on open side.
Serve hot with bhaji, a wedge of lemon and chopped onions.
 Enjoy !
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Note
- Adjust the quantity of spices as per your taste buds.
- U must add pavbhaji masala to get the real taste. Else you can add garam masala powder & little aamchoor powder but you have to compromise with the taste.
- Add finely chopped coriander leaves for garnishing.
- Mashing the vegetable well is the key here to resemble mumbai street style pavbhaji.
- Adding carrot & beans is optional. U can use cauliflower, potatoes & peas alone.
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Yummy pav bhaji is ready to relish with Tea !
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