Pav Bhaji is one of the most popular mumbai street food. I have been making pav bhaji since my teens and even today I make pav bhaji often at home…. as i want to recreate the same pav bhaji which is served in mumbai.
Pav Bhaji was one Mumbai Street Food that i missed so much when i left Mumbai. I have lived in almost all major Indian cities, but never ever had a really good Pav Bhaji anywhere. Since I know how to make Pav Bhaji it was not difficult to miss this awesome street snack. But the only issue would be the dearth of good quality pavs…
In Delhi we used to get the worst pavs… Never ever liked it. So I would make Pav Bhaji but end up having them with bread. Atleast the bread were softer than the pav and would soak up the bhaji.
I have fond memories of having Pav Bhaji at Juhu beach since my childhood in Mumbai. I would carefully see the way the pav bhaji vendor would prepare the bhaji on his huge huge heavy tava with lots of Amul butter.
Those days… I so fondly remember them. My evenings especially during vacations would be spent at Juhu Beach, making sand castles, playing in the sea, having pani poori, sev poori, in fact all kinds of chat, seeing the sun set and returning home late in the evening.
I would naturally go into a state of meditation seeing the waves, the setting sun, the twilight and the day turning into night.
While making Pav Bhaji, I personally prefer to use the Amul brand of butter, but you could use any brand or even white butter.
Have updated this pav bhaji post with new pics on 29 May 2011. The pav in the pics are all homemade and much much better in terms of softness, lightness and cleanliness. Here is the recipe link of a vegan healthy pav made from Whole Wheat flour. – Indian Pav Recipe. Nothing better than some homemade bhaji with homemade pav…..
Note: I have garnished the Pav Bhaji with chopped mint leaves as I did not have coriander leaves. Just to add some color in the photopraphs, I have used mint leaves. Pav Bhaji is always garnished with coriander leaves. Also the sprouts that you see with the chopped onions are Alfalfa sprouts.
Pav Bhaji Recipe details below:
- 2 medium size potatoes
- 1 cup chopped cauliflower
- 1 cup chopped carrot
- 1 cup peas, fresh or frozen
- ½ (half) cup chopped french beans (optional)
- 1 large onion – finely chopped
- 2 to 3 large tomatoes – finely chopped
- 1 capsicum/green bell pepper
- 2 to 3 tsp ginger-garlic paste
- 1 or 2 green chilies, chopped
- 1 or 2 tbsp pav bhaji masala
- ½ tsp garam masala powder (optional)
- 1 tsp chilly powder or freshly pounded 1-2 dry deseeded red chilies – the latter works much better and imparts a beautiful orange color to the bhaji
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- amul butter as much you want
- 12 pavs
- Boil all the vegetables except onions, tomatoes and capsicum in a pressure cooker or microwave oven.
- Mash the vegetables and keep aside.
- Just lightly mash. Don’t make a puree.
- In a pan, add butter.
- When the butter melts, add cumin seeds. When they sizzle, add the chopped onions.
- Fry the onions till they become transparent. Now add the ginger-garlic paste.
- Fry till the raw smell of the ginger-garlic paste disappears.
- Add chopped green chilies and fry for a minute.
- Add the tomatoes and fry them till they become soft and mushy.
- Add the chopped capsicum. Now add the chilly powder, turmeric powder and pav bhaji masala.
- Mix the dry masalas well. Fry for few minutes till the capsicum become a little soft.
- You don’t need to make the capsicum very soft. A little crunch is alright.
- Now add the mashed vegetables.
- Combine the mashed vegetables well with the masala.
- Add some water. Keep on stirring and let the vegetable simmer for 7-8 minutes.
- If the vegetable becomes too dry and then add some more water.
- When done, garnish with coriander leaves. Serve with chopped onions and chopped lime.
- While serving, add amul butter to the bhaji and serve with buttered pavs.
- You can add more butter, if you like it. In fact, with more butter, the pav bhaji tastes very good.
- Slice the pavs .
- On a flat pan, heat some butter.
- When the butter melts, keep the pavs on the melted butter so that it absorbs the butter and fry for a minute.
- If you want to make the pav crisp, fry for a few more minutes. Serve the pavs hot with the bhaji.
1. The spice powders can be easily adjusted to suit your taste.
2. If you don’t want to add butter, then you can also make the pav bhaji in oil.
3. If you don’t have Pav Bhaji Masala, then add Garam Masala. I have made Pav Bhaji with Garam Masala only and nobody could tell the difference. In this scenario, then just add some Dry Mango Powder/Amchur to the Pav Bhaji to get that slightly sour taste.
Quantity is 2 tsp garam masala with 1 tsp amchur/dry mango powder. If you are adding this than don’t add the ½ tsp garam masala mentioned above. That is only meant if you are using Pav Bhaji Masala.
4. The Pav Bhaji can be had as a meal during lunch or dinner. You could also have it as an evening snack.