Pav Bhaji needs no introduction. This food has actually came out of Mumbai and spread everywhere, even globally, and became everyone’s favourite. This masaledar (spicy) and extra buttery dish is a winner by all means. “Pav” here is the bread and “Bhaji” is the curry served with it. The Bhaji actually is like the Queen in the game of chess who holds immense power and decides whether the dish is a winner. The Pav, might be the King here, but actually depends on the power and potentiality of his Queen. But again, together they complete each other and not only tastes great, but also looks beautiful. This is what I call “match made in heaven”!
Probably the best Pav Bhaji in the world is made and served in Mumbai. This place, along its sea breeze, rains and Bollywood, has a treasure of yummilicious street food and is definitely a paradise for any foodie. I love Mumbai street food and during my short stay there I just fell in love with Pav Bhaji and Vada Pav. Among all the joints I have visited there, the best Pav Bhaji I had in Juhu Beach. Heavenly!
I often prepare Pav Bhaji at home and my husband loves it too. I make it quite good and by far have got appreciations from whoever has tasted it. Though, if you long for authenticity along with the taste, you have to step to the streets of Mumbai. They are the World’s best. But, if you are looking an easy and simple homemade replica of the same, you can go ahead and try my recipe. Here’s how I make Pav Bhaji.
- 6 piece pav, cut horizontally
- butter to toss the pav (the more the better)
- 1 cup diced potato
- 1 cup diced carrot
- 1 cup cut cauliflower
- 1/2 cup chopped tomato
- 1/2 cup finely chopped onion + some more while serving
- 3 green chilli, finely chopped
- 1.5 table-spoon ginger-garlic paste
- 1/2 tea-spoon turmeric powder
- 1/2 tea-spoon red chilli powder (adjust according to tolerance)
- 1/2 tea-spoon kashmiri red chilli powder
- 1 tea-spoon pav bhaji masala powder
- 1/2 tea-spoon garam masala powder
- 2 table-spoon butter + some more while serving
- 1 table-spoon refined oil
- salt, according to taste
- water, as needed
- 1/4 piece of lime + some more while serving
- chopped coriander leaves for garnishing (optional)
- We will make the Bhaji first. For that, take potato, carrot and cauliflower in a pressure cooker and water so much so that it should just cover the veggies and enough to boil them, not more.
- Add 1 tea-spoon salt and pressure cook for 3-4 whistles. Let the pressure cool down.
- Open the lid and mash the veggies along with the water with the help of a masher. Keep aside.
- Heat oil and butter in a pan and add chopped onion. Sauté until translucent.
- Add ginger-garlic paste and stir until the raw smell goes off completely.
- Add chopped tomato, turmeric powder, red chilli powder and kashmiri red chilli powder. Add salt if required as the boiled veggies already contain salt. Stir until the tomato is mushy.
- Add mashed veggies and mix well. Cover the lid and over low flame cook for 7 minutes.
- Open the lid and add pav bhaji masala and garam masala and give a quick mix.
- If water remains, stir cook in medium flame until water evaporates and the bhaji becomes thick.
- Squeeze the piece of lime and mix well.
- The Bhaji in Pav Bhaji is ready now. Shift to a serving bowl.
- For Pav, heat required butter in a flat pan and toss the pav. Amount of butter should be according to your taste.
- The Pav Bhaji is ready to be served now. Garnish the Bhaji with chopped coriander leaves.
Serve Pav Bhaji hot with some extra dose of butter, lime and onion. A great breakfast as well as a super yummy snack. This is so wholesome that you can have it in lunch or dinner as well. Also, if you don’t have Pav, you can substitute with normal bread.
Do drop me a comment telling how you like this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.