Pav-Bhaji-Recipe

Mumbai style pav bhaji detailed recipe .

A fast food dish from the state of Maharashtra known all over the world or perhaps the king of street food.
An Indian vegetable dish marinated in a special spice blend called pav bhaji masala and served with “pavs” or soft bread.

Pav-bhaji is a classic Mumbai dish that originated from the thriving textile industry.

In the past, the dish was served particularly as a fast-food dish to textile workers, providing them with the necessary nutrients.

It eventually became street food due to its popularity and was found in every corner of the street.

Table of Contents

  1. Ingredients
  2. Step by step detailed process
  3. Notes
  4. Faq’s

Several variations and changes have been made to this recipe with increased popularity.

Unlike the past, street food vendors nowadays offer a wide variety of options for pav-bhaji.

Many different kinds of bhaji, from cheese to paneer to mushroom flavoured recipes have flooded the streets.

Personally, my favorite is the simple red colored pav-bhaji with extra butter tossed over it.

My friend who travels to Mumbai quite often has told me a lot about juhu beach and chowpaty street style Pav bhaji.

This is on top of my wish list.

Mumbai style Pav Bhaji recipe:

Prep Time: 30 min

Cook Time: 10 min

Total Time: 40 min

Course: Snacks

Cuisine: Street foods

Servings: 4 Servings

THE INGREDIENTS

For Bhaji:

▢1 tbsp + 1 tbsp butter
▢3 to mato (finely chopped)
▢¼ cup peas / matar
▢½ capsicum (finely chopped)
▢2 potato (boiled & mashed)
▢1 tsp salt
▢1 tsp + ¼ tsp kashmiri red chilli powder / lal mirch powder
▢¼ tsp turmeric / haldi
▢1 tsp + ½ tsp pav bhaji masala
▢1 tsp + 1 tsp kasuri methi / dry fenugreek leaves
▢2 tbsp + 1 tbsp coriander leaves (finely chop ped)
▢1 tsp ginger garlic paste
▢1 onion (finely chopped)
▢½ lemon juice
▢3 drops red food colour (optional)
▢water to adjust consistency

To Pav:

▢8 pav / bread roll
▢4 tsp butter
▢½ tsp kashmiri red chilli powder / lal mirch powder
▢½ tsp pav bhaji masala
▢4 tsp coriander leaves (finely chopped)

DIRECTIONS

-In a large kadai, heat 1 tbsp butter and add vegetables. Make sure to cook and mash the potatoes well.
-Add 1 tsp chilli powder, ¼ tsp turmeric, 1 tbsp pav bhaji masala, 1 tsp kasuri methi and 2 tbsp coriander leaves.
-Melt a tbsp of butter and add ¼ tsp chilli powder, ½ tsp pav bhaji masala, 1 tsp kasuri methi.
-Also add 1 tbsp coriander leaves, 1 tsp ginger garlic paste, 1 onion and ½ lemon juice. Stir well.
-Add three drops of red food colour and mix well. Now
-Cook and mash for 5 minutes, adjusting the consistency as needed.
-Finally, serve the pav and bhaji together.

Mumbai style pav bhaji recipe with step by step:

1.First, in a large kadai heat 1 tbsp butter and add 3 tomatoes, ¼ cup peas, ½ capsicum, 2 boiled potatoes and ½ tsp salt. saute for 2 minutes.

2.Also, add ½ cup water and stir well

3.Cover with a lid and cook for ten minutes

4.Smoothly mash the vegetables without lumps

5.Now add 1 tsp chilli powder, ¼ tsp turmeric, 1 tsp Pav Bhaji masala, 1 tsp kasuri methi and 2 tbsp coriander leaves.

6.Keep stirring for a minute to ensure the spices are cooked well.

7.Make a space at the centre of the kadai by sticking the prepared vegetable mixture to the sides of the pan.

8.Heat a tbsp of butter and add ¼ tsp chilli powder, ½ tsp Pav Bhaji masala, 1 tsp kasuri methi.

9.Now add 1 tbsp coriander leaves, 1 tsp ginger garlic paste, 1 onion and ½ lemon juice

10.Make sure the onions are well cooked when sauteing

11.Mix well after adding 3 drops of red food colour

12.Further, add ½ cup of water or as required for consistency

13.Mash and boil for five minutes or until the texture of the pav bhaji is smooth and silky

14.Now cook the pav by heating ½ tsp butter and adding a pinch of chilli powder, Pav Bhaji masala And 1 tsp coriander leaves. Stir well.

15.Cut two Pavs in half and roast them in spice butter.

16.Roast the pav until it is slightly warm on both sides.

17.Finally, serve pav bhaji with Onion, coriander, lemon juice and butter.

NOTES:

-Make it with butter so it has more street flavour.
-Also, add your favorite vegetables for extra nutrition.
-Mash the baji well to achieve a smooth and silky consistency.
-Pav bhaji tastes best served hot and spicy.

FAQ

Q. Pav bhaji – what is it?

Ans. Maharashtra is famous for pav bhaji, a fast food or a king of street foods. Spices called pav bhaji masala are added to the vegetables in this dish. The dish is served with soft bread or pav with a generous amount of butter, topped with chopped onions and lemon juice.

Q. How can I make pav bhaji dark red?

Ans. Kashmiri red chillies should be used to give pav bhaji a dark red colour. Adding this gives the pav bhaji a reddish color and lowers the spice heat. The red chillies need to soak in hot water for about 2 hours and be blended into a smooth paste. After sauteing onions, add this paste. It adds color and flavor to the bhaji. Don’t use artificial colors that can harm your health.

Q. Which pav bhaji masala brand is best?

Ans. Pav Bhaji Masala tastes best when it is freshly made by roasting all the ingredients over a low flame and then blending them to form a fine powder. Pav bhaji masala is crucial to the pav bhaji recipe, and the entire taste depends on it. This is why I always recommend using the homemade pav bhaji masala.

Q. How can you get the real taste of pav bhaji from the street side?

Ans. When making pav bhaji, the key is to use fresh homemade masala to get the street side taste. It is the crux of this dish and must never be compromised. Begin by frying the veggies with generous amounts of butter and then top the bhaji with butter for extra flavor. The second tip is to use kashmiri chillies or chilli powder for this recipe for its bright red color. Make sure to cook the bhaji slowly on a low flame. More you cook, the more flavourful bhaji becomes. Finish by frying your pav with fresh butter. If you prepare it hot and spicy, it will taste great.

By Chloe

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