Pav Bhaji Recipe (Mumbai Street Style)

 Mumbai residents adore Pav Bhaji because it delivers spicy flavors through buttery elements that create a memorable culinary experience. Bhaji functions as the main component of this creation because it presents a dense mixture of vegetables while pav performs the secondary function of delivering soft and toasted bread rolls. Follow these specific steps to make a perfect representation of this famous Indian street food.

Pav Bhaji maintains its position as a beloved Mumbai street food because of its signature spicy buttery and flavorful combination. The traditional preparation includes a dense vegetable curry named bhaji which serves alongside soft pav bread that has been toasted. This detailed cooking guide provides instructions to make the famous Mumbai street food at your home.

Ingredients

For the Bhaji:

 2 medium-sized potatoes, boiled and mashed

1 cup cauliflower, finely chopped

1/2 cup green peas

1/2 cup carrots, diced

2 medium-sized onions, finely chopped

2 medium-sized tomatoes, finely chopped or pureed

1 green bell pepper (capsicum), finely chopped

2-3 green chilies, finely chopped (adjust as per spice preference)

1 tablespoon ginger-garlic paste

1/2 teaspoon turmeric powder

1 teaspoon red chili powder

1 1/2 tablespoons pav bhaji masala (store-bought or homemade)

Salt to taste

2 tablespoons butter (or more for authenticity)

2 tablespoons cooking oil

1/4 cup fresh coriander leaves, chopped

Juice of half a lemon

Water as required

For Garnishing:

Chopped coriander leaves

Finely chopped onions

Lemon wedges

A dollop of butter (optional but recommended

Step-by-Step Instructions

1. Prepare the Vegetables

  1.  Bring all potatoes, carrots, cauliflower and green peas to boil until they achieve the proper tenderness. The cooking tools include a pressure cooker plus steamer for preparing these ingredients.

  2.  After cooking you should roughly mix the vegetables. 

2. Cook the Bhaji

1. Heat 2 tablespoons of butter and 2 tablespoons of oil in a large pan or wok.

2. Add the finely chopped onions and sauté until they turn golden brown.

3. Add the ginger-garlic paste and green chilies. Cook for 1-2 minutes until the raw smell disappears.

4. Stir in the chopped tomatoes and cook until they become soft and mushy. You can mash them slightly with the back of a spoon to speed up the process.

5. Add the turmeric powder, red chili powder, and pav bhaji masala. Mix well and cook for 1-2 minutes to release the spices' aroma.

6. Add the chopped capsicum and sauté for 2-3 minutes.

7. Now, add the mashed vegetables and mix everything thoroughly.

8. Add water as needed to achieve a thick yet spreadable consistency. Stir well and let the bhaji simmer on low heat for 10-15 minutes, stirring occasionally to prevent it from sticking to the pan.

9. Add salt to taste and adjust the spice level if needed.

10. Finish with a generous squeeze of lemon juice and garnish with chopped coriander leaves. Keep the bhaji warm until serving,

3. Toast the Pav

1. Slice the pav buns horizontally but not completely through, keeping them attached at one edge.

2. Heat a flat griddle or tawa and add a generous amount of butter.

3. Sprinkle a pinch of pav bhaji masala over the melted butter.

4. Place the pav buns on the griddle and toast them on both sides until golden and slightly crisp.

4. Serve the Pav Bhaji

1. Serve the hot bhaji on a plate, garnished with a dollop of butter, chopped onions, and coriander leaves.

2. Place the toasted pav buns on the side along with lemon wedges for squeezing over the bhaji.

3. Pair it with a tall glass of chilled lassi or soda for the ultimate Mumbai street food experience.

Tips for the Perfect Pav Bhaji

1. Consistency: The bhaji should be thick and smooth. You can use a potato masher directly in the pan to mash the veggies further if needed.

2. Spice Level: Adjust the number of green chilies and red chili powder according to your spice tolerance.

3. Butter: Don’t skimp on butter if you want the authentic street-style taste. The more buttery, the better!

4. Pav Bhaji Masala: A good-quality masala powder is key to achieving the perfect flavor. You can also make your own masala blend if preferred.

5. Vegetable Variations: You can add other vegetables like bottle gourd, beetroot, or zucchini to enhance nutrition without compromising on taste.

Frequently Asked Questions

Q: Can I make pav bhaji without butter?

     Using oil instead of butter provides a more health-promoting alternative for pav bhaji. Pav bhaji gains its special character from its buttery flavor despite its butter content.

Q: How can I store leftover bhaji?

     Place the fully cooled bhaji inside a sealed container for refrigerator storage. It can last for 2-3 days. Place the bhaji in a pan with water to reheat it before regaining its original consistency.

Q: Can I make pav bhaji in advance?

     The preparation of bhaji can happen in advance which allows reheating the dish before the serving time. Extended hours of resting allow the bhaji to develop deeper and more improved flavors.

 You can experience the charm of lively Indian streets through this method at your own house.