Wednesday, December 3, 2014

Pav Bhaji

Pav bhaji is classic street food from Mumbai. Mixed vegetables cooked in butter served with fresh butter roasted rolls. Pav bhaji is now available in restaurant menus. It is also very popular on the party or potluck menu. I make pav bhaji almost every weekend to finish all the weekly leftover vegetables before I go grocery shopping again.


Pav bhaji is very loved in my house. I bake the pav or buns fresh for the day and everyone loves the spicy bhaji with the hot pav. I usually cook the bhaji in oil and use butter very sparingly if at all. You could however, use butter instead of the oil. Since the pav is hot and fresh I do not roast it on the pan in butter. However, if you are using store bought pav or day old pav you might want to brown them in butter on a hot griddle.

You will need
For the bhaji
1 large russet potato
3 carrots
2 large handfuls of green beans
1 onion
3 tomatoes
1 tbsp. olive oil (vegetable oil or butter)
1 tsp. ginger garlic paste
1 tbsp. pav bhaji masala
1 tsp. sugar
1 green chili pepper, minced
salt to taste
1 lemon

For the Pav Bhaji
Laadi pav
Bhaji from recipe above
garnish with raw onion and lemon juice

To make the bhaji
Wash, peel the carrot and cut into big chunks. Wash the green beans and cut the ends to remove the side strings. Cut in big pieces. Wash and clean the potato, Boil the vegetables in a pressure cooker for 5 minutes. You could also cook them in a steamer like I do.

Meanwhile dice the onion and tomatoes separately. Heat oil in a pan and add the onions. Saute on medium low heat until they are translucent and change color. Add the ginger garlic paste, pav bhaji masala, sugar and green chili pepper. Saute for another minute. Then add the tomatoes along with a cup of water. Cook the masala on medium heat until mushy and falling apart. Using a masher mash the masala. Do not grind in a blender. Continue to cook on low heat.

Peel the cooked potato and mash it. Mash the carrots and green beans.


Add the vegetables to the pan with the tomato masala.


Combine well so that the vegetables and masala are mixed together. Add salt to taste and continue to cook for another 5 minutes. Turn off heat. Squeeze the juice of a lemon over the top and mix together.


The bhaji is ready.

To put it together
Cut the pav in half. Heat butter in a pan and brown the pan halves on it. Serve with hot bhaji garnished with lemon wedges and onion slices.


Alternately, if using oven fresh pav serve hot pav with hot bhaji.


Enjoy!

This is my entry for week one, day one of BM #47 for the theme Menu card from Chatkazz - Mumbai Roadside menu. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#47.

15 comments:

  1. Omg.am ready to die for a plate of pav bhaji...delicious.

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  2. Super delish Varada ! Can have it anytime of the week ;)) I too use butter very sparingly

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  3. Very authentic ..I make it oil free and top it up with a tbsp of butter..but your pavs ..they are the ones that are attracting me..love them Varada.

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  4. wow pav bhaji is my ever time fav :) looks so tempting, drooling over it here :)

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  5. Filling and tasty pav.. Looks awesome..

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  6. These are a favorite with us too.

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  7. Love this pav-bhaji, looks great.

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  8. made this some time ago and loved it entirely and with the whole wheat pav, an even healthier version

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  9. My favourite too planing to make for tomorrow break fast

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  10. My daughter loves Pav Bhaji. Looks delicious!!

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  11. Your bhaji is literally calling me!..what a lovely combination Varada...

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  12. This is one of my favorites chat's.. Yum

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  13. Pav bhaji anytime for me! Lovely recipe to make if you have a handful of vegetables left over in the refrigerator :)

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