Pav Bhaji | Bombay Pav Bhaji | Pav Bhaji Mumbai Style

Pav Bhaji is a popular street food from Mumbai but famous in whole of India. This is a snack recipe loaded with all vegetables and derives all taste from boiled vegetables sauted in butter and bhaji masala. You can add as many vegetables you like and taste will slightly vary on what vegetables you put in bhaji. I personally like a sweeter bhaji so add more of carrots but you are free to play around. Bhaji is served with lightly toasted buttered pavs (soft bread roll) and whole dish tastes just “DIVINE” !!!

Serves: 5

Preparation time: 20 mins.

Cooking time: 25 mins.

Ingredients:

3 medium sized potatoes (peeled and chopped)

1 cup carrots or 2 medium sized carrots (chopped)

¾ cup cauliflower florets

10-12 french beans (chopped)

¾ to 1 cup frozen green peas or dried green peas (soaked overnight)

½ cup capsicum (chopped)

1 teaspoon cumin seeds (jeera)

1 large or 2 medium sized onions (chopped)

2-3 medium sized tomatoes (ripened are preferred)

½ tablespoon ginger garlic paste

1-2 green chillies (chopped)

3 tablespoons pav bhaji masala

½ teaspoon red chilli powder

½ teaspoon turmeric powder

1 ½ to 2 cups water (to boil vegetables)

2 to 3 tablespoons butter

Fresh coriander leaves for garnishing

To serve:

10-12 pav

1 onion finely chopped

2 tablespoons Lemon juice or lemon wedges

2-3 tablespoons butter

Directions:

For the Bhaji:

1. Wash and chop all vegetables.
2. Pressure cook potatoes, carrots, green peas, french beans for 2 whistles. Add in salt and turmeric before cooking.
3. Meanwhile, chop the onions, tomatoes and capsicum. Keep aside.
4. Once the pressure is released, lightly mash the vegetables using potato masher while still hot.
5. In a wok or kadhai, add in butter and as it melts, add in cumin seeds.
6. Once they splutter, add in chopped onions and saute till golden brown.
7. Add in ginger garlic paste, green chillies and saute for a minute.
8. Add in chopped tomatoes and cook until they start releasing oil. This will take 5-6 minutes.
9. Now, add in chopped capsicum and after sauteing for a minute, add in red chilli powder and pav bhaji masala.
10. Mix and fry the spices well until you get the aroma of pav bhaji masala. Keep stirring at this point so that the mixture does not stick at bottom.
11. Now add mashed vegetables and give a good mix to it so blend with the mixture.
12. Keep the flame low and cover the pan. Simmer for 12-15 minutes so that the bhaji reaches your desired consistency.
13. You can adjust the consistency at this point by adding more water or drying it out on low flame. It should be thick but not dry.
14. Add in lemon juice as per taste and mix well.
15. Garnish with fresh coriander leaves and dallop of butter on top.
16. Serve hot with buttered pavs and chopped onions and lemon wedges

For the pavs:

1. Slit the pavs into halves.
2. Lightly butter the pavs on both sides and toast on hot tawa.
3. Serve along with bhaji.

Tips:

• Serve it with whole wheat pavs to get a little healthier version.
• This is the best dish to make kids eat all vegetables in a tasty way.