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Pav Bhaji | Mumbai Street Food

Pav Bhaji | Mumbai Street Food is a mish mash of vegetable curry blended with a special spice. served with a bread that is slathered with butter, Pav Bhaji is the king of street foods.
Course Breakfast, Brunch, Dinner, Lunch
Cuisine Indian Cuisine, Maharashtrian
Keyword Street Food
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Author Vaishali Sabnani

Equipment

  • Pressure Cooker
  • Pan / Kadai / Wok
  • Potato Masher

Ingredients

For Bhaji

  • 1 tbsp + 2 tbsp butter
  • 1 Onion finely chopped
  • 1/4 Capsicum finely chopped
  • 3 Potato boiled and mashed
  • 1/ 4 cup Green Peas

For Tadka

  • 6 Tomatoes
  • 2 tbsp Garlic Paste
  • 1 tsp Kashmiri Red Chilly Powder
  • 1 tsp Red Chilly Powder
  • 1/4 tsp Turmeric Powder
  • 2 tsp Pav Bhaji Masala
  • 1 tsp Coriander Powder
  • 1/4 tsp Black Salt
  • Salt to taste
  • 1 tbsp Lemon Juice
  • Coriander Leaves

Garnish

  • Butter
  • Coriander Leaves finely chopped

Accompaniments

  • Pav Buns
  • Butter
  • Onion finely chopped
  • Lemon Wedges
  • Lassan Chutney

Instructions

  • Add a tbsp of oil to a pan and let it heat.
  • Add onions, saute for a minute.
  • Next add finely chopped capsicum. Saute it for a minute too.
  • Now sprinkle a few drops of water so that it does not cook further.
  • Time to add mashed potatoes and green peas. Immediately add 1/4 cup of water. Let the veggies soften.
  • Mash the bhaji with a potato masher. As we mash the bhaji becomes thick. Keep adding water little by little and continue to mash the Bhaji till it is smooth and creamy. Keep it aside.

Let's make the Tadka now.

  • Heat a tablespoon of butter in another pan and add the chopped tomatoes.
  • Sprinkle a pinch of salt, simmer the flame and cover the pan with a lid. Cook tomatoes till they are soft and mushy.
  • Next mash the tomatoes very well, add garlic paste and mix well till the butter leaves sides.
  • Sprinkle a few drops of water, so that the masala does not burn.
  • Cook again, now add Kashmiri Red Chilly Powder, Red Chilly Powder, Turmeric Powder, Pav Bhaji Powder, Coriander Powder, Black Salt and finally Salt to taste.
  • Mix everything very well.
  • Add in the lemon juice and coriander leaves. Once again mix well.
  • Finally, mix the tadka into the Bhaji, mix well. Check the consistency of the Bhaji, if it is thick add some hot water.
  • Take a test check of the seasonings and finish by adding a dollop of butter and coriander leaves.

Let's prepare the Pav

  • To prepare the Pav, simmer the flame, so that the spices do not burn.
  • Heat a tsp of butter and 1/2 a tsp of oil.
  • Add Pavbhaji masala and coriander leaves. Mix well.
  • Now slit two Pav in centre and roast in this spiced butter.
  • Serve the Bhaji with Butter Pav, chopped onions, lemon wedge and garlic chutney.

Notes

Tips and Tricks for Bhaji

 
You can make an instant Bhaji by boiling veggies in a pressure cooker. Simultaneously prepare the tempering. Mix the two and mash it up.
When making Pav Bhaji for kids, add veggies like carrots, bottle gourd, cauliflower, cabbage, beans, they will eat happily.
Butter enhances the taste of Bhaji, please do not compromise on it.
To make the Bhaji vegan, simply use non-dairy butter.
To enhance the colour, add some boiled beetroot or a paste of soaked Kashmiri Red Chillies.
Serve with a good squeeze of lemon juice, chopped onions and add lots of coriander.
I like some garlic chutney on the side, though it is optional.
To roast the pav, use a mix of butter and oil, add some Pav Bhaji Masala too.