I love my street food! Being born and bought up in Mumbai / Bombay…there is no doubt I’d love them ☺️ I gorge on absolutely every possible street food that exists around me…& keep loving them. And obviously Pav Bhaji is one of them….how could I possibly have a blog and not post Pav Bhaji 😁😛 it’s just one thing on a really long list of my favourite street food 👌👌
What’s not to love?! A buttery, crisp Pav drenched in a spicy and equally, if not more buttery Bhaji (Pav is store bought…may make some at home eventually) 😋..God! I am drooling…and I just had them last night! How much more greedy am I going to be?! 😜 LoL! I guess more…much, much more!
Why more you may ask…? That’s coz, Pav Bhaji is a regular fare at my place…me and the mister, we both enjoy it immensely….(he without the extra butter 😇😇)
Though it’s a street food..I prefer making it at home and trust me, the taste is just like the ones you have feasted on (read gluttony 😉 ) at Juhu Beach or Khauu Galii 😀… And needless to say that I have learnt the tricks of the trade from my mom! She makes the best Pav Bhaji ever! 💞💞 Slurp..slurp..some chopped onions & a dollop of butter over the Bhaji… Wow! I live for this kinda stuff!
Also, Pav Bhaji is a great way to sneak in a whole lot of veggies into your diet…coz, the street-vendors don’t really add much veggies except for potatoes, capsicum, onions & obviously tomatoes..😁 So when making it at home..one can ensure a bit of health with the authentic flavours.. & that’s precisely what my recipe is all about…
Yield: serves 3-4
Equipment: a large wok, a hand blender / masher, a pressure cooker / steamer, a ladle, measuring cups / spoons.
400-500 gms mixed veggies to be steamed / pressure cooked & mashed/ puréed (I used potato, cabbage,cauliflower, beetroot, capsicum & carrots, but you can also add Ghiya/ bottle gourd/ lauki, peas, French beans, zucchini, broccoli..as you like)
2 nos large onions finely chopped + extra for serving
4 nos large ripe tomatoes finely chopped
3 tbsp fresh ginger-garlic- green chilly paste (pls use fresh)
3 tbsp Pav Bhaji Masala (I use Everest/ MDH)
2 tsp Amul butter + extra for serving
1 tsp red chilli pwd
1 tsp Deggi mirch pwd ( for the rich colour)
1/4 tsp turmeric pwd
4 tbsp fresh coriander chopped roughly to garnish
2 tbsp oil
salt to taste
a pinch of asafoetida (hing)
2 tsp lemon juice to be added while serving
Heat oil in the wok, add hing once the oil is hot. Next add the chopped onion along with the fresh ginger-garlic-green chilly paste (I insist on fresh, it makes all the difference). Sauté on medium flame until the onions turn translucent. Now, add the red chilly powders, both of them & turmeric pwd. Sauté for a min. Next, add the chopped tomatoes and the Pav Bhaji masala, mix them well and roast this masala base for 8-10 mins.
The tomatoes should disintegrate completely and make a semi solid base (hence, I have asked you to use ripe tomatoes). Now add the boiled & mashed/ puréed veggies and the butter. Stir well and let it cook for 5 mins on medium flame. You can correct the consistency if the Bhaji looks dry by adding some lukewarm water and further cooking for 4-5 mins. That’s it! Garnish with some coriander leaves, a dollop of butter, a squeeze of lime & some chopped onion,…serve immediately with piping hot buttered crispy Pav! 😉
These flavours are bang on! Enjoy!