Bombay Pav Bhaji | The Soulful Streetfood of Mumbai
Pav Bhaji is truly the soulful street food of Mumbai. And this recipe is as authentic as it can get. Pav Bhaji is a medley of selected mixed vegetables, simmered in butter and aromatic spices. It is accompanied by a special bread called Pav, which is bread bun.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Ingredients for Bhaji:
- 1 1/2 Capsicum, diced
- 1 cup Tomato sauce (or 2 large tomaties, chopped)
- 2 Potatoes, medium sized, boiled, skinned, and mashed
- 3/4 cup Green Peas, boiled for 3-5 mins in microwave
- 1 Onion, medium sized, finely chopped
- 3 pods Garlic, finely chopped
- 1 inch Ginger, grated
- 1/2 teaspoon Kasuri methi (dried fenugreek leaves)
- 2-3 tablespoons Butter (or more if you like - I like it with lots of butter)
- 1/2 - 3/4 teaspoon Red Chili Powder
- a pinch Turmeric Powder
- 3/4 teaspoon Pav Bhaji Masala
- 1 pinch Asafetida
- 1-2 tablespoons Lemon juice
- a few sprigs Coriander leaves, chopped
- Salt - to taste
- 4-5 cups Water Will be using little by little throughout the process
Ingredients for Masla Pav:
- 1-2 tablespoons Butter
- 1 tablespoon Coriander leaves, chopped
- 1/2 teaspoon Red chili powder
- 1/2 teaspoon Pav bhaji masala
Heat a broad bottomed tawa (pan), place diced capsicum in it and add some water. Saute'
Add tomato sauce (or chopped tomatoes), green peas, mashed potatoes, red chili powder, ginger and garlic, turmeric powder. Add some more water to make the vegetables tender, as also to avoid sticking the vegetables to the pan. Add some butter, stir for a while.
Start mashing the vegetables with a masher, till the mixture turns mushy. Add some more water and bring it to a boil. Sprinkle pav bhaji masala, salt, chopped coriander leaves and some more water. Keep mashing and stirring till the bhaji thickens and the oil separates.
Now heat butter (I like lots, you may add per your preference), in the same or separate pan, to it add some chopped onions, ginger, garlic, red chili powder, pav bhaji masala, dried fenugreek leaves, asafetida , coriander leaves, lemon juice. [I generally tend to make space in the middle in the same pan and continue this process - you may choose to do so in the same or separate pan]
Can add color to get that red tinge.
Now fold in the bhaji, mix it, mash it, and keep stirring until it thickens and no ingredients are recognizable. Bhaji is ready!
Heat butter, add coriander leaves, red chili powder, pav bhaji masala.
Split the pav from middle such that at one end, it's still intact. Roast these on each side in the masala you just added, till these become tender.
Serve the Pav Bhaji on a plate, garnished with chopped coriander leaves, chopped onion, a lemon wedge, and a blob of butter! It tastes best with Thumps Up (Indian Soda) on the side!Enjoy!