Pav Bhaji

A popular Indian fast food originated in the Maharashtrian cuisine, the pav bhaji is the most widely sold food on Mumbai’s street. Everybody’s favorite lunch, snack or dinner, the word bhaji means vegetables and pav means bread roll. The pav bhaji is a spicy tangy mixture of vegetables largely of potatoes, generous amount of tomatoes, topped with butter. It’s served hot with warm soft rolls of bread or pav toasted in butter.

The recipe for pav bhaji may vary largely but the basic ingredients and general method of cooking remain the same. Potato is the base vegetable and to that cauliflower, carrots, peas or even beets can be added. Sometimes cooked and mashed toor or masoor dal is also added to maintain consistency. Capsicum is another essential ingredient that is added which gives a distinct flavour.

This recipe serves 4 people providing approximately 200 calorie per serving of the bhaji.

Here is what you’ll need:

2 large potatoes

1 cup of vegetable (carrot/cauliflower/peas)

2 tbsp butter

¼ cup capsicum

2 large tomatoes

1tbsp tomato paste (optional)

1 tbsp ginger garlic paste

3-4 green chillies chopped

 6 pav for serving with the bhaji

Garnish:

1 onion finely chopped

2 tbsp coriander

Butter

Lime wedge

Pav bhaji masala powder:

¼ tsp turmeric

1 tsp red chilli powder

1 tsp coriander powder

1 tsp cumin powder

½ tsp garam masala

1 tsp chat masala

Method:

1. In a pressure cooker, cook the potatoes and optional vegetables till soft.
2. In a flat bottom pan, melt the butter. Add the ginger garlic paste and chillies till the raw smell goes.
3. Chop the tomatoes finely and fry it in the butter till the tomatoes soften and became mushy. Add salt to hasten the process.
4. Add finely chopped capsicum to the tomatoes and sauté for a few more minutes.
5. To this sprinkle all the masala powders, be careful not to burn.
6.  Immediately add all the cooked vegetables and required amount of water.
7. Mash the vegetables till they lose their shape and form a thick gravy like paste.
8. Cook further till the bhaji reduces to the desired consistency.
9. Garnish with chopped onions, coriander, fresh butter and a wedge of lime.
10. Serve hot with warmed pav.

Recipe by Zohra Sada