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Pav Bhaji is another classic Mumbai/Maharashtrian dish like Vada Pav that is had as a main dish or snacks or anytime of the day. It is a great way to clean your fridge by adding all the veggies in one dish and mashing it together with some tasty masala. And what’s not to like in something which is tasty and so full of nutrients.

Pav stands for Bread and Bhaji stands for the veg curry/mix veg porridgy spicy thing. It started as a tradition more than 100 years back when the working class in Bombay used to be back from work or needed something wholesome during the day. This proved to be the best option back then as its a mix of various vegetables and wholesome and always eaten hot! (note: Indians always prefer hot meals all time of the day).

If you are from the Netherlands and if you know Stamppot then you will totally love it as its the vegetarian version of stamppot but a bit more colorful, that’s all.

Find the recipe below:

Indian Streetfood by Spice Trip with Paulami

Pav Bhaji

Print Recipe
Pav Bhaji Yum
Course Snacks
Prep Time 10 Minutes
Cook Time 40 Minutes
Servings
People
Ingredients
For Pav Bhaji Masala (makes the masala for 8 servings)
Course Snacks
Prep Time 10 Minutes
Cook Time 40 Minutes
Servings
People
Ingredients
For Pav Bhaji Masala (makes the masala for 8 servings)
Instructions
To make the Bhaji
  1. In a pressure cooker or a pan, add chopped veggies (carrots, potatoes, green peas, cauliflower, beans) and cook it till 4 whistles or 15 mins
  2. Once the veggies cool down, mash them well to made a semi bulky consistency - not too smooth (that's how I prefer)
  3. In a pan, add 1 tbsp oil and temper cumin seeds, garlic, ginger and green chilli. Saute this on a medium flame for 3 mins and then add diced bell peppers and cook that for 5 mins.
  4. Add tomatoes at this stage and cook till then turn little mushy. To quicken the process add pinch of salt and cover the pan. This step should take around 10 mins with occasional stirring.
  5. Now add the mashed vegetables to this mixture and toss everything together slowly.
  6. Add the masalas to this and some water and let this cook under a cover for 10 mins - stir occasionally.
  7. Check the seasoning and garnish this with a 1 cup of butter, coriander leaves and lemon wedges
  8. Pan toast the bread/ pav with butter to make it extra greasy and serve this hot
  9. You can even grate cheese or paneer to create variations to the regular pav bhaji
To make Pav Bhaji masala
  1. Dry roast all the ingredients except amchur powder and salt till then turn slightly brownish
  2. Grind them into a fine powder and then check with hands for any lumps
  3. Mix the amchur powder and salt well with the entire powder
  4. This can be stored in air tight container for upto 6 months.
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