Pav Bhaji | Comforting Mumbai Street Food

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Recreating the street food experience at home is one cooking experiment I love to dive into. My first encounter with Pav Bhaji was in Mumbai, my husband’s hometown. It's a delightful street food dish where soft buttered rolls are served with spicy mashed veggies topped with a dollop of butter, garnished with fresh minced onion, coriander, and lemon wedges on the side. Nowadays, I prepare Pav Bhaji for a flavorsome and hearty meal at home for my loved ones. And I hope that you can do the same with this recipe!
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PAV BHAJI
INGREDIENTS
2 large starchy potatoes, cut into 1 inch chunks
100g cauliflower, cut into 1 inch chunks
1 small carrot, cut into 1 inch chunks
1/2 cup green peas
1 medium onion, finely chopped
1/2 capsicum, chopped
1 green chilli, chopped
1 small tomato, chopped
1/4 teaspoon turmeric powder
1 teaspoon Kashmiri red chilli powder
1/2 teaspoon pav bhaji masala powder
1 tablespoon butter
8 dinner rolls (Pav), sliced into halves
GARNISH
1 lime, sliced
1 small red onion, finely chopped
2 tablespoons coriander leaves
2 tablespoons butter
Cook cauliflower, potato and carrots in a steamer until soft and tender - about 8 to 20 minutes.
In a medium pot, add oil to a pan and saute onions until translucent. Add green chilli, capsicums, peas and saute for 3-4 minutes.
Add turmeric & Kashmiri chilli powder, as well as pav bhaji masala powder and saute to bloom the spices - about 2 minutes.
Stir in tomatoes, tomato passata and salt. Allow to cook until tomatoes become mushy.
In a separate bowl, mash the steamed vegetables. Stir in mashed vegetables to the pot in batches, adding water if needed to adjust consistency. The bhaji should be a slightly flowy, spoonable consistency that holds when served on bread. Keep warm on a low heat while toasting bread.
In a skillet, add butter and grill dinner rolls until golden brown.
Serve with garnishes.
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Опубликовано:

25 апр 2024

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Комментарии : 3

@GoodMorning_cooking 2 месяца назад

I like the way you prepare and presented looks perfect and delicious

@incubusk8r 2 месяца назад

As a born and bred Mumbaikar who has enjoyed pav bhaji countless times, I'd like to share a few thoughts, simply offering my perspective as someone who has grown up with this dish. i am sure your version taste great as well. 1: The bhaji (vegetable mash) could benefit from being redder (some venders even go as far as adding red food colouring), perhaps with a touch more tomato and red chilli powder. Kashmiri red chilli powder tends to add more colour and less heat. 2: While I appreciate the current consistency and understand why it is so, for us, it tends to be a bit more runny yet slightly thicker than gazpacho. 3: The bhaji is typically mashed so thoroughly that the vegetables are indistinguishable, resulting in a thick yet runny mixture. 4: The pav (bread) is traditionally not browned. Instead, a generous amount of butter is heated in a pan, mixed with a quarter teaspoon of bhaji or masala (you used MTR), and then the pav is placed split-side down for 10 seconds, flipped for another 5 seconds, all of this just to soak up the butter and warm the pav. (also our pavs are soft and glutinous) 5: If your husband is a Mumbaikar like myself, he'll recognize that the bread absolutely must be what we call "Laadi Pav" (pronounced La-Thee - thee as in Shakespearean "thee" and "thou," TH having the 'D' sound.). Watch him get nostalgic. In fact, my uncle, who lives in Singapore, insists on having Laadi Pav every time we visit him. It's quintessentially Mumbai. Forget about Little India; even the rest of India doesn't have it, apart from Mumbai. 6: Lastly, It's personal preferences, we typically eat the bhaji more akin to roti, chapati, or naan, with gravy dishes. No chillies, just onions and lemon. And yes, lots and lots of butter. lol

@Luvonaplate 2 месяца назад

I love your inputs! My husband said you are right and especially on point 4 I should try it next time. Keep the comments coming!