In the lively streets of Mumbai city, a vibrant and delicious food masterpiece, Pav Bhaji is the king of Mumbai. The iconic street food is a medley of spicy mashed vegetables, served along with buttery pav (bread rolls) is a symbol of Mumbai’s rich tradition and awe-inspiring nature of the street food culture. More than just a food item, Pav Bhaji represents a symbol of Mumbai’s strength, imagination, and unifying force of food.
Pav Bhaji: The Culinary Icon of Mumbai
The word “Pav Bhaji” immediately conjures images of a hot grid atop an array of colorful vegetables as well as fragrant spices. buttery pav. This dish is the very essence of Mumbai’s street food market which is where the latest innovations thrive amid all the hustle and bustle. Every bite of Pav Bhaji is a testament to the legacy of numerous street sellers who’ve developed this recipe to perfection and have made it a cherished food item in Mumbai’s cultural identity.
The essence of Pav Bhaji is a feast of textures and flavors. Bhaji, which is a fiery mix of cooked vegetables such as tomatoes, potatoes, peas, and bell peppers is infused with a mix of fragrant spices. The result is a blend of spicy, sweet flavorful, and tangy flavors that dance around the palate. If served alongside hot, buttery pav the juxtaposition of crispy and soft sweet and mild makes for a dining experience unlike none other.
Pav Bhaji isn’t simply a food item, but a cultural institution that crosses the boundaries. It’s a dish that is enjoyed by every walk of life regardless of whether you’re a native Mumbaikar or an avid traveler. A communal dining environment, in which people gather around an op-shop or dining table, creates an atmosphere of friendship and the joy of sharing great food. In a city that is known for its frantic pace, Pav Bhaji offers a time of relaxation and pleasure.
The international popularity of Pav Bhaji is a testament to its versatility and widespread love for comfort food. It’s transcended its originality and landed on menus of Indian establishments across the globe.
Pav Bhaji Recipe
Pav Bhaji is a popular Indian street food dish that originated in the state of Maharashtra, particularly in Mumbai. It is a flavorful and spicy mashed vegetable curry served with soft buttered bread rolls called “pav.” The dish is a delightful blend of various vegetables cooked in a tomato-based gravy and an array of aromatic spices.
This dish is typically enjoyed with some chopped onions and a squeeze of lemon on the side. It’s a mouthwatering and satisfying dish that is loved by people of all ages.
Pav Bhaji Recipe
- 1 pc Cauliflower (roughly cut) Medium size
- 1 pc Capsicum Roughly chopped
- 1/2 inch Ginger chopped
- 5 pcs Potato cubed Medium size
- 1 pcs Carrot Peeled and roughly chopped
- 1/2 cup Green peas
- Salt to taste
- 3 tbsp Butter
- 1 1/2 cup Water
- 1 cup Onion chopped
- 1 1/2 cup Tomato chopped
- 3 pcs Green Chilli chopped
- 6 tbsp Buter
- 1/4 cup Oil
- 1/2 tsp Ginger-Garlic Paste
- 1/4 cup Fresh Tomato Puree
- 1 pc Capsicum chopped medium size
- 1 tbsp Degi Red Chilli Powder
- 3 tbsp Pav Bhaji Masala
- Prepares Boiled and mashed veg
- 1/4 tsp Sugar
- 1 tbsp Coriander leaves
For Toasting Pav
- 1 tbsp Butter
- 2 Pcs Pav
For Masala Pav
- 1 tbsp Butter
- 1 tsp Pav Bhaji Masala (Spices)
- 1/2 pc Onion chopped
- 1/2 pc Lemon Wedges
- 1/2 tsp Coriander leaves
For Making Pav Bhaji Masala (Spices)
- 10 gms Cinnamon Stick dal chini
- 5 gms Bay Leaf tej patta
- 10 pcs Cloves laung
- 10 gms Black Pepper Corn Kali Mirch k daane
- 1/2 tsp Asafoetida hing
- 1/2 tsp Nutmeg powder jayfal
- 5 gm Turmeric Powder haldi
- 5 gm Salt
- 5 gm Dry Ginger Powder saunth
- 30 gm Dry red chilli Sukhi lal Mirch
- 50 gm Coriander Seeds dhaniya k beej
- 15 gm Cumin Seeds jeera ka daane
- 10 gm Fennel Seeds Saunf
- 2 pcs Star Anise Chakri fool
- 4 pcs Green Cardamom
- 10 gm Black Cardamom badi elaichi
Process for Making Pav Bhaji Spices
- Heat a pan on low flame and add dry red chilli, coriander seeds, fennel seeds, cumin seeds, cinnamon sticks, black cardamom, salt and toast them untill fragrant.
- Remove the roasted spices in a bowl and add dry ginger powder, dry mango powder, turmeric powder, asafoetida, nutmeg powder and let it cool down.
- Pour the mixture in a grinder jar and make it a fine powder. Then sieve it through a medium sieve. Set aside for further use.
Process for Making Bhaji
- In a large lot, add roughly chopped cauliflower, capsicum, chopped ginger and garlic, potato cubes, carrots, green peas, salt, butter and water. Cover and cook until soft.
- Now mash everything with the masher properly and set it aside for further use.
- NOTE: Do not add too much of water. Use 1 cup minimum to 1 & 1/2 cup maximum.
For Tempering the Bhaji
- In a large tava or shallow pan, heat 3tbsp butter, add oil and then add onion. Saute till translucent.(here we dont need to fry onion too much, just fry till translucent)
- Now add tomatoes, green chillies, ginger-garlic paste, salt and saute untill they are soft and mushy.
- Pour tomato Puree and continue cooking for 7-8 minutes.
- Then add capsicum and continue cooking for another 2-3 minutes.Once done, add 2-3 tbsp of prepared pav bhaji spices.
- Now add degi red chilli powder, 1 tbsp butter and saute for a minute.
- Now add prepared boiled and mashed bhaji, 2 tbsp butter, pav bhaji spices, 1/4th cup water, sugar and continue cooking for another 2-3 minutes.
- Finish the pav bhaji with fresh coriander leaves and switch off the flame.
For Toasting Butter Pav ( bread )
- In a hot pan add butter and coat the pav both sides and toast it properly.
Process For making Masala Pav
- In a hot oan add butter, degi red chilli powder and coat the pav inside out and toast it properly.
- Garnish the Pav bhaji with chopped onion, coriander leaves and lemon wedges. Add choice of your Pav (Masala Pav or Butter Pav).
- Serve the buttered pav alongside the Bhaji.
Also see: Ragda Patties Recipe