Pav Bhaji Recipe
Pav Bhaaji is definetly one of Mumbai's many favorite Street Food. The popularity of this dish has spread to other metropoliton's in India. Pav Bhaaji can also made at home with ease. Pav mean bread and Bhaaji is the spicy-tangy curry/gravy. And they both do make a delicious combination
Ingredients
For Bhaaji/Curry
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Chopped Mixed Vegetables (Carrots, Potatoes, Tomatoes, Green peas,French beans, Cauliflower, Lima beans etc.)
Cumin seeds - half tsp
Green chillies - 4 slit lenghtwise
Garam Masala powder - half tsp
Dhaniya/Coriander seeds powder - 1 tsp
Chaat Masala (optional) - 2 pinches
Turmeric powder - 2 pinches
Pav Bhaaji Masala - 2 tbs
Butter - 4 tbs
Salt and Chilly powder - to taste
Cilantro/Coriander - for garnish
For Pav
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Pav's/Bread Buns - 8-10
Butter - 2 tbs
Directions
For making Bhaaji
Chop all mixed vegetables and either pressure cook them or boil in microwave for 10 minutes and mash them into a coarse mixture.
Heat a deep skillet. Add 2 tbs oil and 1 tbs butter. Add cumin seeds and slit green chillies. Add the mashed vegetables.
Add pav bhaaji masala, garam masala, dhaniya powder, salt and chilly powder. Mix thoroughly. Add 2 cups of water. Mash vegetables while stirring. Cover with lid and continue cooking for another 5 minutes/until the bhaaji turns into brownish color.
Remove lid. Add 1 more tbs of butter and continue cooking until gravy thickens/reaches desired consistency(approx 5-10 minutes).
Garnish with cilantro.
For Pav
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Cut the pav's/buns into halves.
Heat a tawa/pan. Smear butter on the pan.
Roast the pav's on one side until they turn golden brown.
Serve with Hot Bhaaji.
Chop all mixed vegetables and either pressure cook them or boil in microwave for 10 minutes and mash them into a coarse mixture.
Heat a deep skillet. Add 2 tbs oil and 1 tbs butter. Add cumin seeds and slit green chillies. Add the mashed vegetables.
Add pav bhaaji masala, garam masala, dhaniya powder, salt and chilly powder. Mix thoroughly. Add 2 cups of water. Mash vegetables while stirring. Cover with lid and continue cooking for another 5 minutes/until the bhaaji turns into brownish color.
Remove lid. Add 1 more tbs of butter and continue cooking until gravy thickens/reaches desired consistency(approx 5-10 minutes).
Garnish with cilantro.
For Pav
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Cut the pav's/buns into halves.
Heat a tawa/pan. Smear butter on the pan.
Roast the pav's on one side until they turn golden brown.
Serve with Hot Bhaaji.
Comments
Comments: 4 |
Add a Comment
foodwithme says :
Great looking food Snigdha. You have such interesting recipes posted here thought you might like to do some baking.
I am hosting a baking event(details are on the home page blog). Looking forward to the support and participation of wonderful cooks like you.
Posted on: 9 March 2009 - 2:26am
Snigdha says :
Thank you Vandana. Now that you have moved to Vizag, am sure you miss all the Vada pav's, Bhel puri, Pavi Bhaaji and all kinds of delicious Mumbai Street Food.
Posted on: 18 February 2009 - 5:58pm
vandana says :
The pav bhaji looks yummy snigdha. Have been missing the dish ever since I moved from mumbai to vizag(am still to find a good place here that serves authentic pav bhaji). Ur pic has got me craving for it right in the morning itself. Have to make it soon my tastebuds are going crazy:)....
Posted on: 11 February 2009 - 11:59pm
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