Pav Bhaji was the famous Maharatrian street food . It has become popular throughout India as well as worldwide.
It was a spicy blend of mixed vegetables served with buttered pav, which is similar to dinner rolls.
Pav Bhaji is a fast food that originated in Marathi cuisine . yes , it is a hurried meal for the man in the street.
Pav in Marathi means a small loaf of bread , which Bhaji stands for vegetable dish.
The origin of the dish was traced to a vendor who was serving lunch to textile mill workers in Mumbai around 1850. as the workers gets less time for lunch , this recipe came into light. This will be light and filling food.
Later , this recipe became part of the menu in restaurants which serves Indian fast foods.
This recipe uses a special spice blend known as pav Bhaji masala , which is available in shops. As I like freshly grounded masala , I prepared my own masala. This masala gives the Bhaji its unique orange brown color.
I made pav Bhaji for dinner and served along with homemade wheat pav. It was a filling meal for dinner.
This recipe is nutritional sounds good as it contains all the nutrients of the vegetables used.
The process of making may seems long , but when you tastes you grave to make frequently.
I followed the recipe from Chaat by Tarla Dalal. I moderated the method of cooking to my way.
For Bhaji :
Potato – 3 large
Cauliflower florets – 200 g
Green peas – ½ cup
Carrot – 3 large
Capsicum – 1
Tomato – 4
Onion – 2
Turmeric powder – ½ tsp
Pav BhajiMasala – 2 tbs
Chilli powder – ½ tsp
Butter – 4 tbs
Salt to taste
To Grind :
Garlic – 6 cloves
Ginger – 2’’ piece
For serving :
Pav – 8
Butter – 4 tbs
Making of Bhaji :
Pound the ginger and garlic well.
I chopped the cauliflower, carrot and potato to fine pieces.
Add about a cup of water , a tsp of salt , green peas and Cook with closed lid for fifteen minutes or till the vegetables are cooked.
Mash the cooked vegetables well with a masher. There is a special masher available in shops. I used the wooden masher.
Cook till the tomatoes are mashed well.
Add the pav Bhaji masala and required salt.
Let it cook and thicken. It will take about 10 – 15 minutes.
Take off from the flame.
Bhaji is ready.
Slice the pav into two halves, apply butter and toast on a griddle.
Pour the Bhaji into a bowl and sprinkle some chopped coriander and onion.
Place two pav buns on the plate.
The Bhaji can be made in advance , reheat and served.
These are the vegetables usually added , you can add any vegetable of your choice with potato. As potato was the base of the gravy.