Pav Bhaji / Bread served with Spicy Vegetable Gravy

    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.

Requirements :

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

Onion chopped

Lemon wedges

Chopped coriander

Method :

Making of Bhaji :

Pound the ginger and garlic well.

Wash all the vegetables.

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.

The water will be evaporated, if present drain and can be used in the bhaji.

Mash the cooked vegetables   well with a masher. There is a special masher   available in shops. I used the wooden masher.

 Melt the butter in a large vessel , add the chopped onion and sauté well till translucent.

Add the pounded ginger and garlic paste , sauté till raw smell leaves.

Add the chopped tomato and sauté well.

Cook till the tomatoes are mashed well.

Now , add the finely chopped capsicum and sauté for few minutes.

Add the mashed vegetables and mix well.

Add about two cups of water and cook in medium flame. Stir in between.

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.

Pav :

Slice the pav into two halves, apply butter and toast on a griddle.

Serving :

Pour the Bhaji into a bowl and sprinkle some chopped coriander  and onion.

 Place two pav buns on the plate.

Place the onion slices and lemon wedge.

Serve hot.

Pav Bhaji is ready to serve.

Have this hot spicy Pav Bhaji…………

Note :

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.