Pav Bhaji

Pav Bhaji is a Maharashtrian fast food dish which consists of vegetable curry served with a loaf of soft bread. This dish was originated in 1850 to serve lunch for textile mill workers. The mill workers had very less time for their lunch and having full proper meals would make them sleepy. Because of this reason a fast lunch time dish got originated replacing the traditional rice and roti with pav(a small loaf of bread) and introduced curry with blend of spices and vegetables called bhaji. Thus Pav bhaji was originated.

This is one of the most liked dish of Mumbaikar’s. The recipe that I have posted here is from one of the pav bhaji stall in  Mumbai. Hope you guys enjoy this recipe.

Preparation Time : 20 min

Cooking Time       : 30 minutes

Serves                   : 4

Ingredients:

English Name For Ingredients	Hindi Names For Ingredients	Quantity
Pav	पाव	8
Butter	मक्खन	6 tsp
Potato	आलू	3 Medium
Capsicum	शिमला मिर्च	1 Medium
Tomato	टमाटर	2 Small
Green Peas	मटर	1 Cup
Carrot	गाजर	1
Onion	प्याज	1
Ginger Garlic Paste	अदरक लहसुन पेस्ट	2 tsp
Red Chilli Powder	लाल मिर्च पाउडर	2 tsp
Turmeric Powder	हल्दी पाउडर	A pinch
Pav Bhaji Masala Powder	पाव भाजी मसाला पाउडर	1 tbsp + 1.5 tsp
Lemon Juice	नींबू का रस	2 tsp
Coriander Leaves Chopped	हरा धनिया	3 tsp
Dry Kasuri Methi	कसूरी मेथी	½ tsp
Asafoetida	हींग	A pinch
Salt	नमक	To taste

Preparation :

1)Boil potatoes, green peas and carrot in cooker till they are cooked properly and keep aside.

2)Heat a kadai and add diced capsicum. Add a cup of water and allow capsicum to get partially cook for a minute. Add finely chopped tomatoes and stir for few minutes.

3)Add boiled potatoes, green peas and carrot and mix well. You can add water if the mixture becomes too dry.

4)Add  a tea spoon of red chilli powder, a tea spoon of ginger garlic paste, turmeric powder and stir nicely. Add 2 tsp of butter and sauté. Now lower the flame and using the masher keep mashing the veggies until no ingredients can be seen.

5)Add a table spoon of pav bhaji masala, lemon juice, a tea spoon of finely chopped coriander leaves and salt and sauté.

6)Meanwhile Heat a small pan in another stove and add 2 tsp of butter. Add finely chopped onion and fry till crunchy.

7)Add a tea spoon of ginger garlic paste, ½ tea spoon of red chilli powder, a tea spoon of pav bhaji masala , dry kasuri methi, asafoetida and a tea spoon of finely chopped coriander leaves. Saute for few seconds and turn off the flame.

8)Mix the above roasted ingredients in to the mashed veggies and use masher again until bhaji gets thicken and oil separates. The bhaji is ready to serve.

Serving the Pav Bhaji :

1)Heat a flat tava in a low flame and add 2 tsp of butter. Add remaining ½ tea spoon of red chilli powder, a ½ tea spoon of pav bhaji masala and a tea spoon of finely chopped coriander leaves. Mix everything nicely and spread them across entire tava.

2)Take a pav and slice it into half without breaking into two. Roast both the sides of the pav on tava till they are light brown and crisp.

3)Place a big spoon full of bhaji, 2 pavs, few finely chopped onions and a lemon wedge on a plate. Top the bhaji with a tea spoon of butter and finely chopped coriander leaves and serve immediately.