Pav bhaji

Pav Bhaji is a popular street food dish from Maharashtra, India. It consists of a spicy vegetable curry called “bhaji” served with buttered and toasted bread rolls known as “pav.” It is a flavorful and satisfying dish enjoyed by people of all ages. Here’s a traditional recipe for Pav Bhaji:

Ingredients:

For the Bhaji:

• 2 medium potatoes, boiled and mashed
• 1 cup cauliflower florets, boiled and mashed
• 1 cup green peas, boiled and mashed
• 1 large onion, finely chopped
• 1 capsicum (bell pepper), finely chopped
• 2 tomatoes, finely chopped
• 2 tablespoons Pav Bhaji masala (available at Indian grocery stores)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds
• 1/4 cup butter
• Salt to taste
• Water as needed
• Fresh coriander leaves, chopped (for garnish)
• Lemon wedges (for serving)

For the Pav:

• 8 pav (dinner rolls)
• Butter for toasting

Instructions:

1. Heat butter in a large pan or skillet over medium heat. Add cumin seeds and let them splutter.
2. Add the chopped onions and sauté until they turn translucent.
3. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
4. Add the chopped capsicum and sauté for a couple of minutes until they become slightly tender.
5. Add the chopped tomatoes and cook until they become soft and mushy.
6. Add Pav Bhaji masala, red chili powder, turmeric powder, and salt. Mix well and cook for a minute.
7. Add the mashed potatoes, cauliflower, and green peas. Mix everything together until well combined.
8. Add water as needed to adjust the consistency of the bhaji. Mash the vegetables further while stirring.
9. Let the bhaji simmer for 10-15 minutes on low heat, allowing the flavors to blend together. Stir occasionally to prevent sticking.
10. While the bhaji is simmering, prepare the pav. Slit the pav rolls horizontally, but not all the way through.
11. Heat a pan or griddle and spread some butter on it. Place the pav on the pan, cut side down, and toast until they turn golden brown and crispy. Flip and toast the other side as well.
12. Once the bhaji is cooked, garnish with freshly chopped coriander leaves.
13. Serve the hot and spicy bhaji with buttered pav, along with lemon wedges on the side.