The iconic street food dish known as Pav Bhaji was created in the thriving Indian metropolis of Mumbai. Served with buttery pav (bread rolls), it is a delectable combination of mashed vegetables that have been prepared in a mixture of fragrant spices. The meal is renowned for its robust flavours, acidic flavour, and the ideal textural balance. We’ll walk you through an easy-to-follow, genuine recipe for creating delectable Pav Bhaji at home in this blog article. Bring the flavours of Mumbai to your kitchen by starting now!
INGREDIENTS
- 4 medium-sized potatoes, boiled and mashed
- 1 cup cauliflower, finely chopped
- 1 cup green peas
- 1 cup carrots, finely chopped
- 1 cup capsicum (bell pepper), finely chopped
- 1 cup tomatoes, finely chopped
- 1 large onion, finely chopped
- 4-5 cloves of garlic, minced
- 1 inch piece of ginger, grated
- 2-3 green chilies, finely chopped (adjust according to your spice preference)
- 2 tablespoons 2 tablespoons pav bhaji masala
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon turmeric powder
- Salt to taste
- 4 tablespoons butter
- Fresh coriander leaves, chopped (for garnish)
- Pav (bread rolls) for serving
- Lemon wedges (optional)
INSTRUCTIONS
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2 tablespoons of butter should be heated to medium heat in a big pan. Green chiles, ginger, and garlic that has been minced are added. Sauté for a minute to get rid of the raw smell.
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When the onions are transparent and beginning to turn golden, add them and continue cooking.
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The chopped capsicum should be added and cooked for a few minutes until tender.
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The chopped cauliflower, carrots, and green peas should now be added to the pan. The components should be well mixed.
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When the veggies are soft, simmer them for 10 to 12 minutes with the lid on the pan. Stir continuously, pausing to avoid scorching.
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After the veggies have finished cooking, combine everything with the mashed potatoes.
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Salt, red chilli powder, turmeric powder, and pav bhaji masala should all be added. Stir well to distribute the spices among the veggies.
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Mash the veggies with a potato masher or a big spoon while stirring. The texture of the Pav Bhaji will become distinctive as a result.
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The flavours should meld together over the additional 5 minutes of cooking the mashed vegetable combination.
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Melt the remaining 2 tablespoons of butter in a different small pan.
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The tomatoes should be added to the melted butter and cooked until they are mushy and tender.
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Transfer the cooked tomatoes to the pan containing the mashed veggies. Mix thoroughly.
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A few more minutes of simmering will help the flavours come together in the Pav Bhaji.
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Garnish with freshly cut coriander leaves after removing from heat.
Serving:
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after removing from heat, garnish On a griddle or tawa, softly toast the pav (bread rolls) with a little butter before serving.
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Serving the hot, delicious Pav Bhaji alongside the buttered pav is highly recommended.
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If preferred, garnish with a squeeze of fresh lemon juice and a dollop of butter.
-
Enjoy the mouthwatering flavours of Mumbai street cuisine right away! fresh coriander leaves, chopped.
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Pav Bhaji
A delicious culinary experience, making Pav Bhaji at home lets you enjoy the bright flavours of Mumbai street cuisine. You may reproduce the enchantment of this well-known meal in your own home with this simple recipe. Pav Bhaji never fails to satisfy the palate, whether you eat it as a filling dinner or a fast evening snack. So, assemble your ingredients, follow the instructions, and enjoy this traditional Indian dish's deliciousness. Good appetite!
Equipment
- Large pan or skillet
- Potato masher or large spoon
- Cutting board and knife:
- Griddle or tawa
- Small pan
- Spatula or Wooden Spoon
- Measuring spoons
- Serving plates or bowls
- Lemon squeezer (optional)
Ingredients
- 4 medium-sized potatoes, boiled and mashed
- 1 cup cauliflower, finely chopped
- 1 cup green peas
- 1 cup carrots, finely chopped
- 1 cup capsicum (bell pepper), finely chopped
- 1 cup tomatoes, finely chopped
- 1 large onion, finely chopped
- 4-5 cloves of garlic, minced
- 1 inch piece of ginger, grated
- 2-3 green chilies, finely chopped (adjust according to your spice preference)
- 2 tablespoons 2 tablespoons pav bhaji masala
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon turmeric powder
- Salt to taste
- 4 tablespoons butter
- Fresh coriander leaves, chopped (for garnish)
- Pav (bread rolls) for serving
- Lemon wedges (optional)
Instructions
- 2 tablespoons of butter should be heated to medium heat in a big pan. Green chiles, ginger, and garlic that has been minced are added. Sauté for a minute to get rid of the raw smell.
- When the onions are transparent and beginning to turn golden, add them and continue cooking.
- The chopped capsicum should be added and cooked for a few minutes until tender.
- The chopped cauliflower, carrots, and green peas should now be added to the pan. The components should be well mixed.
- When the veggies are soft, simmer them for 10 to 12 minutes with the lid on the pan. Stir continuously, pausing to avoid scorching.
- After the veggies have finished cooking, combine everything with the mashed potatoes.
- Salt, red chilli powder, turmeric powder, and pav bhaji masala should all be added. Stir well to distribute the spices among the veggies.
- Mash the veggies with a potato masher or a big spoon while stirring. The texture of the Pav Bhaji will become distinctive as a result.
- The flavours should meld together over the additional 5 minutes of cooking the mashed vegetable combination.
- Melt the remaining 2 tablespoons of butter in a different small pan.
- The tomatoes should be added to the melted butter and cooked until they are mushy and tender.
- Transfer the cooked tomatoes to the pan containing the mashed veggies. Mix thoroughly.
- A few more minutes of simmering will help the flavours come together in the Pav Bhaji.
- Garnish with freshly cut coriander leaves after removing from heat.
Serving:
- after removing from heat, garnish On a griddle or tawa, softly toast the pav (bread rolls) with a little butter before serving.
- Serving the hot, delicious Pav Bhaji alongside the buttered pav is highly recommended.
- If preferred, garnish with a squeeze of fresh lemon juice and a dollop of butter.
- Enjoy the mouthwatering flavours of Mumbai street cuisine right away! fresh coriander leaves, chopped.
Video
Notes
Here are some tips and precautions to keep in mind when making Pav Bhaji:
Â- Selecting high-quality, fresh ingredients: To guarantee that your Pav Bhaji has the greatest flavours possible, choose fresh veggies and ripe tomatoes.
- Customize spice levels: Adjust the amount of red chilli powder and green chillies to suit your preferred degree of heat. Incorporate more or less as desired.
- Use a good quality Pav Bhaji masala: Use a high-quality Pav Bhaji masala: To accentuate the dish’s natural flavours, spend money on a reputable brand of Pav Bhaji masala.
- Vegetable mash: For a smooth, creamy texture, thoroughly mash the veggies. To achieve this, use a potato masher or the back of a big spoon.
- Butter is key: The key is butter Make sure to use enough of butter when making Pav Bhaji. Richness is added, and the flavour is improved. However, you may change the quantity to suit your tastes.
- Time spent simmering: To make sure the flavours are properly incorporated, let the Pav Bhaji a few minutes to simmer after you’ve added the tomatoes.
- Toast the pav with butter: Before serving, gently toast the pav (bread rolls) with butter on a griddle or tawa to provide more flavour.
- Garnish with fresh coriander: Freshly cut coriander leaves should be used as a garnish since they provide the meal with a burst of freshness and improve its aesthetic appeal.
History:-
The origins of Pav Bhaji may be traced back to India’s Mumbai (formerly Bombay), in the 19th century. It quickly gained popularity among local residents who work in the textile mills. The meal was designed to be consumed during lunch breaks since it is fast and filling.
The Portuguese had a significant impact on the development of Pav Bhaji. The Portuguese introduced the idea of bread to India, where the locals customised it to their preferences. Portuguese bread rolls are comparable to the pav, or bread rolls, used in Pav Bhaji.
In the beginning, leftover veggies and spices were used to make Pav Bhaji, which was a tasty and satiating meal. It gained popularity over time and established itself as a standard street snack in Mumbai.
The majority of the meal was served by street vendors or little food stands called “bhaji stalls” or “Pav Bhaji centres.” The Pav Bhaji was served at these stands with a dab of butter on top, along with chopped onions, lemon wedges, and occasionally coriander leaves as a garnish. Due to its wonderful flavour and reasonable price, it immediately became a favourite among both residents and tourists.
Pav Bhaji is now recognised as a classic street food dish, not just in Mumbai but also throughout the rest of India and the world. It is popular at restaurants, food courts, and even on the menus of upscale institutions. It is loved by people of all ages.
Pav Bhaji has also experienced several creative and regional versions. To put their own distinctive flavour on the traditional meal, several chefs experiment with other veggies, spices, and garnishes.
Overall, the evolution of Pav Bhaji from an unassuming street meal to a treasured gourmet treat is proof of both its seductive flavour and the ethnic richness of Indian cuisine. It is still adored as a tasty and filling dish that perfectly depicts Mumbai’s thriving street food culture.
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