Pav Bhaji

Pav Bhaji is fast food dish originated in Mumbai. Bhaji is spicy and tangy preparation of boiled potatoes and mixed vegetables which is mashed for few minutes to give a smooth texture. Street vendor normally use potatoes, bell peppers, tomatoes, onions and green peas. They ideally make it on huge pan to save time. Benefit of making at home is you can use any vegetables like cauliflower, bottle gourd, peas, carrots, bell peppers etc. It is mashed with special pav Bhaji masher to give it a smooth and silky texture. It is eaten with pav which is lightly toasted with butter and Pav Bhaji masala, known as Masala Pav. Serve Bhaji with finely chopped cilantro, chopped onions and lemon wedge and toasted Masala Pav.

Ingredients:

• Pav
• 2 medium potatoes
• 1 cup peas
• 1 cup cauliflower florets
• 1 cup chopped carrots
• ½ cup chopped bottle gourd
• 1 onion finely chopped
• 2 tomatoes finely chopped
• ½ cup finely chopped bell peppers
• 1 ½ tablespoon ginger-garlic paste
• 1-2 green chilies
• 3 tablespoon Pav Bhaji masala
• 1 tablespoon Kashmiri red chili powder
• 1 tablespoon kasoori methi
• 2 tablespoon oil
• 1 tablespoon butter
• Cilantro leaves finely chopped to garnish
• Onions to garnish
• Lemon wedge

Instructions:

• Mix carrots, cauliflower, bottle gourd, ½ cup green peas and potatoes. Add 1 cup water and salt. Pressure cook for 3 whistles.
• Boil other ½ cup green peas, until tender. Set aside.
• Heat the oil and butter in wide pan. Add onions and salt, cook until oil get separates.
• Add chopped ginger, garlic and green chili. Sauté until raw flavors are gone.
• Add chopped tomatoes, bell peppers and Kashmiri red chili powder. Mix and cook until oil get separates.
• Add Pav Bhaji masala and cook for 1 minute.
• Mash the boiled vegetables mixture using potato masher and add to onion and tomato mixture. Mix well.
• Mash the Bhaji using masher for 10-15 minutes. Add water if needed.
• Add boiled green peas, kasoori methi and coriander leaves. Mix well. Bhaji is now ready.
• Slit the pav from middle. Take about 1-2 teaspoon butter on heated pan. Sprinkle Pav Bhaji masala and mix. Make sure butter doesn’t get burn. Cover with pav and toast on medium heat.  
• Garnish Bhaji with coriander leaves, onions and lemon wedge. Serve with pav.