MUMBAI PAV BHAJI|HOTEL STYLE BOMBAY BHAJI PAV RECIPE

Vow  !!! this name itself makes your mouth water. PAV BHAJI IS RIGHTLY SAID TO BE KING OF MUMBAI STREET FOOD.Pav bhaji is indeed a favorite food of all ages from children to elders. Most popular snack - a mixture of various vegetables are boiled, mashed and cooked with a spicy masala and served with butter fried pav.

In bombay this is normally served in restaurants & even on road side stalls .The pav bhaji chef (bhaiyya) stands at the mouth of the restaurant with a huge cast-iron pan in front of him. He is surrounded by bowls of chopped vegetables & masalas  and various packets of Amul  butter. The bhaiyya  sautees  the vegetables together with boiled potatoes, spices and enormous dollops of butter and mash the whole mixture into a spicy vegetable dish. It is served   with rolls of bread called pav that have been fried in butter & coriander ,lemon & chopped onions to garnish

I  learnt this from my thane aunty & have prepared this dish several times.This is a favourite dish of both me & my husband

 

  

Cooking Time : 25-30 minutes 

Servings : 4

  

  

INGREDIENTS

  

Potatoes( medium), boiled and mashed- 4

Tomatoes (medium), chopped 4

Onions, medium)chopped 3 medium

Green capsicum(medium), chopped deseeded -1

Cauliflower, grated 1/4 small

Green peas, shelled 1/4 cup

Ginger, chopped 2 inch piece

green chillies -2/3

Garlic 8-10 cloves

Oil 3 tablespoons

Green chillies chopped 3-4

Pav bhaji masala 1 1/2 tablespoons

hing( asafoetida) -1 tspn

red chilli powder - 1 1/2 tbsp

Salt to taste

Butter 3 tablespoons

Pav 8

  

GARNISHING

Fresh coriander leaves, chopped 1/4 cup

Lemons, cut into wedges 2

Onion chopped finely 1

  

  

METHOD

1. Boil potatoes ,peel & mash them.
2. Wash & Cut cauliflower,capsicum .
3.  Cut cauliflower,capsicum into small pieces
4. Boil cauliflower,capsicum green peas,in salted water till soft, drain, mash lightly and set aside.
5. Grind ginger and garlic to a fine paste.
6. Heat oil in a pan add hing and add  onions. Sauté till light brown.
7. Add green chillies and ginger-garlic paste. Stir-fry for half a minute. Add half pav bhaji masala & red chilli powder & stir.
8. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala.
9. Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed.
10. Add remaining Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously.
11. Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown.
12. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.  

  

   

Tip:

For an even spicier result, make masala pav...melt some butter in a skillet. Sprinkle pav bhaji masala in it, then fry the bread in this spicy butter until sizzling and golden.

To make cheese pav-bhaji, top the pav bhaji with some shredded cheese.