Mumbai Pav Bhaji Recipe

                                                                                MUMBAI PAV BHAJI RECIPE

Pav Bhaji is a spicy mashed vegetable dish, served piping hot with a dollop of butter, diced red onions, cilantro, and a squeeze of lime. Accompanied by warm buttery pan-toasted pav .

Pav Bhaji is a combo dish of Pav (meaning bread), and bhaji (meaning curried vegetables). Mumbai Paav Bhaji, the King of Indian Street Food, is an immensely gratifying meal, that will transport you to gastronomical bliss. Pav Bhaji is not only a sure-shot party pleaser but also a wholesome satisfying weeknight dinner.  

INGREDIENTS :-

• Potatoes – 500 gms peeled and chopped
• Tomatoes – 4 very finely chopped
• Cauliflower florets – 1 cup
• Carrot – 1 cup chopped
• Green peas shelled – 1/2 cup
• Onions – 2 very finely chopped
• Garlic – 2 tsp crushed or paste
• Green capsicum – 2 small finely chopped
• Fresh coriander leaves finely chopped for garnishing
• Lemon-1
• Oil -2/3 tbsp
• Salt to taste
• Everest Pav bhaji masala – 3tbsp
• Red chilli pwdr -1 tsp (optional )as per taste
• Butter
• Pav

PREPARATION :-

1. Pressure cook the potato ,carrot ,cauliflower and peas as shown in the pic.
2. Mash it well with a masher.
3. After mashing well add warm water to adjust the thickness you want of the bhaji.

METHOD :-

Heat oil in a pan add chopped onions. Sauté till light brown.

Add garlic paste and stir-fry for half a minute.

Add tomatoes + salt and cook on medium heat, stirring continuously till it becomes soft and oil separates .

Add chopped capsicum and cook till it becomes soft and oil separates.

Add the Everest pav bhaji masala + chilli pwdr   and chilli pwdr .

Fry well till the raw smell leaves.

Add the mashed veges and mix well .

Add water ,if required as it thickens on cooling .

Bring it to a boil and simmer for 5 minutes.

Add a dallop of butter and off the flame .

Pav bhaji is ready to serve .

While plating garnish it with coriander leaves, dallop of butter, finely chopped onions and lemon.

Serve it with hot crispy pav  https://maryzkitchen.com/ladi-pav-recipe/

–  Heat a pan or a tawa. Slice pav horizontally into two, apply butter on both the sides and fry for half a minute, pressing two or three times or till pav is crisp and light brown.

TIPS :-

1. Smash the veges after boiling instead of smashing after adding it to the masala.
2. Onion ,tomato and capsicum have tobe chopped very very fine .
3. Use a masher to mash the veges.
4. I did not add chilli powder as Everest pav bhaji masala already has in it,but if you want little spicy you can add.
5. PLS Don,t  blend the veges in a mixer or food processor  it has to be mashed.
6. You can only make it with potatoes if you don’t have other veges
7. You can top pav bhaji with grated cheese and make cheese pav bhaji.
8. In hotels they add colour and lot of butter.
9. Pav bhaji has medium consistency nor too thick nor thin. So add water accordingly.
10. It goes well with Bombay laddi pav.
11. Instead of frying the pav on the pan you can just apply butter and run it in microwave for 30 seconds.
12. The best ever pav bhaji I have had is from Sadguru in Chembur.

FOR MORE RECIPES CLICK ON THE NAMES BELOW:- 

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