Pav bhaji is one of the most popular Indian snacks, especially in Maharashtra. It is a delicious combination of different vegetables like potatoes, onions, capsicum, green peas, tomatoes cooked and mashed together. This is the dish that can be enjoyed at any time, be it brunch, lunch or even dinner. The best way to feast on pav bhaji is to serve it with toasted buns, some chopped onions and lemon.
This is the dish which is loved by people of all ages it has its own unique charm and cooked with different variations in the different household some of them are:
- Cheese pav: topping with cheese
- Fried pav bhaji: with the pav tossed in the bhaji
- Paneer pav bhaji: with paneer and cheese in the bhaji
It is fast food which you can easily get to any hotel or in every corner of the street. The boiled and mashed veggies give it a smoother chunky texture while specially blended pav bhaji masala gives it an irresistible, Smith watering aroma and taste. It’s a perfect food that can be made in advance.
How it is invented?
Pav bhaji was invented long back in the 1960s when Mumbai had a lot an of Mills Running and the Mills Worker mostly Marathi were huge in number. Because If the civil war, there was a huge demand for cotton. Due to this, they had to take their meal during a day out of the home every day. So to solve this problem the street vendors started making a dish of vegetable (Bhaji in Marathi) by mixing all veggies and mashing them together and Bread (pav in Marathi) and used to eat them with the tossed butter, this is how pav bhaji was born.
How to make it?
- Prep time: 25 mins
- Cooking time: 30 mins
- Serves: 4
Ingredients to be needed:
- Potatoes: 1/2 cup chopped
- Green peas: 1/2 cup
- Cauliflower: 3/4 cup
- Carrot: 1/2 cup
- Onion: 3/4 cup
- Ginger garlic paste: 1 tsp
- Capsicum:1/2 cup
- Tomatoes: 1/2 cup
- Red chilli powder: 1/2 tsp
- Turmeric powder: 1/4/tsp
- Cumin powder: 1 tsp
- Coriander powder: 1 tsp
- Pav bhaji masala: 1 tbsp
- Salt to taste
- Lemon juice: 1 tsp
- Butter + Oil: 2 tbsp (extra butter for tossing and serving)
- Coriander leaves finely chopped
- Pav Buns
The process to make it:
- Take all the veggies, wash them in water and cut them into small pieces.
- Transfer chopped potato, cauliflower, carrot and green peas into the pressure cooker. Add water and salt to taste.
- Close the pressure cooker and cook over medium flame for 3 whistles. Turn off the flame.
- Open the lid after pressure releases and made the veggies gently with a masher the texture of your bhaji would depend on how you made the veggies.
- Take a pan to add 2 tbsp oil and butter over medium flame and add chopped onion and ginger-garlic paste. Saute it till it turns to translucent.
- Add capsicum tomatoes and salt.
- Cook until turns to soft.
- Add red chilli powder, turmeric, cumin-coriander and pav bhaji masala stir and cook for 2 mins.
- Add 3/4 cup water, mix well and cook for 2-3 minutes.
- Add boiled and mashed vegetables and add lemon juice.
- Mix well and cook for. 4-5 mins, check for the salt if required add it.
- Simply add chopped coriander leaves or give it an extra twist, Add butter red chilli powder and coriander leaves in a were and said a portion of bhaji you want to have and slightly fry it and serve it.
- On the same pan. Add a tbsp of butter and placed pav over it, Shallow fry both sides until light brown.
- Transfer the prepare pav in a plate and bhaji to a serving bowl and garnish it with a cube butter, chopped onion and lemon.
Anuradha Kumari is a food-blogger based out of Ranchi. She loves to explore new places and try new dishes.