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Saturday, June 16, 2012

Pav Bhaji - Indian Street Food

I have lived in Mumbai for almost 23 years of my life and like any other Mumbaikar am a total sucker for Vada Pav, Misal Pav, Ussal Pav, Dhabeli, and Pav Bhaji. I have had tried several recipes for making pav (bread, also known as laadi paav) bhaji (healthy vegetable mash with aromatic spices), but none of them have come this close to match the flavours and aroma of a busy Mumbai street "Pav Bhaji Thelawala" (hawker selling Pav Bhaji on a cart, typically outside railway stations, parks or right on the beach). I have done some improvisation here to make the recipe as authentic and flavourful as possible. Hope you like the recipe as much as I loved cooking.
Tomato - 800 gms, chopped
Coriander leaves - ½ cup, chopped
Ginger garlic paste - 2 tbsp
Kashmiri chilly powder - 2 ½ tsp
Green chilly - 4-5, roughly chopped
Potato - 300 gms, boiled, peeled and roughly mashed
Green peas - ½ cup, if frozen, thaw. If dried peas, soak overnight to re-hydrate
Capsicum - 2 medium sized, de-seeded and roughly cut
Cauliflower - 200 gms, grated
Kasuri methi (Dried fenugreek leaves) - 1 tbsp, crushed on palm of your hands
Pav bhaji masala - 1 tbsp
Butter - 175 gms
Turmeric powder - ½ tsp
Asafoetida powder (Hing) - ¼ tsp
Onion - 1 large, chopped
Lemon juice - from 1 medium sized
Salt to taste
Lemon for garnishing
Water for cooking vegetable
Laadi pav
Butter for toasting pav

Heat a large pan, throw in tomatoes, potato, green peas, capsicum, green chillies and cauliflower. Add 1 tsp of kashmiri chilly powder, 1 tbsp of ginger garlic paste, turmeric powder, ¼ of the butter. Add little water to cook the veggies on a medium heat. With the help of a masher, keep mashing the vegetables. You can add some water if the mixture gets too dry.
Once the vegetables in the mash are almost unrecognizable, add ½ tbsp of pav bhaji masala, salt to taste and ½ of the chopped coriander leaves. Mix thoroughly, continue to mash them. Once the mixture is totally mashed, lower the heat.
Heat the remaining butter in a pan, lower the flame, add ¾ of the chopped onion, 1 ½ tsp of kashmiri chilly powder, 1 tbsp ginger garlic paste, ½ tbsp of pav bhaji masala, kasuri methi, asafoetida, ¾ of the remaining chopped coriander leaves, lemon juice. Though I have avoided adding color, you can add red food color to the mixture (bhaji on the street shops add color to get the definitive red bhaji). Saute for few seconds and then add this mixture to the vegetable mash. Cook the mash for a minute or two and we are done.
Now, lets assemble. Slit open the batch of 4-5 paav from the middle, in a hot pan, add a butter, pinch of pav bhaji masala, sprinkle a little coriander leaves. Place the pav over the butter mixture and toast them lightly on both sides.
Garnish bhaji with remaining chopped onion and coriander, serve with the toasted buttery pav and a wedge of lemon.
Enjoy the mouthwatering pav bhaji. Please leave your comments, they inspire me to carry on.


best hotel management colleges in Kolkata said...

This looks quite fabulous! And with all those flavours, I can imagine it would be beautifully fragrant and tasty too :)

Anup Raghavan said...

Thanks. Glad you liked.

Anup Raghavan said...

Thanks. Glad you liked.

Sbihm said...

Thanks for sharing this information,
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iihmkolkata said...

Gorgeous pav bhaji! It’s a perfect color for an outing this weekend! Love it!! I have learn this item to cook while I was studying in the best hotel management college in Kolkata

bbacollegekolkata said...

Thanks for sharing this information, I really appreciate your cooking skills, Thank You! I love this dish so much. I have learned this dish to prepare when I was studying in the best hotel management colleges in kolkata

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