Pav Bhaji - I like to whip up dishes that are healthy and do not take much time to prepare. It is for this reason I have cookers of all sizes and capacities to save my time as well as energy in the kitchen.
My kids love to eat chaats, I order them from outside most of the time except pav bhaji. One reason is that they require preparation beforehand like chutneys, puris, sev needs to be prepared beforehand and secondly, they take more time and cannot be served for the main course. But this bhaji served with pav can be used as a spread for chapathis and as a filling for dosa. We serve it as a side dish for curd rice too. Whenever I go for buying groceries I buy pav and the needed veggies for making this dish, so I end up making this recipe at least once a month.
I usually make the bhaji thicker and adjust the consistency just before serving with pav
Ingredients:
Pav - Buy it from outside or homemade dinner rolls can be used
Vegetables:
Onions - Regular onions are used. Shallots not to be used.
Potatoes - Bigger the better.
Cabbage - Half of a small one is used.
French Beans can also be used. I didn't have them, so I didn't use them. Use 1/2 cup in the recipe.
Capsicum - Green is generally used
Peas - Fresh green peas are used. Frozen can also be used.
Beetroot - Only a small piece is required.
Tomatoes - Country variety can be used. Bangalore tomatoes can also be used.
Cauliflower - A handful of florets is generally required. I didn't use them as I didn't have them.
Carrot - If it is big take one otherwise two.
Herbs: Coriander leaves are used.
Spices: Ginger, Garlic, green chillies, jeera, are used.
Spice powders:
Pav bhaji powder - I 'm using Catch pav bhaji masala. Any brand of masala or homemade masala or even garam masala can be used for this recipe. But pav bhaji masala gives the recipe its authentic taste.
Red chilli powder - I'm using normal red chilli powder and Kashmiri chilli powder in the ratio of 1:1.
Salt - Fine pink salt is used.
Turmeric powder - Homemade turmeric powder is used.
Homemade coriander powder, Badshah Chaat masala is used. Any brand of masala can be used.
Oils and fats: Generous amount of butter is used. Butter gives this recipe its authentic taste.
One secret ingredient used in this recipe is tomato ketchup.
I used to collect the recipes published in the Hindu newspaper(It appears in a column) when I was in college. One such newspaper cutting had this recipe which listed tomato ketchup as one of the ingredients. I didn't try the recipe then. Now, whenever I make pav bhaji I don't forget to add this ingredient which makes it super yummy.
Method:
1. Saute the vegetables and g-g paste in butter
2. Add the spice powders and saute well.
3. Pressure cook by adding water.
4. Mash the veggies.
5. Adjust the consistency.
6. Serve with buttered and toasted pav
Storage:
We are using pressure cooked veggies so store them just for a day in the refrigerator.
Reheating:
Add a tsp of water and microwave for 20 secs.
Stovetop:
Add 1/4 cup of water and reheat till piping hot.
Variations:
- Add a handful of spinach for a healthier bhaji.
- Some recipes don't make use of tomatoes in particular. So avoid them and proceed as per the directions. Avoid tomato ketchup if not using tomatoes. Use lemon juice instead.
Substitutions:
Ready-made ginger garlic paste can also be used.
Pre-Preparation:
Take 1" ginger and 5 garlic cloves in a chutney jar. Make a grainy paste without adding much water. Deskin the potatoes and cube them. Chop the beans into smaller pieces.
Equipment's used: 3ltrs pressure cooker, blender/mortar and pestle.
Do try pav bhaji dosa with left over bhaji.
Recipe:
 |
| Bhaji for pav |
Mumbai's most popular street food pav bhaji
Total time is taken - 30 minutes.
No. of servings - 6
1 cup = 200 ml
1 tbsp = 15ml
Ingredients with cup measurements:
Butter - 1/4 cup
Jeera - 1 tsp
Onion(Regular) - 1 and 1/2
Ginger- Garlic paste - 2 tbsp
Tomatoes - 2 big
Potatoes - 3(small).
Beetroot - a small piece
Green peas(fresh or frozen) - 1/2 cup
Carrot - 1(big) or 2(small)
Small-sized capsicum - 1
Cabbage - 1 cup
Cauliflower - 1/2 of a small one
French beans - 1/2 cup.
Tomato ketchup - 1 tbsp
Green chilli - 2
Spice powders:
Pav bhaji masala - 1 tbsp heaped
Fine pink salt - to taste
Red chilli powder - 1/2 tsp
Kashmiri red chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Chaat masala - 1/2 tsp
Garnish:
Coriander leaves.
Butter.
Lemon wedges.
Onion rings.
Direction with pics:
1. Heat butter in a pressure cooker or pan.
2. Add jeera. Allow it to splutter.
5. Add chopped tomatoes. Add salt, turmeric powder. Saute till they become mushy.
6. Add chopped vegetables.
7. Add spice powders. Saute for a minute.
8. Add a cup of water.
9. Close the lid of the pressure cooker/pan. Put the weight and allow for 3 or 4 whistles.
10. Let it cool down. Open the lid and mash the vegetables while keeping the flame low.
11. Add water to adjust the consistency if required.
12. Garnish with coriander leaves. Add a blob of butter.
13. Serve the bhaji with pav, onion rings and lemon wedges.
To serve:
1. Heat Butter on a Tawa. Place the pav and toast till golden. Serve bhaji with pav or even with bread.
Notes:
- Don't over mash the vegetables as I did. Chunks of veggies in bhaji always taste better.
- The bhaji tends to thicken over time, so add some water and reheat till piping hot before serving. Adjust spice levels if required.
- Use the vegetables which are available in the pantry. Potatoes, onion, carrots, peas are mandatory.
- Similarly, only pav bhaji masala alone can be used for a simple bhaji
Easy pav bhaji:
This is what I make regularly with minimum veggies within 20 mins or so.
Ingredients required:
Potato - 3 big cooked
Carrot - 1
Tomato - 2
Garlic - 4 cloves
Peas - 1 or 2 hand full
Onion - 1
Tomato sauce - 1 tsp(optional)
Butter - 1 or 2 tsp
Water - as required
Spice powders:
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Pav bhaji masala - 1 tsp
Salt
Directions:
1. Heat the butter in a small pressure cooker or pan.
2 Add the chopped onion and saute well.
3. Add garlic and veggies.
4. Add water and cook till 4 whistles.
5. Allow the pressure to settle down.
6. Mash the veggies add spice powders add some water.
7. Cook till gravy thickens.
8. Garnish with coriander leaves.
9. Serve with pav buns.
Note:
Add 1/2 tsp of sugar or jaggery if tomato sauce is not avaliable.
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