Pav Bhaji

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Pav Bhaji is a famous street food of India especially Mumbai. Mumbai is famous for pav(soft bun) and no where else you get the same taste. In Singapore, we don't get pav so every time I miss it and instead of pav I use bread. Pav means soft bun and bhaji is a smashed vegetables with butter. This dish gives a nice butter fragrance. I referred many sites for the exact recipe that we get on streets of Mumbai or Juhu Beach.  Finally, combining all them together I got my own recipe and here is it for you. Can have it for breakfast or as an evening snack. Enjoy :)
NOTE : 
  • Make use of a non-stick pan or heavy bottomed tava.
  • Can add some more vegetables of your choice. 
  • Can substitute butter with oil.
  • If you don't have pav bhaji masala powder then add garam masala powder instead of that.
  • The bhaji goes well with chapathi, paratha and dosa also.
Preparation Time : 10 Minutes

Cooking Time : 10 Minutes

Total Taken : 20 Minutes

Yield : 3-4 servings
Pav Bhaji
Pav Bhaji

Ingredients:

For Bhaji :
Potato2 boiled and peeled and smashed
Turmeric Powder / Haldi1/2 tsp
Saltto taste
Tomato2 finely chopped
Red Chili Powder2 tsp
Garlic Ginger Paste2 tsp
Capsicum1 finely chopped
Butter3-4 tbsp
Onion1/2 finely chopped 
Pav Bhaji Masala Powder2 tsp
Green Peas1/2 Cup
Coriander Leaves1 tsp finely chopped
Dried Fenugreek Leaves1 tbsp
Lemon Juice1 sp
Asafoetida/Hingpinch
Wateras needed
Boil potatoes and peel it's skin on cooling and smash it.

Method :

  1. Heat a non-stick pan/tava.
  2. Add capsicum and fry for a second. Add little water and tomatoes.
  3. Now add smashed potatoes and green peas into it and mix well.
  4. Add 1.5 tbsp red chilly powder, 1 tbsp garlic ginger paste, 1/2 tbsp turmeric powder and add some more water so that the vegetables become tender.
  5. When all the vegetables gets boiled nicely add 1.5 tbsp butter and stir well.
  6. Smash the vegetables so as to get the thick gravy by adding little water if needed.
  7. Add 1 tbsp pav bhaji masala powder, salt and chopped coriander leaves. Stir well until bhaji thickens and oil separates.
  8. Drag bhaji to sides and make a space in centre of your pan/tava.
  9. In the middle, add 2 tbsp butter, finely chopped onion, 1 tbsp garlic ginger paste, 1/2 tbsp red chilly powder, 1 tbsp pav bhaji masala powder, 1 tbsp dried fenugreek leaves, asafoetida and coriander leaves.
  10. When the gravy starts to boil, add lemon juice and mix well. Garnish with coriander leaves.
  11. Switch off the flame and serve hot with pav/bread or chapathi.

Ingredients:

Masala For Pav :
Pavany number
Red Chili Powder1 sp
Butter2 tbsp
Onion1 finely chopped 
Pav Bhaji Masala Powder1 tsp
Coriander Leaves2-3 tbsp finely chopped
Lemon Juice1 slice

Method :

  1. Heat butter in a non-stick pan/tava.
  2. Add 1 tbsp coriander leaves, red chilly powder and pav bhaji masala powder. Mix well
  3. Horizontally cut the pav to make a 2 piece out of it.
  4. Roll the pieces on the masala and roast it for a minute.
  5. Garnish with lemon slices, onions and bhaji.

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