Pav Bhaji (Mumbai Pav Bhaji Recipe) Video

Pav bhaji is more than a mere snack! it’s a quick meal that can be grabbed on the go – since large potions of the bhaji are made in advance and simply reheated with a few spices before serving. You just need to wait till the pav is toasted to perfection with oodles of butter! hmm, top with the raw onions and tomatoes, squeeze a tad of lemon atop the bhaji, and forget yourself!

Recipe Description for Pav Bhaji (Mumbai Pav Bhaji Recipe)

Soaking Time:  1 Hour
Preparation Time: 
Cooking Time: 
Makes 4 plates

Ingredients

For The Chilli-garlic Paste(makes Approx. 1/2 Cup)
5 to 6 whole dry kashmiri red chillies , deseeded
8 to 10 clove garlic(lehsun), roughly chopped

For The Bhaji

  • 2 tbsp butter
  • 1 tbsp oil
  • 1 tbsp cumin seeds (jeera)
  • 3/4 cup finely chopped onions
  • 1/2 cup chopped capsicum
  • 1 1/2 cups finely chopped tomatoes
  • 1 1/2 tbsp pav bhaji masala
  • 2 tsp chilli powder
  • salt to taste
  • 1/2 cup boiled and lightly mashed green peas
  • 1 1/2 cups boiled , peeled and mashed potatoes
  • 2 tbsp finely chopped coriander (dhania)

For The Pav

  • 8 ladi pav
  • 8 tsp butter for cooking
  • 1 tsp pav bhaji masala

For Serving

  • 1 cup finely chopped onions
  • 4 lemon wedges
  • 4 roasted papad
  • 4 tsp butter

For The Garnish

  • 4 tbsp chopped coriander (dhania)

Method

  • For the chilli-garlic paste

Soak the red chillies in enough warm water for atleast an hour.
Drain the chillies, add the garlic and blend in a mixer till smooth, adding little water. Keep aside.

  • For the bhaji

Heat the butter and oil in a kadhai and add the cumin seeds.
When the seeds crackle, add the chilli-garlic paste and sauté on a medium flame for 1 to 2 minutes.
Add the onions and sauté for 3 to 4 minutes, while stirring occasionally.
Add the capsicum and sauté for 1 more minute.
Add the tomatoes and cook for 3 to 4 minutes, mash well using a potato masher.
Add the salt, pav bhaji masala, chilli powder and cook for another 2 minutes.
Add the green peas, potatoes, mix well and cook along with 1/3 cup of water for 1 to 2 minutes, while mashing it with the help of a masher.
Add the coriander, mix well and cook for 1 minute.

  • For the pav

Slit 2 pavs vertically and keep aside.
Heat a large tava, add 2 tsp of butter and slit open the pavs and place on it.
Cook on a medium flame till they turn light brown and crisp on both the sides. (add more butter if required).

  • How to serve

Place ¼th of hot bhaji, 2 pavs, ¼ cup of onions, a lemon wedge and a papad on a plate.
Top the bhaji with 1 tsp of butter and serve immediately garnished with 1 tsp of coriander.
Repeat with the remaining ingredients to make 3 more plates.

  • Handy tip:

Pav bhaji masala is a spice blend, which is readily available under different brand names at most grocery stores.

pav mumbai
by Tarla Dalal – http://www.tarladalal.com/

Reynu Maitri

About Reynu Maitri

Reynu joined WomenNow from the beginning on. She loves writing and combines this with her love for India, the country her parents emigrated from to the United States looking for a better life and opportunities. Studying litterature and journalism helped laid the foundation for her writing skills. She is into badminton and an avid runner. Her dream is to live between New York and Mumbai.

  

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