Well, I will start with the confession that no matter how much I try to improvise my recipe, I can never even get close to the Pav Bhaji one gets in Mumbai. But this one is quite close and I make it every time I get a craving for it. Ever since I moved out of Mumbai, I constantly miss the food but specially the Vada Pav and Pav Bhaji. I have tried so many joints here in Bangalore but nothing comes close to that flavor authentic flavor. Even the buns there are airy and so fluffy !
This year, Pav Bhaji is one of the main dishes on my Holi Party Menu along with Dahi Bhalla, Pani Puri, Matthi, Kachori and Srikhand. I hope my guests enjoy these dishes as much as I do. 🙂
Ingredients for the Bhaji:
- Potatoes 4 medium
- Onions 2 medium
- Green capsicum 1 medium
- Green peas shelled 1/4 cup
- Cauliflower or Carrot chopped 1/ 4 cup (optional)
- Ginger 1 inch piece
- Garlic 8-10 cloves
- Green chilies 3-4
- Fresh coriander leaves
- Pav bhaji masala 1 1/2 tablespoons
- Lemons 2
- Oil 3 tablespoons
- Salt to taste
- Butter 3 tablespoons
- Boil the potatoes and grate them once cooled. Finely chop the capsicum, tomatoes, onion and green chilies. Grind the ginger garlic into a fine paste.
- Boil the other vegetables you might wish to add (cauliflower, carrot) and keep them aside. Boil the green peas separately in salted water till soft, drain and mash lightly and keep aside.
- Heat oil in a pan and add three fourth quantity of chopped onions. Sauté till light brown. Add chopped green chilies and ginger garlic paste. Stir-fry for half a minute.
- Add half the quantity of chopped tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. Add chopped capsicum, boiled and lightly mashed peas, grated boiled potatoes and one and a half cups of water.
- Bring it to a boil and simmer for ten minutes, pressing with the vegetable masher till all the vegetables are completely mashed. Add pav bhajee masala, salt and the rest of the chopped tomatoes. Cook on medium heat for two minutes, stirring continuously.
- Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown.
- Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges !
P.S. – Catch us first on Instagram – https://www.instagram.com/peptheparty/