Pav Bhaji : Indian Street Food |Cooking|

Pav bhaji is an Indian street food very popular in Mumbai but has gradually gained its popularity all over India. I have not tasted the authentic chowpatti Pav bhaji yet, but have had it in Kolkata several times during my college days.

It is a kind of fast food mainly intended for snack but can be had as a main meal. The pav bread rolls are toasted with generous amount of butter and served with a side of hot and spicy vegetable mash. The rolls are dipped into the vegetable gravy and devoured. Yum.

This recipe is completely my way of preparing this and one day I hope to visit Chowpatti to taste the authentic version.

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PAV BHAJI

Pav Bhaji

YIELD: 2 Servings
PREP: 15 mins
COOK: 20 mins
READY IN: 35 mins

INGREDIENTS

2-3 medium potatoes boiled and mashed
1 large red onion chopped finely
1 tablespoon ginger-garlic paste
3 medium tomatoes chopped finely
1/2 cup carrots chopped finely and boiled
2/3 cup frozen green peas boiled and coarsely mashed
1 medium green bell pepper finely chopped
1/4 teaspoon cumin seeds
1 teaspoon turmeric powder
2 teaspoons Kashmiri red chili powder or to taste
2 teaspoons salt or to taste
2 tablespoons pav bhaji masala (see tips)
2 tablespoons vegetable oil
2 tablespoons butter

INSTRUCTIONS

1. In a tawa or shallow frying pan, heat oil and butter at medium heat. When hot, add the cumin seeds and allow to splutter then add the finely chopped onions. Sauté the onions till it is translucent in color, then add the ginger garlic paste and sauté till the raw flavor is no more. Add the chopped tomatoes, salt, turmeric powder, Kashmiri red chilli powder, pav bhaji masala and cook till the tomatoes have broken down and the masala releases oil. Next add the boiled and chopped carrots, boiled and coarsely mashed green peas,boiled and mashed potato and chopped bell pepper.
2. At high heat, cook the masala with the vegetables and once in a while mash the vegetables with the help of the ladle or a potato masher. Add water as needed so that the consistency of the masala is not too thick, it should be a bit runny but not soupy.
3. When the vegetables are cooked through and have come together with the masala, the bhaji is ready.
4. Serve bhaji topped with chopped red onion, chopped coriander leaves, a wedge of lemon and a dollop of butter with a side of butter toasted pav bread. Enjoy!