6 July, 2015
Pav BhajiPosted in : Rain and TTR- Monsoon Recipes, Street Food on by : Isha K
High tide and rain, Mumbai streets flooding badly, traffic jams, and the photographs on news channels, social media speaks all. And when we speak of Mumbai, the sea and chowpaty is what a foodie thinks of. All those Mumbaikars have surely tasted the Pav bhaji, Bhel, Dabeli, Tawa Pulao, yum yum yum, such a chatori and a street food lover, I am, but I have never been to Mumbai to taste all this, so what, I could at least try to bring the flavors home. You can have extra Pavs and bhaji too without any cost. 😉 Pav Bhaji is one recipe which is always on my menu card and it is one of my favorites in the street food category. The best part is you can add as many veggies as you want and can cheat the family members who become so fussy at the dinner table when they smell “the unwanted veggies”.
Butter- For those who are calorie conscious and having a myth that it doesn’t taste good if we do not add a lot of butter, you can make it tasty without adding butter also, just follow the steps properly or you can use home made white butter. You can also use olive oil. If you like, you can opt for butter substitutes available in the market, it is simply the margarine made up of vegetable oils and claimed to be cholesterol free. It is cholesterol free, but at the same time it has artificial colors, preservatives, chemicals which are equivalent harmful for your health. I do not think it is healthier than the butter as the advertisements convince you to have it on your table. Here is an article which I came across http://www.medimanage.com/my-diet/articles/nutralite-butter-se-better-ya-nahin.aspx. Olive oil is a much better option.
Pav or Bread – You can also replace regular Pav with Multi Grain Bread or Pavs which are available in many bakeries now a days.
Bhaji is the mixture of all the vegetables with the blend of some regular spices. Use fresh veggies and a good quality of Pav Bhaji Masala, the rest follow the recipe and technique properly. Now quench your craving and get into the kitchen to make this delicious and mouth-buttering Pav Bhaji. 😉
1. Potatoes – 4 medium, boiled
2. Cabbage – 1 Small, boiled
3. Capsicum – 4 medium, boiled
4. Carrot – 4 medium, boiled
5. Green Peas – 1 Cup
6. Onion – 3 medium, super finely chopped
7. Ginger Garlic Paste – 2 Tablespoon
8. Tomato – 3 medium, finely chopped
9. Turmeric Powder – 1 teaspoon
10. Red Chili Powder – 1 teaspoon
11. Coriander Powder – 1 teaspoon
12. Pav Bhaji Masala- 2 Tablespoon
13. Salt- to taste
14. Lemon Juice – 2 Tablespoon or to taste
15. White Butter – 20 grams + 2 Tablespoon Oil
Or Olive Oil
16. Amul Butter – for garnishing and extra yummy vala taste 😉
17. Pav or Multi Grain Bread
Green Chutney, Salad
1. Wash all the vegetables, peel the carrot and potatoes, pressure cook them till softened. If using green peas, boil them separately. Preserve the stock and use it for cooking further.
2. Heat butter+oil or Olive oil. Add finely chopped onions, it should be like super fine and equally chopped in size. Fry onions till they get brown. Add some water, use the stock of boiled vegetables in place of water and saute. They should be properly caramelized as you can see in the pic.
3. Add ginger garlic paste, saute till the raw smell disappears. Add all the spices and Pav Bhaji Masala mentioned in the ingredients. I used Everest Pav Bhaji Masala.
4. Add finely chopped tomatoes and temper it till the masala leaves oil. Once the masala is done, add all the boiled vegetables. Mash the vegetables. You can mash the vegetables before adding them to the masala also. Now add Green peas and remaining vegetable stock.
5. Add lemon juice, if you like extra chatpata, check the salt and adjust the spices. Let it simmer for 10-15 minutes. Your bhaji is ready. Garnish with dollop of butter.
6. Serve it with Pav, you can also toast the Pav with Amul butter, it actually tastes yum then.
Eat as much as you can. Stay Foodie and keep Cooking..!!
Happy Monsoon… 🙂