Tag Archives: Pav Bhaji

Pav Bhaji – A Mumbai Street Favorite

 

Spicy Mixed Vegetables with Buttered Rolls

 

pavbhaji

 

 

Ok! :-)  Ok! :-D  I know it’s a Sindhi blog ;-) . Two reasons for this recipe, a “ Mumbai Street Food” event is announced and secondly I just can’t resist street food. This recipe will be sent as an entry to RCI event. I have been getting loads of email requests for other types of recipes besides traditional Sindhi recipes, so once in a way I will be putting up recipes that are not traditionally Sindhi and yet are a favorite of almost everyone. This way my visitors will get delicious and mouth watering food recipes every time they visit my blog.

Coming to my point, I am from Mumbai and I studied at Nirmala’s by New Marine Lines. Often on my lunch break I and my friends would stroll down to the famous KHAU GALLI where we would get the yummiest food. You could find every kind of street food. The aroma of Khau Galli still lingers. Oh, my! I used to have a great time enjoying all types of street khana peena. I still crave for those foods whenever I think of Indian food. I am looking forward to my visit to Mumbai this summer and to have a great time eating all the yummy, tasty, delicious street food. So let me cut it short and start with my favorite food I used to have at Khau Galli — Pav Bhaji.

Pav Bhaji is a very popular dish in every Indian city. Road side vendors cook this spicy mixed vegetable on the spot on a big tawa, also known as griddle, over large stoves and then serve it with warm, tawa toasted buttered bread rolls.

 

Ingredients for Pav Bhaji:

·         4 Medium Sized Potatoes peeled and diced

·         ½ Cup Peas

·         ¼ Cup French Beans chopped

·         1 Medium Carrot peeled and cut into cubes

·         ¼ Cauliflower cut into flowerets (optional)

·         1 Medium Green Bell Pepper/Capsicums seeded and diced

·         2 Medium Onions finely chopped

·         1 Small Onion finely chopped for garnishing the Pav Bhaji

·         4 Medium Tomatoes finely chopped

·         ¾ Stick or 100gm Butter (divide into 2 portions)

·         1 dab Butter to top Pav Bhaji

·         2 Tbsp Dry Pav Bhaji Masala (Recipe given below) or use your favorite brand.

·         1 Tsp Ginger Paste

·         1 Tsp Garlic Paste

·         1 ½ Tsp White Vinegar

·         1 Tsp Red Chili Powder

·         1 Tsp Cumin Powder

·         ½ Tsp Cumin Seeds

·         1-2 Cups Stock from Boiled Vegetables

·         1 Tbsp Cilantro/Coriander Leaves chopped finely +1 Tsp for garnishing

·         Juice of 1 Lime/Lemon

·         Few wedges of Lime/Lemon for garnishing

·         Salt to taste

·         10-12 Small Pavs/6 Kaiser Rolls (Use rolls that have least amount of sugar) these rolls should be slit in halves.

·         ½ Stick of Butter for Tawa toasting the Pavs/Rolls

·         2 Tsp of Red Chutney

 

Ingredients for Dry Pav Bhaji Masala:

 

·         1 Tsp Coriander Powder

·         1 Tsp Red Chile Powder

·         1 Tsp Cumin Powder

·         ½ Tsp Black Pepper powder

·         ½ Tsp Dry Mango Powder (Ambchoor)

·         2 Bay leaves (Tej Patta)

·         3 Cloves

·         ½ inch pc of Dry Ginger

·         1 Star Anise

·         ½ Tsp Fennel Seeds

·         ½ Black Cardamom (only seeds)

·         ½ inch pc of Cinnamon Stick

·         ½ Tsp Chaat Masala

 

Slightly roast these ingredients and grind into a fine powder. You can store in an air-tight container and use when needed. This should yield about 3 Tbsps. This is the Dry Masala I have used. You can make it easy on yourself and use one of the store brands. My Favorite brand is Everest.

 

Ingredients for Red Chutney:

·         1 Small Onion chopped finely

·         3 Tsps Red Chili Powder

·         8 Flakes garlic made into a paste

·         ½ Tsp Cumin Seed Powder

·         1 ½ Tsp White Vinegar

·         ½ Tsp Kalonji (optional)

·         1 Tsp Butter

 

Mix all ingredients for red chutney and cook for about 5 mins. This chutney can be used to top Pav Bhaji just to give it an extra twist and for those who want it spicy. I omit the red chili powder while cooking the Pav Bhaji, this way the kids get their share of the street food and then for the adults and the daring add as much as your palate can take.

 

Method for Bhaji:

·         Pressure cook potatoes, beans, carrots, cauliflower.2 whistles should be fine.

·         Once the pressure is released separate stock and Vegetables. Save the stock.

·         Mash the boiled vegetables slightly. Keep aside.

·         In a pan heat ½ of the butter, add cumin seeds and onions. Sauté till pink.

·         Add the chopped diced green bell peppers and sauté for another 2 mins.

·         Next add the boiled and mashed vegetables and white vinegar. Mix well and keep the prepared vegetables aside.

·         In another pan add the other half of the butter, chopped tomatoes, ginger paste, garlic paste, dry pav bhaji masala, cumin powder, red chili powder and salt as required. Fry this masala for a few mins.

·         Mix the prepared vegetables that are kept aside with the fried masala.

·         Add stock and mix well. Simmer for few mins.

·         Stir in juice of I lime/lemon and the chopped cilantro.

 

Method for Tawa toasted Pav:

 

·         On a hot skillet add some butter immediately place the slit pav/roll over that and let it brown for a min. Turn and do the same for the other side.

·         Repeat with the rest of the rolls.

·         Serve hot with Pav Bhaji

 

To Serve Pav Bhaji:

·         On a serving platter put Bhaji, garnish with chopped onions, cilantro/coriander leaves, red chutney, dab of butter and a lemon wedge.

·         Serve hot with tawa toasted pavs/rolls.

·         Enjoy Pav Bhaji, A Mumbai favorite from Simply Sindhi Recipes.

Keep it simple, keep it Sindhi.

 

Pav Bhaji by Avisha goes as an entry to Lakshmi’s RCI page event being hosted by Served with Love-Aquadaze