Pav Bhaji – a lip smacking aromatic fast food originated […]
Pav Bhaji – a lip smacking aromatic fast food originated from maharastrian cuisine.As deep i got to know about this quintessential indian snack food, the name Pav origninates from the Portuguese Pao, which means bread .Bhaji means veggies in marathi (maharastrian language).
Pav Bhaji where a pav toasted in butter and served with spicy thicked mashed vegetables garnish with crunchy onions,green chilies,dash of lemons and sprinkle with chopped coriander leaves.
Pav Bhaji was later served at restaurants in india and abroad too.
This maharasrian food which is now avilable in around the country in different variations.But i am preparing the original version of pav bhaji.The one thing which attract any passer-by about pav bhaji is its aromatic smell which comes from its unique masala..its aroma doubled your hunger.
This famous Mumbai street food Pav Bhaji is an all sorts of healthy vegetables. You may add vegetables of your choice. Pav bhaji could be the best option for kids with less spices,oil and lots of veggies which you would like to give them.
First you need to clean and rinse all vegetables.Cut them into small pieces.Use a pressure cooker and pour all the veggies along with some salt and 1 cup of water.
Cook on high flame for 4 to 5 whistles.Cool the pressure cooker under water with out waiting to cool itself.Now use a potato masher and mash all the veggies.Keep them aside.
Here i have used carrot,capsicum,frozen green peas and potatoes.You can use veggies of your choice.You need to boil them until they are soft enough.Mash them all using a potato masher.
Prepare a fine and paste of green chilies,garlic and ginger .But you need to save 2 tsp of the paste for later use.
Instead of butter you can use olive oil or butter which is cholesterol-free healthy alternative to traditional butter that contains no hydrogenated fats.
Heat oil/butter when melted,add chopped onion allow to transulence, add pav bhaji masala,turmeric,red chili powder and saute it.
Pour the mashed veggies and fry them well.Add water and salt into the pan.
When a thick consistancy comes out add 1 tsp or 2 tsp pav masala into the gravy and stir it well.
Don’t mash to make paste,it should be better to have few small chunks of veggies.You can do 2 to 3 pulse to make a puree,in a blender.
When your bhaji is ready,next turn is for toasting the pav buns.You can serve with out toasting the pavs also.But pav toastd in spicies goes very well for bhaji.
You just save 2 tsp ginger garli and green chili paste for toasting the buns.Use generous amount of butter and oil,when they heated up,pour prepared paste ,pav bhaji masala and saute them.
Now place the slitted buns over them fry both the sides until brown and crispy.
Keep ready of finely chopped onions,green chilies and coariander leaves,small pieces of lemon.
Serve Pav bhaji with roasted buttery buns, crunchy chopped onion,wedges of lemon and sprinkle bhaji with some chopped coriander leaves .Always garnish Bhaji with dices of butter on top.
prep time : 15 mins
total time : 25 mins
things we need to prepare
for toasting the Pav
4 buns(pav) – slitted horizontal
1 tbsp butter -medium cubes
2 tsp ginger-garlic-green chilli paste
2 tsp pav bhaji masala
Ingredients for Bhaji
1 each (carrot,capsicum)
2 medium potatoes
4 to 5 tomatoes – seeded
1/2 cup green peas
1/2 cup cauliflower florets -optional
2 onions -finely chopped
2 tsp pav bhaji masala
1 tbsp butter-cubes
1 onion -finely chopped
3 to 4 green chilies
2 to 3 lemon wedges
chopped coarinader leaves
Preparing ground paste –
6 to 7 garlic pods
small ginger piece
4 to 5 green chilies.
Place all in a blender and blend to form a fine paste.
use 3 tsp of ground paste for preparing bhaji
use rest of or 2 tsp for roasting the buns
Clean and cut all the veggies into small cubes.Peel potatoes,carrot and cut into small cubes.Cut capsicum into small cubes.
In a steamer / pressure cooker place all the veggies,salt and 1 cup of water.Cook for 10 to 15 minutes over medium flame or until all the vegetables are cooked nicely.
If using pressure cooker then cook on high flame until 4 to 5 whistles.Then cool it under water without cooling in room temperature.
Now use a potato masher or spatula and mash all the vegetables.You can pulse in a blender .It should not be a fine paste,but a coarse puree.Keep them a side.
In a pan heat 1 tbsp of butter and 2 tsp oil,fry chopped onion when they turns to light brown add prepared paste.
Saute until raw smell goes off.Add finely chopped tomatoes,turmeric,chili powder(optional),1 tsp pav bhaji masala and fry until tomatoes are mushy.
Add 3 tsp of the prepared ground paste into the pan.(You should save 2 tsp of prepared ground paste for later use.)
Fry them well until raw smell goes off.
Now pour mashed veggies into the pan and combine all with masala evenly.
Add some salt and 1 cup of water into it.Cook for 1 minute until a thick consistnacy comes out.Again add 2 tsp of pav bhaji masala and stir it nicely,cook for some seconds and off the flame.
In another pan heat 1 tbsp of butter and 2 tsp oil.Add 2 tsp of ground paste,pav bhaji masala over medium flame.Now place slitted pav buns over the masala and fry both the sides until brown and crunchy.
Now in a plate serve tosted pav,bhaji sprinkle with chopped coarinder leaves,chopped onions,lemons and green chilies. Keep in mind to garnish Bhaji with dices of butter on top