One of the most popular Indian Street Food - Pav Bhaji has a medley of spicy mashed veggies topped with lots of butter, cilantro, lemon juice and served with eggless dinner rolls!
Indian Street Food
For the Bhaji
385 grams, boiled
of a small cauliflower
215 grams, boiled
of a large green pepper
135 grams, boiled
frozen green peas
230 grams, finely chopped
24 grams, finely chopped
20 grams, finely chopped
finely chopped, adjust to taste
425 grams, finely chopped
+ 1 teaspoon pav bhaji masala
or to taste
Kashmiri red chili powder
not hot, used mainly for color
red chili powder
or to taste
also known as dried fenugreek leaves
juice of 1 large lemon
For the Pav
eggless dinner rolls
to toast the pav
pav bhaji masala
Make the Bhaji
Boil the veggies first and keep them ready. I used my pressure cooker to boil them until they were soft and tender.
Heat 1 tablespoon of butter and 1 tablespoon of oil in a large pot on medium heat. Once the butter melts and oil is hot, add the cumin seeds and let them sizzle.
Add the chopped onions and mix. I like to use my food processor to chop them really fine.
Cook the onions for around 4 minutes until golden brown in color.
Add the finely chopped ginger, garlic and green chili. Again, I used my food processor to chop them really fine. Cook the ginger-garlic-green chili for 1 minute.
Add chopped tomatoes and mix well. Let the tomatoes cook for 2 minutes.
Add store bought tomato puree, 1/4 cup water and 1/4 teaspoon salt. Cover the pan and let the tomato cook for 6 minutes until softened and completely cooked.
Add the pav bhaji masala, Kashmiri red chili powder, red chili powder and remaining 1 teaspoon of salt. You may also add 1/2 teaspoon of sugar here (optional).
Mix well and then add in 2 teaspoons of kasuri methi (dried fenugreek leaves).
Stir in the boiled veggies and mix.
Using a potato masher, mash the veggies until they are completely mixed with the masala.
Add the remaining 3/4 - 1 cup water and mix. I used an immersion blender to blend the veggies to a paste like consistency at this point but this is optional. You may keep them as such.
Cover the pot and set heat to low. Let the bhaji simmer on low heat for 15 minutes.
Open the pot and add in the remaining 2 tablespoons of butter.
Add a generous amount of chopped cilantro.
Then add in juice of 1 large lemon. Let the bhaji simmer for 2 more minutes and then remove pan from heat.
Toast the Pav
To toast the pav, melt butter on a pan on medium heat. Sprinkle some pav bhaji masala on top of the butter and then place the buns on the pan.
Press to toast the pav until crisp and golden brown from both sides.
Serve the Pav Bhaji
To serve the pav bhaji, place ladle full of bhaji in a plate. Top the bhaji with a dollop of butter. Serve with 2 pavs and a side of chopped onions and a lemon wedge.
To make it vegan, replace butter with vegan butter.
Use lots of butter and kasuri methi! Preferably use Amul butter in your bhaji.
A generous squeeze of lemon juice is must before serving.
Garnish with lots of cilantro.
Use fresh ginger and garlic, the store bought ginger-garlic paste won't give the same flavor.
When toasting the pav/bun, add a pinch of pav bhaji masala and kasuri methi to the butter and then toast the pav.
Don't forget the chopped onions while serving the pav bhaji.
Get recipe at: https://www.cookwithmanali.com/pav-bhaji/