How to make Mumbai Style Pavi Bhaji | Recipe
Pav Bhaji is a very famous street item in Mumbai.
-In the 1860s when Bombay mill traders were supposed to work late at night in mills due to more supply of cotton in America due to civil war...Workers' wives were not supposed to serve the late-night so vendors did one thing, they took leftover pieces of bread and were use to mash all the remaining vegetables and eat. So in this way, Pav Bhaji got born.
Now, it's served all over India at hotels and restaurants with a lot of variations and types. My children love to eat Pav Bhaji on weekends.
Here is the step-by-step guide to making Pav Bhaji.
Veggies Preparation:
- Take 1 peeled beet,1 cup chopped cauliflower,3 large peeled and diced potatoes,2 finely chopped carrot, a handful of french beans.
- Put them into a pressure cooker.
- Add 2 cups of frozen green peas.
- Pour 2.5 cups of water.
- Cover the lid.
- Pressure cook it till 4-5 whistles on medium-low flame.
- Open the lid and check whether the veggies are cooked properly or not.
- Keep the veggies aside with stock water in the cooker itself.
Bhaji Making:
- Take a pan/kadhai and put 2-3 tablespoons of butter.
- Let the butter melt.
- Add 2 tablespoon cumin seeds. Let it crackle.
- Then add 2 finely chopped onions.
- Let the onions change their color and be translucent.
- Add 2 tablespoons of ginger-garlic paste.
- Mix and cook for 1 minute.
- Add 2 finely chopped green chilies.
- Mix properly.
- Now add 2 chopped tomatoes.
- Cook until the tomatoes start releasing water and become mashy soft.
- Once the tomatoes get soften, add 1/2 a cup of capsicum.
- Cook for 1 minute and mix well.
- Add 1/2 teaspoon of turmeric powder,2 teaspoons of Kashmiri Mirch powder/red chili powder.
- Add 3-4 spoons of pav bhaji masala.
- Mix very well
- Then add the cooked veggies and mix properly.
- Add that stock water in which we cooked the veggies.
- Take a masher and start mashing everything properly.
- Add salt as per taste.
- Let the bhaji cook for 8-10 minutes.
- Keep stirring in between so the bhaji doesn't get stick to the kadhai.
The toasting of Pav:
- Take a tawa or pan.
- Put 2-3 tablespoons of butter.
- Cut the pav into half.
- Add 1 tablespoon of bhaji on Tawa.
- Then toast the inner side of the pav first. Then flip it with the help of spatula.
Serving time:
- Serve the bhaji hot with toasted pav.
- Garnish the Bhaji with coriander.
- Serve lemon and finely chopped onions also.
Notes:
- You can also steam or boil the veggies.
- Some veggies can be skipped.
- You can also grind and make a paste of tomatoes, onions, and capsicum and can then add to the kadhai.
- The amount of water can be increased or decreased depending on the need. Put low water if you want dry and chunky bhaji.
- You can also add garam masala in case you don't have pav bhaji masala.
Nowadays, a lot of variations are coming up in pav bhaji. In most of them, common ingredients remain the same, just there are some twists.
Paneer Pav Bhaji:Paneer is added on bhaji as a topping.
Khada Pav Bhaji: Veggies are not mashed and kept a little chunky.
Cheese Pav Bhaji: Cheese is added to Bhaji.
Jain Pav Bhaji: No onions, potatoes, and garlic are added to the Bhaji
Pizza Pav Bhaji: Bhaji is served on a pizza instead of Pav.
Mushroom Pav Bhaji: Mushroom is also added to the veggies.
Punjabi Pav Bhaji: More spices and everything more.
Nutrition Facts
Pav Bhaji | Mumbai Street Style Recipe
Amount Per Serving
Calories 228Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 18mg6%
Sodium 631mg27%
Potassium 1057mg30%
Carbohydrates 35g12%
Fiber 9g38%
Sugar 8g9%
Protein 7g14%
Vitamin A 5435IU109%
Vitamin C 75mg91%
Calcium 100mg10%
Iron 5.8mg32%
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