Pav Bhaji

Pav Bhaji is a type of chaat (snack).

History

The dish originated as a fast lunchtime dish for textile mil workers in Mumbai. Pav bhaji was later served at restaurants throughout the city. Pav bhaji is now offered at outlets from simple hand carts to formal restaurants in India and abroad.

Summarised Preparation

Step 1

Prepare ingredients as mentioned in the list.

Step 2

Boil the mixed vegetables along with peas, in a pressure cooker with 1 cup of water, for one whistle. Keep aside.

Step 3

Heat oil in a pan, add chopped onions and fry till they turn golden brown. Add ginger garlic paste and fry for 5 minutes. Add tomatoes, green chillies, turmeric powder, chilli powder, coriander powder, cumin powder, and fry for a minute till all the masalas are well combined.

Step 4

Add the vegetables along with the water, add pav bhaji masala, salt and mix well. Mash the vegetables well with a spoon. Add the amchur powder and mix well.

Step 5

Add the remaining 1 cup water and cook for 2 minutes to get a thick gravy. Remove from fire and add the lime juice and mix well.

Step 6

Slit the pav horizontally leaving one edge intact. On a low flame, heat 1 teaspoon butter on a tava. Add little powder over it.

Heating butter on tava Place the pav on the butter and toast for 1 to 2 mins until slightly crispy. You can do the same other side as well by adding more butter on the pan.

Garnish with coriander leaves, onion and top with more butter on hot bhaji and serve with Pav.

Ingredients

450 gms Mixed Vegetables (Potato, Cauliflower, Carrot, Beans, Capsicum)

2 Tablespoons Oil

2 Onion (Chopped)

1 Teaspoon Ginger-Garlic Paste

2 Tomato (Chopped)

50 gms Peas

2 Cups Water

2 Green Chillies (Chopped)

0.5 Teaspoon Turmeric Powder

1 Teaspoon Red Chilli Powder

2 Teaspoons Coriander Powder

1 Teaspoon Cumin Powder

1 Teaspoon Amchur Powder

2 Tablespoons Coriander Leaves (Chopped)

2 Tablespoons Lime Juice

1 Pinch Salt

Nutrition Info (Approximate Values)