Bhajiya Pav, Mumbai Roadside Bhajiya Pav


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Bhaji Pav ( Mumbai Roadside Recipes )

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bhajiya pav | mumbai roadside bhajiya pav | maharastrian bhajiya pav | with 26 amazing images.

The all-time favourite combination of soft, succulent ladi pav and yummy potatoes, which features in many Mumbai roadside snacks like Pav Bhaji and Vada Pav comes together in an easier and more handy form in this bhajiya pav.

mumbai roadside bhajiya pav is made from potato slices which are dipped in a besan batter and deep-fried into bhaiyas, which are then sandwiched between ladi pav along with a drizzling of tongue-tickling chutneys.

You can keep the sauces ready, but deep-fry the potatoes just before preparing the bhajiya pav because the crispness of the bhajiyas and the tang of the chutneys are the secrets behind the success of this mumbai roadside bhajiya pav.

I would like to share some important tips to make the perfect bhajiya pav. For frying the aloo bajji for maharastrian bhajiya pav, heat the oil in a deep non-stick pan. To check if the oil is hot or not, drop a tiny amount of batter into oil and if it comes on the top immediately after 1-2 seconds then oil is ready to deep fry. If it submerges then oil is not ready, if it comes on top immediately then the oil is very hot.

Enjoy how to make bhajiya pav | mumbai roadside bhajiya pav | maharastrian bhajiya pav with detailed step by step photos and video below.

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Bhajiya Pav, Mumbai Roadside Bhajiya Pav recipe - How to make Bhajiya Pav, Mumbai Roadside Bhajiya Pav

Preparation Time:    Cooking Time:    Total Time:     Makes 5 bhajji pavs
Show me for bhajji pavs

Ingredients

For The Bhajiya
1 cup peeled potato slices
1/2 cup besan (bengal gram flour)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
salt to taste
1 tbsp finely chopped coriander (dhania) , optional

Other Ingredients For Bhajiya Pav
5 ladi pav
oil for deep-frying
7 1/2 tsp khajur imli ki chutney
5 tsp green chutney
5 dry garlic chutney

For Serving With Bhajiya Pav
5 to 7 fried green chillies
Method
For the bhajiya

    For the bhajiya
  1. Combine the besan, turmeric powder, chilli powder, salt and approx. ½ cup of water in a deep bowl and mix well using a whisk to make a smooth batter.
  2. Add the coriander and mix well.
  3. Heat the oil in a deep non-stick pan, dip 6 potato slices one by one, in the batter and deep-fry till they turn golden brown in colour and crisp from all the sides. Drain on an absorbent paper.
  4. Repeat step 3 to deep-fry 24 more bhajiya in 4 more batches.

How to serve the bhajiya pav

    How to serve the bhajiya pav
  1. Slit a pav horizontally, apply 1½ tsp of khajur imli ki chutney, 1 tsp green chutney on both the sdies of the pav.
  2. Arrange 6 hot bhajiya over the chutneys on the lower half of the pav.
  3. Sprinkle 1 tsp of dry garlic chutney evenly all over it.
  4. Cover the bhajiya with the upper half of the pav and press it gently.
  5. Repeat step 1 to 4 to make 4 more bhajiya pav.
  6. Serve the bhajiya pav immediately with fried green chillies.

bhajiya pav | mumbai roadside bhajiya pav | maharastrian bhajiya pav Video

Bhajiya Pav, Mumbai Roadside Bhajiya Pav recipe with step by step photos

Like bhajiya pav

  1. bhajiya pav | mumbai roadside bhajiya pav | maharastrian bhajiya pav  is one of a very famous Indian street food. It is a Maharastraian dish. People eat it as a snack too. Batter fried potatoes are stuffed inside pav and is served with chutneys. If you like our recipe then check our choice Mumbai street food recipes below.
     

Preparation for bhajiya pav

  1. For making kurkurit aloo bhajji, scrub and rinse 3  medium sized potatoes.
  2. Remove the skin with the help of a peeler and discard it.
  3. Slice the potatoes thinly with the help of a knife. If you have a mandolin slicer then make use of it to get even sized potato slices. The slices must not be very thick or else they might remain uncooked on frying.
  4. Till the time you are doing other preps, submerge the potato slices in water to prevent them from oxidizing.

Besan Batter for Bhajji

  1. For making the batter for Batata Bhajji, in a deep bowl take besan.
  2. Add the turmeric powder which will provide a nice yellow hue to the batter.
  3. Add the chilli powder. It provides the required spice to the batter.
  4. Add the salt. If besan does not suit you, then add a little ajwain to the batter which will aid in digestion.
  5. Gradually add water to the mixture. By adding a little water at a time, it will not form any lumps and batter will be smooth.
  6. Add the remaining water and mix well using a whisk to make a smooth batter. The batter should be of medium coating consistency.
  7. Add the coriander. Additionally, you can add a tbsp of rice flour, semolina or hot oil to make the aloo pakora crispier.
  8. Mix well and our besan batter is ready to coat the potato pakora.

For Frying the Potato Bhajji

  1. For frying the aloo bajji for bhajiya pav | mumbai roadside bhajiya pav | maharastrian bhajiya pav, heat the oil in a deep non-stick pan. To check if the oil is hot or not, drop a tiny amount of batter into oil and if it comes on the top immediately after 1-2 seconds then oil is ready to deep fry. If it submerges then oil is not ready, if it comes on top immediately then the oil is very hot.
  2. Remove the potatoes from the water and dry on a kitchen towel very well.
  3. Dip a potato slices in the batter and coat nicely with the prepared batter.
  4. Gently slide the batter coated potato slices in hot oil.
  5. Deep-fry around 6 potato bhajji at a time till they turn golden brown in colour and crisp from one side.
  6. Gently flip and cook on the other side till golden and crispy. Turn over a couple of time till the potato bhajji is nicely cooked and crunchy.
  7. Drain the potato bajji on absorbent paper and remove excess oil.
  8. Repeat step 3 and 4 to deep-fry 24 more aloo bhajis in 4 more batches.

How to serve bhajiya pav

  1. To make the bhajiya pav, slit a ladi pav horizontally. See how to make ladi pav recipe easily. 
  2. Apply 1½ tsp of khajur imli ki chutney. Depending upon your preference, increase or decrease the amount of chutneys.
  3. Apply 1 tsp green chutney on both sides of the pav.
  4. Arrange 6 hot bhajis over the chutneys on the lower half of the pav.
  5. Sprinkle 1 tsp of dry garlic chutney evenly all over it. If you want you can also add some chopped onions and fried cornflakes for crunchy mouthfeel.
  6. Cover the bhajis with the upper half of the pav.
  7. To make the bhajiya pav | mumbai roadside bhajiya pav | maharastrian bhajiya pav, slit a pav horizontally.
  8. Repeat step 2 to 8 to make 4 more bhajiya pav  | maharastrian bhajiya pav. Serve the  mumbai roadside bhajiya pav immediately with fried green chillies.


RECIPE SOURCE : Mumbai's Roadside SnacksBuy this cookbook
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Reviews

Bhajji Pav ( Mumbai Roadside Recipes )
5
 on 22 Dec 16 08:04 PM


super dish, khajur imil chutney super
| Hide Replies
Tarla Dalal    Thanks for the feedback.
Reply
07 Jul 18 02:40 PM
Bhajji Pav ( Mumbai Roadside Recipes )
5
 on 14 Oct 15 09:03 AM


These roadside stalls selling these are soo much in demand, they are made and served in front of you and these stalls are always crowded asking mostly for bhajji pav, I tried this at home and it was really really very good in taste. Waiting for big monsoon to hit Mumbai again and will try it again...
Bhajji Pav ( Mumbai Roadside Recipes )
5
 on 26 Jul 11 01:17 PM