Pav Bhaji ( Mumbai Roadside Recipes )
by Tarla Dalal
Added to 300 cookbooks
This recipe has been viewed 1365904 times
Pav bhaji is more than a mere snack! it’s a quick meal that can be grabbed on the go – since large potions of the bhaji are made in advance and simply reheated with a few spices before serving. You just need to wait till the pav is toasted to perfection with oodles of butter! hmm, top with the raw onions and tomatoes, squeeze a tad of lemon atop the bhaji, and forget yourself!
- Soak the red chillies in enough warm water for atleast an hour.
- Drain the chillies, add the garlic and blend in a mixer till smooth, adding little water. Keep aside.
- Heat the butter and oil in a kadhai and add the cumin seeds.
- When the seeds crackle, add the chilli-garlic paste and sauté on a medium flame for 1 to 2 minutes.
- Add the onions and sauté for 3 to 4 minutes, while stirring occasionally.
- Add the capsicum and sauté for 1 more minute.
- Add the tomatoes and cook for 3 to 4 minutes, mash well using a potato masher.
- Add the salt, pav bhaji masala, chilli powder and cook for another 2 minutes.
- Add the green peas, potatoes, mix well and cook along with 1/3 cup of water for 1 to 2 minutes, while mashing it with the help of a masher.
- Add the coriander, mix well and cook for 1 minute.
- Slit 2 pavs vertically and keep aside.
- Heat a large tava, add 2 tsp of butter and slit open the pavs and place on it.
- Cook on a medium flame till they turn light brown and crisp on both the sides. (add more butter if required).
- Place ¼th of hot bhaji, 2 pavs, ¼ cup of onions, a lemon wedge and a papad on a plate.
- Top the bhaji with 1 tsp of butter and serve immediately garnished with 1 tsp of coriander.
- Repeat with the remaining ingredients to make 3 more plates.
- Pav bhaji masala is a spice blend, which is readily available under different brand names at most grocery stores.
Nutrient values (Abbrv) per plate
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