Mumbai style Pav Bhaji|How to make Pav bhaji

Pav bhaji is the popular dish in the Maharashtra region. Pav-bhaji dish has a long history and it originated during the thriving textile industry business in Mumbai. The dish was particularly served as a fast-food for the textile workers and thus serving the required nutrients from the combination of vegetables. Gradually, due to the popularity of this recipe, it eventually turned out to be a street food served in every corner of the street.

Pav is a simple soft white bread roll and bhaji is the marathi word for vegetables or a vegetable based dish (dry or gravy). Since both the bhaji (vegetable gravy) and pav are served together, hence the name ‘

Due to the popularity of this recipe, there has been several adulteration and variation to the pav bhaji recipe. Variations on pav bhaji include:

Cheese pav bhaji, with cheese on top of the bhaji

Fried pav bhaji, with the pav tossed in the bhaji

Paneer pav bhaji, added paneer cheese cubes in the bhaji

Mushroom pav bhaji, mushrooms added in the bhaji

Khada pav bhaji, bhaji which is not properly mashed as vegetable chunks in the bhaji

Jain pav bhaji, without onions and garlicand with plantains instead of potatoes

Kolhapuri pav bhaji, bhaji which is spicy with Kolhapuri masala.

White pav bhaji, bhaji in which no garam masala and no chilli powder is added.

Punjabi pav bhaji r obust pav bhaji made with more spices and more butter.

Recipe card for Mumbai style pav bhaji recipe:

MUMBAI STYLE PAV BHAJI

CUSINE: INDIAN STREET FOOD

INGREDIANTS

For cooking veggies for bhaji

3 medium sizes potatoes, peeled and chopped

1 cup green peas, fresh or frozen

3 cups water for pressure cooking

Other ingredients for pav bhaji

3 tbsp amul butter
1 tsp cumin seeds

1.5 inch ginger and 5 to 6 medium garlic cloves finely chopped

1 medium sized capsicum (green bell pepper), finely chopped

2 to 3 large tomatoes, finely chopped

1 tsp lemon juice (optional)

12 Pavs for serving with the bhaji

3 to 4 tbsps chopped coriander leaves, for garnish

INSTRUCTIONS:

Cooking veggies for bhaji

Rinse and peel roughly chopped veggies.

Add all the roughly chopped veggies(1 cup chopped cauliflower, 1 cup chopped carrot, 3 medium sized potatoes (chopped) and ⅓ cup chopped french beans, 1 cup peas (fresh or frozen) and you can also add veggies of your choice. Add salt and 3 cup water.

Pressure cook the veggies for 5 whistles on medium flame. When pressure releases open the lid and mash them properly.

Heat up deep sauce pan, add 2–3 tbsp butter

As soon as the butter melts, add cumin seeds

Let the cumin seeds crackle and change their color.

Add chopped onion

Saute on a low to medium flame till they turn translucent.

Add ginger garlic paste or finely chopped ginger garlic read more….

Originally published at https://yummy-foodie-recipes.blogspot.com on November 24, 2019.