Pav Bhaji is a popular street food dish from Maharashtra, India, consisting of a spicy vegetable mash (bhaji) served with buttered bread rolls (pav).
The bhaji is made by cooking a mixture of mashed vegetables like potatoes, tomatoes, peas, carrots, and cauliflower with spices like coriander, cumin, turmeric, red chili powder, and garam masala. The pav, a soft bread roll, is toasted or heated with butter on the griddle to enhance its taste and texture.
The dish is served with a garnish of chopped onions, cilantro, and a wedge of lemon. Pav Bhaji is versatile, customizable with toppings or additional accompaniments like cheese, yogurt, or extra butter. It is a favorite among people of all ages and is often found at roadside stalls, fast food joints, and high-end restaurants.
Here’s a basic recipe for making Pav Bhaji at home:
Ingredients:
For the Bhaji:
- 4 medium-sized potatoes, boiled and mashed
- 2 cups mixed vegetables (such as cauliflower, carrots, peas, bell peppers), finely chopped or grated
- 1 large onion, finely chopped
- 2 large tomatoes, finely chopped
- 2-3 green chilies, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 tablespoon pav bhaji masala
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons butter
- 1 tablespoon oil
- Fresh coriander leaves, chopped for garnishing
- Lemon wedges for serving
For the Pav:
- 8 pav (dinner rolls)
- Butter for toasting
Instructions:
Prepare the Bhaji
- Heat a large pan or kadhai and add oil and butter.
- Add chopped onions and green chilies. Sauté until onions turn translucent.
- Add grated ginger and minced garlic. Sauté for a minute.
- Cook chopped tomatoes until they become mushy and the oil separates.
- Add Pav Bhaji masala, red chili powder, turmeric powder, and salt to a bowl, mix well, and cook for a few minutes.
- Add mixed vegetables and mashed potatoes. Mix everything together thoroughly.
- Add water if the mixture is too dry and use a potato masher or the back of a spoon to mash the vegetables. Cook for 8-10 minutes until the bhaji is thick and well combined.
- Adjust seasoning according to taste. Turn off the heat and garnish with chopped coriander leaves.
Prepare the Pav
- Slit the pav horizontally, keeping one edge intact.
- Heat a flat pan or tawa and add a little butter.
- Place the pav on the pan with the cut side down and toast until golden brown and crisp.
Serve
- Serve the hot bhaji garnished with more butter and chopped coriander leaves.
- Serve with toasted pav, lemon wedges, and optionally, some chopped onions on the side.
Enjoy your homemade Pav Bhaji! It’s best served hot and fresh.