pav bhaji | mumbai pav bhaji | easy pav bhaji recipe | maharashtrian cuisine
Pav Bhaji is a popular dish from Maharashtrian cuisine. It is tasty, filling and can be made ahead of the time.
Pav bhaji is one of the snacks that I grew eating it very regularly and cherish this so much. It’s easy to make on hard days, good for the parties or any time of the day , and most of all it fills your stomach , not something like uff, I have eaten so much and still feel hungry…unlike the pani puris, isn’t it ? I am really pretty excited to share it here.
Pav Bhaji is a popular street food of Mumbai. It is very popular and so delicious, that you can find these vendors selling it everywhere and till late nights. This month , we Culinary Hoppers have decided to explore the Maharashtrian cuisine. This variety of food has so much to offer and it has a unique blend of taste. It is spicy with a little bit of sweetness in it. Chapati and phulka are more commonly made here. Accompaniments such as dry potato sabzi or matki usal are common. A dish of gram flour called as Jhunka is very famous here. With rice, they make a rasam like known as amti. The curry powder used is different one, known as Goda Masala. This powder is also used in preparing variety of rice dishes.
As we are lovers of pav bhaji at home, I decided to make this and Kotambir Wadi for the blog hop. I hope you enjoy this authentic recipe of pav bhaji recipe as much as I am glad to share it here .
Mumbai Pav Bhaji
Ingredients
- 3 onions
- 4 tomatoes
- 3 potato
- 1.5 cup peas
- 1/2 cup cauliflower florets
- 1 capsicum
- 2 tablespoon +1 tablespoon butter
- 1 teaspoon ginger garlic paste
- 1 teaspoon cumin
- 2 teaspoon pav bhaji masala
- 1 teaspoon chilli powder
- salt to taste
- For garnishing :
- onion finely cut
- coriander finely cut
- lemon wedges
- Other ingredients:
- Pav buns 12
- butter to spread
Method :
- Cut the onion finley.
- Chop the tomatoes.
- Make ginger garlic paste and keep it aside.
- Chop the carrots, peel the potatoes and cut them into cubes. Check the cauliflower and cut into florets. Put all the vegetables in a separator along with green peas and cook for two whistles.
- Take butter in a pan. Add cumin, ginger-garlic paste and saute for a while. Put the onion pieces and saute for sometime until it is translucent.
- Add the tomato pieces to it . Continue cooking. Add the capsicum pieces also.
- Put pav bhaji masala and red chilli powder to it. Add turmeric powder and salt. Let the flavours mingle emitting a good aroma.
- Add the mashed vegetables to it. Adjust the consistency by adding some water to it.
- Let cook for sometime. Set it aside.
To serve:
- Heat a pan. Cut the pav and put some butter. Toss them on the skillet until it is lightly brown in colour.
- Put the prepared bhaji in a bowl, top with onion and coriander and serve with toasted pav buns.
Notes
- You need to use butter in the recipe.
- Oil can be mixed with it. Butter can be any kind, store bought or homemade.
- I have used home made.Use fresh ginger garlic paste. I used eight cloves of garlic and an inch of ginger.
- You can use ready made pav bhaji masala.
- Reduce the quantity of vegetables and pav bhaji masala to make a smaller portion.
My other Maharashtrian dishes :
Kothimbir Vadi Vada pav Potato bonda
These are the other delicacies of my blog hop friends:
Shubha Bhajniche thalipeetha kulith pitala piyush metkut
Vani Aalo Bonda
Piyali Zunka Bhakar Matki usal
Padma Bhakarwadi Sabudana Vada
Poornima Jowar roti Stuffed Brinjal
Anu Shengdanyacha amti Barnyard millet rice
Swati Tomato rice green peas curry
Parvathy Sol kadhi
Shobana kolhapuri thecha
Print Recipe
Mumbai Pav Bhaji
Ingredients
Method
- Cut the onion finley.
- Chop the tomatoes.
- Make ginger garlic paste and keep it aside.
- Chop the carrots, peel the potatoes and cut them into cubes. Check the cauliflower and cut into florets. Put all the vegetables in a separator along with green peas and cook for two whistles.
- Take butter in a pan. Add cumin, ginger-garlic paste and saute for a while. Put the onion pieces and saute for sometime until it is translucent.
- Add the tomato pieces to it . Continue cooking. Add the capsicum pieces also.
- Put pav bhaji masala and red chilli powder to it. Add turmeric powder and salt. Let the flavours mingle emitting a good aroma.
- Add the mashed vegetables to it. Adjust the consistency by adding some water to it.
- Let cook for sometime. Set it aside.
- To serve:
- Heat a pan. Cut the pav and smear some butter.
- Toss them on the skillet until it is lightly brown in colour.
- Put the prepared bhaji in a bowl, top with onion and coriander and serve with toasted pav buns.
Notes
- You need to use butter in the recipe.
- Oil can be mixed with it. Butter can be any kind, store bought or homemade.
- I have used home made.Use fresh ginger garlic paste. I used eight cloves of garlic and an inch of ginger.
About the event :
Sending this to Foodies_Redoing Old Post _137. I have redone the post with better pictures. It is a fortnightly event, a group of bloggers together, work on an old post. It gives a new gleam to the old posts which was done years back.
If you ever make Mumbai Pav Bhaji in your kitchen, take a picture and share on Instagram by tagging @foodiejayashree. You can also tag me on facebook. Subscribe to get all updates in your inbox and an e-book of handy hints for free. Until next time, happy cooking !