Pav bhajiis a Maharashtriandish that originated in Mumbai cuisine. It is native toMumbai and has now become popular in most metropolitan areas in India, especially in those of central and western Indian states.Pavorigninates from the PortuguesePao, which means bread.Bhaji in Marathi means vegetable dish. Pav bhaji consists of bhaji and a dash of lemon and lightly toasted pav. The pav is usually buttered on all sides. It can be eaten as a snack or as a meal in itself. It is often eaten as an evening snack between lunch and dinner,it is also a party favorite.
Preparation Time: 30 min Cook Time: 30 min Total Time: 1 hr 10 min
Potatoes,boiled and mashed-4
Green capsicum,chopped -1
Green peas,shelled-1/2 bowl
Pav bhaji masala-1-1/2
Salt-as per taste
Fresh coriander leaves,chopped
Lemons,cut into wedges
·Boil green peas in salted water till soft, drain, mash lightly and set aside.
·Grind ginger and garlic to a fine paste.
·Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown. Add green chillies and ginger-garlic paste. Stir-fry for half a minute. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala.
·Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed.
·Add Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously.
·Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.
Pav Bhaji Masala
·2 tbsps coriander seeds
·1 tbsp cumin seeds
·4 dry red chillies
·1/2 tbsp turmeric powder
·1 tbsp dry raw mango powder
·2 pods cardamom seeds removed
·1″piece of cinnamon
·2 star anise
·1 tsp fennel seeds
·2″ piece of dry ginger
·1 tbsp garam masala powder (see recipe below)
·1/4 tsp asafetida
·Rroast the cumin, coriander, fennel seeds, the dry red chillies, cloves and cinnamon till they turn slightly darker and begin to release their aroma. Wait to cool down
·Grind all the ingredients – including thegaram masala powder together in a grinder, till a fine powder is formed. Store in an air-tight container for upto 4 weeks.