Loka Samastha Sukhino Bhavanthu!

Loka Samastha Sukhino Bhavanthu!

WELCOME :-)

warm WELCOME to my Hobby Lounge.
Just Recline, Relax smiley and Enjoy a "Good Time" @ My Hobby Lounge smiley

SEARCH

June 15, 2011

Pav Bhaji

Pav Bhaji - a quintessential street food delicacy of the Mumbai City, was invented to feed the mill workers. The food that is custom made so that it is easy to prepare, affordable  & nutritious too as it has got all vegetables. An excellent dish to satisfy the hunger quickly.




Its raining here heavily as monsoon has started. Thought of having hot Bhaji and Pav. So made it for dinner of the day.

Recipe Video is in "Mira's Akshaya Patram"



For the Bombay Pav Bhaji, same method, except that finely chopped green capsicum is fried and added to the Bhaji.


(Serves 5 to 6 people)

Ingredients :

  1. Pav bread - 10 to 12  pieces
  2. Onion - 2 nos. (Big) (Finely chopped. Reserve some for garnishing )
  3. Coriander Leaves - chopped 3 tbsp
  4. Potato - 6 Nos. (medium)
  5. Tomato - 1 No. (Big)
  6. Carrot - 1 small (optional)
  7. Green Peas - 1/4 cup (optional)
  8. Beetroot - 1/4 (For natural color) - Optional
  9. Ginger - 1" piece - Grated
  10. Garlic - 3 cloves (Big). If small, take 6-8 cloves - Grated
  11. Wedges of 1 Lemon
  12. salt to taste
  13. Pav baji masala - 1/4 tsp (or as required as per flavour preference)
  14. Red Chilli Powder as per taste (use Deggi mirch / Tika lal  powder for rich color)
  15. Oil - 1 tbsp
  16. butter - 5 tbsp for the gravy and reserve some butter for roasting the pav bread.
  17. Water as needed.


 Procedure :- 
  • Boil, Peel & mash Potatoes.  If you are adding carrots and green peas, Beetroot, then boil them together.
  • Grind the Beetroot in a mixer. Mash the potatoes, carrots and green peas. 
  •  Chop onions finely. Keep some for garnishing (say 1/2 cup)
  • Puree the Tomato or Grate it. This will make the tomato color flavour, color and taste get infused into the gravy.
  •  Finely chop coriander leaves. Reserve some for garnishing.
  •  Grate ginger and garlic (or you can even grind to paste) or crush nicely with a pestle (i do it sometimes).
  •  Heat oil and butter in a pan (mixing oil with butter will prevent butter getting burnt smell). Keep the flame in Medium and add the chopped onions and saute till golden brown.
  • Add the ginger garlic paste and stir fry till the raw smell goes or when it turns golden in color. 
  • Add grated / pureed tomato and cook till oil separates. The tomato will get a nice light orange color. Add the Turmeric Powder, Pav Bhaji Masala, Red Chilli Powder and mix well.
  • Add boiled & mashed veggies (Potato, carrot, green peas) and required water little by little, stirring in between to check the consistency. Bring it to boil. Since Potato has starch, you may have add some more water. so keep checking the consistency.
  • Cook for 4 minutes in low flame or till the mixture becomes semi solid.  Bhaji is Ready!
Preparing the Pav :-

There are 2 different methods of pav making. One the ordinary method. The other, we will be adding little masala while roasting the pav. This I learnt from a street food vendor here. It taste different and good.

  • First Method : Heat a tawa, apply some butter and place the pav bread on it. You can have soft as well as crispy pavs. For soft pavs, just place both sides on the greased tawa only for a minute. For crispy pavs, just reduce the flame and cook both sides for a little long time, till it turns kadak (crisp).
  • Second Method :- Melt little butter, add chopped coriander leaves, a pinch of pav bhaji masala and a pinch of deggi mirch powder, mix well. Pour little of this mix on the hot tawa and place the pav buns. You can roast them on low flame to make them more crispy.
Serving Suggestion

Place the hot pavs on a plate. Pour the bhaji on the side. sprinkle chopped coriander leaves and finely chopped raw onions over it. Place a lemon wedge on the side which can be squeezed over the baji while eating as per the taste preference. 

Variation : Can add finely chopped, boiled and mashed Capsicum, Beet rootIf you add beetroot, it will get a rich pinkish red color as seen in the photo below



Enjoy!!!

10 comments:

Raji said...

My tongue is just tickling after seeing this..it;s long since I made this...maybe time to gather up all the veggies.

Mahi said...

Superb pav-bhaji! :P

Mira said...

Thank you Raji. Its raining here so we enjoyed the piping hot baji very much.

Mira said...

Thank you Mahi

nityakalyani said...

Mira had a virtual yummy pav bhaji- too tempting

kAlyaniShAnti said...

Mira Dear,
I had no other option but to leave my first comment in your blog with this foody post. Just love having Pav Bhajji. May be this is my dinner today!

Over all, the blog is very nicely arranged. Rightly named Talent Gallery

Radhika said...

That is one truly yummy looking bhaji.

Mira said...

Thank you Nitya Bhen.

Kalyani, Thank you for visiting my blog and for your motivating appreciation. I am a food lover too. Very glad to know you belong to my gang. Did you have pavbaji for dinner?

Thank you Radhika

Hayley said...

Please link shama's and my event page here..Thanks !

Mira said...

Hi Jagruti, I have made entries for the event and made a separate post for it linking to your page and shama's.

You can find it under the label : 'Events' in my blog.

Thanks for visiting

Your Kind Attention Please :-)

Thank you for paying a visit to My Hobby Lounge to view "Mira's Talent Gallery"

If you like My Hobby Lounge you can motivate by "Liking", "Sharing", "Tweeting", "Voting", "Following" "commenting" :-)

To get the latest updations, "subscribe" using your e-mail ID

Use "search" option for things you are looking for in My Talent Gallery.

Cookbook is given in dropdown list form for your convenience. You will find it on the right side column. Wish you a great time :-)