HomeRECIPES PAV BHAJI RECIPE | Street Style
17 December, 2023

PAV BHAJI RECIPE | Street Style

Posted in : RECIPES on by : Garima Tags: , ,

AUTHOR: G GARIMA

Pav Bhaji is a beloved Indian Street Food renowned for its burst of flavors and spices. It consists of a “Bhaji” (“Vegetable Mash”) served with “Pav” (“Buttered Bread Rolls”).

What is Street Style Pav Bhaji?

Street Style Pav Bhaji is a popular variation often found at bustling street stalls across India. It embodies a unique blend of Spices and Vegetables, cooked over a Flat Griddle (Tawa), giving it a distinctive taste and texture compared to homemade versions.

While Homemade Pav Bhaji allows customization, Street-style versions have a distinct smoky flavor and authenticity that is hard to replicate.

Popular Street Vendors and Locations:

Mumbai’s Juhu Beach, Chowpatty, and local street corners are famous for serving authentic Pav Bhaji. Other Indian cities also boast their own renowned stalls.

History and Origin of Pav Bhaji:

Pav Bhaji originated in Mumbai as a quick meal for textile mill workers. It evolved into a popular street food due to its convenience and delightful taste.

Variations and Customizations:

Some variations include Cheese Pav Bhaji, Paneer Pav Bhaji, or adding extra Veggies for a unique touch. You can also experiment with different veggies and bread options.

This article delves into the street-style version of this iconic dish, detailing the perfect recipe and its cultural significance.

Servings: 8-10

To prepare, Street Style Pav Bhaji, you’ll need:

INGREDIENTS:

FOR BHAJI BASEFOR BHAJI GRAVYFOR TOASTING PAV
5 nos Potatoes
(Boiled & Peeled)		2 tsp Oil1 tsp Butter
300 Grams Cauliflower
Florets		5 tsp Butter½ tsp Pav Bhaji Masala
350 Grams Carrots
(Peeled & Diced)		1 tsp Cumin (Jeera)1 tsp Coriander Leaves
(chopped)
85 Grams or ¼ cup Green Peas4 Onions (finely chopped)3 – 4 tsp Prepared Bhaji
1½ tsp Salt 1 tsp Ginger Garlic Paste ½ tsp Red Chilli Powder
1 tsp Turmeric Powder3 nos Capsicums
(finely chopped)
1 Cup Water
(For Boiling)		1 tsp Kashmiri Red
Chilli Powder
3 tsp Pav Bhaji Masala
or Spice* (Any Brand)
1 tsp Garam Masala
1 tsp Coriander Powder
Salt To Taste (or ½ tsp)
½ tsp Black Salt
2 Tomatoes
(finely chopped)
2 cups Tomato Puree
(of 5 Tomatoes)
1 tsp Dry Mango Powder
(Amchoor)

Step-by-Step Cooking Instructions:

1. Pre Preparation:

  1. Cut the Cauliflower into florets.
  2. Peel the Carrots and cut them into small pieces. Carrots are optional to use.
  3. Take a big bowl and wash the vegetables; Cauliflower Florets, Carrots Pieces, and Green Peas in lukewarm water to remove the dirt and impurities.
  4. Boil the Potatoes. Let them cool down at room temperature and peel after cooling.
  5. Cut the boiled Potatoes into small pieces. (You can use the raw potatoes too. I prefer using boiled potatoes).
  6. Potatoes give this dish a body and binding.

2. For Bhaji Base:

  1. Take a pressure cooker and pressure cook all the vegetables; Cauliflower Florets, Carrots Pieces, Boiled Potato Pieces and Green Peas together with 1 1⁄2 tsp Salt, 1 tsp Turmeric Powder and a very little or 1 cup Water.
  2. Pressure cook it for 3 to 4 whistles. (No need to cook these veggies for long).
  3. Switch off the flame and let the pressure cooker depressurize naturally.
  4. Mash all the vegetables properly with the help of a masher.
  5. Make sure vegetables get pulpy or mushy and porridge kind of texture.
  6. Our Bhaji Base is ready.

3. For Bhaji Gravy:

  1. Heat a large frying pan or large tawa (griddle) that is wide and flat and add 2 tsp Oil and 3 tsp Butter. Keep it at medium flame. (Oil saves the butter from burning).
  2. Once Butter melts, add Cumin Seeds and allow it to crackle.
  3. Now add Ginger Garlic paste and finely chopped Onions.
  4. Sauté until Onions turn translucent. Don’t overcook the Onions.
  5. Add chopped Capsicum and cook it for 2 to 3 minutes.
  6. Now add all the spices; Kashmiri Red Chilli powder, Pav Bhaji Masala*, Garam Masala, Coriander Powder, Black Salt and Salt. (I’m using a store bought Pav Bhaji Masala here but you can make this pav bhaji masala at home too. Its recipe is mentioned below at the end* of the recipe.)
  7. Add 2 tsp Butter again to the spices and cook.
  8. Cook the spices until oil separates from the masala while stirring continuously.
  9. Now add chopped Tomatoes and fresh Tomato Puree. Cook it on medium heat for about 2 minutes.
  10. Our Bhaji Gravy is also ready.

4. For Final Bhaji:

  1. Add mashed vegetable mixture (Bhaji Base) to the prepared Bhaji Gravy.
  2. Combine the mixture until it gets mixed properly.
  3. The bhaji should not be very thick. It should be of pouring consistency.
  4. Add dry mango powder and mix well.
  5. Our Bhaji is ready to serve.
  6. Add a big dollop of butter in piping hot Pav Bhaji before serving it. Butter gives a rich aroma when it melts and combines with flavors.

For Toasting Pav (Breads):

  1. Cut the Pav in the middle. (Apply Butter on both sides and toast).
  2. Heat Butter in a thick bottomed pan or griddle.
  3. Once Butter melts, add Pav Bhaji Masala, chopped Coriander Leaves, prepared Bhaji and Red Chilli Powder to it.
  4. Put the pav on this.
  5. Cook the pav by pressing until crisp.

Serving Suggestions and Presentation Tips:

  • Serve Street Style Pav Bhaji piping hot with diced Onions, Lemon Wedges, and a dollop of Butter on top.
  • Before serving Pav Bhaji, squeeze half a lemon or add 1 tsp lemon juice to it.
  • Garnish with some freshly chopped Coriander Leaves for a vibrant look.

Tips for Perfect Street Style Pav Bhaji:

  1. Use of a mix of Butter and Oil for a rich flavor.
  2. Adjust spice levels to suit your taste.
  3. Ensure the vegetables are well-cooked for the right consistency.
  4. Squeeze fresh lemon for a tangy twist.

INGREDIENTS: (For Pav Bhaji Spice*)

3 tsp Coriander Seeds
2 tsp Cumin Seeds
2 Star Anise
1 inch Cinnamon
2 tsp Fennel Seeds
3 Black Cardamoms
2 Bay Leaves
10-12 cloves
1 tsp Black Peppercorns
10 Whole Dried Kashmiri Red Chillies
1 tsp Dry Mango Powder
(Amchur)
½ tsp Turmeric Powder
1 tsp Dry Ginger Powder
¼ tsp Asafoetida
  1. Dry roast the coriander seeds, cumin seeds, star anise, cinnamon stick, fennel seeds, black cardamom, Bay Leaves, cloves, black peppercorns, red chillies on low flame until fragrant.
  2. Turn off the flame.
  3. Add powdered spices; dried mango powder, dry ginger powder, asafoetida.
  4. Cool and grind everything to a fine powder.
  5. Store this spice in an airtight container in the fridge for about 6 months.