17 December, 2023
PAV BHAJI RECIPE | Street Style
Posted in : RECIPES on by : Garima Tags: Pav Bhaji, Pav Bhaji Recipe, Street Style Pav Bhaji
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 BASE | FOR BHAJI GRAVY | FOR TOASTING PAV |
---|---|---|
5 nos Potatoes (Boiled & Peeled) | 2 tsp Oil | 1 tsp Butter |
300 Grams Cauliflower Florets | 5 tsp Butter | ½ tsp Pav Bhaji Masala |
350 Grams Carrots (Peeled & Diced) | 1 tsp Cumin (Jeera) | 1 tsp Coriander Leaves (chopped) |
85 Grams or ¼ cup Green Peas | 4 Onions (finely chopped) | 3 – 4 tsp Prepared Bhaji |
1½ tsp Salt | 1 tsp Ginger Garlic Paste | ½ tsp Red Chilli Powder |
1 tsp Turmeric Powder | 3 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:
- Cut the Cauliflower into florets.
- Peel the Carrots and cut them into small pieces. Carrots are optional to use.
- Take a big bowl and wash the vegetables; Cauliflower Florets, Carrots Pieces, and Green Peas in lukewarm water to remove the dirt and impurities.
- Boil the Potatoes. Let them cool down at room temperature and peel after cooling.
- Cut the boiled Potatoes into small pieces. (You can use the raw potatoes too. I prefer using boiled potatoes).
- Potatoes give this dish a body and binding.
2. For Bhaji Base:
- 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.
- Pressure cook it for 3 to 4 whistles. (No need to cook these veggies for long).
- Switch off the flame and let the pressure cooker depressurize naturally.
- Mash all the vegetables properly with the help of a masher.
- Make sure vegetables get pulpy or mushy and porridge kind of texture.
- Our Bhaji Base is ready.
3. For Bhaji Gravy:
- 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).
- Once Butter melts, add Cumin Seeds and allow it to crackle.
- Now add Ginger Garlic paste and finely chopped Onions.
- Sauté until Onions turn translucent. Don’t overcook the Onions.
- Add chopped Capsicum and cook it for 2 to 3 minutes.
- 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.)
- Add 2 tsp Butter again to the spices and cook.
- Cook the spices until oil separates from the masala while stirring continuously.
- Now add chopped Tomatoes and fresh Tomato Puree. Cook it on medium heat for about 2 minutes.
- Our Bhaji Gravy is also ready.
4. For Final Bhaji:
- Add mashed vegetable mixture (Bhaji Base) to the prepared Bhaji Gravy.
- Combine the mixture until it gets mixed properly.
- The bhaji should not be very thick. It should be of pouring consistency.
- Add dry mango powder and mix well.
- Our Bhaji is ready to serve.
- 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):
- Cut the Pav in the middle. (Apply Butter on both sides and toast).
- Heat Butter in a thick bottomed pan or griddle.
- Once Butter melts, add Pav Bhaji Masala, chopped Coriander Leaves, prepared Bhaji and Red Chilli Powder to it.
- Put the pav on this.
- 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:
- Use of a mix of Butter and Oil for a rich flavor.
- Adjust spice levels to suit your taste.
- Ensure the vegetables are well-cooked for the right consistency.
- 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 |
- 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.
- Turn off the flame.
- Add powdered spices; dried mango powder, dry ginger powder, asafoetida.
- Cool and grind everything to a fine powder.
- Store this spice in an airtight container in the fridge for about 6 months.