is a very popular fast food in India. It is a Maharashtrian dish. Pav means bread in Marati and Bhaji means curry. Juhu is a suburb in Mumbai famous for beach, food stall and ISKCON temple. It is the hot and favourite destination for the tourists visiting Mumbai. I adopted this recipe from a food stall at Juhu called Chandan Laxmi Pav Bhaji food stall and have made it without onion and garlic. Pav Bhaji can be consumed as a snack, in between lunch and dinner. This is also party favourite.
Pav bread - 8
capsicum- 1/4 cup (chopped)
ginger- 1 inch
Peas - 1/2 cup
Kasuri methi (dry methi leaves)- 1 tbsp
Pav Bhaji masala- 1 tbsp
Kashmiri mirch powder- 1 1/2 tsp
Turmeric- a pinch
Hing- a pinch
salt to taste
Butter- 1 1/2 tbsp for bhaji
Butter reqired quantity to toast the Pav bread
Lemon- small wedge
Cilantro (corriander leaves) for garnishing
Boil and mash the potatoes. Boil the carrots and green peas. Heat 1 tbsp of butter in a pan. Add a pich of hing, turmeric powder, red chilli powder, ginger, pav bhaji masala and fry them for a minute in low flame. Add the tomatoes and fry them until they become tender. Add little water to avoid the tomatoes sticking to the pan. Now fry the capsicum until they become tender. Now add the mashed potatoes and boiled carrots and peas and add little water. Mash them well so that the vegetables loses their identity in the curry. Allow them to cook for sometime. Add kasuri methi. Garnish with cilantro. Heat a flat pan and add little butter and Pav bhaji masala and cilantro leaves. Slit the pav bread horrizontally and spread it on the flat pan so that the butter mixed with masala gets spread on the Pav Bread. Serve the hot pav bread with bhaji with 1/2 tbsp of butter and a wedge of lemon.
Pav Bhaji masala is a special blend of spices similar to garam masala which is available in Indian grocery stores. I used Badshah Bombay Bhaji Pav masala.
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