Pav Bhaji is a beloved street food originating from the state of Maharashtra in Western India, particularly from the city of Mumbai. The dish emerged in the 1850s as a quick lunchtime option for textile mill workers in Mumbai. Over the time, it gained immense popularity and became a staple across India and in Indian communities worldwide.
Pav Bhaji has evolved over the years, with various regional adaptations and personal twists added to the recipe. It’s not just a favorite street food but also a popular dish prepared at home for gatherings and special occasions, loved by people of all ages. Its simplicity, heartiness, and burst of flavors make it a comfort food staple in Indian cuisine.
Here’s a simple recipe to make Pav Bhaji at home:
Ingredients:
For the Bhaji (Vegetable Mash):
- 3-4 medium-sized potatoes, boiled and mashed
- 1 cup cauliflower, finely chopped
- 1 cup green peas, boiled or frozen
- 1 cup bell peppers (capsicum), finely chopped
- 2-3 medium-sized tomatoes, finely chopped
- 1 large onion, finely chopped
- 2-3 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2-3 green chilies, finely chopped (adjust to taste)
- 2 tablespoons Pav Bhaji masala (readily available spice mix)
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- Salt to taste
- Vegetable oil or butter
For Serving:
- 8 Pav (dinner rolls)
- Butter for toasting the Pav
- Chopped coriander leaves for garnish
- Lemon wedges
- Chopped onions
Instructions:
- Prepare the Bhaji:
- Heat oil or butter in a pan. Add cumin seeds and let them splutter.
- Add chopped onions and sauté till they turn translucent.
- Add minced garlic, grated ginger, and green chilies. Sauté for a minute.
- Add chopped bell peppers and cauliflower. Cook until they soften a bit.
- Add chopped tomatoes and cook until they turn mushy and oil starts separating.
- Add Pav Bhaji masala, red chili powder, turmeric powder, and salt. Mix well.
- Mash the boiled potatoes and add them to the pan along with boiled peas. Mix everything thoroughly.
- Add some water if the mixture is too dry. Simmer for 10-15 minutes on low heat, stirring occasionally. Mash the vegetables with a masher to get a smooth consistency. Adjust seasoning if needed.
- Prepare the Pav:
- Slit the Pav buns horizontally without cutting them into two pieces completely.
- Heat a pan, add a little butter, and toast the Pav buns on both sides until they turn golden brown.
- Serve:
- Garnish the Bhaji with chopped coriander leaves and a dollop of butter.
- Serve the hot Bhaji with toasted Pav, chopped onions, and lemon wedges on the side.
Enjoy your homemade Pav Bhaji! Adjust the spice levels and veggies according to your preference.
