Method A popular snack, the pav bhaji is a finger-licking street food. Popular at the chaat stalls in beaches, pav bhaji was
treated as the poor man`s hurried food.
Its popularity grew so much that it was no more confined to the streets. High end fast food joints cashed in on the dish`s
growing popularity. With no change or efforts put to make it over, the rich, butter-laden snack worked with the masses even at
these high end joints.
This spicy blend of vegetables served with butter fried pav or double roti (buns) makes for a filling eat.
Cut away the butter to half the amount and the dish rises on the charts of healthy food.
1) Boil the potato and mash it well. Keep aside.
2) Boil cauliflower, carrot, and peas till soft. If any water remains do not throw it away you could use it later to alter
the consistency of bhaji.
In a heavy bottom wok add oil and butter sautï¿½ onion and butter along with the garlic.
Add ginger-garlic paste and sautï¿½ till the onions are soft.
Add the tomatoes till its cooked and separates from the sides of the vessel leaving oil.
Add the seasoning ingredients and stir well to mix the powder well.
Add the boiled vegetables and mix well to ensure the spices are incorporated well. Using a potato masher, you could mash
the vegetables. add water gradually if you feel the vegetables are thickening too much.
On a tawa add butter and place the pav. Split the pav lengthwise like a book. Do not cut it off as two separate pieces
but place openlike a book.
Soak up the pav with butter.
Serve the pav with chopped onion, wedges of lime and the bhaji, garnish it with coriander.
1) There are baked versions of pav bhaji for those conscious about weight. The results would definitely vary
2) The choice of vegetables and quantity could increase or decrease based on your likings.
Pav or buns - 8 (store bought)
Butter - for frying (as per your requirement)
Salt- according to taste
Chilly powder- 1 tbsp
Coriander powder- 1 tbsp
turmeric powder- 11/2 tsp
Black salt- 1/2 tsp
Pav bhaji masala- 1 1/2 tbsp or
Make your own:
Roast these condiments and grind to fine powder:
coriander seeds- 1/4 cup
Cumin seeds- 1/8 cup
fennel seeds- 1 1/2 tbsp
whole dry red chilly - 10
cinnamon- 5-6 medium sized pieces
dry mango powder- 2 tbsp
Spring onion - chopped finely
Coriander - chopped finely
Finely sliced onions
Wedges of lemon