Pav bhaji is an Indian fast food dish that originated in maharashtrian cuisine. While Bhaji is a traditional Marathi name for a vegetable dish, the Pav or Pau or Pao was the Portuguese word for bread (small rolls) introduced by them during their brief presence in Maharashtra, before it was gifted by them to the English as part of the dowry for Catherine of Braganza's marriage to Charles II. The pav-bhaji is a spicy preparation with a mixture of vegetables, either whole or mashed, a generous dose of fresh tomatoes, a dollop of butter, optional toppings of cheese and dry-fruits and fresh fruits, consumed with warm bread gently or crispy fried in butter - an all-time, any-time favourite with Mumbaikars. It is native to Maharashtra and has now become popular in most metropolitan areas in India, especially in those of central and western Indian states such as Gujarat and Karnataka. Pav means bread. Bhaji in Marathi means vegetable dish. Pav bhaji consists of bhaji (a thick potato-based curry) garnished with coriander, chopped onion, and a dash of lemon and lightly toasted pav. The pav is usually buttered on all sides.
Now let's us see how to make this traditional bhaji:-
Ingredients (measuring cup used, 1 cup = 250 ml)
3 medium sizes potatoes, 250 gms
1 cup chopped carrot
¾ to 1 cup peas, fresh or frozen or soaked dried white peas
½ cup chopped french beans (optional)
1 large onion - finely chopped
2 large tomatoes - finely chopped,
1 medium sized capsicum/green bell pepper
2 tsp ginger-garlic paste
1 or 2 green chilies, chopped
2 tbsp pav bhaji masala
1 tsp garam masala powder (optional)
1 tsp chilly powder
1 tsp turmeric powder
1 tsp cumin seeds
2 cups water or add as required
2 to 3 tbsp amul butter,add more butter for richness
salt as required
12 pavs for serving with the bhaji
Method Of Preparing The Bhaji:
Rinse all the vegetables well.Boil all the vegetables except onions, tomatoes and capsicum in a pressure cooker or microwave oven.
Finely chop the onions, green chilies, tomatoes and capsicum. Keep aside.
In a pan, add butter.When the butter melts, add cumin seeds. When they sizzle, add the chopped onions.
Saute the onions till they become translucent. Now add the ginger-garlic paste.
Saute till the raw aroma of the ginger-garlic paste disappears. Add chopped green chilies and capsicum fry for half a minute.
Add the tomatoes and fry them till they become soft and mush, till you fat releasing the sides. About 6 to 7 minutes on low to medium flame.
Now add the red chilly powder, turmeric powder and pav bhaji masala and garam masala.
Now add the vegetables and With a potato masher, mash the veggies directly in the pan.
Add water and combine everything well. Season with salt.
Keep on stirring occasionally and let the bhaji simmer for 12 to 15 minutes on a low flame. If the bhaji becomes dry and then add some more water. The consistency is neither very thick nor thin.
When the pav bhaji simmers to the desired consistency, check the taste.
When done, garnish with coriander leaves. Serve with chopped onions and lime. The lime juice has to be squeezed on the bhaji and topped with chopped onions.
While serving, add amul butter to the bhaji and serve with buttered pavs.
You can add more butter, if you like it. With more butter, the pav bhaji tastes very good.
To Make The Buttered Pavs:
Slice the pavs/bread rolls .
On a flat pan, heat some butter.When the butter melts, keep the pavs on the melted butter so that it absorbs the butter and fry for a minute.
Serve the pavs hot with the bhaji.
