Pav Bhaji is a beloved Indian street food hailing from Mumbai, consisting of spicy mashed vegetables served with dinner rolls and topped with a dollop of butter. This recipe offers a burst of flavors and can be easily made vegan by using vegan butter.
Why You Should Try Pav Bhaji:
Indian street food is renowned for its delightful flavors, and Pav Bhaji is no exception. This spicy and flavorful dish, originating from Mumbai’s bustling streets, is a treat for your taste buds. Even if you’re not a spice enthusiast, Pav Bhaji has a magical way of winning hearts. Whether you savor it at local stalls or attempt to recreate it at home, Pav Bhaji promises a culinary adventure.
What is Pav Bhaji?
Pav Bhaji is a classic Indian street food dish that emerged in the 1800s to provide a quick and satisfying meal for busy cotton mill workers. The term “Pav” refers to the bread, and “Bhaji” denotes the spiced vegetable mash. The dish consists of a medley of vegetables such as potatoes, cauliflower, peas, and peppers cooked with a special spice blend known as pav bhaji masala. The concoction is generously topped with butter and cilantro and served with dinner rolls.
Ingredients
The recipe comprises two parts: the pav and the bhaji. For the bhaji, apart from staples like onion, tomato, ginger, garlic, and green chili, key ingredients include:
- Vegetables: Potatoes, cauliflower, green pepper, and peas are commonly used. Carrots, beets, and beans are also common additions.
- Pav Bhaji Masala: A special spice blend that forms the heart of the bhaji’s flavor. It can be bought from Indian grocery stores or made at home.
- Kashmiri Red Chili Powder: Adds color without excessive heat.
- Butter: An essential element for that rich Pav Bhaji taste.
- Tomato Puree: Enhances the flavor, alongside fresh tomatoes.
- Garnishes: Lemon juice and cilantro for that perfect finish.
For the pav, eggless dinner rolls are ideal. If unavailable, regular burger buns or dinner rolls can be suitable alternatives.
The Pav:
Pav refers to the eggless dinner rolls that accompany the bhaji. You can find them at Indian grocery stores, use regular burger buns, dinner rolls, or Hawaiian dinner rolls as alternatives.
Homemade Pav Bhaji Masala:
To enhance the dish, prepare your pav bhaji masala using a combination of coriander seeds, cumin seeds, dried red chilies, cloves, fennel seeds, black cardamom, cinnamon, turmeric powder, ground black pepper, amchur (dried mango powder), ground ginger, and black salt. Roast the spices, grind them into a powder, and store the masala for future use.
Pav Bhaji Masala Recipe
To create your own pav bhaji masala, gather the following ingredients:
- 4 tablespoons coriander seeds (20 grams)
- 2 tablespoons cumin seeds (18 grams)
- 5 dried red chilies (3-4 grams), adjust to taste
- 8 cloves
- 1 tablespoon fennel seeds (9 grams)
- 3 black cardamom
- 1 cinnamon stick, around 2 inches
- 1.5 teaspoons turmeric powder (6 grams)
- 2 teaspoons ground black pepper (6 grams)
- 1.5 tablespoons amchur (dried mango powder) (18 grams)
- ½ teaspoon ground ginger (1 gram)
- 2 teaspoons black salt (12 grams)
Follow these steps to prepare the pav bhaji masala:
- Dry roast coriander seeds, cumin seeds, dried red chilies, cloves, fennel seeds, black cardamom, and cinnamon stick in a pan over medium heat until fragrant, approximately 3 to 4 minutes.
- Allow the roasted spices to cool, then transfer them to a spice grinder.
- Add turmeric powder, ground black pepper, amchur, ground ginger, and black salt to the grinder.
- Grind the mixture until it forms a powdered and well-combined masala.
- Store the pav bhaji masala in an airtight container at room temperature. This recipe yields around 100 grams of pav bhaji masala.
Pav Bhaji – Step by Step Instructions
Follow these step-by-step instructions to prepare Pav Bhaji:
- Begin by boiling the mixed vegetables and keeping them aside.
- Heat 1 tablespoon of butter and oil in a large pot over medium heat. Once the butter melts and the oil is hot, add cumin seeds and let them sizzle.
- Introduce finely chopped onions and cook for approximately 4 minutes until golden brown.
- Add finely chopped ginger, garlic, and green chili, cooking for an additional 1 minute.
- Incorporate chopped tomatoes and let them cook for 2 minutes.
- Add tomato puree, 1/4 cup water, and 1/4 teaspoon salt. Cover and let the tomatoes cook for 6 minutes until softened.
- Add pav bhaji masala, Kashmiri red chili powder, regular red chili powder, and the remaining 1 teaspoon of salt. Optionally, add 1/2 teaspoon of sugar.
- Mix well and add 2 teaspoons of kasuri methi (dried fenugreek leaves).
- Stir in the boiled veggies and use a potato masher to blend them with the masala.
- Add the remaining 3/4 – 1 cup water and mix. Optionally, use an immersion blender to achieve a paste-like consistency.
- Cover the pot and simmer the bhaji on low heat for 15 minutes.
- Uncover and add the remaining 2 tablespoons of butter.
- Add a generous amount of chopped cilantro.
- Squeeze in the juice of 1 large lemon. Simmer for an additional 2 minutes, then remove from heat.
- For toasting the pav, melt butter in a pan, sprinkle pav bhaji masala on top, and toast the buns until crisp and golden brown on both sides.
Serving Suggestions
To present the delectable pav bhaji, ladle a generous portion of the bhaji onto a plate. Crown the bhaji with a dollop of Amul butter and serve alongside two pav buns. Include a side of finely chopped onions and a lemon wedge. Personally, I find that serving with an abundance of onions on the side enhances the overall taste!
If you plan to complement your pav bhaji with other dishes, I highly recommend considering Tawa Pulao, Paneer Tikka, and Cucumber Raita. These additions will undoubtedly elevate your dining experience.
Tips to Make the Best Pav Bhaji
- Butter and Kasuri Methi Magic: Embrace the richness by using ample Amul butter and a touch of kasuri methi in your bhaji.
- Lemon Squeeze Essential: A generous squeeze of lemon juice just before serving is a must for that zesty kick.
Elevate Your Dish with Cilantro Brilliance
Pav Bhaji aficionados understand the importance of cilantro. Don’t just garnish; liberally sprinkle cilantro for a burst of freshness that elevates your pav bhaji to new heights.
Choosing Authentic Flavors: Fresh Ginger and Garlic
For an authentic taste, ditch store-bought ginger-garlic paste. Opt for the vibrant flavors of fresh ginger and garlic, ensuring your pav bhaji captures the true essence of Mumbai’s street food.
Revolutionize Pav Toasting for Enhanced Flavor
Transform the simple act of toasting pav into a flavor-rich experience. Add a dash of pav bhaji masala and kasuri methi to your butter for an aromatic upgrade that will leave your taste buds craving more.
Chopped Onions: A Tradition of Delightful Crunch
An essential pav bhaji tradition is the addition of chopped onions. It’s not just about tradition; it’s about enhancing the texture and providing a delightful crunch to every bite. Don’t skip this step!
Conclusion: Bringing Mumbai to Your Kitchen
Whether you’ve savored Pav Bhaji on Mumbai’s lively streets or are a novice in this culinary realm, this recipe invites you to infuse your kitchen with the authentic flavors of Indian street food. The fusion of flavorful bhaji and soft pav promises a gastronomic journey you’ll cherish.
FAQs
Can I use any type of rice for making dosa?
Experiment away! While traditional dosa recipes call for idli/dosa rice, feel free to try regular white rice or even brown rice. Keep in mind that the rice type may influence the dosa’s texture.
What’s the purpose of fenugreek seeds and chana dal in the batter?
Fenugreek seeds add a distinctive flavor and aid in fermentation, while chana dal imparts a golden color. Both contribute to enhancing the overall taste and appearance of your dosa.
How can I tell if the batter is fermented enough?
Look for an increase in volume and small bubbles when stirred. The batter should emit a slightly sour aroma. If it’s thick, add water to achieve the desired consistency.
The key to thin and crunchy dosas?
Spread the batter thinly on a hot griddle. Adding oil around the edges during cooking enhances crispiness. Opt for medium flame and a non-stick or iron griddle for optimal results.
How to prevent dosas from sticking to the pan?
Ensure the griddle is well-heated before pouring the batter. A few drops of water on the surface can check readiness. Regularly clean the griddle with a wet cloth between each dosa to maintain a non-stick surface.
