Pavbhaji has a long history and was created during the booming textile industry in Mumbai. This dish is used as a fast food for textile workers and therefore as an essential nutrient for vegetable combinations. Due to the popularity of this dish, it has gradually become a street snack, everywhere.
Today, the average Pavbhaji street food seller has countless choices from cheese to paneer, cheese to mushroom flavor. But my personal favorite has always been the simple red coloured pavbhaji recipe with extra butter.
First of all, the fresh and aromatic Pav Bhaji Masala is very important in this recipe. This is essentially the heart and soul of the dish, and you can extend the recipe without compromise by adding other vegetables such as Gobi, carrots, beans, and even grated cheddar cheese. Finally, I strongly recommend serving it in butter.
Preparation time: 10 minutes
Cooking time: 30 minutes
2 tbsp. Butter (1+1 tbsp);
3 finely chopped tomato;
1/4 cup matar (green peas);
1/2 finely chopped capsicum;
2 boiled potatoes, mashed;
1 tsp. Salt;
1 tsp + 1/4 tsp. Red chilli powder;
1/4 tsp. Turmeric powder;
1 tsp. + 1/2 tsp. Pav Bhaji masala;
1 + 1 tsp. Kasuri methi (dry feunugreek leaves);
2 tbsp + 1 tbsp. finely chopped Coriander leaves;
1 tsp. Ginger Garlic paste;
1 finely chopped Onion;
1/2 lemon juice;
3 drops Red food color (optional);
Water as per consistency.
To toast Pav:
8 Pav (bread roll);
4 tsp. Butter;
1/2 tsp. Red chilli powder;
1/2 tsp. Pav bhaji masala;
4 tsp. finely chopped Coriander leaves.
How to prepare?
In a large kadai, heat 1 tbsp. butter and add vegetables. Add water as required. Cook it well and mash it well.
Add 1 tsp. chilli powder, 1/4 turmeric powder, 1tsp. pav bhaji masala and 1 tsp. kasuri methi. Mix it well.
Add 1 tbsp. Coriander leaves, 1 ginger garlic paste, onion and 1/2 lemon juice. Saute it well.
Add 3 drops of red food color and mix it well.
Boil and mash for 5-6 minutes. Add water to adjust consistency.
To roast pav:
Melt 2 tsp. butter in a pan. Add red chilli powder, pav bhaji masala and coriander leaves.
Cut pav into half and toast till the bread soaks butter and becomes crispy. Repeat the process for remaining pav.
Finally serve pav and bhaji. Add butter and coriander leaves for garnishing.
Tried this recipe?
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