Pav Bhaji has always been an attractive, tempting street food. I always cherished this dish since my childhood. I always liked it with extra butter, cheese. But I have realized not all eateries can make a delicious Mumbai special pav bhaji.
- 350 gms potatoes, peeled, roughly chopped
- 350 gms tomatoes, de-skinned, roughly chopped
- 1 cup – green peas, cauliflower florets, carrot pieces
- 6 tbsp butter
- 1/4 tsp cumin seeds
- 200 gms onion, finely chopped
- 1 heaped tsp ginger-garlic paste
- 1/2 medium green pepper, finely chopped
- 1 tbsp red chilli powder
- 1-2 tbsp pav bhaji powder
- salt as per taste
- red food color (optional)
- grated cheese (optional)
- 2 tbsp coriander leaves, finely chopped
- finely chopped onion, lemon wedges – for garnish
- 4-6 bread buns or pav or even slice bread
- In a pressure cooker, boil potatoes, tomatoes, green peas, cauliflower florets and carrot for 3-4 whistles.
- Once the pressure is released, remove the boiled vegetables and mash using a potato masher.
- In a flat bottom pan, melt 4 tbsp butter.
- Before it browns, add the onion, cumin seeds and ginger garlic paste. Saute till the rawness of the paste is lost and onions turn transparent.
- Then add the green pepper and sauté.
- Add the red chilli and pav bhaji powder. Mix well.
- Add the vegetable mash, mix and add salt as per taste. You can also add red food color to impart the street food pav bhaji color.
- Add a little water to adjust consistency and mash further if required.
- Bring to a boil and garnish with coriander leaves. You can also add a tbsp of butter and grated cheese (optional).
- Cut the pav into half, apply butter to all the sides and warm them on a hot griddle till the butter melts.
- Serve the hot pav bhaji, prepared pav with chopped onion and lemon wedges.