Pav Bhaji

This weekend was pavbaji special.  As dad was not at home and kids did not wanted the regular rice and roti’s.  So came up with Pav bhaji. Normally I make it with the regular readymade masala.  This time wanted to try something different and goggled for some recipes.  Tarla Dalal’s recipe was quite appealing so ended up trying it.

In this search some facts which I came to know was, this delicacy was first twisted for mill workers in Mumbai to modify  a long full meal to quick full meal due to short lunch breaks. Pav originates from the Portuguese Pao, which means bread and Bhaji is vegetable in Marathi. So that’s it a combination of bread and vegetable. However it may have started, but now it is a must have in all Indian restaurant menu. 
 

Ingredients

Pav ( bread ) – as required

Butter – As required

For the Bhaji

Potatoes – 3 big sized (boiled and mashed )
Cauliflower – 1 cup finely chopped
Green peas – ½ cup
Carrot – ½ cup chopped
Onion – 1 finely chopped
Tomatoes – 3 finely chopped
Red chilli powder – ½ tsp
Turmeric powder – ½ tsp
Black slat - ½ tsp
Salt – as per taste
Pav Bhaji masala – 1½ tsp
Butter - 4 tbsp
Lemon juice – 1tsp

For chilli garlic paste

Dry Kashmiri red chillies - 3, soaked in water
Garlic – 5
Grind them together

For Serving
Onion – 1 finely chopped
Lemon wedges – 4
Chopped coriander – 1tbsp

Method

For Bhaji

1.      Boil the cauliflower, peas and carrots till they are soft.  Strain and keep the excess water.

2. Heat the butter in a flat pan, add the onion and capsicum and sauté for 2 minutes. Then, add the prepared chilli-garlic paste and sauté till the onion become transparent.
3. Add the tomatoes and cook till the oil separates.
4. Add the turmeric powder, chilli powder, pav bhaji masala, black salt and salt and cook for 2 to 3 minutes
5. Add the boiled vegetables and potatoes and mash thoroughly using a potato masher. The vegetables should blend with each other.  If required add a little vegetable stalk which you had kept while boiling vegetable.
6. Finally add lemon juice and mix well.

For Pav

1.      Slice each pav into 2 horizontally. Apply a little butter to each side.

      2.      Heat a large tava and cook the pav on both sides till the pieces are lightly browned.

To Serve

1. Serve the hot bhaji top with the onion and coriander.
2. Serve with the hot pav and lemon wedges.