Paav-Bhaji….Mumbai Street Food | पाव भाजी | Step Wise |

Hi!
There are certain dishes in your kitchen which you think you make it the best and you have gained an expertise in that. One of such dishes from my kitchen which I believe I make really good and I like it the way I make it, have been praised by friends and relatives is surely the Pav-Bhaji. It is one preparation for which I can claim that you make it in my way and you will get accolades for it. I might sound that I am boasting about it, but trust me friends I am just sharing the truth and I am sharing with you my secret recipe which has absolutely no secret ingredients in it.It is just the right quantity of ingredients and the right texture which yields the perfect taste to the bhaji. Those who are already an expert in making this dish will agree to me. For people who have never attempted this please feel free to try it in my way.

 What is Pav- Bhaji ?

Pav Bhaji is the king of Mumbai street food. This is one dish that feeds millions of people around India on a daily basis. This melt-in-your-mouth Indian delicacy is a staple snack of the people of Mumbai and the city serves some of the finest pav bhaji.

It is very easy to make and a lifesaver for busy mothers and housewives keen to rustle up a quick and delicious meal for the family. Whenever I think of Pav Bhaji I remember Amar Juice Centre in Juhu Galli of Mumbai, where we used to go past 10’o clock  in the night and hog on this amazing street food.

 Nutritive Value

If made in low quantities of butter this is a very nutritive dish as it has lots of vegetables providing you the vitamins, minerals and fibre. It is also a rich source of carbohydrates as it has potatoes in it.

It can be a high calorie dish when made in good quantity of butter, can be fattening for grown ups but good for growing children.

Origin of Pav Bhaji

The Wiki says, the origin of this dish is traced to the heyday of the textile mills in Mumbai. The mill workers used to have lunch breaks too short for a full meal, and a light lunch was preferred to a heavy one, as the employees had to return to physical labor after lunch. A vendor created this dish using items or parts of other dishes available on the menu. Roti or rice was replaced with pav and the curries that usually go with Indian bread or rice were amalgamated into just one spicy concoction-the 'bhaji'. Initially, it remained the food of the mill-workers. With time the dish found its way into restaurants and spread over Central Mumbai and other parts of the city via the Udipi restaurants. Such is popularity of this dish, that it is common to find it on the menu of most Indian restaurants serving fast food in Asia (especially Singapore, Hong Kong), America, UK (London), Switzerland and elsewhere.

Ingredients
5-6  medium size, boiled and peeled Potatoes grated
2 onions chopped finely
3 –4 large garlic pods crushed
10-12 French beans chopped finely
4 –5 Tomatoes minced coarsely
1 small cauliflower grated
1/2 cup peas crushed
3 capsicum finely chopped
3 tbsp pav bhaji masala (I use Baadshah brand and recommend it too)
salt to taste
4 –5 tbsp butter
3-4 tsp oil
for Garnish-
Butter
a capsicum finely chopped
finely chopped onion
lemon wedges
chopped cilantro

Method for Bhaji



Heat oil and saute the onions and then add the garlic and cook till the raw smell disappears.




Add in the tomatoes and mix properly.



Steam cook the cauliflower, peas and beans along with the potatoes in a pressure cooker. After cooling crush them with hand and mix in the Bhaji. Also add the finely chopped capsicum.



Add in the grated boiled potatoes.



Add the pav bhaji masala and mix in thoroughly. Add some water to bring it to a sauce like consistency.


Mash the Bhaji  so that all ingredients get blended in each other.



Add in the Butter and bring the bhaaji to a boil.



For serving the Pav-Bhaji
Take a plate put some Bhaaji in it , put butter according to your taste and capacity. Put some chopped onion, cilantro, capsicum and squeeze in some lime juice.
Cut the pav into halves and smear butter on them and then toast them on a tava till lightly brown on either side, serve them with bhaaji.


Tip-
In an authentic Pav-Bhaji, 100gms of butter is used to make one serving plate. It does tastes heavenly but is loaded with Calories. One is free to add and check out.
Variations-
Jain Pav Bhaaji – make without the onion and garlic
Cheese Pav Bhaji- Grated cheese added to the original Bhaji.
Paneer Pav Bhaji- Grated cottage cheese added to the Bhaji, which I did later.
This can bring a good change to the regular meals so I am sending this to WYF : Light Meal  hosted by EC at Simple Indian Food
and to
 Kids Delight

hosted by Srivalli, as all kids love this dish, especially if a dollop of butter is added to it.

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