Try Bombay Style Pav Bhaji With Great Fun

Ingredients:

For the Bhaji (Vegetable Curry):

  • 2 medium potatoes, boiled and mashed

  • 1 cup cauliflower, chopped into small florets

  • 1/2 cup green peas (frozen or fresh)

  • 1 onion, finely chopped

  • 1 green bell pepper (capsicum), finely chopped

  • 2 medium tomatoes, finely chopped

  • 2-3 green chilies, chopped (adjust to your heat preference)

  • 1 tbsp ginger-garlic paste

  • 1 tbsp pav bhaji masala (store-bought or homemade)

  • 1 tsp red chili powder

  • 1/2 tsp turmeric powder

  • 1/2 tsp garam masala

  • Salt to taste

  • 2 tbsp butter (for the bhaji)

  • 1-2 tbsp oil

  • Fresh coriander leaves, chopped (for garnish)

  • Lemon wedges (for serving)

For the Pav (Bread Rolls):

  • 8 pav (bread rolls)

  • 2-3 tbsp butter

  • 1 tsp pav bhaji masala (optional)

Instructions:

1. Prepare the Vegetables:

  • Peel and boil the potatoes in a pressure cooker or pot until soft and mash them with a fork.

  • In a separate pot, boil the cauliflower and peas until tender (about 8-10 minutes). Drain and set aside.

2. Cook the Bhaji:

  • Heat 1 tbsp of oil and 1 tbsp of butter in a large pan or skillet on medium heat.

  • Add the finely chopped onions and sauté until golden brown, around 4-5 minutes.

  • Add the ginger-garlic paste and sauté for another 1-2 minutes until fragrant.

  • Add the chopped green chilies and bell pepper. Sauté until the bell pepper softens, about 3-4 minutes.

  • Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until the tomatoes soften and the oil starts to separate.

  • Add the turmeric powder, red chili powder, and pav bhaji masala. Stir well to combine.

  • Add the boiled cauliflower and peas to the mixture, followed by the mashed potatoes. Mix everything well, breaking down the vegetables with the back of your spoon or a masher.

  • Add 1-2 cups of water (depending on how thick or thin you want the curry) and cook for 5-7 minutes on medium heat, stirring occasionally. Adjust salt and spice levels.

  • Use a potato masher to mash the bhaji further until it's smooth and all the ingredients are well incorporated.

  • Once the bhaji is thickened and flavors melded, stir in 1 tbsp of butter for richness and cook for another 2 minutes.

3. Toast the Pav:

  • Slice the pav rolls horizontally but leave one side intact.

  • Heat a flat griddle or pan and add 1-2 tbsp of butter.

  • Sprinkle a little pav bhaji masala over the butter (optional, but adds great flavor!).

  • Place the pav on the griddle and toast until golden and crispy on both sides. Flip carefully and toast the other side as well.

4. Serve:

  • Serve the hot bhaji in a bowl, garnish with fresh coriander leaves.

  • Squeeze a little lemon juice over the bhaji for extra tang.

  • Serve with the toasted pav on the side.

  • Optionally, serve with extra butter on the pav for that street-food-style indulgence!

Tips:

  • The key to a great pav bhaji is the pav bhaji masala, so try to use a good quality one. You can make your own too, but the store-bought variety works just fine for a shortcut.

  • If you like it spicier, add more green chilies or extra chili powder.

  • The butter really elevates the dish, so don’t skimp on it!

Enjoy your delicious Bombay-style Pav Bhaji! 😋



 

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