Pav Bhaji

Pav Bhaji

Pav Bhaji is usually our weekend snack. This dish is quite nutritious as it has got many vegetables in it. I remember my college days, when we used to snack chaat items from the nearby chaat-wala. Pav-bhaji is one of my favorite chaat item followed by Ragda patties, Sev puri, Ragda samosa.....well, I can keep going on. I guess the list constitutes all the chaat-menu items. Not to mention I'm already craving to have them while mentioning them.


Bombay being my 'Sasuraal', I've always wished to go out and try chaat from the chaat-vendor. But, unfortunately I never got a chance until now. I should try it next time I visit Bombay. My husband keeps me telling about his chaat ventures and makes me feel jealous. Hmmm...Too bad. My Mom-in-law is a great pav-bhaji maker. Whenever she or we visit each other, she make delicious Pav-bhaji in minutes, and very often. Almost every week. She is an expert. And another item I love and she spoils me with is Gajar-Halwa. Lovely !


Well, here is the recipe of how me and my MIL makes Pav-Bhaji.

Ingredients:

1 cup - Peeled and diced pototoes
1/2 cup of each - diced carrots, chopped cauliflower, peas, diced bell pepper, chopped beans, chopped tomatoes
1/4 cup - Coriander leaves
1 - Large onion
2 - Green Chillies
3 tsps - Pav- Bhaji Masala ( I like Everest)
2 tsps - Red chilli powder
3 tbsps - Lemon juice
1/2 tsp - Ginger-Garlic paste (optional)
2 tsps - Salt or to taste
1 tsp - Turmeric
1 tbsp - Butter
2 tbsp - Oil

For Garnish : Lemon wedges, coriander leaves, finely chopped onion (save these garnish items from the above listed ingredients

8 - Pav bread (Buns)
1 tbsp - Butter


Method:


Pressure cook all the veggies, carrots, peas, cauliflower, potatoes and beans with very little water. If there is water remaining in the veggies after draining, save it. This is vegetable stock, very nutritious.


Chop onion finely. Cut green chillies. In a pan, on medium heat, add oil. When hot, add chopped onion. Fry till the onion turns transparent. Add ginger-garlic paste now. I usually make without ginger-garlic paste, it's optional. Add green chillies and saute.


Add tomatoes, add turmeric and mix well. Cook till the oil seperates out from the tomatoes. Add diced bell pepper and cook for another 5-6 mins till it is almost cooked. Add cooked vegetables now, combine well. Add the stock or add about 1 cup water. The consistency of the bhaji has to be semi-thick.


Add Red chilli powder, salt, pav-bhaji masala and mix well. Place lid and cook for 8 mins. Check the pan occasionaly to make sure the bottom of the pan is not getting burnt. Add water if the consistency is too thick. When cooked, save about 4 tsps coriander leaves and add the remaining to the pan. Add 1 tbsp butter and mix. The bhaji should start smelling very yummy and drive everybody in the house to the kitchen.Turn off the heat. (There is other reason which might drive the people into the kitchen. It is when something is burned ! :-D ). Add lemon juice and mix again. Keep aside.


In a pan, add 1/2 tsp butter and shallow-fry the pav, till they turn crispy brown on all sides.

Garnish bhaji with coriander leaves, and chopped onion. Place fried pav on a plate, bhaji is a small individual bowls and lemon wedges for people who like it more tangy! Serve hot !

Remembering my past ~ A Chaat Vendor in India

Interesting read : Chaat History

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