My fondest memories are sitting and eating pav bhaji along the pavement on chatai with my family in Surat. The pavement is lit by only dim light on the stroller of vendor itself. They also serve some yummy egg bhurji with pav. Wow.
When after all these years I got married in Mumbai my first weekend literally started with having pav bhaji at Juhu Beach. And I ended the meal with some awesome kala khatta flavoured gola.
So I guess enough with the memories….
Pav bhaji is basically mashed veggies with some masalas in a thick curry style served with pav/dinner rolls. Its the most popular street food in south. As any street food it has also gotten various variations and today I am sharing the basic version.
For me its very important to have crispy pav but traditionally pav is just heated for 5 sec with lots of butter. And a side of chopped onions is a must(nimbu marke of course)😊
1 cup chopped onions
1 cup chopped tomatoes
1tsp ginger paste
1 tsp garlic paste
Salt as per taste
3 tbsp pav bhaji masala
1/2 tsp red chilli powder
1 tbsp coriander powder
1/2 cup butter
3 cups roughly chopped veggies(potato’s, cauliflower, green capsicum, French beans,carrots)
Pressure cook all the veggies till soft. Mash with blender and keep aside. If you like chunky veg then use a hand masher or mash with a big spoon.
Heat butter in pan. Saute onions till soft.
Add ginger and garlic and cook.
Now add tomato’s and masala. Cook till the tomato’s soften.
Add the mashed vegg and mix well.
Cook this mix on low heat. Once all the water has evaporated and it becomes thick add a 2 cups water and cook again till thick.
Now its ready.
Serve with hot and crispy butter slathered pav, chopped picked onions and lots of butter on top.
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