|Famous Pav Bhaji|
Sometimes I wonder how a specific food gives an identity to a place. This is exactly the same case for Pav Bhaji or Mumbai. When we talk about Pav Bhaji, we can easily relate Mumbai and vice versa.
Why the name Pav Bhaji?
The name of the dish is very significant which has the local connection hence it became the trademark of that place. In Mumbai dinner rolls are called ‘Pav’ and in Marathi vegetables are called ‘Bhaji’. So together the dish is called Pav Bhaji. It is also known as Bhaji Pav.
History of Pav Bhaji
History of Pav Bhaji is quite interesting. Portuguese came through Western ghats and they have significant contribution in West Indian Cuisine. Dinner rolls or Pav entered Western region with Portuguese and well established there.
It was heard that in 1850s Pav Bhaji was originated. There were Textile mills in Mumbai where lunch time was very less so the workers had to finish their lunch fast hence a quick fix meal (which we call fast food) was started and later street vendors started selling them.
Is Pav Bhaji Spicy?
As we know the spice level of Maharashtrian cuisine is high, Pav Bhaji is not exceptional. However, lots of tomato is used in the bhaji and excess tanginess is balanced with the level of spice. If you are unable to eat spicy food you can reduce the quantity of spice.
Few years back I tried making them at home and it was tasty but something was missing in my recipe. Last October I went to my sister’s house Mumbai and there I ate the exact restaurant style pav bhaji prepared by my sister. I just noted the recipe and tried at my kitchen. It was Mumbai style Pav bhaji. Still I could not make out what was wrong in my earlier recipe. Never mind I got the best recipe of Mumbai style Pav Bhaji.
|How to make Pav Bhaji at home|
Pav Bhaji / Mumbai Style Pav Bhaji
For The Bhaji
Cauliflower – 1 cup, blanched and later boiled
Potatoes – 11/2 cup, boiled and mashed
Green Peas – 1/2 cup, boiled and lightly mashed
Coriander leaves – 2 tablespoon, chopped
Capsicum – 1/2 cup, chopped
Onion – 3/4 cup, finely chopped
Garlic – 10 pods, finely chopped
Cumin Seeds – 2 teaspoon
Refined Oil – 2 tablespoon
Butter – 1 tablespoon
Tomatoes – 11/2 cup, finely chopped
Pav Bhaji Masala – 2 tablespoon
Red Chilli Powder – 1 teaspoon
Food Color (Red) – a pinch (if you are using liquid color few drops)
Salt to taste
For The Pav
Ladi pav – 6 to 8
Butter – 3 tablespoon
Onion – chopped 1/2 cup
Lemon – 2, cut into 4 pieces
Making of Masala
1. Heat butter and refined oil together in a pan and add cumin seeds.
2. Next add chopped onion and garlic. Stir till they are translucent.
3. After that add capsicum and stir for few minutes.
4. Chopped tomato goes next in to pan and cook until the raw smell disappears.
5. Next add the dry spices including salt pav bhaji masala powder, red chili powder, food color and cook for few minutes.
6. Now add the boiled vegetables (cauliflower, potato, green peas). Add little water and cook for sometime.
7. Take a masher and mash all the vegetables along with masala. Adjust the salt.
8. Finally, add chopped coriander leaves and ready to serve with pav.
Preparation of Pav
1. Slit 2 pavs vertically and keep aside.
2. Heat a large skillet or pan, add 2 tsp of butter and slit open the pavs and place on it.
3. Cook until they turn light brown and crisp on both the sides.
In a plate, keep the bhaji masala, 2 pavs and serve it along with chopped onion and lemon wedges. Top the bhaji masala with little butter (optional).