Pav bhaji has evolved from being the humble beach side or road side serving to a dish that is part of the snacks menu at quite a few popular restaurants, especially in enigmatic Mumbai. This delicious vegetable and loaf combination is a hit with children and adults, even those who otherwise refuse the nourishing veges. Pav bhaji is a meal in itself. The amazing mix of vegetables and bread and that 'chatpata' flavor makes it a hit at any do. Pav bhaji is also a great take away snack when on a picnic or traveling. The vegetable mash ensures that children get the inherent goodness of all the vegetables without being able to segregate one from the other.
The combination of the hot puris and the potato vegetable is nourishing, with the goodness of wheat and the carb filled vegetable. The dish is a hit with children and adults alike and very easy to come up with, when guests pop in suddenly.
Ingredients:
For the bhaji:
- 100 grams each of carrots, cauliflower, green peas, capsicum
- 2 large potatoes
- 2 large onions
- 4 medium sized tomatoes
- 6 flakes of garlic
- 1 inch sized piece of ginger
- Juice of 1 lemon
- Fresh coriander
- 1 tablespoon Pav bhaji masala
- 1 teaspoon mixed spice or garam masala
- 300 grams of butter
Popular Accompaniments:
Any refreshing cool drink goes as well with this versatile dish, as does tea or coffee.
Preparation:
1. Parboil the carrots, cauliflower, green peas and potatoes.
2. Chop the onions fine.
3. Crush the garlic and grind it with the ginger to a paste.
4. Chop the tomatoes fine.
5. Extract the juice of the lemon.
6. Wash and chop the coriander leaves fine.
Main Cooking:
1. Mash the vegetables and mix in the garam masala powder and salt to taste.
2. Heat about 200 grams of the butter in a heavy base vessel.
3. Fry the onions and ginger/garlic paste in the butter.
4. Once the mixture is light brown, fry the tomatoes.
5. When the tomatoes are nicely fried, sprinkle the pav bhaji masala liberally and fry again.
6. Add half of the chopped coriander leaves and fry for a minute.
7. Add the vegetable mash and check for salt.
8. Add the lemon juice and allow the mixture to cook for 5 minutes, stirring regularly.
Presentation:
Serve the pav bhaji hot, garnished with coriander leaves, chopped onions and a dollop of butter. The pav or loaf of bread should be cut in the middle and fried in butter before serving. Preferably, fry the loaves of bread in the pan used to make the bhaji.
Pav bhaji should be accompanied by some drink to wash down the meal. You could choose between a hot or cold beverage.
