NG's Recipes 29 - Mumbai Pao Bhaji

Pav Bhaji is one of the tastiest, popular and also complicated Indian street food items. It has its origins in the in the mid 18th century when it was lunch time food for mill workers in Maharashtra.

For good reason too, since Pav Bhaji can be very carbs and vitamins rich. This ensured that the workers could work long hours. Today its a delicacy thats served in restaurants and street outlets all over India. The recipe has been upgraded to included exotic spices and other items to appeal to the taste buds.

It consists of a very rich and thick stew with white bread buns called Pao. One can easily Pao's with regular bread or healthy options like multi grain bread etc.

Also to cook this recipe you will need Pav Bhaji masala. This is a spice combination thats available in most Indian grocery shops. Outside of India you may get it in shops which sell Indian items. If you don't have it, i have given a simple recipe on how to make your own using items in your kitchen.

It's a great snack and a healthy meal. I add a lot of veggies in it. Its also the perfect cover to ensure kids get their regular dose of greens without them complaining about it.

I also mash my veggies and potatoes. But not too much, just slight mash to soften them further but the vegetables should retain some semblance of shape. If you mash them too much the final output becomes a custard like texture which is not good.

Replace Ghee and Butter with cooking oil and Olive oil to make this dish vegan.

Ingredients

2 potatoes, boiled and lightly mashed.
1/2 cup frozen peas
1/2 cup chopped beans
1/2 cup chopped carrots
3/4 cup cauliflower/broccoli. Break the heads into smaller pieces.
2 onions, chopped
2 tomatoes
1.5 inch ginger, chopped
4-5 cloves garlic, chopped
1-2 green chilies, chopped
1 tbsp vegetable oil/ghee (clarified butter)
3 tbsp butter
1 tsp cumin seeds
1 tsp salt
1 cup water
1 tbsp Pav bhaji masala
1/3 cup tomato puree.
Red chilli powder to taste
1 lemon – Juiced
2 tsp methi/dried fenugreek leaves
1 tsp spoon sugar (optional)
Coriander leaves for garnishing,

If you don’t Pav Bhaji Masala Spice mix at home and can't buy from a store, then you can make this at home.While we need only a spoonful, it would not be economic to make just that much. Hence it would be better to make some and store them in your house.

2 tbsp cumin seeds
4 tbsp coriander seeds
2 black cardamom
½ tsp ground ginger
2 tsp black salt
6 cloves
1 part fennel seeds
3 dried red chilies
2 tsp ground black pepper
2 cinnamon sticks, around 1 inches
1.5 tsp turmeric powder
1.5 tbsp aamchur powder/ Use anything mango-ish sour

Heat a pan and dry roast all items that are not powdery. Such as coriander seeds, cumin seeds, cloves, fennel seeds, red chillies, cardamom and cinnamon. Roast them till they become fragrant.

Once it cools put them all in a grinder along with rest of the items. Grind it properly.

There your masala is ready. Take 1 tbsp for this recipe and you can store the rest in an airtight container.

The Recipe

Boil the veggies till they are soft and tender. Slightly mash and set aside.

Heat a large pan, add two spoons of ghee/oil.

Add the cumin seeds and let them sizzle.

Add the chopped onions and mix well.

Fry the onions till they turn golden brown.

Add the ginger, garlic and green chilli. Fry them for a minute

Add the tomatoes and mix well. Let the tomatoes cook till they are soft and leaking juices.

Add the tomato puree, 1/4 cup water. Cover the pan and let the tomato cook completely.

Add the pav bhaji masala, red chili powder, salt and methi/dried fenugreek leaves. Also if you want sugar now is the time to add it.

Add the boiled veggies and mix.

Add the boiled potatoes into the mix. Mix well.

Add the remaining water and mix.

Cover the pot and let it simmer for 12-15 mins. Keep the heat on flame low.

Finally add the lemon juice and let it simmer for a minute.

Remove from flame. Garnish with Coriander leaves and butter and Serve.

Pao or Bread

Heat the bread/pao with butter as needed on both sides and give them nice short baking. Remove while glazed with butter and serve hot with the Bhaji.

There! Your exotic street food is ready to be enjoyed!

I serve my Pao Bhaji with a dash of Arab influence. Hummus! ;)

As kid i used to love this dish. Would wait when my mom would cook this. This is looks like a long recipe. But once you do it a couple of times it will become very easy to cook up.

Its healthy and very tasty. The adults enjoy it and the kids love it. Hope you enjoy making this recipe as much as i did. If you wish to know anything on Indian cuisine do reach out via the comments. I will try my best to share.

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Yenjoy!