Mumbai Street Food Magic: Easy & Delicious Pav Bhaji Recipe from ScratchPav Bhaji

Hey there, fellow foodies! As a working woman who grew up amidst the bustling lanes of a foodie city in India, my love for street food knows no bounds. Today, I’m diving into one of my all-time favourites – Pav Bhaji. This dish isn’t just food; it’s an emotion, evoking memories of vibrant street stalls and the chaotic charm of Mumbai. Having recently baked some scrumptious Hokkaido milk bread buns, the idea of whipping up some Pav Bhaji seemed irresistible. The sweet buns paired with the spicy, vegetable-laden bhaji creates a symphony of flavors that’s hard to beat. So, let’s embark on this culinary journey together, and I’ll walk you through how to make Pav Bhaji that brings a piece of Mumbai right into your kitchen.

Pav Bhaji holds a special place in the hearts of many, including mine. It’s a fast food that’s wildly popular across the bustling metros of western and northern India. “Pav” refers to the soft, buttery buns, while “Bhaji” is the rich, thick vegetable gravy. Not only is Pav Bhaji incredibly tasty, but it’s also quite healthy. The dish allows for versatility in vegetable choice, making it a nutritious addition to your diet. Though traditionally enjoyed as an evening snack, I find Pav Bhaji satisfying enough to be a meal on its own.

•2 medium-sized potatoes, cubed

•2 cups cauliflower pieces

•1 cup green peas

•1 large capsicum, chopped

•2 medium-sized tomatoes, chopped

•2 tablespoons oil

•2 medium-sized onions, finely chopped

•1 cup carrot cubes

•3-4 pieces of garlic

•1 teaspoon cumin

•1/2 teaspoon turmeric powder

•1 tablespoon coriander powder

•1/2 teaspoon chili powder

•1/2 tablespoon garam masala powder

•1 tablespoon Pav Bhaji masala

•Salt, as per taste

1.Cook the Vegetables: In a pot of boiling water, cook the potatoes, cauliflower, carrots, and green peas until they’re soft and mashable.

2.Sauté the Base: Heat oil in a large pan, add cumin, and once it splutters, sauté onions, garlic, and capsicum until they turn golden brown.

3.Mash and Mix: Add the boiled vegetables to the pan. Mash them together, then toss in the tomatoes, cooking until they soften.

4.Spice It Up: Stir in the turmeric, coriander, chili, garam masala, and Pav Bhaji masala. Cook until the bhaji thickens and becomes fragrant.

1.Butter the Pav: Slice the Pav (buns) in half and toast them on a pan with a bit of butter until they’re golden and crispy.

2.Garnish and Serve: Ladle a generous serving of Bhaji onto a plate, garnish with a dollop of butter, chopped onions, and a squeeze of lemon. Serve with the buttered Pav on the side.

Opting to make Pav Bhaji at home allows for a healthier twist to this beloved dish. Unlike restaurant versions that often rely on artificial colors to enhance the Bhaji’s vibrancy, homemade Pav Bhaji is fresh, authentic, and customizable to your veggie preferences. Plus, nothing beats the aroma of spices wafting through your home, promising a delicious meal ahead.

Pav Bhaji is more than just a meal; it’s a celebration of flavors, textures, and memories. Whether you’re enjoying it as a hearty snack or a fulfilling dinner, the combination of spicy Bhaji with soft, sweet buns is unbeatable. So, next time you’re craving something uniquely delicious, remember that a homemade Pav Bhaji is not just easy to prepare but also a journey back to the heart of Mumbai’s street food culture. Happy cooking, and may your Pav Bhaji adventures bring joy and warmth to your table!