How To Recreate Mumbai Street-Style Pav Bhaji At Home

Introduction

Mumbai is known for its vibrant street food culture, and one of the most popular dishes is Pav Bhaji. This spicy and flavorful dish originated in Mumbai as a quick and inexpensive meal option for textile mill workers in the 1850s. Today, it has become an essential part of the city’s street food scene and is loved by people all over India. The good news is that you can recreate this iconic street-style dish at home with a few simple ingredients and some basic cooking skills. In this blog post, we will guide you on how to make Mumbai street-style pav bhaji in the comfort of your own kitchen.

Ingredients

• 8-10 pav buns
• 3 medium-sized potatoes
• 1 cup of cauliflower florets
• 1 cup of green peas
• 1 large onion, finely chopped
• 1 large tomato, finely chopped
• 1 green bell pepper, finely chopped
• 1 tbsp ginger-garlic paste
• 2 tbsp pav bhaji masala
• 1 tsp red chili powder (adjust according to taste)
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• Salt to taste
• 4 tbsp butter
• Lemon wedges, coriander leaves, and finely chopped onion for garnish

Procedure

1. First, boil the potatoes, cauliflower, and green peas in a pressure cooker for 3-4 whistles. Alternatively, you can steam them in a steamer for 15-20 minutes. Once cooked, mash the vegetables using a potato masher or a fork and set them aside.
2. In a pan, melt 4 tbsp of butter and add the finely chopped onions. Sauté until they turn translucent.
3. Add the ginger-garlic paste and sauté until the raw smell goes away.
4. Next, add the finely chopped tomatoes and cook until they turn mushy.
5. Add the pav bhaji masala, red chili powder, turmeric powder, cumin powder, and coriander powder. Mix well and cook for 2-3 minutes.
6. Add the mashed vegetables to the pan and mix everything together.
7. Add salt to taste and let the bhaji cook for 5-7 minutes on medium heat. Keep stirring occasionally to prevent it from burning.
8. If the mixture is too thick, you can add some water to adjust the consistency.
9. In the meantime, slit the pav buns horizontally and lightly butter them. Heat a griddle or tawa and toast the buns on both sides until they turn golden brown.
10. To serve, place a ladleful of the hot bhaji in a plate, add a dollop of butter on top, and garnish with finely chopped onions and coriander leaves. Serve with the buttered pav buns and lemon wedges on the side.

Tips and Variations

• If you want to add some extra protein to your pav bhaji, you can also add boiled and mashed chickpeas or black beans to the mixture.
• For a healthier version, you can use olive oil instead of butter and whole wheat pav buns instead of regular ones.
• If you don’t have pav bhaji masala, you can make your own at home by roasting and grinding equal parts of coriander seeds, cumin seeds, fennel seeds, bay leaf, cloves, cinnamon, and dry red chilies.
• If you want a spicier bhaji, you can add a few finely chopped green chilies or a tsp of garam masala to the mixture.
• You can also add some finely chopped carrots, capsicum, or any other vegetable of your choice to the bhaji for added nutrition.
• To make it a complete meal, you can serve the pav bhaji with a side of crispy papad and a refreshing glass of buttermilk.

Conclusion

Making Mumbai street-style pav bhaji at home may seem intimidating, but with this easy recipe, you can now enjoy this delicious dish anytime you want. All you need is some basic ingredients, a little bit of patience, and the willingness to experiment with different variations. So, put on