What is the process to make Mumbai Street Style Pav Bhaji recipe at home?

 

India's Pav Bhaji is a well-known and delectable street food item that is most closely related to the state of Maharashtra. It mostly comprises of two things: "Pav," a soft bread roll, and "Bhaji," a hot and savory vegetable curry. It is a well-liked street food dish and is frequently eaten as a simple yet filling dinner. In addition to several Indian restaurants abroad, it is often available in roadside vendors, food courts, and restaurants all across India. People of all ages love this meal because of its tangy, rich flavors.

A detailed recipe to make tasty Pav Bhaji at home can be found below. There will be enough food for 4-6 people from this recipe.

Ingredients for Pav Bhaji:

As for Bhaji:

• Cooked and mashed four medium-sized potatoes
• 1 cup of boiling and mashed cauliflower florets
• 1 cup of boiling and mashed green peas
• 1 big onion, diced finely
• 1 big tomato, cut finely
• 12 cups coarsely chopped capsicum (bell pepper)
• 12 cups finely sliced carrot
• 4-5 minced garlic cloves
• 2-3 green chilies, coarsely chopped (according to your preferred spicy level)
• 1-inch piece of minced ginger
• 2 tablespoons of butter, or more for a deeper flavor
• Pav bhaji masala, 2 teaspoons (sold at Indian grocery shops)
• 1 teaspoon red chili powder(Adjust to your own spice level) 
• One-half teaspoon of turmeric powder
• 1/4 cup cumin seeds
• Salt as desired
• 2 cups of water (or as much as required for the desired consistency)
• Garnish with fresh coriander leave

For Pav:

• 8–12 pav buns, which are often found at bakeries or grocery stores in India.
• Butter, 4 tablespoons

Optional:

• For serving chopped onions and lemon wedges

Instructions to make:

1. The green peas, cauliflower, and potatoes should be cooked until they are soft enough to mash. After they've been cooked, separate them out and mash them.
2. Melt the butter in a large pan or kadai with a flat bottom over medium heat.
3. Spluttering cumin seeds are added to melting butter.
4. Garlic, ginger, and green chilies should all be minced. Sauté them until the mixture turns golden brown and the smell of raw ingredients vanishes.
5. Cook the onions, which have been finely diced, until they are transparent.
6. The tomatoes should now be added and cooked until they are finely diced and the oil begins to separate.
7. Add the chopped carrot and capsicum. Cook for a short while until they are cooked through.
8. Salt, red chili powder, turmeric powder, and pav bhaji masala should all be added. Mix well and boil the spices for two to three minutes while stirring occasionally.
9. Add the spice combination to the mashed potatoes, cauliflower, and green peas. All of the ingredients should be well mixed.
10. 2 cups of water should be added to the vegetable combination. To get the required consistency, you can alter the water quantity. Mix well, then boil the bhaji for 10 to 15 minutes over low heat. The bhaji will become rich and delicious as the flavors combine.
11. Make the pav buns while the bhaji is cooking. Slice them horizontally, but stop short of completely through, keeping them together.
12. Spread some butter on an already-heated flat tava or griddle. The pav buns should be placed on the tava and softly toasted until they are golden brown and slightly crispy on both sides. For a deeper flavor, add additional butter.
13. Add fresh coriander leaves as a garnish once the bhaji has finished cooking.
14. With the toasted pav buns, a dab of butter on top, some finely chopped onions, and lemon wedges on the side, serve the hot and spicy Pav Bhaji.

Enjoy your handmade Pav Bhaji, an Indian street food favorite that is tasty and savory!

Different Types:

Even though the basic recipe for Pav Bhaji is the same everywhere, there are certain regional changes and adjustments that result in several varieties of Pav Bhaji. The following are some well-liked varieties of this mouthwatering Indian street food:

Jain Pav Bhaji: This variant is made especially for people who adhere to the Jain diet, which forbids the use of certain components, including root vegetables. The ingredients of Jain Pav Bhaji include potatoes, cauliflower, peas, and capsicum; carrots and onions are not used. Those who choose a Jain-friendly choice find it to be as savory and enjoyable.

Cheese Pav Bhaji: While the bhaji simmers, shredded cheese is added in this decadent variation of Pav Bhaji. For cheese aficionados, the meal is enhanced by the cheese's addition of a creamy, rich texture.

Khada Pav Bhaji: In Hindi, the word "khada" signifies entire or unprocessed. In this preparation method, the veggies are cooked and sautéed such that they maintain some texture rather than being entirely mashed. As a result, the bhaji has a thick, rough appearance.

Kolhapuri Pav Bhaji: This dish, which originates from Kolhapur in Maharashtra, is renowned for its very spicy flavor. A unique Kolhapuri masala is used to make the bhaji, and it contains a number of different spices, including red chili, black pepper, coriander, cumin, and others.

Punjabi Pav Bhaji: As the name implies, the state of Punjab is home to this variety of Pav Bhaji. Compared to the hotter Mumbai variant, it is often on the milder side. To increase the richness, the Punjabi variant could contain other ingredients such as paneer (Indian cottage cheese).

Dry Pav Bhaji: The conventional, semi-gravy consistency of the bhaji is slightly different from this version, which is called dry pav bhaji. The combination is cooked for a little bit longer to remove some of the moisture in the dry Pav Bhaji, giving it a drier, more concentrated texture.

Schezwan Pav Bhaji: A fusion form of the bhaji that incorporates the sauce's pungent, garlicky Schezwan flavor. The dish is given an Indo-Chinese flavor by the use of Schezwan sauce.

These are just a handful of the many varieties of Pav Bhaji that can be found throughout India's numerous states and restaurants. The country, Pav Bhaji is a diverse and well-liked street food item since each variety delivers a distinctive flavor and eating experience.