Pav Bhaji Recipe | Easy Mumbai Street Style Pav Bhaji

 Pav Bhaji Recipe | Easy Mumbai Street Style Pav Bhaji

Pav Bhaji Recipe | Easy Mumbai Street Style Pav Bhaji Recipe with detailed photo and video recipe. a world-famous fast food dish or perhaps the king of the street food from the western state of maharashtra. the recipe is an amalgamation of vegetables spiced with a unique blend of spices known as pav bhaji masala and served with soft bread roll aka pav.

Pav Bhaji Recipe | Easy Mumbai Street Style Pav Bhaji Recipe with step by step photo and video recipe. pav-bhaji dish has a long history and it originated during the thriving textile industry business in mumbai. the dish was particularly served as a fast-food for the textile workers and thus serving the required nutrients from the combination of vegetables. gradually due to the popularity of this recipe, it eventually turned out to be street food served in every corner of the street.

With the popularity of this recipe, there has been several adulteration and variation to the pav bhaji recipe. today a normal pav-bhaji street food vendor has myriad options to offer. from cheese to paneer and even mushroom flavoured bhaji recipes have surged to the streets. but my personal favourite has always been the simple extra butter tossed red 

coloured pav-bhaji recipe. as a matter of fact, i have heard a lot of stories from my husband who was a frequent traveller 

to mumbai during his brief stay in pune. but unfortunately, i personally never got a chance to relish the famous juhu beach or chowpaty street style bhaji, but it is on top of my wish list.

Furthermore some important tips, recommendations and serving ideas for street style pav bhaji recipe. firstly, and more importantly fresh and flavoured pav bhaji masala is very crucial to this recipe. basically, it is the heart and soul of this dish and hence never compromise on the quality of it. secondly, you can also extend the recipe by adding other veggies like gobi, carrots, beans and even grated cheddar cheese. in addition, you can totally skip the red food colour which does not add any taste or flavour to this recipe. lastly, i would heavily recommend serving the pav fried in butter and bit of bhaji. this would enhance the flavour of ordinary pav.

or bhaji:

▢1 tbsp + 1 tbsp butter

▢3 to mato (finely chopped)

▢¼ cup peas / matar

▢½ capsicum (finely chopped)

▢2 potato (boiled & mashed)

▢1 tsp salt

▢1 tsp + ¼ tsp kashmiri red chilli powder / lal mirch powder

▢¼ tsp turmeric / haldi

▢1 tsp + ½ tsp pav bhaji masala

▢1 tsp + 1 tsp kasuri methi / dry fenugreek leaves

▢2 tbsp + 1 tbsp coriander leaves (finely chop ped)

▢1 tsp ginger garlic paste

▢1 onion (finely chopped)

▢½ lemon juice

▢3 drops red food colour (optional)

▢water to adjust consistency

to toast pav:

▢8 pav / bread roll

▢4 tsp butter

▢½ tsp kashmiri red chilli powder / lal mirch powder

▢½ tsp pav bhaji masala

▢4 tsp coriander leaves (finely chopped)

INSTRUCTIONS

 

firstly, in a large kadai heat 1 tbsp butter and add vegetables. cook and mash well.

now add 1 tsp chilli powder, ¼ tsp turmeric, 1 tsp pav bhaji masala, 1 tsp kasuri methi and 2 tbsp coriander leaves.

heat a tbsp of butter and add ¼ tsp chilli powder, ½ tsp pav bhaji masala, 1 tsp kasuri methi.

also add 1 tbsp coriander leaves, 1 tsp ginger garlic paste, 1 onion and ½ lemon juice. saute well.

now add 3 drops of red food colour and mix well.

boil and mash for 5 minutes adjusting consistency.

finally, serve pav and bhaji as pav bhaji.