Pav bhaji (Marathi) is one popular street food from Mumbai. It is delicious and tasty blend of aromatic spices and mixed vegetables, served along with butter toasted pav buns and chopped onions. Pav bhaji is a versatile dish as it can be served as a meal or as a snack. It can be altered as your tastes and preferences.
In Hindi and Marathi ‘Pav’ means dinner rolls or bread rolls and ‘Bhaji’ means vegetable masala gravy. Further, butter is the key ingredients that adds flavor to the dish, so it very important use good quality HOMEMADE BUTTER. It is a complete snack as the vegetables are frequently cooked in oil and butter along with tomato gravy and spices. So, it is heavy in fat and calories.
HOMEMADE BUTTER: It is a dairy product made from milk cream. It is used at room temperature as a spread, baking, sauce making, frying, and other cooking essentials. Further it is a churning milk cream to butter.
Salt has been added to butter for two reasons one it helps to preserve it for a longer time and another reason is for taste. Butter remains solid when refrigerated but softens when it is at room temperature. The color of the butter is usually pale yellow but it may vary from deep yellow to nearly white or cream color. For making salt butter, add 1/4 tsp of salt for 2 cups of cream before mixing.
VEGETABLES USED WHILE MAKING PAV BHAJI:
You can add variety of vegetables like potatoes, carrots, green peas, onions, capsicum, and tomatoes. Usually street sellers cook pav masala on a wide flat tava and serve the curry with butter toasted white bread rolls and with some chopped onion, lemon wedges, green chutney and tamarind chutney.
ABOUT PAV BHAJI:
This tasty dish is originated as a fast lunch for textile mill workers in Mumbai and then served at hotels and restaurants all over the country.
FAQ:
What is pav bhaji masala made up of ?
Coriander seeds, red chilies, black cardamoms, cinnamon, cloves, cumin seeds, star anise, green cardamom, fennel seeds, dried ginger, black pepper, and dried mango powder.
Can we substitute pav bhaji masala?
Yes we can instead of pav bhaji masala we can add 1 tsp. red chili powder, 1 to 2 tbsp. coriander powder, 1 tsp. garam masala powder and 1/2 tsp dry mango powder.
How to get red color in pav bhaji ?
Yes, you can add soaked kashmiri chili paste or kashmiri chili powder to get bright red color to the masala.
Is pav made up of madia ?
Yes, pav is usually made up off all purpose flour. So, you can make your HOMEMADE PAV using wheat flour and use organic oil or butter.
HOMEMADE PAV BUN RECIPE: Ladi pav or egg-less pav recipe with step by step pictures and instructions are given below, do try and comment below. So, the ladi pav or egg less pav is famous recipe. It is a soft and fluffy bun recipe. We can make variety of dishes using pav like pav bhaji, vada pav, pav with gulkhan, sandwich. It can also be served with curries too etc. So, the ingredients used in this recipe are all purpose flour, butter, milk, yeast, oil, sugar, salt.
What is the difference between pav bhaji and vada pav ?
The only common is pav. Pav bhaji is a mixture of many vegetables, mashed and cooked with tomato gravy, aromatic spices and served with chopped onion, butter toasted pavs. Whereas vada pav is served with aloo bonda accomplished with green and tamarind chutney.
TIPS:
How to reduce sourness in pav bhaji ?
Add sugar or little jaggery.
How to reduce masala in pav bhaji ?
Add boiled, mashed potato and give a mix, then cook for 2 to 3 minutes.
Substitute for tomatoes in pav bhaji ?
Add little tamarind pulp or juice for tanginess instead of tomatoes. You can also use thick curd for making Indian style curries. It gives curry thickness and tanginess to the dish.
How to reduce sweetness in pav bahji ?
Adding lime juice (sour) balance the sweetness and gives a sweet and sour taste to the masala.
What to do if pav bhaji becomes watery ?
Add cornstarch. Take little water from the dish and add a tsp of cornstarch, give a mix without any lumps. Put is back to the dish.
What can be made with leftover pav buns ?
- Spicy buns masala
- Pav masala biryani
- Pav bhaji paratha
- Pav bhaji tikki
Difference between pav bhaji and masala pav (misal pav) ?
In both the dish similarity is same pav and bhaji but served in different way to make it more attractive and tasty.
HOW TO MAKE PAV BHAJI
(STEPWISE PHOTOS AND INSTRUCTIONS):
PAV BHAJI MASALA
Course: SnacksCuisine: Indian4
servings20
minutes30
minutes50
minutesPav bhaji (Marathi) is one popular street food from Mumbai. It is delicious and tasty blend of aromatic spices and mixed vegetables, served along with butter toasted pav buns and chopped onions. Pav bhaji is a versatile dish as it can be served as a meal or as a snack. It can be altered as your tastes and preferences.
Ingredients
Potato 2
Frozen green peas 1 cup
Cauliflower 1 cup
Carrot 2
Big onion chopped 1
Tomato 2
Ginger garlic paste 1 tbsp.
Capsicum 1
Oil / Butter as required
Pav bhaji masala powder 2 tbsp.
Red chili powder 1/2 tsp (add as per your taste)
Salt to taste
Water as required
Directions
- Firstly, in a pressure add all the vegetables like potato, carrot, green peas, cauliflower and required water. Close the lid and pressure cook it for 2 to 3 whistles.
- Once the pressure is released. Remove the lid and smash the vegetables with the help of a smasher.
- Later heat a pan and add in oil or butter, chopped onions, ginger garlic paste and chopped tomato. Then close the lid and allow it to cook.
- Further, add in pav bhaji masala, red chili, and salt to taste.
- Give a mix and allow it to cook till the oil separates the pan.
- Then add in smashed vegetables.
- Give a mix and allow it to cook till the vegetables and spices are nicely blend and cooked.
- Garnish it with cube of butter.
- Finally, serve hot with butter toasted pav.
Leave a Reply