Mumbai street style sattvic Pav-Bhaji
When to make Pav bhaji? When you have all sorts of left over vegetables, especially when there is cauliflower randomly sitting in the fridge. :D After watching this you tube video multiple times, I could no longer resist the temptation of my making my very own sattvic, no onion, no garlic version of this street style pav bhaji.
Normally, when I make pav bhaji, I pressure cook the vegetables, saute the tomatoes in oil and butter and then add the spices and vegetables to the tomatoes but this time around, I was determined to spend extra time and make it like the street vendor in video. Now, I do not make pav bhaji very often and so I can't really compare what recipe I like better but I sure did like the street style version. It does take more time to make this version, so make sure you try the recipe when you have time.
Ingredients for the bhaji
- 1/3 cup finely chopped fennel ( bulb and stem)
- 1/3 cup finely chopped green capsicum
- 1 cup cauliflower- diced into small cubes
- 1/2 cup carrots diced into small cubes
- 3/4 cup peas/frozen peas
- 2 cups/4 medium sized diced ripe tomatoes
- 4 medium sized potatoes boiled
- 100-120g butter( This will be used in parts)
- 2 tsp salt( adjust to taste)
- 1 tbsp freshly grated ginger
- 1 tsp dhana jeera powder
- 2 1/2 tsp pav bhaji masala
- 1/2 tsp garam masala
- 2 tsp kashmiri red chilli powder
- 1 tsp red hot chilli powder
- 1 tbsp kasuri methi
- lemon juice from 1 freshly squeezed lemon ( lime is better though)
- Water will be needed in between the steps
- 1/4 cup finely chopped coriander
- Extra cheese and butter to serve with the bhaji
Ingredients for the pav
- Pav/mini buns
- Extra pav bhaji masala
- Heat a wide non stick pan( I used my large tefal pan) and heat about 20g of butter.
- Add in the chopped fennel and capsicums and saute for about a minute.
- Add in the cauliflower, peas, capsicum, tomatoes and half the amount of salt. Let the vegetables cook till they are soft. Add some water if needed.
- Once the vegetables are almost cooked, add in the boiled potatoes and use a potato masher to mash all the vegetables together. You can add more water at this stage and cook for longer if needed.
- Once the vegetables are mashed properly, move them to the edges of the pan and heat about 60g of butter in the middle of the pan.
- Add the ginger into the heated butter and saute till fragrant.
- Sprinkle the dhana jeera powder on the vegetables that are on the sides of the pan and add extra salt if needed.
- Add in the pav bhaji masala, kashmiri red chilli powder, hot chilli powder, garam masala and kasuri methi into the butter and saute till fragrant. Make sure the butter is not over heated as you do not want to burn the spices.
- Add some water into the spices to stop them from burning and saute for about two minutes.
- Squeeze the lemon/lime juice into the butter and mix the vegetables from the sides into the middle.
- Add some water into the pav bhaji to ensure the right consistency and adjust the salt if needed.
- Add in the remaining butter into the pav bhaji and let it simmer for some time.
- Warm some butter in a separate pan and toast the pav on both sides.
- Sprinkle some pav bhaji masala onto the pavs when they are almost cooked and toast till slightly brown.
- Garnish the bhaji with the coriander and add in some extra freshly squeezed lime juice, chopped fennel and extra butter or even cheese!
- Serve the bhaji hot with toasted pavs