Legend has it that the Pav Bhaji has its roots in the mill culture of Mumbai. Someone decided to toss up a few veggies, add a few spices and toss up this lip-smacking delicacy called the Pav Bhaji.
Chef Mushtaq from Mumbai's Khau Galli Restaurant shows us how you can make the dish at home.
Preparation time: About 40 minutes
Ingredients:
Pav
Butter
Cumin seeds
Garlic paste
Chilli paste
Finley chopped onions
Boiled cauliflower
Boiled capsicum
Tomatoes
Green peas
Boiled potatoes
Pav Bhaaji Masala
Red chilli powder
Salt
For the garnish
Chopped coriander
Chopped onion
Lemon
Preparation:
For the bhaji
Heat the butter and add cumin seeds till they crackle
Add the chopped onion and fry it till it turns translucent
Add garlic paste, chilli paste, some water, tomatoes, boiled cauliflower, capsicum, peas, and potatoes
Stir in the pav bhaji masala, chilli powder and salt and mash well.
Add kasuri methi (fenugreek seeds) and garnish with chopped coriander.
Serve onion and lemon alongside the bhaji
For the pav
Roast the pav in butter to suit your palette. Some like it crispy. Other's don't.
Video: Rajesh Karkera
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