EditMUMBAI .. Meri Jaan… is famous for its local trains to share market to beaches and its STREET FOOD. Mumbai has the bestest street food to offer to its people. Vada pav is first in line. Next follows the famous PAV BHAJI and pani puri/bhel/ragda.
Here’s my take on this famous spicy, tangy, buttery street food with a Homemade pav bhaji masala.(Recipe picture added)
- 1 small cauliflower florets separated.
- 2 large potatoes peed and cubed
- 2 medium carrots peeled and roughly chopped
- 1 cup green peas.
- 1 tsp salt
- 4 tbsp oil
- 1/2 tsp cumin seeds(jeera)
- 2 tbsp garlic finely chopped
- 2 large onion grated
- 2 large tomatoes de-skinned and grated
- 1 medium capsicum finely chopped
- 1 tsp red chilli powder(optional)
- 3 tbsp pav bhaji masala(recipe in image)
- 2 tbsp finely chopped green coriander
FOR SERVING :-
- 4 nos pav
- 2 tbsp butter
- 2 tbsp finely chopped onions
- 1 wedge of lemon
- Boil (1o-12minutes) or pressure cook(for 4 whistles on high flame), the cauliflower, potatoes, carrots and green peas with a table spoon of salt
- Add oil to a pan and heat up. Add cumin seeds and allow them to crackle. Add garlic and fry till it gets fragrant.
- Add onions and fry till they turn translucent, Fry capsicums for 3 to 4 minutes.
- Add tomatoes, fry till tomatoes turn soft and mushy. Add red chilli powder and pav bhaji masala powder. Mix and fry till masala leaves the oil.
- Add boiled veggies, mash well. Pour water just enough to bring to a desired semi-liquid consistency. Adjust seasonings.
- Slit the pav buns horizontally leaving one edge intact. Open the buns and apply some bhaji on the inside.
- Heat butter on a pan and toast pav for a min or two.
- Add a generous serving of butter on bhaji. Before serving garnish pav bhaji with green coriander
- Serve pav bhaji hot or warm with chopped onions and lemon wedge.