I have been to Mumbai this weekend. Ah, what a joyful and highly spirited city! I stopped by a tiny Udipi restaurant near Dadar station. I have known this place for ages. Whenever I get a chance, I don’t miss to try its south Indian cuisine. And to their business tactic, they also serve the Maharashtrian food. Trust me, they make the best Mumbai-style pav bhaji recipe, and I teamed it up with Chhaas. The lunch was quite simple yet extremely satiating. History says this overly enjoyed street food originated in Mumbai during the 19th century, precisely in 1850. It’s a wholesome food that alone could fill the hungry stomachs of the textile mill workers during lunchtime. And above all, it was quite cheap. So, instantly it became a hit. And the popularity of this dish till the date proves, it’s worthy.
Let’s see how you too can prepare this in your kitchen.
Ingredients:
For Bhaji:
Butter – 2 Tablespoon
Tomato – 3 Nos. (finely chopped)
Peas – ¼ Cup
Capsicum – 1 No. (small-sized and finely chopped)
Potato – 2 Nos. (boiled and mashed)
Salt – To taste
Chili powder – 1¼ Teaspoon
Turmeric powder – ¼ Teaspoon
Pav bhaji masala – 1½ Teaspoon
Coriander leaves – 2 Tablespoons
Ginger garlic paste – 1 Teaspoon
Onion – 1 No. (finely chopped)
Lemon – ½ No.
For Butter Pav:
Pav / Bun – 2 Nos.
Butter – ½ Teaspoon
Chili powder – A pinch
Pav bhaji masala – A pinch
Coriander leaves – 1 Teaspoon (finely chopped)
Procedure:
Prepare the Bhaji:
Take a flat bottom pan and put it on the medium flame.
Add 1 tablespoon butter and let it melt.
Now add the tomatoes followed by peas, capsicum, mashed potato, and salt.
Mix them well.
Sauté for 2 minutes.
Now add half a cup of water.
Mix well and lid it.
Cook it for 10 minutes on the medium flame.
Now mash it to form a smooth paste.
Now add 1 teaspoon of chili powder, turmeric powder, 1 teaspoon of pav bhaji masala, and 1 tablespoon of coriander leaves.
Mix them well and sauté for a minute.
Now dig a hole at the middle of the masala that you prepared.
Stick the masala to the sides of the pan.
Now add 1 tablespoon of butter to that hole.
Add ¼ teaspoon of chili powder, ½ teaspoon of pav bhaji masala, ginger garlic paste, onion, and 1 tablespoon coriander leaves.
Squeeze half of a lemon.
Mix it well inside that hole.
Sauté for a minute.
Now Mix the entire masala.
Add half a cup of water.
Mix well.
Maintain consistency. The Bhaji should be moist enough to form a consistent thickness, and it should not be dry.
Let it boil for five minutes. Keep on mashing the Bhaji.
Let it get a smooth texture.
Serve with Butter Pav with a dollop of butter on the top. Team it up with chopped onion and lemon slices.
This bhaji recipe is for 4 servings.
Prepare Butter Pav:
Take a fresh pan.
Add butter and let it melt.
Add chili powder, pav bhaji masala, and coriander leaves.
Sauté for a minute in low flame.
Now cut the buns in halves but don’t separate them.
Place it on the butter mix.
Toast until it turns slightly hard.
Flip it and toast it until the other side hardens too.
Team it up with Bhaji.
And serve.
This Butter Pav is for 1 serving.
Nutritional Value of Pav Bhaji recipe per serving
| Calories | 768 Cal | |
| Total Fat | 50.1 g | 64% of the Daily Value |
| Saturated Fat | 27.8 g | 139% of the Daily Value |
| Cholesterol | 108 mg | 36% of the Daily Value |
| Sodium | 10577 mg | 460% of the Daily Value |
| Total Carbohydrate | 77.2 g | 28% of the Daily Value |
| Dietary Fiber | 19.7 g | 70% of the Daily Value |
| Total Sugars | 12.2 g | |
| Protein | 15.2 g | |
| Vitamin D | 28 mcg | 140% of the Daily Value |
| Calcium | 280 mg | 22% of the Daily Value |
| Iron | 12 mg | 68% of the Daily Value |
| Potassium | 1825 mg | 39% of the Daily Value |
The percentage of the Daily Value is based on a 2000-calorie diet.
Conclusion:
A pav bhaji recipe never fails to satisfy taste buds. Never. Try it in your kitchen corner and let me know how this pav bhaji recipe came out in the comment section.
Enjoy!
Read other Recipes here.