Mumbai Pav Bhaji

A very popular Indian street food, this is simply spicy curry served with soft bread rolls. This version is the one served on the streets of Mumbai
Ingredients - Serves 3
  • For the Bhaji
  • 250 g green capsicum (bell pepper), diced
  • 300 g potatoes, boiled and mashed
  • ¾ cup green peas
  • 3 tbsp tomato purée
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • 4 tbsp butter
  • Salt, to taste
  • fresh coriander, chopped
  • For the masala
  • 1 large (or 300 g) onion, finely chopped
  • 1 tsp ginger-garlic paste or 2-3 cloves (or 6 g) of garlic and ½" piece (or 5 g) of ginger, finely chopped
  • 1 tbsp pav bhaji masala (adjust based on your spice/heat tolerance)
  • 1 tbsp dried fenugreek leaves (kasoori methi)
  • 4 tbsp butter
  • 1 tsp red chilli powder
  • a pinch of asafoetida (hing), optional
  • For the pav
  • ¼ tsp red chilli powder, optional
  • ½ tsp pav bhaji masala (adjust based on your spice/heat tolerance)
  • 6 small bread rolls
  • fresh coriander, chopped, optional
  • 3 tbsp butter
Steps
  1. To make the Bhaji
    1. Heat a pan and sauté the capsicum until it starts to sweat. Add the mashed potatoes, green peas and tomatoes and cook until the tomatoes are soft
    2. Add the butter and mix in turmeric, red chilli powder, tomato purée
    3. Add the water and cook until the vegetables are very soft. Using a {hand blender} or a flat wooden spoon, mash the vegetables until they are almost puréed. Add more water if needed
    4. Add the chopped coriander leaves. Season with salt and keep aside
  2. To make the masala for the Bhaji
    1. Melt the butter in a small saucepan. Sauté chopped onions, ginger and garlic until the onions turn slightly brown
    2. Add the fenugreek leaves, red chilli powder, pav bhaji masala and asafoetida
    3. Turn off the heat after a minute and add this mixture to the Bhaji made in step 1. Mix well and keep warm
  3. To make the Pav
    1. Melt the butter in a small shallow bowl
    2. Mix in the red chilli powder, pav bhaji masala and chopped coriander leaves
    3. Slice the bread rolls into halves and coat the top and bottom sides of each half with the butter mixture
    4. Toast on the hot griddle until slightly brown
    5. Serve hot with the Bhaji, some chopped onions, lemon and chopped coriander leaves
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