A Burst of Flavour in Every Bite

Imagine the tantalising aroma of butter sizzling on a hot griddle, mingling with the rich spices of a vibrant vegetable mash. Pav Bhaji, Mumbai’s iconic street food, is a culinary marvel that’s quick to make yet incredibly satisfying. Whether you’re a home cook wanting to bring a taste of India to your kitchen or a professional exploring global flavours, this recipe is your guide to perfecting Pav Bhaji.

Ingredients
For the Bhaji (Vegetable Mash):
2 tbsp butter (plus extra for serving)
1 tbsp vegetable oil
1 medium onion, finely chopped
2 garlic cloves, minced
1-inch piece of ginger, grated
1 medium tomato, finely chopped
1 medium potato, boiled and mashed
1 cup cauliflower florets, boiled and mashed
1 medium carrot, boiled and mashed
½ cup green peas, boiled and mashed
1 tsp cumin seeds
1 tsp Pav Bhaji masala (available in Indian stores or online)
½ tsp chilli powder (adjust to taste)
½ tsp turmeric powder
Salt, to taste
½ cup water (adjust for desired consistency)
Juice of ½ lemon
Fresh coriander leaves, chopped, for garnish
For the Pav (Bread Rolls):
8 pav buns or soft dinner rolls
2 tbsp butter
½ tsp Pav Bhaji masala (optional)
Method

1. Prepare the Bhaji: The Heart of the Dish
   Heat the butter and oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds. Stir in the onions and sauté for 4-5 minutes until golden. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.

Next, add the chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until they soften and form a thick base. Sprinkle in the Pav Bhaji masala, chilli powder, turmeric powder, and salt. Mix well, allowing the spices to bloom.

2. Mash and Blend: Creating the Bhaji Base
   Add the boiled and mashed vegetables to the pan—potatoes, cauliflower, carrots, and peas. Use a potato masher or the back of a spoon to blend everything together, creating a smooth, cohesive mixture.

Gradually add water to achieve your desired consistency. Simmer for 10 minutes, stirring occasionally, to allow the flavours to meld beautifully. Finish with a squeeze of fresh lemon juice for a bright, tangy note.

Pro Tip: For a smoother texture, use an immersion blender to purée the bhaji slightly before serving.

3. Toast the Pav: Butter-Infused Perfection
   Slice the pav buns in half horizontally. Heat a griddle or flat pan over medium heat and melt the butter. If you like an extra punch of flavour, sprinkle Pav Bhaji masala over the butter before placing the buns on the griddle. Toast the buns for 1-2 minutes on each side until golden and slightly crisp.

Professional Tip: Serve the pav hot off the griddle to ensure they retain their buttery softness.

4. Assemble and Serve
   Spoon the steaming hot bhaji onto a plate and garnish with fresh coriander leaves. Place a dollop of butter on top for a luxurious finish. Serve alongside the toasted pav, a wedge of lemon, and thinly sliced onions for crunch.

Pair this dish with a cool cucumber raita or a refreshing glass of sweet lassi for a complete street food experience.

A Call to Culinary Exploration
Cooking Pav Bhaji is not just about recreating a recipe; it’s about embracing the joy of bringing street food culture into your home or kitchen. If this recipe has inspired you, why not join our newsletter?

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