Pav bhaji is a popular Indian fast food dish that originated in the state of Maharashtra. It is a very popular street food also in Western India but gaining popularity all over India.

Ingredients:

Serves: 4

For bhaji:

2 medium sized onion- finely chopped

2 large sized tomato- cut small pieces

2 medium sized potatoes – Peeled and cut into small size

2 green chillies -finely chopped (or to taste)

2 tsp ginger – grated

1 large sized green bell pepper- cut in small pieces

3 medium sized carrots – finely chopped

1 beet- grated (adds color to the curry) -optional

½ cup peas

1/2 cup cauliflower – cut to small size

½ cup butter (or ¼ cup oil and ¼ cup butter)

2 tbsp pav bhaji masala (or to taste)

1 tsp cumin seed

1 tsp red chilly powder

2 tsp turmeric powder

2 tbsp coriander powder

salt to taste

For pav:

12 burger buns or dinner rolls or more

butter for buns

For garnish:

2 tbsp fresh coriander leaves

1 lemon

Method

Bhaji (Curry)

Take a pressure cooker (or pan) and add potatoes, peas, beets, cauliflower and carrot with 2 cup water salt and turmeric powder. Cook on medium heat and wait for about 15 minutes, or until vegetables are very well cooked. Take a potato masher and mash the cooked vegetables, and keep aside. Now take a large size pan and add the butter and/or oil in the pan. Start at medium heat. When the oil starts smoking, add the cumin seeds and wait until it starts to crackle. Add the onions and cook for about 2 minutes. Add green bell peppers and stir Add cooked vegetable and stir. Add little salt as per taste (remember we added salt above while cooking vegetables also). Mix the curry. Add red chilly powder and coriander powder. If required, add more water and mix Close the lid and let it cook on low heat for about 10 minutes. Add pav bhaji masala and mix Check the consistency. The curry should be not too watery and not too dry. If it is too dry, add ½ cup water. Lastly, take a potato masher or a spoon and gently mash the curry. Close the cover on the pan for about 5 minutes. The bhaji is now ready. Garnish with coriander leaves and butter.

Pavs:

Spread butter on the pav and roast the pav on the griddle. Both sides should be golden brown. If you like a little spice, sprinkle pav bhaji masala on the pav.

Serve the pav bhaji with onion and pickle with lemon.

Enjoy!