You can’t really ignore the influence of regional food in India. I stay in Mumbai. So often if am out for a snack, one of the best option is Pav Bhaji. And in Mumbai, you get so many options for Pav Bhaji. Well this was the story when going out was the normal thing. So, during pandemic, I started to make it at home.
For me it’s a perfect dish to make as brunch on weekends. It allows me to be on bed for longer on weekends and still get to eat a hearty delicious meal. So, let’s get into the recipe.
- 2 medium potatoes, boiled and mashed
- 1 large onion, roughly chopped
- 1 green bell pepper, roughly chopped
- 1 small carrot, roughly chopped
- 3 tomatoes, de-seeded and chopped
- 1 tbsp ginger garlic paste
- 2 tbsp red chilli powder
- 3 tbsp Pav Bhaji masala
- 4 tbsp butter
- Salt to taste
- Pav + butter to layer on Pav
- First of all, steam all your veggies. i use a traditional steamer vessel. i put the water in the bottom layer and the veggies on top layer. Steam until all your veggies are soft.
- In a pan, heat 2 tbsp butter. Add ginger garlic paste and saute them until golden. Then add your steamed veggies except potatoes. Saute them for 2 minutes. Then either using an immersion blender or a vegetable masher, mash the veggies. Don’t puree them. Just mash them well. Then add the mashed potatoes and combine well.
- Add the spices at this stage along with 2 tbsp butter. Add some hot water if the mixture seems dry. Cook them well until the spice mixture is combined well with the veggies completely.
- Toast some Pav on a pan and layer with butter. Serve the Pav Bhaji with some chopped onions and a lemon wedge.