Ah! The mouth-watering scent of spices floating in the air, bhaji sizzling on the tawa and soft, buttery pav inviting you to dunk them into a thick gravy – that’s what makes best pav bhaji recipe magical! Millions of people have fallen in love with this iconic street food dish across different continents. It is not surprising, though; it is simply an amazing combination of flavours, textures and aromas that take one to the busy streets of Mumbai, where it was initially made.
Comfort food at its best, pav bhaji is a dish for any time of day, whether as a light snack or a substantial meal. Its versatility lies in the fact that if someone craves something hot and sour but yummy at the same time, he will find this meal perfect. With every bite, your taste buds explode with lots of flavours, making you want more!
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Why I LOVE…Best Pav Bhaji Recipe!
I AM A BIG FAN OF PAV BHAJI because it’s the BEST COMFORT FOOD. The bready pav, toasted to the point of perfectness, combined with the hot, sour and flavorful bhaji is exactly like a slice of paradise in mouth.
The combination of vegetables that are mashed up and spiced with a mix creates a TASTE EXPLOSION every time you chew on it. Moreover, its versatility makes it suitable as a quick snack or a full meal. And then you add some lemon juice and sprinkle some fresh coriander leaves on top of your plate and you are elevated to another level. Then there is nothing like smearing butter into the bhaji while it melts down over there; isn’t that right? It’s an ICONIC street food that always satisfies your taste buds whether you are at a crowded Mumbai street vendor or cooking at home. Pav Bhaji is an EXUBERANCE ON A PLATE!
Pav Bhaji History and Origin
This dish originated from textile mills in Mumbai (formerly Bombay), India, during the late 19th century. At this time, the city was booming with industrial activities attracting laborers from all over India. The workers needed cheap, filling meals that could last them long hours at work, hence the creation of pav bhaji recipes.
Food vendors who were resourceful enough created this dish specifically for mill workers. They took any leftover vegetable they could find and mixed it with various spices, creating a concoction that would be served alongside soft buttered bread rolls known as pavs within minutes. This unique blend quickly caught on among these workers and soon spread throughout Mumbai like a wildfire.
Today Pav bhaji is not only a popular delicacy but also symbolizes Mumbai’s diverse culinary heritage. It has become universally accepted transcending sociopolitical barriers from lowly vendor stalls down alleys too high-end restaurants.
My Pav Bhaji Recipe: Image Gallery
Places famous for Best Pav Bhaji in Mumbai
There are many places to find pav bhaji vendors in Mumbai, but there are few iconic ones who have built a name for themselves in terms of serving quality pav bhaji. Some of them include:
- Sardar Pav Bhaji (Tardeo): Sardar’s is a simple restaurant that has been serving mouth-watering pav bhaji for over half century with both locals and tourists flocking it in search of authentic spices and generous helpings.
- Cannon Pav Bhaji (Marine Lines): Situated in the city’s central part, this stall is known for its delightful pav bhajis being served here since the 1960s. A special recipe as well as using traditional coal-fired tawa make their bhajis unique from others.
- Bachhu Pav Bhaji (Juhu): Bachhu Pav Bhaji situated in Western suburbs must be visited if one wants to try best bhajji. They have perfectly balanced spice mix along with smoky flavour that comes from cooking it on wood-fired tawa.
- Shree Thaker Bhojanalay (Girgaum): Shree Thaker Bhojanalay is an old bistro that offers mouth-watering pav-bhajis since 1945 attracting residents and visitors because of its authentic tangy taste and lively environment.
- Amar Juice Centre (Vile Parle): Amar Juice Centre is famed for its delicious pav bhaji among other items made here; considered amongst Mangalorean population as one of the best food stalls across Mumbai.
Tips and Tricks to Make a Best Pav Bhaji Recipe
Pav bhajis found on street corners in Mumbai are unbeatable, but you can also create this culinary experience at home. Here are some tips and tricks to make your perfect pav bhaji:
- Use different types of vegetables: The flavor of a good bhaji depends on the vegetables variety used in it. Commonly available ingredients are potatoes, cauliflower, peas, carrots and capsicum but one can also add some other vegetable e.g. spinach or methi leaves and even beetroot.
- Spices Roast: Before grinding them one can roast them so as to release their essential oils that will enhance their flavors. This will take your bhaji from being good to becoming great.
- Cooking Bhaji on Tawa: You can make pav bhaji in a regular pan just fine but cooking it on a tawa (flat griddle) gives it that unique smoky flavor while allowing the bhaji to caramelize and form a delicious crust.
- Pav Buttered: Pav bhajji would be incomplete without soft buttery pav rolls. Generously apply melted butter or ghee over them before serving.
- Topping up: In order to make your pav bhajis more tasteful, garnish with curd (yoghurt), onions and lemon juice for both flavour and texture.
Serve It Hot and Sizzling: The best way to enjoy pav bhaji is when it is served right off the tawa piping hot. A sizzling hot bhaji with warm buttered pavs makes for an incredibly fulfilling meal.
Ingredients
- 3 medium Tomatoes about 200 g, roughly chopped
- 4 medium Potatoes about 300 g, peeled and diced
- 1/2 cup Cauliflower about 80 g
- 1 large Capsicum about 90 g
- 1/2 cup Green Peas about 45 g
- 1 small Carrot diced
- 2 cup Water
- 3 tbsp Sunflower Oil
- 2 medium Onions about 140 g, chopped
- 1 tbsp Ginger-Garlic Paste
- 2 tbsp Pav Bhaji Masala
- 2 tsp Red Chili Powder
- 1/2 tsp Turmeric Powder
- 3/4 tbsp Table Salt adjust to taste
- 100 g Butter
- Chopped Coriander for garnish
Instructions
Cook the Vegetables:
- Cut and wash all the vegetables.
- In a pressure cooker, add the diced potatoes, tomatoes, cauliflower, green peas & water.
- Pressure cook for 1 whistle, then simmer on low heat for 10 minutes. Turn off the flame and let the steam release naturally.
- Remove the lid and mash the vegetables to a coarse and semi-thick texture.
Prepare the Bhaji:
- Heat oil in a wok or kadai.
- Add chopped onions and sauté until golden brown, add chopped green chili.
- Stir in the ginger-garlic paste and cook until the oil separates.
- Add turmeric, red chili powder, and the prepared Pav Bhaji masala. Mix well.
- Add the mashed bhaji.
- And butter. Let the butter melt and mix everything well.
- Garnish with chopped coriander.
Prepare the Butter Pav:
- Slit the pav (bread rolls) from the middle. Apply butter on the slit side.
- Toast the pav on a hot griddle.
Serve:
- Serve the flavorful bhaji with buttered pav, chopped onion, and a lemon wedge.
- Enjoy your delicious Pav Bhaji!
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