To say that Pav-bhaji (Spicy vegetable mash with buns) is one of the most popular street foods in Mumbai is an understatement. It is a dish that has played an important role in every college going student who has lived in Maharashtra.

Countless number of morning  lectures were missed thanks to the small fast food place which served amazing, finger licking, Pav Bhaji  on our way to college.

The melting cube of butter which floated on top made it all the more special and tastier.  There were variations too, and our favorite one was “Cheese Pav bhaji” with Mango Lassi or any Mango drink which was available.

There are many Pav Bhaji Masalas available in the market which can be used instantly but if you cannot get your hands on one just add regular garam masala with Mango Powder, it will taste more or less the same.

This recipe is adapted from “Sanjeev Kapoor’s Bombay Pav Bhaji” with few adjustments in the amount of veggies and spice.

Prep Time: 15 minutes
Cook time: 20 minutes
Served: Hot
Serves: 4 (very hungry) people

Ingredients:

3 medium size potatoes
1 cup Cauliflower florets
3/4 cup Peas (fresh or frozen)
1 large finely chopped onion
2 large tomatoes
1/2 cup chopped capsicum
2 tsp ginger garlic paste
2 green chilies (chopped)
3 to 3.5 Tbsp Pav Bhaji Masala
1 tsp garam masala powder
1 tsp red chili powder
1 tsp turmeric powder
1 tsp cumin seeds
1.5 cups water
2 Tbsp butter or ghee
Coriander for garnish
Salt to taste
6 Pav (Buns) for serving (roasted)

Method:

• Boil potatoes, cauliflower and peas in a pressure cooker or microwave.
• While the veggies are boiling finely chop onions, tomatoes and green chilies and keep aside. Reserve 1 Tbsp of chopped onion for garnish.
• Lightly mash boiled veggies.
• In a pan, on medium heat, add butter or ghee and to that add in cumin seeds. Once they start to sizzle, add chopped onions. Saute onions till they become translucent.
• Add in ginger-garlic paste and saute till raw smell disappears.
• Add chopped green chilies and fry for about a minute.
• Add tomatoes and capsicum and fry them until everything is mushy, about 7-8 minutes.
• Now, add in red chili powder, turmeric, pav bhaji  and garam masala. Mix them well.
• Combine the mashed vegetables well with the masala. Add water and season well with salt.
• Keep on stirring occasionally and let it simmer for about 12-15 minutes. (Add more water if the mixture gets too dry)
• Once achieved the desired consistency(which is neither thick nor thin) check for seasoning and add more spice if needed.
• When done, garnish with coriander leaves and serve with hot butter, sliced onions and a lemon wedges.  (You can add more butter if you like) With more butter it tastes even better 😉