Pav Bhaji – Indian Street Food

Step 1: Prepare Vegetables

Wash potatoes, carrots, and tomatoes thoroughly under running water. Also, wash the mint leaves.

Step 2: Boil Potatoes

Set up a large pot over a fire and add water. Add potatoes and a handful of crystal salt to the boiling water. Cover and boil until tender, about 20-25 minutes.

Step 3: Chop Vegetables and Grind Tomatoes

While potatoes are boiling, finely chop the tomatoes and carrots. Grind the chopped tomatoes into a smooth puree using a stone grinder. Transfer the puree to a separate bowl.

Step 4: Peel and Mash Potatoes

Remove the boiled potatoes from the water and let them cool slightly. Peel the skin off the boiled potatoes and mash them thoroughly using a potato masher.

Step 5: Prepare Garam Masala

Dry roast the whole spices (bay leaves, cinnamon sticks, green cardamom, cloves, star anise, cumin seeds, black peppercorns) in a pan over medium heat until fragrant, about 3-5 minutes. Transfer the roasted spices to a stone grinder and grind them into a fine powder (garam masala).

Step 6: Prepare Chili Paste

Grind the dried red chilies into a fine paste using a stone grinder.

Step 7: Sauté Base Vegetables

Set up a large tawa (griddle) over a strong fire. Add butter to the hot tawa and let it melt. Add cumin seeds to the melted butter and sauté for 1-2 minutes until fragrant. Add finely chopped onions and sauté until translucent and light golden brown, about 5-7 minutes. Add finely chopped carrots, capsicum, and green peas, sautéing each for 3-5 minutes until slightly tender.

Step 8: Add Ginger-Garlic Paste and Potatoes

Add hand-ground ginger-garlic paste and sauté for 2-3 minutes until the raw smell disappears. Add the mashed potatoes to the tawa and mix well with the sautéed vegetables. Mash the potato-vegetable mixture thoroughly on the tawa using a potato masher or a large spatula.

Step 9: Combine with Tomato Puree and Spices

Pour the tomato puree over the mixture and mix everything together, continuing to mash and stir to combine all ingredients into a smooth bhaji. Add the hand-ground red chili paste, freshly ground garam masala, chaat masala, and crystal salt (to taste). Mix thoroughly until all spices are well incorporated.

Step 10: Finish the Bhaji

Add chopped coriander leaves and mix them into the bhaji. Create a well in the center of the bhaji, add a generous amount of butter, and let it melt. Mix the melted butter into the bhaji.

Step 11: Toast Pav Buns

Slice the pav buns horizontally. Place a block of butter in the center of the tawa to melt. Place the sliced pav buns on the melted butter, cut-side down, and press gently to absorb the butter. Toast until golden brown, about 1-2 minutes per side. Transfer the butter-toasted pav buns to a serving plate.

Step 12: Assemble and Serve

Spread a generous amount of the prepared bhaji on the inside of the toasted pav buns. Serve the Pav Bhaji hot.

Step 13: Community Meal

The freshly prepared Pav Bhaji is served to the residents of an old age home.

• Ensure vegetables are finely chopped for a smooth bhaji texture.

• Mash the bhaji thoroughly for best consistency.

• Adjust spice levels according to preference.

• Add cheese on top of the bhaji for a cheesy pav bhaji.

• Serve with a squeeze of lemon juice and extra chopped onions.