Pav Bhaji – Mumbai Street Style

Step 1: Prepare Vegetables

Chop potatoes, tomatoes, capsicum, and onions as shown in the video.

Step 2: Boil Vegetables for Bhaji Base

Add 500 gms peeled and chopped potatoes, 100 gms green peas, 500 gms chopped tomatoes, water as required, and salt as per taste to a pan.

Step 3: Cook Vegetables

Cover the pan and cook for 15-20 minutes until all vegetables are nicely cooked and done.

Step 4: Mash Vegetables

Remove the lid and mash the cooked vegetables directly in the pan using a potato masher until they become soft and mushy. Add a little water as required to aid mashing and achieve desired consistency.

Step 5: Transfer Mashed Vegetables

Transfer the mashed vegetable mixture into another container and set aside.

Step 6: Prepare Masala Base

In the same pan, heat 200 gms butter. Add 200 gms chopped onion, 1/2 tsp cumin seeds, 1 tbsp garlic paste, and 4 tbsp red chili powder. Mix well and sauté until all ingredients are well incorporated and the mixture turns reddish-orange.

Step 7: Reserve Chutney (Optional)

At this stage, you can remove a few spoonfuls of this masala mixture to use as a chutney with the Pav Bhaji later.

Step 8: Add Capsicum and Spices

Add 1 chopped capsicum, 1/2 tsp turmeric powder, and 1 tbsp garam masala powder to the pan. Mix well and sauté until the capsicum is slightly cooked.

Step 9: Combine with Mashed Vegetables

Add the previously mashed vegetable pulp (potatoes, peas, tomatoes) back into the pan with the prepared masala. Mix all of this nicely and evenly, ensuring everything is well combined.

Step 10: Add Food Colour (Optional)

Add edible red food color as required to achieve a vibrant, street-like appearance for the bhaji. Mix it well until the color is evenly distributed.

Step 11: Adjust Consistency and Seasoning

Check for salt and add more if needed. Add water as required to adjust the consistency of the bhaji to your preference. Continue mashing if there are any remaining large chunks.

Step 12: Toast Pav

Heat a griddle. Slice the ladi pav horizontally. Apply butter generously on the inside of the pav and place it butter-side down on the hot griddle. Press gently with a spatula.

Step 13: Toast Other Side of Pav

Apply butter on the other side of the pav and flip it. Toast until both sides are nicely golden brown and slightly crispy.

Step 14: Serve Pav Bhaji

Serve the hot bhaji on a plate. Place the toasted ladi pav next to it. Garnish with chopped onions, a lemon wedge, a generous amount of butter, fresh coriander leaves, and a spoonful of the prepared onion chutney (if reserved).

• Adding edible food color is optional but makes the bhaji look more street-like.

• The initial potato, peas, and tomato mixture can also be pressure cooked for 2-3 whistles instead of pan cooking.