Paav Bhaji Recipe
Paav Bhaji is one of the favorite food-stuff all over India, is western Indian in origin. Paav denotes "a small bun" and Bhaji denotes "vegetable". Paav Bhaji is so nutritious that one can have it as a meal. Paav Bhaji is also a hot favorite Indian street food and scores of vendors can be seen in streets of the two major metropolitan cities Delhi and Mumbai, where it is probably most popular, energetically stirring up its ingredients on huge sizzling pans.
Paav Bhaji Ingredients
4 large potatoes boiled, peeled and cut into small cubes
2 medium or 1 large carrot grated finely
1 cup boiled green peas
1 cup cauliflower florets boiled till almost tender
1 large green bell pepper/ capsicum cut into very tiny pieces
2 large tomatoes chopped fine
4 large onions chopped very fine
3 tbsps garlic chopped very fine
6-8 tbsps salted butter
2 tbsps Paav Bhaaji Masala (see recipe below)
Salt to taste
1 lime cut into wedges
Fresh chopped corainder leaves to garnish
8 Paavs/ small buns
Paav Bhaji Method
Heat a large, wide, heavy-bottomed pan on a medium flame. Add 3 tbsps of butter and allow it to melt. Add the onions and fry till translucent. Add the all the other veggies and garlic. Mix well and sprinkle the Paav Bhaaji masala over the veggies. Add salt to taste. Cook till the capsicum is tender and then begin to mash with the back of a slotted spoon. Mash to a course texture. Add a tablespoon of butter, mix and cook for a few more minutes. Turn off the fire.
Heat a griddle on a medium flame till hot. While it is heating, slit the Paavs/ buns in half horizontally and butter heavily. Place the buns open and face down on the pan. Cook till turns into golden and crunchy. Flip and repeat on other side.
Serve the Paavs with hot Bhaji, garnished with finely chopped onion and lemon wedges.