Pav bhaji, a vibrant and beloved street food of Mumbai, India, is a culinary symphony of flavors and textures. Imagine a thick, buttery, and slightly spicy vegetable curry, simmered to perfection with a medley of aromatic spices. This flavorful bhaji is then served atop soft, buttery pav (bread rolls), creating a harmonious blend that tantalizes the taste buds. Its rich, comforting taste and satisfying texture make it a favorite across India and beyond, transcending mere street food status to become a beloved national dish. The irresistible aroma alone is enough to draw you in.
This classic recipe captures the essence of authentic Mumbai-style pav bhaji. From preparing the vibrant vegetable curry to toasting the perfect pav, we'll guide you through each step, ensuring a delicious and authentic experience. Get ready to embark on a culinary journey and discover the secrets to creating this iconic Indian street food sensation. Let's dive into the detailed, step-by-step instructions!
Tools Needed
- Pan
- Mixing bowl
- Spoon
- Blender/Mixer
Ingredients
- Gram flour: 5 tablespoons
- Rice flour: 1 tablespoon
- Ajwain (carom seeds): 1 spoon
- Turmeric powder: 1/2 spoon
- Salt: to taste
- Baking soda: a pinch
- Water: as needed
- Garlic cloves: 8-10
- Green chilies
- Kashmiri red chili powder
- Oil
- Pav (bread rolls)
Step-by-Step Instructions
Step 1. Prepare the Crispy Batter and Garlic
- Mix gram flour, rice flour, ajwain, turmeric powder, salt, and baking soda in a bowl. Gradually add water to make a smooth batter without lumps.
- Heat oil in a pan. Add 8-10 unpeeled garlic cloves and fry until lightly golden.
Step 2. Fry the Batter and Pav
- Add the batter to the pan, dropping spoonfuls like small boondi (small round drops). Fry until lightly golden.
- Remove the fried batter and set aside. Fry the green chilies lightly in the same pan.
- Heat oil for frying the pav. Dip each pav in the batter and fry until light golden brown, pressing gently to flatten.
Step 3. Make the Spicy Garlic Paste
- Grind the fried garlic and batter mixture in a blender with Kashmiri red chili powder and salt.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Ensure the batter is smooth and lump-free for best results.
- Don't over-fry the green chilies or the pav vada.
- Fry the pav vada on a low flame for even cooking and a crispy texture.
Nutrition
- Calories: approximately 250-300
- Fat: 10-15g
- Carbs: 35-40g
- Protein: 6-8g
FAQs
1. Can I make the Pav Bhaji ahead of time?
Yes! You can prepare the bhaji up to a day in advance. Store it in the refrigerator and reheat gently before serving.
2. What kind of bread is best for Pav Bhaji?
Traditional Pav rolls are ideal, but you can substitute with slider buns or even toasted bread if needed. The softer the bread, the better.
3. How do I make the pav crispy?
Butter the pav generously and toast them on a griddle or in a pan until golden brown and crispy. You can also lightly toast them in the oven.
There you have it – your own delicious, crispy Pav Bhaji! This recipe is a perfect blend of authentic flavors and easy-to-follow steps, making it accessible to home cooks of all levels. Now go forth and enjoy this iconic Indian street food masterpiece!