19 August, 2016
This street food from Mumbai is a favourite breakfast in my house. The pavs are crisp and buttery and the Bhaji is spicy and tangy, together they make a yummy combination. It’s a favourite with young and old alike. Sometimes, I like to sprinkle some Bhaji Masala on top of the buttered and toasted pav, to make Masala Pavs, they can be enjoyed with the Bhaji or on their own with a cup of tea.
Do try this easy recipe, you just have to get the veggies chopped and it is quick to put together.
500 gms chopped veggies, (potatoes, brinjal, peas, cabbage, cauliflower, french beans, beets, tomatoes)whatever you have at hand
2 tsp refined oil
1 tbsp ginger garlic paste.
1 tsp red chilli powder
1 tsp kashmiri chilli powder
3 tsp Pav Bhaji masala, I use Everest
Chopped coriander to garnish
Salt to taste
Pav, a pack of 12
In a pressure cooker, heat the oil then add the veggies, ginger, garlic, salt, chilli powder and pav bhaji masala.
Cook for 2 to 3 whistles.
While the bhaji is cooking, heat a non stick, reduce the heat, half the pav spread some butter on both the sides, put on the pan butter side down till nicely crisp and brown.
Back to the bhaji, once the veggies are done, mash them well.
Serve hot with a dollop of butter, finely chopped coriander leaves and crisp pav.