Pav Bhaji is one of the most popular Indian street foods that originated in Mumbai. I guess there are very few Indians who wouldn't have tasted this fast food! A quick and easy dish, there are endless variations from cheese pav bhaji and paneer pav bhaji to dry fruits pav bhaji. No matter what the flavour, the dish consists of two components: the Pav or the bread and the Bhaji or the curry made from potatoes and assorted vegetables like cauliflower, carrots, green peas etc.; served with some finely chopped onion and a slice of lime for that extra kick!
I have seen in some places the 'bhaji' is dark red in colour which is probably from the red food colour they add. But it looks very tempting when compared to the normal colour and hence I thought of adding beetroot to my bhaji (in an attempt to get the same red colour without adding any food colouring). It worked quite well though :D Making pav bhaji at home is very simple especially if you are using the ready made Pav Bhaji masala. I didn't have any in stock so I used the individual masalas as per my taste and it turned out fine. Very quick and filling, this is the kind of food you would turn to when you are in a hurry yet want to eat something good!
- Potato - 2 medium / 1 large, peeled and diced into small cubes
- Beetroot - 1 small, peeled and diced into small cubes
- Onion - 1 large finely chopped
- Ginger paste - 1/2 tsp
- Garlic paste - 1/2 tsp
- Crushed tomato - 1/4 cup
- Green chillies - 2 to 3 finely chopped
- Red chilly powder - 1 to 2 tsp
- Turmeric powder - 1/2 tsp
- Coriander powder - 1 tsp
- Garam masala - 3/4 tsp
- Cumin powder - 1/2 tsp
- Amchur (dry mango powder) - 1 tsp
- Chaat masala - 1 tsp
- Salt to taste
- Cilantro - chopped, for garnish
- Vegetable oil - 2 tbsp
- Butter - as required
- Add the diced potato and beetroot into a pressure cooker. Pour enough water to cover the vegetables about a quarter of an inch above. Season with salt and cook for 3 to 4 whistles till the veggies are soft and mushy.
- In a pan, heat the oil and saute the onions and green chillies.
- Then add the garlic and ginger paste and fry for few more minutes.
- To this add the crushed tomatoes and let it simmer till it begins to thicken. Add the dry spices (red chilly powder, turmeric, coriander, cumin, garam masala, chaat and amchur) along with some salt. Fry for few seconds and add the cooked vegetables.
- Let it simmer for few minutes. Mash the veggies with the back of a spoon till it gets a thick consistency. Garish with chopped cilantro. Serve hot with toasted pav, lemon and finely chopped onion.
Linking this to my ongoing event - Street Food of India