Paav bhaji is a street food from Maharashtra, India. Bhaji means vegetable thick curry in marathi and pav means soft bread roll. Bhaji is a spiced mixture of mashed vegetables in a thick gravy usually cooked in a flat iron pan and served with hot paav lightly toasted with butter.

Paav bhaji is a delicious mouth watering street food. Bhaji is garnished with lot of coriander leaves and served with lemon wedges, toasted buttery pav, butter and chopped onions.

SERVES : 2 – 3 PEOPLE

INGREDIENTS

FOR THE PAV

  • Maida / refined flour 1 cup
  • Sugar 1 tsp
  • Butter 1 tbsp
  • Yeast 1 tsp
  • Salt 1 tsp
  • Milk as required or 1/4 cup

FOR THE BHAJI

  • Carrot 1
  • Capsicum 1
  • Potato 1
  • Green peas 1/4 cup
  • Cauliflower florets 1/2 cup
  • Tomatoes medium 3
  • Onion medium 1
  • Green chilies/ chilly powder
  • Garlic 4-5
  • Paav bhaji masala 1 tbsp
  • Aamchur powder 2 tsp
  • Butter 3 tbsp

FOR GARNISHING

  • Coriander leaves a handful
  • Lemon wedges
  • Sliced onion 1

  • Coriander leaves chopped 1 cup
  • Lemon wedges 3-4
  • Onion finely chopped 1
  • Butter 2 -3 tbsp

METHOD

HOW TO PREPARE PAV

Take 3 tbsp warm milk add sugar and yeast, dissolve it. Cover and keep till yeast froths.

In a large bowl add the maida, salt , butter and yeast. Mix nicely. Add little by little milk and gather the dough into a nice sticky dough. Knead ot nicely for ten minutes. Brush some milk on top and cover it and keep in a warm place to proof for 1 to 2 hours.

Once the dough is doubled in size beat it down. Knead it again for 5 minutes and divide them into six or four equal balls.

Line a baking tray with parchment paper or butter and keep all these rolled dough little apart. Brush some milk on top and cover to proof.

Proof for an hour, the dough will double up in size.

Preheat the oven for ten minutes.

Bake the pav at 180 ° C for 15 to 20 minutes or till its golden brown in colour at convection mode ,lower rack. While baking always keep an eye or it might burn or undercook. Settings of each oven is different so adjust accordingly.

HOw TO PREPARE BHAJI

Roughly chop carrot, Potato, cauliflower and capsicum. Pressure cook carrot, capsicum, potato, green peas, cauliflower florets adding water for 2 whistle. Water used to pressure cook should not be too little or too much.

Once it cools down strain the water and keep it separately aside. Dont discard the vegetable stock. Mash the vegetables nicely.
Heat a thick bottomed frying pan/Kadai, add a tbsp butter. Add finely chopped onion, green chilies and saute till it becomes transparent. Add paav bhaji masala and saute for a minute on low heat. Make a paste of garlic and add. Saute for a minute.

Add finely chopped tomatoes or blend them and add to the onion. Cook on medium heat till it is reduced to half.
Add the mashed vegetables. Stir and incorporate it well and cook. Add the vegetable stock, aamchur masala and salt. Cook on low heat until you get the desired semi thick consistency.

Garnish it with chopped coriander leaves.

Slice the pav in the middle. Toast the pav on both sides with butter on a flat pan.
Serve the bhaji with lemon wedges, chopped onions and paav. Add little butter on top of the pav.

NOTE : While baking always keep an eye or it might burn or undercook. Settings of each oven is different so adjust accordingly.

For evening snack or dinner prepare the pav previous day or in the morning.

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