One of the things about street-food is that we don’t like any variations in the recipe. We try hard to get the same taste as the road-side stall. It takes a few tries to get it right but thanks to the ready-made pav-bhaji masala (Everest and Badshah brands are my favorite), making pav-bhaji at home is actually a pleasure. In this recipe I use tomato paste which enhances the taste and color of the bhaji.
Ingredients:- Veggies to pressure cook in water for 4 whistles or till they turn soft:
- Small potatoes(peel the skin before pressure cooking)-3
- Beans chopped into big pieces-1/2 cup
- Carrot chopped into big pieces-1/4 cup
- Oil-1 tbsp
- Jeera-1 tsp
- Salt
- Turmeric powder-1/4 tsp
- Red chilli powder-1/4 tsp
- Pav Bhaji masala-2 tsp(or as per taste)
- Coriander leaves- to garnish
- Lemon juice from 1 small lemon
- Pav buns(sweet dinner rolls)
- Butter-to toast the buns
- Mash the veggies(once they are cooked) with the back of a laddle.
Heat oil in a pan, allow jeera to crackle, add the mashed veggies. - Add some water and bring it to gravy consistency.
- Add salt, turmeric powder, chilli powder, pav bhaji masala and bring it to a boil.
- Switch off the gas.
- Garnish with coriander leaves.
- Squeeze lime and add tiny bits of butter.
- Toast pav buns lightly with some butter and serve with bhaji.
