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Pav Bhaji<

Pav Bhaji

Submitted By:
Shweta Agrawal

Background Info:
Pav Bhaji is a fast food dish that originated in Marathi cuisine. It is native to Maharashtra but it is famous all over India. Pav means bread and bhaji means mixture of various vegetables. The origin of this dish is traced to the heyday of the textile mills in Mumbai. The mill workers used to have lunch breaks too short for a full meal, and a light lunch was preferred to a heavy one, as the employees had to return to strenuous physical labor after lunch. A vendor created this dish using items or parts of other dishes available on the menu. He replaced roti with bread and curry was replaced with blend of many vegetables cooked in spicy gravy.
No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
-Boil the vegetables with 1 tsp salt until soft.
-Heat ghee, add garlic and ginger pastes and chopped onion, and cook until onions are soft.
-Add chopped tomatoes, pav bhaji masala, chili powder and salt.
-When the tomatoes are well done, add the vegetables.
-Mix well, bring it to a boil and then take off heat and mash well.
-Add the butter and sprinkle chopped coriander leaves.
-Slit the buns horizonally through the middle, and fry them in butter.
-Serve the hot buttered pav, along with bhaji topped with chopped raw onions.
5 big potatoes pressure cooked, skinned and mashed
1 cup cauliflower, carrot and beans cut into small pieces
1 onion cut into small pieces
2 tsp garlic paste
2 tsp ginger paste
5 tomatoes chopped fine
2 tsp ghee
2 tsp butter
2 tsp pav bhaji masala(you will get in any asian store)
1/3 tsp chili powder
8-10 pav buns/Bread
Pressure cooker
Recommended Wine:
Red : Any Red Wine