Easy Mumbai Street STyle food recipe | #MUMBAI STREET FOOD |

 PAV BHAJI RECIPE MUMBAI STYLE | MUMBAI STREET FOOD 

Want a meal that’s hearty, satisfying and delightful too? Here’s it – mashed spiced vegetables; served with a side of cotton-like soft, buttery dinner rolls, crunchy onions, herby fresh coriander and tangy lemon. To sum up, the Pav Bhaji – a famous street food from the ‘city of dreams,’ Mumbai. This Pav Bhaji Recipe is going to be create fireworks on your palate! Check out my step-by-step picture guide and video of making this delicious street style dish in 2 ways – one, traditionally and two, as a quick Instant Pot recipe.

Pav bhaji masala Ingredients:

 

 ● Cumin seeds 3 tbsp

 ● Coriander seeds 5

 ● Cumin seeds 3 tbsp

 ● Cloves 20-22 nos.

 ● Star anise 4-5 nos.

 ● Black cardamom 5-6 nos.

 ● Cinnamon 3-4 sticks

 ● Bay leaf 4-5 nos.

 ● Kashmiri red chillis 20-25 nos.

 ● Fennel seeds 3 tbsp

 ● Kasuri methi 2 tbsp

 ● Turmeric powder ½ tsp

 ● Dry ginger powder ½ tsp

 ● Hing 1 tsp

 ● Kaala namak 1 tsp

 ● Amchur powder 1 tbsp

 ● Salt 1 tbsp

 

Pre-Prep ingredients:

Prep Red Chillis paste.

Kashmir red chillis 18 to 20(soaked)

Water as required.

 

Prep Garlic paste

Garlic cloves 1/2 cup

Water as required.

Prep Boiling Veggies

Boiling water

Phool Gobi 1 medium sized

Green mutter ¾ cup

A pinch of turmeric powder

A pinch of salt

Prep time: 30-35 minutes

Cooking time: 30-40 minutes

Serves: 8-9 people

 

Method:

 

For red chili paste, transfer the soaked Kashmiri red chilies in a mixer grinder, add water as required & grind in a fine & runny paste

For garlic paste, transfer the garlic cloves in a mixer grinder, add water as required & grind in a fine & runny paste. The consistency should be watery.

For boiling the vegetables, set water for boiling in a stock pot, add the veggies, turmeric & salt, boil and cover until it turns soft & is cooked. Once its cooked strain the water & keep aside

Base bhaji Ingredients:

 

● Butter 50 gm + oil 2 tbsp

● Jeera seeds 2 tsp

● Onions 2-3 medium size (chopped)

● Capsicum 2 medium size (chopped)

 ● Potatoes 7-8 medium size (boiled & mashed)

● Tomatoes 7-8 medium size (chopped)

 ● Boiled green peas

 ● Boiled cauliflower florets

● Beetroot 1 medium size (boiled & grated)

● Fresh coriander a handful (chopped)

● Salt to taste

● Prepared pav bhaji masala 2 tbsp

● Kashmiri red chilli 1 tsp

● Dhaniya powder 1 tbsp

 ● Haldi powder ½ tsp

 ● Kasuri methi 1 tsp

● Green chilli paste (paste of 2 green chillies)

● Prepared garlic paste 7-8 tbsp

● Prepared red chilli paste 7-8 tbsp

● Hot water as required for tadka:

● Butter 50 grams

 ● A pinch of jeera seeds

● Prepared red chilli paste 4-5 tbsp

● Garlic paste/water 2-3 tbsp

● Pav bhaji masala 1 tsp

 ● A pinch of garam masala

● Salt to taste

 ● Freshly chopped coriander leaves

 

 

● Butter as per your preference

● Lemon juice 1 tsp Method:

● Set a big size tawa on medium high heat, add butter & oil, further add jeera & allow it to crackle, add onions and cook until they turn pinkish in color.

 ● Further add capsicum and cook on high flame for 2-3 minutes.

● Further add the boiled & chopped veggies, salt, prepared pav bhaji masala, powdered spices & green chilli paste, mix it really well & try to break down the veggie chunks with the spatula.

 ● Further add prepared garlic and chilli paste, mix well and initially add 1-2 cups of hot water, now use a pav bhaji masher and start to mash the bhaji well, keep the flame low and mash until the bhaji is almost crushed.

● You can adjust the consistency of the bhaji by adding additional hot water, i like the consistency of my pav bhaji to be little thin just like the street vendors do, you can adjust the consistency of the bhaji as per your preference. The whole process of cooking will take about 15-20 minutes.

● The base of the bhaji is ready, let the bhaji simmer on low flame by the time you can make the tadka that needs to go on the bhaji.

● For tadka, set a pan on medium heat, add butter, jeera, prepared red chilli paste & garlic paste, pav bhaji masala and garam masala, cook on medium high flame for 1-2 minutes, further add the tadka into the bhaji & mix well.

● Check for the seasoning and adjust the salt as per taste.

● Further add freshly chopped coriander leaves, butter and lemon juice, mix well and cook on medium heat for 2-3 minutes, your bhaji is ready to be serve with nice soft buttery pav.