One plate of pav bhaji smothered with butter can lift anyone’s mood! Growing up, whenever we would visit Juhu or Chowpatty Beach, eating pav bhaji at the local stall there was like a must-do ritual. There is also a restaurant in Chembur (a place in Bombay) called Sadguru that is famous for its pav bhaji and milkshakes. You must try it if you get a chance.
Origination of Pav Bhaji
This dish originated back in the 1800s as a fast lunchtime dish for textile mill workers in Mumbai. It was supposed to be an inexpensive dish that the workers could afford to buy. The veggies they used mainly were onions, tomatoes, and potatoes as they were available at cheap prices. Other expensive veggies were used in less quantity or even skipped. This mixed vegetable then slowly started gaining cult status and began to be served at restaurants and by street food vendors throughout the country in every variation possible. Today it is popular all over the world. It’s also very commonly made in every Indian household. We normally make pav bhaji when our friends come over! It’s quick and easy to make. Plus it’s a crowd favorite! No one says NO to pav bhaji! Mom would always make pav bhaji when she had an assortment of leftover veggies in the fridge. This was her way of emptying the fridge and sneaking in veggies we didn’t like!
Pav Bhaji Recipe video 🎥
Other veggies - Ginger, garlic, and green chillies, or serrano peppers help boost the flavors. Spices - Cumin seeds, chilly powder, and turmeric help bring out the color, spice, and taste. Bread - The Indian Pav is the best accompaniment for this bhaji. Or you can use Dinner rolls, Water rolls, burger buns, potato rolls, or plain bread slices. Basically, use unsweetened or any kind of savory bread. Butter - This really is one of the key ingredients in this pav bhaji recipe. Use plain salted butter (vegan or regular) for more flavor. Protein - This is purely optional. You can add crumbled paneer or tofu depending upon the diet you follow. You may also mix in some beans. Cilantro and lemon juice are added as garnish and give this recipe of pav bhaji the required aroma and tang.
Heat a griddle and add some salted vegan butter to it. As it melts, sprinkle black salt and a tablespoon of the bhaji or the masala. This step is optional but great if you could do it. Slit the pav in the middle and place it on the griddle. Cook both sides of the bread in spiced butter. Prepare as many pavs as you want in a similar fashion.
The consistency of the bhaji is important. It should be thick and not too runny. Add water or stock accordingly. You can also garnish it with a fried green chilly if you like it hotter. If cooking in the Instant Pot, the cooking time will remain the same even if you double or triple the pav bhaji recipe. The Pot will just take longer to come to pressure.
