Street Style Pav Bhaji ( Salads & Appetizers)

                                    Street Style Pav Bhaji           

                                                    COURSE: SALADS & APPETIZERS

       Pav Bhaji is a major West Indian snack. This breakfast is very popular in Maharashtra , especially Mumbai 's Pav Bhaji is world famous. The word Pav Bhaji is derived from the Marathi language Pav and Bhaji. Pav is a kind of double bread and bhaji is made by cooking many vegetables like tomatoes , cauliflower , capsicum etc. in ghee or butter . The origin of the word pau is believed to be from the Portuguese word pão.

       A world famous fast food dish or perhaps the king of street food of the Maharastra of the western state. This recipe is made with spices mixed with vegetables. This masala is a unique blend, called pav bhaji masala and served with soft bread rolls aka pav.

      The pav-bhaji dish has a long history and originated during the thriving textile industry business in Mumbai. This dish was specially served as a fast-food for textile workers and thus the combination of vegetables provided essential nutrients. Gradually due to the popularity of this recipe, it eventually became street food served in every corner of the street .

      With the popularity of Pav Bhaji recipe , many adulteration and changes are being made in it. Today a typical pav-baji street food vendor has innumerable options to offer. From cheeses to cheese and even mushroom flavored bhaji recipes are found on the streets. But my personal preference has always been the red-colored butter butter pav-bhaji recipe.

                     PREPRATION TIME:      COOKING TIME:          TOTAL TIME:

                           10 MINUTES                     30 MINUTES                40 MINUTES

INGREDIANT:

½ tablespoon vegetable or canola oil

1 tablespoon butter (See note)

1 tablespoon garlic, minced

½ cup red onion, diced

1/3 cup green bell pepper, diced

1 cup tomatoes, diced

Salt to taste

1 ½ teaspoons Kashmiri Chili powder

2 tablespoons Pav Bhaji masala (Recommended: Badshaah brand)

2 tablespoons water

¼ cup whole milk (at room temperature)

½ tablespoon all purpose flour

½ cup processed cheese, grated

Italian or French Baguette or Pav, diced and toasted 

GARNISHINGS:

2 tablespoons red onion, diced

1 tablespoon cilantro, minced

NOTES:

Pav Bhaji is a classic street food and the butter used in it is Amul – the taste of India. If you can use Amul butter you’ll be rewarded with the classic taste.You require a fondue pot that can also be used on the stove top.

When cooking with milk, always make sure it is at room temperature. This reduces the chances of it splitting in the dish while cooking.

I like French Bread as it holds up to the fondue better, but you can also use Pav – since it is Pav Bhaji Fondue. I just toast mine on a hot pan without any oil or butter, but you can toast yours in butter for the classic Pav Bhaji effect.

METHOD:

1.In a large non-stick skillet melt the oil and butter on medium heat. Add the garlic, onion, and bell pepper and cook stirring occasionally. Cook till the onion is translucent (do not let it brown).

2.Now add the tomatoes along with some salt and cook till the tomatoes are broken down. Add the chilli powder, Pav Bhaji masala and water and cook for 2 minutes till the spices are cooked.

3.Turn off the heat and allow this to cool. After cooling, puree the mixture to a smooth paste.

4.Place the fondue pot on the stovetop and transfer the onion-tomato puree to it.

5.Stir in the milk and cook on low heat till it comes to a simmer. Keep stirring constantly to avoid scorching.

6.Toss the grated cheese with flour to coat it. Once the mixture is at a simmer stir in the cheese in batches and allow it to melt till you have a smoothish cheese fondue.

7.Remove from heat and place on the fondue stand with tea light or burner ignited. 

8.Top with the garnishings and serve immediately with the toasted bread for dipping.

                                                                                                             THANK YOU, READERS!