In Mumbai households I have seen that houses receive one pack of Paav everyday along with a bottle of milk and the morning newspaper. So paav is part of everyday meal over there just like idli/dosa for the Tamil people I guess. Paav means "a small bun", while Bhaaji means "vegetable". Paav Bhaji is so wholesome you can have it as a meal.
Ingredients:
- Potatoes,boiled and mashed 4 medium
- Tomatoes,chopped 4 medium
- Onions,chopped 2 medium
- Carrots,chopped,boiled 1 medium
- Green capsicum,chopped deseeded 1 medium
- Green peas,shelled, boiled 1/4 cup
- Ginger-garlic paste 1 tablespoon
- Cumin seeds 1 teaspoon
- Oil 3 tablespoons
- Green chillies,chopped 3-4
- Pav bhaji masala 1 1/2 tablespoons
- Salt to taste
- Butter 3 tablespoons
- Pav 8
- Fresh coriander leaves,chopped 1/4 cup
- Lemons,cut into wedges 2
Method:
For the bhaji:
Heat the butter and oil in a kadhai and add the cumin seeds.
When the seeds crackle, add the chilli-garlic paste and green chilliesand sauté on a medium flame for 1 to 2 minutes.
Add 3/4th chopped onions and sauté for 3 to 4 minutes, while stirring occasionally.
Add the capsicum and sauté for 1 more minute.
Add the tomatoes and carrots and cook for 3 to 4 minutes, mash well using a potato masher.
Add the salt, pav bhaji masala, chilli powder and cook for another 2 minutes.
Add the green peas, potatoes, mix well and cook along with 1/3 cup of water for 1 to 2 minutes, while mashing it with the help of a masher.
Add the coriander, mix well and cook for 1 minute.
For the pav:
Slit 2 pavs vertically and keep aside.
Heat a large tava, add 2 tsp of butter and slit open the pavs and place on it.
Cook on a medium flame till they turn light brown and crisp on both the sides. (add more butter if required).
How to serve:
Place ¼th of hot bhaji, 2 pavs, ¼ cup of onions, a lemon wedge and a papad on a plate.
Top the bhaji with 1 tsp of butter and serve immediately garnished with 1 tsp of coriander.
