Pav Bhaji is a spicy dish that originated in Mumbai cuisine, mainly as a fast food. Of late it has achieved cult status being part of celebrity weddings and even infiltrating into five star restaurants.
The word Pav has its origins in the Portuguese Pao, which means bread. Bhaji in Marathi means vegetable dish. Bhaji is a thick potato-based curry, garnished with coriander leaves, chopped onion, and a dash of lemon.
The general procedure for making the Bhaji remains the same. Potatoes are mashed on a flat griddle (Tava), and made into a thick gravy after adding sliced tomatoes, finely chopped onion, green peas and chopped capsicum (green bell pepper). Other assorted vegetables such as cauliflower and carrots are mashed and added. Garlic too is added at times to spice it up. A special blend of spices simply called the Pav Bhaji Masala is added to this thick gravy giving the bhaji its authentic slightly orange brown color. The gravy is then allowed to simmer on the pan for a few minutes and is served hot in a flat dish with a tablespoon of butter on top.
The pav is lightly toasted on the griddle and buttered generously.
The word Pav has its origins in the Portuguese Pao, which means bread. Bhaji in Marathi means vegetable dish. Bhaji is a thick potato-based curry, garnished with coriander leaves, chopped onion, and a dash of lemon.
The pav is lightly toasted on the griddle and buttered generously.
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