Pav Bhaji
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The Tale of Pav Bhaji
Story updated
Pav bhaji originated in Mumbai in the 1850s-60s as a quick meal for textile mill workers, made from a spiced vegetable mash served with buttered bread rolls (pav) borrowed from Portuguese-introduced bread traditions. It has since become one of Mumbai's most iconic street foods.
Ingredients
Scale:· 4 servings
- 4 potatoes, boiled and mashed
- 1 cup cauliflower, boiled and mashed
- 1 cup green peas, boiled
- 2 onions, finely chopped, divided
- 2 tomatoes, finely chopped
- 1 bell pepper, finely chopped
- 2 tbsp pav bhaji masala
- 1 tsp red chili powder
- 4 tbsp butter, divided
- 8 pav (soft dinner rolls)
- Fresh cilantro and lemon wedges, for serving
- Salt, to taste
Instructions
- 1Melt 2 tbsp butter and sauté half the onions with bell pepper until soft.
- 2Add tomatoes, pav bhaji masala, and chili powder, and cook until the tomatoes break down.
- 3Add the mashed potatoes, cauliflower, and peas along with a splash of water, mashing everything together into a thick, chunky mash.
- 4Simmer 10-15 minutes, mashing occasionally, until the flavors meld and the bhaji thickens.
- 5Split the pav rolls and toast on a griddle with butter until golden.
- 6Serve the hot bhaji topped with a pat of butter, alongside the buttered pav, raw onion, and lemon wedges.
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