Mumbai Pav Bhaji & Secret Pav Bhaji Masala I मुंबई पाव भाजी & पाव भाजी मसाला I Pankaj Bhadouria

Sharing the recipe of an Epic Pav Bhaji Masala and of course, the most delicious Mumbai style Pav Bhaji as well! A good dish requires the right combination of spices. The Pav Bhaji Masala that I have shared with you helps you to create the absolute street style bhaji at home easily. Also I have shared some very important tips and tricks to make the Pav Bhaji experience authentic Mumbai experience.
Also we shall not be using any artificial colours yet the Pav Bhaji will turn out to be as bright red and delicious as the Mumbai Pav Bhaji!
So get ready for the Pav Bhaji Masala and the Mumbai style Pav Bhaji experience at home!


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Recipe :
Pav Bhaji Masala

Preparation Time: 10 minutes
Cooking Time: 3-4 minutes
Makes: 125g (Approx.)

Ingredients:
3 tbsp coriander seeds
1 tbsp cumin seeds
8 whole kashmiri red chillies
1/2 tbsp turmeric powder
1 tbsp dry raw mango powder
1 black cardamom
1 tbsp cloves
2" piece of cinnamon
2 star anise
1 tsp fennel seeds
1tsp dry ginger powder
1tbsp peppercorns
1/4 tsp asafetida

Method:
Dry roast the coriander seeds, cumin seeds, fennel seeds, pepper corns till lightly fragrant.
Add the cinnamon stick, black cardamom and red chillies. Roast till lightly coloured and fragrant. Cool and grind to a fine powder with all the other ingredients. Store in an airtight container.

Pav Bhaji
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 4

Ingredients:
5 medium potatoes, boiled
1 cup tomatoes, finely chopped
1 cup onions, finely chopped
½ beet root, boiled
1 green capsicum
1 cup cauliflower florets
¼ cup carrots
¼ cup beans
¼ cup green peas, shelled
¼ cup garlic
10 kashmiri whole red chillies
2 tbsp oil
2 green chillies
3tbsp pav bhaji masala
Salt to taste
50g butter
1 bunch fresh coriander leaves
12 Pavs

Method:
The Masala:
Gently roast the cumin, coriander, fennel seeds, the dry red chilies, cloves and cinnamon over low heat till lightly coloured and fragrant.
Remove from fire immediately and cool.
Grind all the ingredients to a fine powder and store in an air tight container till required.
For the Pav Bhaji:
Deseed the Kashmiri red chillies and soak in 1 cup boiling hot water.
Grind the garlic with ½ cup water to make garlic water.
Boil the potatoes. Peel and mash the potatoes.
Finely chop the onions, tomatoes, green chilies and capsicum.
Cut the cauliflower into florets and blanch with salt and turmeric powder.
Blanch the peas, carrots and the beans. Drain and mash coarsely.
Heat oil and half the butter in a pan and add chopped onions.
Sauté till the onions are light golden in colour.
Add the pav bhaji masala and the chopped capsicum and saute for a minute.
Add the tomatoes, salt and cook on medium heat stirring continuously till oil separates from the masala.
Add mashed vegetables, potatoes and 2 tbsp red chilli paste and one and half cups water. Bring it to a boil and simmer for around 15 minutes, mashing well till all vegetables are completely mashed. Add 2-3 tbsp of garlic water and cook for a 3-4 minutes.
Heat 1 tbsp butter in a thick-bottomed pan or a tawa.
Add 1 tbsp chili paste and mix well. Once the chili leaves colour in the butter, add 3 ladles full of pav bhaji and mix well. Cook for 2-3 minutes.
Slice pav horizontally into two and liberally apply butter on the cut side. Cook on the tawa for half a minute, pressing two or three times or till pav is crisp and light brown.
Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.

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