https://www.cutoutandkeep.net/projects/pav-bhaji • Posted by Octopus Publishing
Serves 4 This is another very popular dish from Mumbai, which is now found across India. My version is simple and healthy, but there are many other ways you could make it. When eaten on the streets, what makes this dish amazing is all the extra butter they put on the pav and bhaji, but I have tried to keep this to a minimum.
Serves 4 This is another very popular dish from Mumbai, which is now found across India. My version is simple and healthy, but there are many other ways you could make it. When eaten on the streets, what makes this dish amazing is all the extra butter they put on the pav and bhaji, but I have tried to keep this to a minimum.
To make the bhaji, heat the oil and butter in a wide saucepan over medium heat. Add the onion and cook for about 5 minutes, until it begins to soften. Stir in the tomatoes, grated cauliflower, green pepper and 250ml (8fl oz) of the measured water. Bring to a boil, then cover the pan with a lid and cook for 20 minutes, until the vegetables are cooked. Stir the salt and Pav Bhaji Masala into the pan and cook for 2 minutes, until well combined. Now stir in the grated potatoes and the remaining 350ml (12fl oz) measured water and cook for 10–12 minutes, until everything is cooked through.
Use a potato masher to mash the whole mixture while it is still in the pan, then cook for a final 2 minutes. Sprinkle over the coriander and as much extra butter as you would like and keep hot. To serve, melt 1 tablespoon of the butter in a frying pan over medium heat. Put the 2 halves of 1 bread roll into the pan. Cook for 1 minute on each side, then remove from the pan. Repeat with the remaining rolls and butter. Serve the rolls with the piping-hot bhaji and lime wedges for squeezing over.
PAV BHAJI MASALA This spice blend is the key to producing great Pav Bhaji (see page 130) of distinct flavour. It combines some of the basic spices used in Indian cookery, but it’s the specific quantities of these spices that make it so different to other masalas. Try it in other dishes using lentils and meat, too. 2 tablespoons coriander seeds 1 tablespoon fennel seeds 2 teaspoons cumin seeds 1/2 teaspoon black peppercorns 4 dried red chillies seeds from 4 green cardamom pods 2 cloves 1 cinnamon stick 1 whole mace 1 teaspoon ground turmeric 1 teaspoon mango powder (amchur) Heat a dry frying pan over low heat. Add the coriander, fennel and cumin seeds along with the peppercorns, chillies, cardamom seeds, cloves, cinnamon and mace and toast for a few minutes, stirring occasionally, until the spices begin to change colour. Take the frying pan off the heat. Stir in the turmeric and mango powder, mix well and leave to cool. Transfer the mixture to a spice grinder and process the mixture to a fine powder. Transfer the spice blend to a clean, dry jar and store in a cool, dark place. Use within 6 months.