Pav Bhaji. Is it a gujarati or marathi dish? Give the best receipe for the bhaji?

Answer 1

Pav bhaji or pao bhaji is a specialty Anglo-Indian dish with origins in Mumbai and Gujarat.

In Marathi pav means bread and bhaji means a curry and vegetable mix. As it's cheap and filling, the pav bhaji can sometimes be a Mumbaikar's/Punekar's breakfast, lunch and dinner.

The pav bhaji consists of the bhaji and the pav (bread) garnished with coriander and chopped onions. The bhaji is usually potato-based. Potatoes are mashed or diced on a flat pan called a tava, and made into a thick gravy after adding diced tomatoes, green peas, carrots or other vegetables. A special blend of spices called the pav bhaji masala is added to this thick gravy. 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 (bread) is roasted on the same pan with an ample amount of butter and masala until golden brown, and garnished with diced onion and a slice of lemon and served with the bhaji.

The pav bhaji is mostly available on hand carts popularly known as Pav bhaji ki Gaadi, on the streets of Mumbai/Pune. It is also available in almost all hotels and eateries in Mumbai/Pune. Pav bhaji is to Mumbai what pasta is to Italy or the hamburger is to America.

The origin of this dish is traced to the heyday of the textile mills in Mumbai. The mill workers used to have a short break for lunch. A full lunch which was not rushed probably needed more time than what was available. A light lunch was also preferred given that physical work followed immediately. A vendor understood this and came up with this dish using items or parts of them available on the menu. The role of Indian bread or rice was taken up by pav and the curries that usually go with Indian bread or rice were amalgamated into just one spicy concoction-the 'bhaji'. Thus was born-- the celebrated pav-bhaji!

Initally, it remained as the food of the mill-workers. The dish was then patronized extensively by the upcoming Mumbai underworld. This resulted in the dish finding its way into restaurants and spreading over Central Mumbai and other areas. The pav bhaji was made famous by the various roles played by Bollywood heroes as pav bhaji vendors, notable amongst them being the one played by Sanjay Dutt in the movie Vaastav.

Pav Bhaji is also know as 'Indian Sloppy Joes' in the western world. It is quite easy to prepare at home with most of the ingredients easily available everywhere.

Serves 4


This Mumbai street food is my family's all time favourite food. It is similar to the "Sloppy Joe" of the west. What's so great about this wonderful dish is that it is packed with the goodness of many vegetables. How many junk food recipes can boast of that? It is true that no one can make this dish in that truly authentic street style made famous by the roadside hawkers of Mumbai. But one can come very close. People living outside India often face one very looming question ... where can they find "Pav"? Although plain bread loaves, dinner rolls or buns can be substituted, we still crave for the authentic "Pav". Well, look no further. If you are willing to roll up your sleeves and dig in some dough, "Pav" is one of the easiest things to make in your kitchen.




Ingredients
For The Pav
2 cups bread flour
2 teaspoons semolina
1 cup warm water
2 teaspoons yeast
1 teaspoon salt
For The Bhaji
8 red tomatoes; large and chopped roughly
4 red onions; large and chopped roughly
3 potatoes; boiled, peeled and mashed
1 cup cauliflower florets, boiled and mashed
1 cup carrots, boiled and mashed
1/2 cup green peas
4 green chillies, finely chopped
1 teaspoon ginger, finely chopped
2 teaspoons garlic, finely chopped
1 teaspoon turmeric powder
3 teaspoons coriander powder
1 teaspoon cumin powder
1 teaspoon red chilli powder
2 teaspoons garam masala
2 teaspoons pav bhaji masala [optional]
2 tbsp oil
50g butter
a handful of chopped coriander leaves
salt to taste


To make the Pav
Mix the yeast with the warm water in a bowl and allow to stand for 15 mins till it ferments and becomes frothy. Combine the flour, semolina and salt in a bowl. Start kneading the dough by adding small quantities of the yeast water over time. Stop when you have a dough of smooth consistency and is not dimpled. Cover the bowl with a thin, damp cloth and stand for 40 mins. The dough will rise to twice its size. Punch it and knead it again. Stand for another 10 mins. Now your dough is ready. Shape the dough into a flat, broad, loaflike form. With a spatula, make grooves onto the dough to form 6-8 'pav'. Bake in a pre-heated oven at 180 deg C for 50 mins. You may apply an egg-white glaze before baking, if you wish for nicely browned 'pav'.


To make the Bhaji
Heat oil in a huge wok/saucepan. Puree tomatoes, onions, green chillies, ginger and garlic in a blender. Add the puree to the wok alongwith the turmeric powder, coriander powder, cumin powder, red chilli powder, salt and garam masala. Sautee the mixture for 10 mins till it acquires a rich, roasted colour. Add all the vegetables, stir well and simmer on low heat for 50 mins. You may add water if you desire a thinner consistency.


Serving suggestions
To serve pav, shallow fry the 'pav' in a little ghee.

Serve bhaji with a dollop of butter, a lemon wedge and fresh coriander leaves.


Gel's Notes
Always make extra Bhaji and heat leftovers next day for a richer flavour.

Answer 2

Bhaji Pav Recipe In Gujarati

Answer 3

Pav Bhaji is a very popular Marathi Snack. Here is Pav Bhaji recipe.
Ingredients:

* Potato medium size - 4
* Cabbage chopped - 1 cup
* Cauliflower flowerets - 1 cup
* Green Peas -1/2 cup
* Onions finely chopped - 2
* Tomato finely chopped - 2

Method:

* Cut potato into small pieces. Wash the vegetables with water.
* Cook all the vegetables (cabbage, cauliflower, potato, peas) in a pressure cooker .Mash them coarsely. ( If you are using frozen peas, then no need to pressure cook the peas)
* Heat 2 tbsp. of butter in a frying pan or kadhai.
* Add green chili,chopped onions and fry it until it become light golden brown in color. Then add chopped tomato and cook till it becomes tender.
* Add pavbhaji masala, chili powder, turmeric powder, garam masala, salt, and cook again for 4-5 minutes. (Incase you are using the frozen peas then add now)
* Add the boiled vegetables, lemon juice and mix well. Simmer till it becomes thick, Stir and mash into pieces in between.
* Slit the pavs horizontally.
* Apply little butter on tava and roast the pavs till hot and soft.
* Garnish bhaji with chopped coriander leaves and onions. Serve hot with pav and tomato sauce/green chutney.

Answer 4

"PAV BHAJI" is a marathi snack
Receipe for pav:-
Ingredients:
Potato medium size - 4
Cabbage chopped - 1 cup
Cauliflower flowerets - 1 cup
Green Peas -1/2 cup
Onions finely chopped - 2
Tomato finely chopped - 2

Method:
Cut potato into small pieces. Wash the vegetables with water.
Cook all the vegetables (cabbage, cauliflower, potato, peas) in a pressure cooker .Mash them coarsely. ( If you are using frozen peas, then no need to pressure cook the peas)
Heat 2 tbsp. of butter in a frying pan or kadhai.
Add green chili,chopped onions and fry it until it become light golden brown in color. Then add chopped tomato and cook till it becomes tender.
Add pavbhaji masala, chili powder, turmeric powder, garam masala, salt, and cook again for 4-5 minutes. (Incase you are using the frozen peas then add now)
Add the boiled vegetables, lemon juice and mix well. Simmer till it becomes thick, Stir and mash into pieces in between.

Answer 5

I do not know the origin of this dish and frankly dont care.I have read some of the answers but feel, that my recipe turns out better and is a lot simple.The secret is to keep your vegetable quantity half of your potato quantity i.e if you are using one kg of potato,mixed vegies should not be more than half kg.

Method:


Boil mix vegetables ( carrot,beans,peas,cauliflower,little cabbage,little capcicum) and potatoes together.Seperately in a karahi,mellt butter & add a little oil to it to prevent it from burning.Saute 3 to 4 chopped onions in it till golden.Add 2 tsp. of ginger -garlic -chilly paste & fry.Now add 4 to 5 chopped tomatoes or readymade puree to it and continue to fry.Add EVEREST PAV-BHAJI masala & salt to taste. Cook till oil seperates.Now add boiled vegies and fry till all flavours are incorporated .Add a little water, cover and cook for five minutes or till desired consistency is achieved.Serve hot garnished with butter & corriander leaves with buttered pav.

Answer 6

Pav Bhaji was first introduced in Mumbai by Sardar PB, Tardeo. Mumbai. Earlier, brinjals-bhendies were also added with present other ingredients. Fry jeera, add choped onion,capsicum,tomato add crushed potato, boiled cauliflour, brinjal-bhendi. Add to it haldi,PB masala,salt, red chili powder, garlic paste and mix. Cook till the aroma of each ingradient is felt. Add to it corriender and lime juice. Eat with spring onion, roasted masala pav and fried papad. Enjoy it with Thums up
I could well feel its aroma...

Answer 7

For the best answers, search on this site https://shorturl.im/ax7Pw

Pav Bhaji !!! Yummy Yummy !!!

Answer 8

pav bhaji is a dish with boiled mix vegetables like potatoes,cauliflower
and also tomatoes onions,garlic,green chillies

and masalas like pav-bhaji masala,kitchen king masala,garam masala and a little of sambhar masala

Answer 9

GOD! I dont know the origins of the dish; All I know is watever u put in the bhaji or watever style u cook it with, just put some khoa in it and garnish it with cottage cheese and corriander and serve it with butter - fried pao and some salad and chips.
It would be a treat to all the senses.

Answer 10

Onion Bhaji

MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Onion Bhaji
Categories: East indian, Appetizers
Yield: 3 servings

2 ea Onions
1 ea Egg; beaten
1 1/2 c Chick pea flour; besan -OR-
3/4 c -all purpose flour &
3/4 c -whole wheat flour
1 c -Cold water, approx.
1/2 ts Cumin, ground
1 pn Cayenne
2 tb Cilantro, fresh; chopped

"These hors d'oeuvres are easy to make and can be shallow or deep
fried. Find chick pea flour (besan) at an Indian grocery store."
"Make sure vegetable oil is heated to 350F before adding food (bread
cube browns in 15 seconds or test with deep fry thermometer. Too cool
oil makes everything limp and greasy. Drain on a rack or paper towel
before serving. A wok makes an excellent deep fryer."

Cut onion in half and slice about 1/4 inch thick. Beat together egg,
flour and enough water to make a batter as thick as whipping cream.
Beat in spices. Let rest 15 minutes.

Stir onions into mixture and let sit 5 minutes.

Heat about 1 inch oil in skillet on high heat. when very hot, drop a
small mound of onion rings into oil. Press down slightly with
spatula. Fry on one side until crisp and brown, turn over and fry
second side. Remove bhajis as they cook. Keep warm in 200F oven. Pile
on platter with mango chutney. SERVES: 3-4