Mumbai Pav Bhaji Recipe is easy to make at home. This was one of the dish which i was most addicted during college days, especially for the bhaji. Always loved it’s color and tonnes of Amul butter topped bhaji. This shock came to me until i tasted authentic pav bhaji in Mumbai. The flavors were completely different and the color came from the Khanda lahsun masala. Also there’s so much to talk about ladi pav buns the once available in Mumbai and the ones in Chennai.
Have attempted ladi pav buns at home and they did turn perfectly awesome. Since i was running out of flour could not attempt them today. Very recently came across a store near by selling good quality whole wheat pav buns not too sweet but more or less matching to Mumbai’s ladi pav buns. He stocks very few of them and they vanish from the shelf sooner.
Made Mumbai pav bhaji recipe masala, with dahi puri and kiwi slush for tonight’s dinner.
- 1 cup - Cauliflower florets
- 2 nos - Potatoes, skin peeled and roughly chopped
- 1 no - Carrot, skin peeled and roughly chopped
- ½ cup - Green peas
- 2 nos - Onion, finely chopped
- 2 nos - Tomato, finely chopped
- 1 tsp - Ginger garlic, finely chopped
- 2 tbsp - Pav bhaji masala
- 2 tbsp - Kanda lahsun masala (if not add red chili powder as per your requirement)
- Oil – 3 tbsp
- Butter - 2 tbsp
- Salt as required
- Pav bun, Onion chopped, coriander chopped, lemon wedges, green chutney, butter
- In a pressure cooker add cauliflower, potatoes, peas, carrot and pressure cook with enough water with some salt for 5 hisses.
- Once pressure down remove excess water and mash them completely.
- In a pan heat oil add onions, ginger garlic and saute well.
- Add tomatoes cook till it softens, add capsicum, pav bhaji masala, lahsun masala,salt and mix well.
- Add the mashed vegetables one cup water mix well and bring them to boil and and until it thickens.
- Switch off heat add butter, coriander mix well and serve with butter tossed pav bun.