— SUITABLE FOR PURE VEGETARIAN FOOD —
Pav Bhaji—a mixed and mashed vegetable dish—is the quintessential Mumbai street food invented around the 60s. But today it has found itself a place in many stared restaurants’ menu. With classic pav bhaji masala you can now bring home this much loved Mumbai street food anywhere in the world. Pav is typically a western India small bun-like bread which is buttered and served with the Bhaji for which this masala is used. If you don’t have access to the Pav some other form of soft bread may be used. A wholesome meal!
Fennel Seed, Red Chili, Coriander Seed, Cumin Seed, Raw Mango, Black Salt, Sesame Seed, Star Anise, Clove, Black Pepper, Black Cardamom, Curry Leaf, Turmeric, Chick-pea, Black-gram, and Cassava-starch.
Please check the Mumbai Pav Bhaji recipe in the QUICK RECIPE tab.
12 months from date of packaging
THIS PRODUCT IS PACKED IN PET JARS WITH TIGHT LID: Always store in a cool dry place – Away from sunlight and heat – Keep lid tightly closed after use – Don’t expose jar to temperature over 65° C.
MUMBAI PAV BHAJI
150g Potato | boiled, peeled, chopped tiny
100g Cauliflower | chopped, boiled
60g Green peas | boiled
60g Capsicum | chopped tiny, raw
40g French beans | chopped, boiled
40g Carrot | chopped tiny, boiled
Put all the vegetables, except capsicum, together and coarsely mash and mix the vegetables using a fork/masher.
Heat 3 Tbs oil in a large flat bottom pan, add the capsicum, 150g tomato (chopped fine), 2 green chili1 (chopped fine), ½ cup coriander leaf (chopped fine), 2 Tbs ginger (chopped fine), and sauté for 3 min. Add 4 tsp classic pav bhaji masala, 1 Tbs fennel seed powder—optional, but recommended, 2 Tbs Kashmiri chili powder, ¼ cup water, mix well and sauté for 3 minute, stirring continuously. Add mashed vegetables and ¼ cup water. Use a potato masher to mix, mash and stir the ingredients for 3 minutes. Add salt (to taste) and 1 Tbs butter and stir fry for 1 minute. Turn off heat. Transfer the bhaji into a bowl. Keep aside.
Note1: The quantity of bhaji prepared in this recipe is suitable for 5 plates/servings of pav bhaji. This will now be used for preparing an individual serving.
Heat a big tava/flat thick bottom pan. Put 1 Tbs butter, 1 serving worth of bhaji, ½ tsp classic pav bhaji masala, 2 tsp Kashmiri chili powder and ¼ cup water. Use a potato masher to mix and mash the ingredients for 3 minutes—all the vegetables should be completely mashed and mixed—or till it reaches the right consistency—the bhaji should not be dry or watery. Transfer the bhaji into the serving bowl.
Slit two—or more—pav and rub the inside on the pan, to clean up the bhaji sticking to it. Add 1 tsp butter and lightly fry the pav on all sides. With a wiping action clear the pan for the next plate preparation. Place the bhaji bowl and the pav on a plate. Put some onion (chopped fine) and coriander leaf (chopped fine) alongside for garnish. Also place a wedge of lime on the plate. Finally, place a cube of cold butter on the hot bhaji.
Repeat Steps 3 and 4 for the next serving
Note2: This recipe will be moderately chili hot, to increase heat increase the number of green chili.
Note3: Mumbai street pav bhaji uses food coloring to redden the bhaji. It is preferable that you use Kashmiri chili instead—it doesn’t add much to the heat. If you want your pav bhaji redder than what it looks like here, go ahead and add some more Kashmiri chili in Step2.
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