A well-loved food all over India, Paav Bhaaji is western Indian in origin. Paav means "a small bun", while Bhaaji means "vegetable". Paav Bhaji is so wholesome you can have it as a meal. Paav Bhaaji is also a hot favorite Indian street food and scores of vendors can be seen in streets all over Bombay (Mumbai) where it is probably most popular, energetically stirring up its ingredients on huge sizzling pans.
- 4 large potatoes boiled, peeled and cut into small cubes
- 2 medium or 1 large carrot grated finely
- 1 cup boiled green peas
- 1 cup caulilower florets boiled till almost tender
- 1 large green bell pepper/ capsicum cut into very tiny pieces
- 2 large tomatoes chopped fine
- 4 large onions chopped very fine
- 3 tbsps garlic chopped very fine
- 6-8 tbsps salted butter
- 2 tbsps Paav Bhaaji Masala (see recipe below)
- Salt to taste
- 1 lime cut into wedges
- Fresh chopped corainder leaves to garnish
- 8 Paavs/ small buns
- Heat a large, wide,heavy-bottomed pan on a medium flame. Add 3 tbsps of butter and allow to melt.
- Add the onions and fry till translucent. Add the all the other veggies and garlic. Mix well and sprinkle the Paav Bhaaji masala over the veggies. Add salt to taste. Cook till the capsicum is tender and then begin to mash with the back of a slotted spoon. Mash to a course texture. Add a tablespoon of butter, mix and cook for a few more minutes. Tunr off the fire.
- Heat a griddle on a medium flame till hot. While it is heating, slit the Paavs/ buns in half horizontally and butter heavily. Place the buns open and face down on the pan. Pree down on them with a spatula and cook till golden and crip. Flip and repeat on other side.
- Serve the Paavs with piping hot Bhaaji, garnished with finely chopped onion and lemon wedges.