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Street Style Pav Bhaji: Do you like Mumbai Style Pav Bhaji? Adopt this recipe .

We bring you the perfect street style pav bhaji recipe.

Street Style Pav Bhaji: Do you like Mumbai Style Pav Bhaji? Adopt this recipe .

We all like to eat Mumbai's special pav bhaji. But due to coronavirus, they are unable to eat anything outside. But we have brought you the street style Pav Bhaji recipe. Take a look:
You will need 1 cup chopped cauliflower, 1 cup chopped carrots, 3 medium sized potatoes (chopped) and one cup chopped beans. You can also add vegetable of your choice.
Pour all the above chopped vegetables into a 2 liter pressure cooker. Add 1 cup green peas (fresh or frozen).
 Add 2.5 to 2.5 cups of water.
Cook the vegetables for 5 to 6 whistles or on medium heat for about 12 minutes.
When the pressure is automatically reduced, open the cooker and check if the vegetables have cooked well.
Heat a pan or pan. You can also use a large griddle. Add 2 to 3 tablespoons butter. You can use Amul Butter or any brand of butter.
 Allow the butter to melt.
 As the butter melts, add 1 teaspoon cumin seeds.
 Let the cumin seeds crackle and change their color.
 Then add one cup chopped onion.
 Mix onion with butter and cook on low heat until translucent.
 Fry the onion till translucent.
 Then add 2 teaspoon ginger-garlic paste. 1.5 inch ginger and 5 to 6 medium garlic cloves can also be crushed.
Mix and fry until the raw aroma of both ginger and garlic comes.
 Then add 1 to 2 green chilies (chopped).
 Mix well.
 Now add 2 cups finely chopped tomatoes.
 Mix very well.
 Then start frying the tomatoes on medium heat.
 Till the tomatoes become soft and pulpy and you see the butter leaving the edges. It takes 6 to 7 minutes on medium to low heat. If the tomatoes start sticking to the pan, sprinkle some water and mix well.
 When the tomatoes have softened, add one cup of finely chopped capsicum. Cook for 2 to 3 minutes. If the mixture starts sticking to the pan, you can sprinkle some water. You do not need to cook the capsicum until it is very soft.
 Add 1 teaspoon turmeric powder and 1 teaspoon Kashmiri red chilli powder.
 Then add 2 to 3 tablespoons of pav bhaji masala powder. Depending on how strong the aroma and taste of the pav bhaji spices, you can add more or less to the pav bhaji. When the pav bhaji masala is strong, spicy and flavored, add 2 tablespoons. For less aromatic pav bhaji masala, you can add 3 tablespoons.
 Mix very well.
 Add cooked vegetables.
 Mix well.

Add all the stock or water from the pressure cooker in which the veggies were cooked.
 Mix very well.
 Then season it by adding salt as per taste.
 With a potato masher, begin mashing the vegetables directly in the pan.
 Stir occasionally and let the pav bhaji cook on low heat for 8 to 10 minutes.
 If the Pav Bhaji dries and then add some more water.
 Add salt, pav bhaji masala, red chili powder or butter if needed. 

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