Paav Bhaji

Dear ILites,

Similar to Rumali Roti, I came across MTR Paav Bhaji Masala and individul paavs being sold at India Bazaar grocery store here. Being a Mumbaikar, Paav Bahaji is one of the favourite dishes for me whenever I used to eat out in Mumbai. I would like to share with you some of my thoughts on this dish.

I do not know how many ILites know the origin of paav bhaji. It was discovered in Mumbai and at Bombay Central exactly in the mid-70's. The story goes like this. There are a number of Gujarathi business persons who visit Mumbai on business. They come to Mumbai in the morning by a train called Flying Rani from Surat. It is one of the fastest trains and covers the distance in 3-4 hours whereas other express trains take 5--6 hours. They return back by Flying Rani leaving Mumbai Central around 4.00 P.M. They were normally eating in wayside stalls dishes like bread omlette, sandwich etc. and once one business man asked the stall keeper whether he can make a dish which should be prepared fast and it should be more filling. The innovative stall keeper who had many fresh vegetables with him like tomatoes, potatoes, capsicums, carrots, etc. offered the choice of any vegetable to the business man, made a bhaji out of the vegetable quickly and served it with readily available paavs (small breads) which he slightly roasted on the thava and added slight butter on top and thus paav bhaji was born. Although initially, different vegetables were offered in paav bhaji, later on mainly tomatoes and onions are being used in all restaurants. I used to find some people adding excess of green chillies in the bhaji.

Method of preparation:

INGREDIENTS:

• 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

PREPARATION:

• 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.

Regards,

TDU


<!--/gc-->