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Paav Bhaji

Discussion in 'Snippets of Life (Non-Fiction)' started by Tamildownunder, Sep 9, 2007.

  1. Tamildownunder

    Tamildownunder Bronze IL'ite

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    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


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  2. Shanvy

    Shanvy IL Hall of Fame

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    hi tdu,

    Necessity is the mother of all inventions and innovations... nice story about the pav and baji... and also the recipe.:cool2:
     
  3. rajmiarun

    rajmiarun Gold IL'ite

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    Dear TDU
    Thanks for the recipie. I am planning to make Pav Baaji today though I know the recipie, it is always good to take a glance at the written one before making it. As these are not regular ones that we make.
     
  4. Kamalji

    Kamalji IL Hall of Fame

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    TDU,

    Nice story,and recipe.You seem to be a food lover.

    I have spent the first 27 yrs of my life being born there,educated and married.The next 27 have been spent in jaipur.I still remember Bombay, the pav bhajis, the roadside Dosa and idlui sellers, who are so cheap and good.

    You forget the Vada pao's.I love the udipi restaurants of bombay.when i was in school in the early sixties, mom used to give us 25 paise everyday.We could eat a sada dosa for 10 paise,masala for 15, chutney free any amount,and sharbat glass or gola for 5 paise.Cinema tickets upper stall were like 65 paise,and if we were ever given 5 bucsk, we were the kings for the next few days.

    Sadly even a 1000 today is not sufficient.What say TDU ?

    REgards.kamal
     
  5. malspie

    malspie Platinum IL'ite

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    Paav Bhaji is one of my favourite dish.
     
  6. sujakalyan

    sujakalyan Silver IL'ite

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    Dear TDU,

    Hope you are following the tirukural, seviku unavu kidaitha pin sirithu vayitrukum eeyapadum
    first you gave pav bahji history for ears and later receipe for stomach
    expecting a lot more receipe related articles from you

    regards
     
  7. sunkan

    sunkan Gold IL'ite

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    dear TDU,
    u remind me of one vikram karve who is food blogger, and very good at it, he would make all the survery around mumbai and pune and give you what is good in his trail more like the travel and living where men walk from one restaurant to the other...good one..keep it up..sunkan
     
  8. Jananikrithsan

    Jananikrithsan Gold IL'ite

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    Hi TDU,
    Another mouth watering post, can smell the bhaji being made.
    Yummmmmmyyyyy!!!!!!!!
     
  9. Vandhana

    Vandhana Silver IL'ite

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    HI TDU,

    Wow Mumbai Paav Bhaji, brought back so many memories. Have you eaten the ones in " Kahu GUlly" . It used to be located near Nirmala Niketan College in the city. A whole street full of Paav Bhaji vendors and each as good as the other ones. We just could not make up our minds as to where to have. And ofcourse to finish it would be either " ganne ka juice" or "kokum sherbet"

    Nice write up. So whats next? Vada Pao ? or the Chaat Vendors of Mumbai? Hey remember the Sandwhich vallas and their cycle shops?

    Vandhana
     
  10. kanaka Raghavan

    kanaka Raghavan IL Hall of Fame

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    Thanks for that nice vada pav receipe.It really tastes great hot hot with a blot of amul butter.........
     

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