Add some flavour to your long lockdown days with this recipe.
For the uninitiated, Pav Bhaji is a super popular street food from Mumbai, India. And for those of you who like a bit of flavour and zing in your food, its essential eating. Consisting of a vegetable based gravy and served with a side of soft dinner rolls, this famous dish is simple but lacking in impact — it certainly is not. We reached out to Chatkazz Restaurant in Harris Park who generously shared their bestselling Pav Bhaji recipe for you to try at home.
Give those instant noodles and frozen pizzas a break and indulge your inner chef with this detailed yet easy-to-cook recipe.
- 500gm — brushed potato
- 5 tbsp — garlic paste
- 2 tbsp — ginger paste
- 2 tbsp — green chilly paste
- 1pc big — chopped red onion
- 3pcs — chopped tomato
- 3pcs — carrots
- 2 cup — cauliflower florets
- 1cup — frozen green peas.
- 3tbsp — pavbhaji masala
- 2 tbsp — red chilli powder
- 1 tsp — turmeric powder
- 1 tsp — coriander powder
- 2 tbsp — salt (or as per taste)
- 1 tsp — brown or white sugar.
- 500ml — water
- 4tbsp — sunflower /canola oil.
- Lime/lemon wedges
- Chopped coriander
- Butter cubes (not margarine)
- Wash all the vegetables properly.
- Peel the potatoes.
- Boil the potatoes, carrots and cauliflower together and then mash. (Cut the vegetables in small pieces and add a pinch of salt to boil the vegetables faster).
Alternatively, you can purchase frozen mixed vegetables if you’re short on time.
- Heat oil in a separate deep pan.
- Add the garlic, ginger and chilly paste, cook for about 1-2 minutes and keep stirring to ensure vegetables don’t stick to the pan.
- At this stage chopped onions go into the pan and need to be cooked for 2-3 minutes.
- Now add chopped tomatoes and again cook for 2-3 minutes.
- Add the frozen green peas and continue cooking for 2-3 minutes.
- At this point, add all the spices to the pan — pav bhaji masala, chilly, turmeric, coriander powder, salt and sugar. Cook these spices well till you notice oil residue on top of the veggies.
- Add 300ml of water and have another 200ml of water set aside for use later.
- Add the boiled vegetables, mix it all well and let it cook for another 2-3 minutes.
- If required you can add the rest of the water to the mixture.
- Once you notice oil on top of the gravy, it indicates that the bhaji is ready.
- Finally, add 1 tbsp of butter and 1/4 cup of chopped coriander and mix it well.
For the bread roll: simply heat a bit of butter in a frying pan and toast the bread roll in it.
Garnish the bhaji with butter and coriander. Serve it with toasted and buttered bread roll with chopped onion and lime wedges on the side for an extra punch. Complete the meal with roasted papadum as a side and buttermilk to wash it all down.
Voila! Your delicious and flavourful pav bhaji recipe is ready to be devoured.
Want more? Try out this Kung Pao Chicken Recipe As Recommended By One Of Sydney’s Top Chefs