Delicious Pav Bhaji
"This is one of the most popular street foods of Mumbai and now it is found across India. Here I am making it simple and healthy but there are hundreds of other ways you could do it too. When eaten on the streets, what makes this dish so amazing is all the extra butter they put on the pav and bhaji - I have tried to keep it to a minimum here!"
For the Bhaji (serves 4)
- 2 tablespoons sunflower oil
- 1 tablespoon salted butter
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1/4 cauliflower, about 5-6 florets, grated
- 1 green pepper, finely chopped
- 1 1/2 teaspoons salt
- 2 tablespoons pav bhaji masala (see below)
- 5 medium potatoes, boiled then peeled and grated
- handful of fresh coriander, finely choped
- extra butter, if desired
For the Pav Bhaji Masala
- 2 tablespoons coriander seeds
- 1 tablespoon fennel seeds
- 2 teaspoons cumin seeds
- 1/2 teaspoon black peppercorns
- 4 dried red chillies
- seeds from 4 green cardamom pods
- 2 cloves
- 1 cinnamon stick
- 1 whole mace
- 1 teaspoon ground tumeric
- 1 teaspoon mango powder (amchur)
- 4 small soft bread rolls (pav) halved
- 4 tablespoons extra butter
Heat a dry frying pan over low heat, add the corinader, fennel and cumin seeds along with the peppercorns, chillies, cardamom seeds, cloves, cinnamon and mace and toast for a few minutes, stirring occasionally until the spices begin to change colour.
Take the frying pan off the heat. Stir in the tumeric and mango powder, mix well and leave to cool.
Transfer the mixture to a spice grinder and grind until it is a fine powder. Pour into a clean, dry jar and store in a cool, dark place. Use within 6 months.
Heat the oil and butter together in a wide pan. Add the onion and cook until it begins to soften.
Add the tomatoes, grated cauliflower, green pepper and 200ml of water. Bring to a boil, then cover and cook for 20 minutes.
Add the salt and pav bhaji masala and cook for 2 minutes. Stir in the grated potatoes and another 300ml of water, and cook for 10-12 minutes more.
Use a potato masher to mash the whole mixture while still in the pan then cook for a final 2 minutes. Sprinkle with the coriander and extra butter and keep hot.
Melt a tablespoon of butter in a skiller and put the bread on top. Cook for a minute on each side then remove from the pan. Repeat with the remaining rolls and butter.
Serve the rolls with the piping-hot bhaji!