PAO BHAJI
Pao bhaji is an iconic dish from Mumbai and
hugely popular all over India as a street food. It originated in Mumbai as a
quick lunch option for textile mill workers.
Gradually this dish becomes so popular that
now it is served as street food as well as in restaurants in Mumbai and the
rest of India.
In Hindi and Marathi languages, the word “Pao”
is for bread rolls. “Bhaji” means vegetables or a vegetable-based dish (dry or
gravy) in the Marathi language. Since both the bhaji (vegetable gravy) and pao
(dinner rolls) are served together, hence the name ‘Pao Bhaji‘.
It
is basically a mix of mashed and spiced vegetables in a tangy flavourful spiced
gravy. A special spice blend called ‘Pao Bhaji Masala‘ is used
to make this dish. Pao bhaji masala powder is easily available in Indian stores
and online but can be made at home too.
Keep in mind that the best taste of the bhaji comes from using the
perfect and best pao bhaji masala. I highly recommend including your favourite
brand or make your own homemade pao bhaji masala.
If you love Mumbai pao bhaji like us, you could have a look at
this savoury, spiced stuffed dinner rolls known as Masala Pao which
is also a street food.
ABOUT RECIPE
To
my version of bhaji - onion, ginger-garlic paste, tomatoes, are sautéed in
butter first. Later to which boiled and mashed vegetables are added followed by
pao bhaji masala.
The
bhaji or vegetable gravy is simmered for some minutes and served steaming hot
with buttered and lightly toasted bread rolls.
INGREDIENTS YOU NEED
·
Mix Vegetables. I add a mix of veggies like cauliflower, carrots,
potatoes, capsicum, and green peas.
·
Green Peas. I always add fresh or frozen green peas. The street
side bhaji has dried green or white peas which are cooked and mashed.
·
Butter. I personally prefer to use the Indian brand of Amul butter
for the bhaji, but you could use any brand or even white butter.
·
Pao Bhaji Masala. This is a special spice blend that is added into the
bhaji.
·
Pao- Pao are
soft, fluffy dinner rolls.
HOW TO MAKE PAO BHAJI RECIPE
1.
Rinse, peel and chop the veggies. You will
need 1 cup chopped cauliflower, 1 cup chopped carrot, 3 medium sized potatoes
(chopped) and ⅓ cup chopped French beans.
2.
Add all the above chopped veggies in a 3-litre
pressure cooker. Also add 1 cup green peas.
3.
Add 2.25 to 2.5 cups water.
4.
Pressure cooks the veggies for 5 to 6
whistles or for about 12 minutes on medium heat.
5.
When the pressure settles down on its own,
open the cooker and check if the veggies are fork tender, softened, and cooked
well.
6.
Heat a frying pan or kadai (wok). You can
also use a large tawa or a skillet. Add 2 to 3 tablespoons butter.
7.
As soon as the butter melts, add 1 teaspoon
cumin seeds.
8.
Then add ½ cup chopped onions.
9.
Sauté until the onions turn translucent.
10. Add 2
teaspoons ginger-garlic paste. You can crush 1.5 inch ginger and 5 to 6 medium
garlic cloves.
11. Then add
1 to 2 green chilies (chopped).
12. Add
2 cups finely chopped tomatoes. Swap canned tomatoes if you do not have
fresh tomatoes.
13. Sauté
until the tomatoes become soft, mushy and you see butter releasing from the
sides. This takes about 6 to 7 minutes on a low to medium heat.
14. When
the tomatoes have softened, add ½ cup finely chopped capsicum (green bell
pepper). Sauté for 2 to 3 minutes.
15. Add 2-3
spoons of Pao bhaji masala and mix well.
16. Add the
cooked veggies. You can choose to mash the veggies before you add them in the
pan.
17. Add all
the stock or water from the pressure cooker in which the veggies were cooked.
18. Combine
and mix thoroughly.
19. Season
with salt according to your taste preferences and give a mix.
20. With a
potato masher, begin to carefully mash the veggies directly in the pan.
21. Keep on
stirring occasionally and let the mashed vegetable gravy simmer for 8 to 10
minutes on a low heat.
TOAST PAO
1.
Heat a tawa or skillet or a shallow frying
pan. Keep the heat to a low and then add 1 to 2 tablespoons butter.
2.
When the butter begins to melt, add 1
teaspoon of pao bhaji masala.
3.
Mix the pao bhaji masala very well with a
spoon and place the pao and heat them.
4.
Serve hot!!