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Friday, March 19, 2010


One of the most popular street food of Mumbai ... there was a restaurant opposite Shoppers' Stop 'Waikiki' which served delicious Pav Bhaji ... this is a very close version ..



2 potatoes, 1 onion, 1 capsicum, 4 tomatoes, 1 cup of cauliflower florets, 1 cup fresh or frozen peas

1 cup fresh cut cilantro (dhania), whole green chillies, fresh cut onion & lemon wedges for garnishing


Oil, jeera, pinch of hing, 1/2 tablespoon each of garlic, ginger & green chilli paste, salt to taste, 1/8 teaspoon haldi, 1 tablespoon Red Chilli powder, 2 tablespoons Everest Pav Bhaji Masala


1. Boil potatoes to 4 whistles - after they cool down, peel skin & mash

2. Boil to 1 whistle with 1/4 cup water OR steam cauliflower till cooked - mash

3. Blend to paste or chop - 1 onion, 1 capsicum, 4 tomatoes separately.

If you blend pav bhaji will have a paste like consistency.

If you chop in fine pieces, pav bhaji will have some texture, so depending on how you'll like - blended/chopped

4. Add about 4 cups water to a pan, add fresh/frozen peas, 1 teaspoon salt & let it boil for 7-10 mins till peas are cooked. Place a sieve, drain all the water out & let peas cool down.


1. Keep 4 tablespoons oil for vaghaar, once its hot, add jeera, pinch of hing

2. Add 1/2 tablespoon each of garlic, ginger & green chilli paste

3. Add onion paste/chopped onions, 1 teaspoon salt, mix & switch gas to medium heat, cook till onions are transparent 5-7 mins

4. Add capsicum paste/chopped capsicum, 1 teaspoon salt, mix & let this cook for 2-3 mins

5. Add tomato paste/chopped tomatoes, 1 teaspoon salt, mix & let this cook till tomatoes are completely cooked 5-7 mins & you see some oil floating on top of the gravy

6. Add mashed potatoes, cauliflower, 3 cups water, 2-3 teaspoons salt (to taste), 1/8 teaspoon haldi, 1 tablespoon Red Chilli Powder, 2 tablespoons Everest Pav Bhaji.

Mix well, switch gas to less than medium heat & let Pav Bhaji cook till oil floats on top. This is when its completely cooked - takes 10-15 mins.

Add peas in the end, give one good stir & bhaji is ready.



In an open pan, add 1 tablespoon butter, heat & let it melt completely.

Add 1/4 teaspoon garlic chutney (crush fresh garlic cloves with salt to taste + red chilli powder as spicy as you want)

once garlic chutney blends well in the butter, add about 2 cups of bhaji in this & mix it well. This makes the bhaji buttery & spicy.

Serve hot with pan fried butter pav.

Garnish with fresh cut cilantro. Serve with fresh cut onion, lemon wedges, whole green chillies & a chilled cold drink.

Prepare & enjoy !!!

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