Bhaji Recipe (Street Style)

pav-bhaji dish has a long history and it originated during the thriving textile industry business in mumbai. the dish was particularly served as a fast-food for the textile workers and thus serving the required nutrients from the combination of vegetables. gradually due to the popularity of this recipe, it eventually turned out to be street food served in every corner of the street.

With the popularity of this recipe, there has been several adulteration and variation to the pav bhaji recipe. today a normal pav-bhaji street food vendor has myriad options to offer. from cheese to paneer and even mushroom flavoured bhaji recipes have surged to the streets. but my personal favourite has always been the simple extra butter tossed red coloured pav-bhaji recipe. as a matter of fact, i have heard a lot of stories from my husband who was a frequent traveller to mumbai during his brief stay in pune. but unfortunately, i personally never got a chance to relish the famous juhu beach or chowpaty street style bhaji, but it is on top of my wish list.

for bhaji:

▢1 tbsp + 1 tbsp butter
▢3 to mato (finely chopped)
▢¼ cup peas / matar
▢½ capsicum (finely chopped)
▢2 potato (boiled & mashed)
▢1 tsp salt
▢1 tsp + ¼ tsp kashmiri red chilli powder / lal mirch powder
▢¼ tsp turmeric / haldi
▢1 tsp + ½ tsp pav bhaji masala
▢1 tsp + 1 tsp kasuri methi / dry fenugreek leaves
▢2 tbsp + 1 tbsp coriander leaves (finely chop ped)
▢1 tsp ginger garlic paste
▢1 onion (finely chopped)
▢½ lemon juice
▢3 drops red food colour (optional)
▢water to adjust consistency