Famous Indian Delightful Dishes

ABOUT THE  INDIAN PAV BHAJI

Pav Bhaji is a versatile dish, and there are various types and variations of this popular street food across different regions of India. Here are some popular types of Pav Bhaji:

Classic Pav Bhaji

This is the standard and most common version of Pav Bhaji, made with a mix of boiled and mashed vegetables like potatoes, peas, carrots, and cauliflower, cooked with spices and served with buttered and toasted pav (buns).

Jain Pav Bhaji

Jain cuisine follows strict vegetarian principles and excludes ingredients like onions and garlic. Jain Pav Bhaji is made without onions and garlic, using only vegetables, spices, and butter. It's a flavorful and delicious variation suitable for those following a Jain diet.

Cheese Pav Bhaji

This variation includes the addition of grated cheese, usually sprinkled on top of the bhaji while serving. The cheese adds a creamy and indulgent touch to the dish, making it even more flavorful.

Khada Pav Bhaji

Khada means "chunky" in Hindi. In this variation, the vegetables are not completely mashed, leaving them slightly chunky. It provides a different texture to the dish, with small vegetable pieces in every bite.

Tawa Pulav Pav Bhaji

This is a combination of two popular street food dishes, Pav Bhaji, and Tawa Pulav. The Bhaji is cooked with additional spices and mixed with cooked rice to create a flavorful Tawa Pulav. It is served with pav and garnished with coriander leaves and lemon wedges.

Paneer Pav Bhaji

Paneer, or Indian cottage cheese, is added to the bhaji in this variation. The paneer adds a creamy and rich element to the dish, making it a favorite among paneer lovers.

Mushroom Pav Bhaji

Mushroom lovers can enjoy this variation, where mushrooms are added to the vegetable mix. The mushrooms bring a unique earthy flavor and texture to the bhaji.

These are just a few examples of the different types of Pav Bhaji you can find. Each variation offers its own distinct flavors and textures, providing a delightful culinary experience.

Kolhapuri Pav Bhaji

This version hails from Kolhapur, a city in Maharashtra known for its spicy cuisine. Kolhapuri Pav Bhaji is prepared with a fiery and robust spice blend, including red chilies, garam masala, and Kolhapuri masala, which gives it a distinct and intense flavor.

Mumbai Pav Bhaji

This is the most common and popular version of Pav Bhaji, originating from Mumbai. It typically has a rich and spicy tomato-based bhaji, loaded with butter and served with buttered and toasted pav.

Mushroom Pav Bhaji

Mushroom lovers can enjoy this variation, where mushrooms are added to the vegetable mix. The mushrooms bring a unique earthy flavor and texture to the bhaji.

These are just a few examples of the different types of Pav Bhaji you can find. Each variation offers its own distinct flavors and textures, providing a delightful culinary experience.

• Instructions

Boil the mixed vegetables until they are soft and cooked. Mash them coarsely with a potato masher and set aside.

Heat a large pan or kadhai on medium heat and add butter to it.

Add chopped onions and sauté until they turn translucent.

Add green chilies and ginger-garlic paste. Cook for a minute until the raw smell disappears.

Add chopped tomatoes and cook until they become soft and mushy.

Add pav bhaji masala, turmeric powder, red chili powder, cumin powder, and salt. Mix well and cook for a couple of minutes.

Add the mashed vegetables to the pan and mix everything together. Simmer for 10-15 minutes, allowing the flavors to meld together.

Meanwhile, heat another pan and apply butter to the inner sides of the pav (bread rolls). Toast them on the pan until they become slightly crisp and golden brown.

Once the bhaji is cooked, garnish with chopped coriander leaves and a dollop of butter.

Serve the hot and spicy pav bhaji with the buttered pav, lemon wedges, and some finely chopped onions on the side.