This article talks about the information of pav bhaji, the famous fast food of Mumbai Maharashtra. It originates in India only and has a great taste, it is one of the best fast food in India. Can be prepared easily with vegetables and spices.
Mumbai is famous for many fast foods, the foods which are loved by people who travel daily because of work and college students as well. Whenever they feel hungry or want to spend some time with friends with the food they go for some particular dishes especially those that are famous food of Mumbai, like Vada pav, Misal pav and Pav Bhaji.
Pav bhaji does not just count as a breakfast snack it can be your proper meal and it holds a great taste with mouth-watering flavor. It originated in the 1850s as a fast lunchtime dish for textile mill workers in Mumbai.
Pav bhaji was later served at restaurants throughout the city. The bhaji is made up of boiled vegetables and frying them with spices can be considered as a thick curry, and the pav is a soft bread roll. Of course, the spicy and tasty things originate from India only. Pav bhaji is not something that can be eaten daily, it is OK to have at parties, some function or with friends, or on your cheat day.
The pav bhaji fast food that is loved by everyone is not that much worse for health if you are not having it excessive. It can be a great source of phosphorus which is good for calcium and it is also high in Vitamin C that can be a great defense against cough and cold. You can make it at your home as well you just have to buy pav from any grocery store, making pav bhaji at home can be an advantage as well as then you can add your flavors to it.
In a vessel heat water on medium to high flame, then add peas, chopped potatoes, cabbage. Boil till the vegetables are soft.
Once the vegetables are soft enough switch off the flame and let it warm a little bit, in a Kadai heat butter add the ginger garlic paste, cook till it starts to release the oil, then add tomatoes, when they are soft add the boiled vegetables in it. Stir fry and mash them well into a thick paste.
Afterward, add red chili powder, turmeric powder, A pinch of black pepper powder, Kasuri methi. Mix it well, then add pav bhaji masala, and salt to taste, and again mix it well.
Add the water ( as much as you want your gravy thick), cover the kadhai, and cook it for a few minutes. When it starts to boil and thick enough as per your choice switch off the flame.
Garnish it with freshly chopped coriander leaves. Keep it aside.
In a pan heat butter and then fry the pav from both sides till it turns golden brown.
Before serving, top the bhaji with finely chopped onion, piece of butter, and squeeze lemon juice on it.
You can make your bhaji in different ways, by adding more spices and vegetables.