Thursday, October 8, 2020
7 PM CDT
Gayathri Ramanathan, Instructor
Pav Bhaji is the ultimate street food from Mumbai, a.k.a. Bollywood. It’s a mad mash of potatoes, tomatoes, onions, cauliflower, green peppers, green peas and spices, and you scoop it up with an airy, soft pav — a bread roll. It’s also a remarkably easy dish to make, and it comes together in minutes. You can make it gluten-free by using gf bread rolls. A soy-free and nut-free, vegetarian recipe.
1 tbsp + 1 tbsp butter
3 tomatoes, finely chopped
¼ cup frozen peas
½ bell pepper, finely chopped
2 large potatoes* boiled & mashed
1 tsp salt
1 tsp + ¼ tsp kashmiri red chilli 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 cilantro, finely chopped
1 tsp ginger garlic paste
1 red medium onion, finely chopped
½ lemon juice
water to adjust consistency
TO TOAST PAV
8 pav / bread roll
4 tsp butter
½ tsp kashmiri red chilli powder
½ tsp pav bhaji masala
4 tsp cilantro leaves, finely chopped
- I prefer Yukon gold potatoes because of the smooth texture.
- Any store bought brand Pav Bhaji Masala will work; I prefer MTR or Badshah brands.
- Kashmiri chili adds color without making spicy.
- I prefer Indian-grocery-sold Pav Bhaji buns; they are softer and fluffier than bread rolls /slider buns.