A well-loved food all over India, Paav Bhaaji is western Indian in origin. Paav means "a small bun," while Bhaaji means "vegetable." Paav Bhaji is so wholesome you can have it as a meal.
Paav Bhaaji is also a hot favorite Indian street food and scores of vendors can be seen in streets all over Bombay (Mumbai) where it is probably most popular, energetically stirring up its ingredients on huge sizzling pans.
- 4 large potatoes (boiled, peeled and cut into small cubes)
- 2 medium or 1 large carrot (grated finely)
- 1 cup peas (green, boiled)
- 1 cup cauliflower florets (boiled till almost tender)
- 1 large bell pepper (green, or capsicum cut into very tiny pieces)
- 2 large tomatoes (chopped fine)
- 4 large onions (chopped very fine)
- 3 tablespoons garlic (chopped very fine)
- 6-8 tablespoons butter (salted)
- 2 tablespoons Paav Bhaaji Masala
- Salt to taste
- 1 lime cut into wedges
- Garnish: fresh chopped coriander leaves
- 8 Paavs/small buns
Heat a large, wide,heavy-bottomed pan on a medium flame. Add 3 tablespoons of butter and allow to melt.
Add the onions and fry till translucent. Add the all the other veggies and garlic. Mix well and sprinkle the Paav Bhaaji masala over the veggies. Add salt to taste.
Cook till the capsicum is tender and then begin to mash with the back of a slotted spoon. Mash to a coarse texture. Add a tablespoon of butter, mix and cook for a few more minutes.
Turn off the fire.
Heat a griddle on a medium flame till hot. While it is heating, split the Paavs/ buns in half horizontally and butter heavily.
Place the buns open and face down on the pan. Press down on them with a spatula and cook till golden and crisp. Flip and repeat on the other side.
Serve the Paavs with piping hot Bhaaji, garnished with finely chopped onion and lemon wedges.