𝑲𝒐𝒍𝒉𝒂𝒑𝒖𝒓𝒊 𝑷𝒂𝒗 𝑩𝒉𝒂𝒋𝒊 is a variation where red chilli powder is substituted by Kolhapuri kanda lehsun chutney (spicy garlic chutney) to make it a more spicy, garlicky version of the pav bhaji. The bhaji is fiery red in color and has a distinctive flavor of garlic and red chili paste. This version of Pav Bhaji is famous in various parts of Maharashtra and is a popular street food in Kolhapur. Mumbai Pav Bhaji has a subtle taste and is less spicy as compared to Kolhapuri Pav Bhaji.
What Is Pav Bhaji :
Pav bhaji is a fast food dish from Maharashtra, India, consisting of a vegetable curry served with a soft pull apart bread. The dish originated in the 1850s as a fast lunchtime dish for textile mill workers in Mumbai. Pav Bhaji was later served at Udupi restaurants throughout the city. Pav Bhaji is now offered at outlets from simple hand carts to formal restaurants in India and abroad. Pav Bhaji has many variations in ingredients and garnishes, but is essentially a spiced mixture of mashed vegetables in a thick gravy cooked on a flat griddle (tava) served hot with a buttered soft white bread roll.
How To Make Kolhapuri Pav Bhaji :
Take potatoes, carrots, cauliflower, capsicum, green peas and green chilies together and pressure cook them till the vegetables get cooked. This may take 2-3 whistles. Turn off the gas, strain water from the boiled vegetables and keep aside to cool. Heat 2 tbsp in a wok and add grated ginger and saute till golden in color. Now add chopped onions and fry till the raw smell goes off. Add chopped tomatoes and pav bhaji masala and fry till the butter starts leaving the sides. While the masala is frying, take a vegetable masher and mash them together. Add the mashed vegetables in the masala frying in the wok. Mix everything well such that the spice blend incorporates well with the vegetables. While cooking the bhaji will thicken, you can add little water from sides, mix and cook. Add KOLHAPURI LEHSUN CHUTNEY and adjust salt as per taste. Allow the bhaji to cook for some time with lid closed. Turn off the gas and add the left over butter on top and garnish it with chopped coriander. Serve hot with butter roasted pav along with some chopped onion and a dash of lemon juice.
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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- 1/2 cup Diced Carrot
- 1/2 cup Diced Capsicum
- 1 cup Diced Potato
- 1 cup cauliflower florets
- 1/2 cup Green Peas optional
- 1 Big Onion finely chopped
- 2-3 Big Tomatoes finely chopped
- 2 Chopped Green Chili
- 2-3 tbsp Chopped Coriander Leaves
- 1/2 tsp Grated Ginger
- 2-3 tbsp butter
- 2 tbsp Pav Bhaji Masala
- salt to taste
- 2 tbsp Kolhapuri Lehsun Chutney store bought
Ingredients
For Bhaji :
Seasoning :
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- Take potatoes, carrots, cauliflower, capsicum, green peas and green chilies together and pressure cook them till the vegetables get cooked. This may take 2-3 whistles. Turn off the gas, strain water from the boiled vegetables and keep aside to cool.
- Heat 2 tbsp in a wok and add grated ginger and saute till golden in color. Now add chopped onions and fry till the raw smell goes off.
- Add chopped tomatoes and pav bhaji masala and fry till the butter starts leaving the sides. While the masala is frying, take a vegetable masher and mash them together.
- Add the mashed vegetables in the masala frying in the wok. Mix everything well such that the spice blend incorporates well with the vegetables.
- While cooking the bhaji will thicken, you can add little water from sides, mix and cook. Add KOLHAPURI LEHSUN CHUTNEY and adjust salt as per taste. Allow the bhaji to cook for some time with lid closed.
- Turn off the gas and add the left over butter on top and garnish it with chopped coriander. Serve hot with butter roasted pav along with some chopped onion and a dash of lemon juice.
If you liked this spicy version of famous street food of Maharashtra, try making at home and share your feedback with me in comments below.
Love : Shaheen
