07 Aug Mumbai Masala Pav and Bhaji Recipe
Masala Pav Bhaji Recipe | How to make Mumbai Masala Pav and Bhaji recipe with step by step photos
Love For Masala Pav
Cooking is like love and this Mumbai Masala Pav and Bhaji recipe is just about that. Cooking should be entered into with abandon or not at all. I am not too fond of Mumbai Masala Pav and Bhaji but I know the kids love it and so I love cooking it.
What is Masala Pav
Mumbai Masala Pav and Bhaji Recipe is a delicious and lip-smacking meal where the Pav is the bread and the bhaji is a typical blend of veggies and spices to make a flavourful Indian curry stoked with the traditional spices.
Pav is like a Dinner Roll
Essentially a bread, Pav is the Indianised version of dinner rolls. The bread makers would be surprised to see how bread is being eaten in Mumbai. The Pav or dinner roll is broken with the hand into bite-sized pieces; soaked in this spicy pool of savoury sauce and then the dripping sauce is licked off the fingers. (You do not want to waste it do you?) You enjoy the Pav with the Bhaji but then if you are just snacking, butter it and have it just like a dinner roll.
Pav Bhaji is basically a street food recipe from the state of Maharashtra; a combo of bread and spicy masala prepared with Bhaji masala. It is mainly a tea time snack but now it is served at breakfast, as a starter or even the main course for dinner. Another favourite Indian street food of mine is Pani Puri.I make it at home. You can check the recipe here
History of Pav Bhaji
Initially, Pav Bhaji dates back to the 1860’s and was invented to fix a quick easy meal which did not need to be assembled at the time of cooking. Originating from the humble streets of Mumbai to being a household item in the country Pav Bhaji has trudged a long way.
Difference between Masala Pav and Pav Bhaji
Interestingly, Masala Pav is not as popular as Pav Bhaji so here I have combined both; Masala pav as well as Pav bhaji Masala to rid this controversy. Pav and bhaji are a pair and are meant to be served together. But Masala Pav is another take on the same by smearing the bhaji on the Pav and making it single.
My Bhaji Masher
While making the Bhaji, I do not mash the potatoes but chop them into small cubes and I boil the rest of the veggies and then sauté them. Besides sautéing the veggies, I mash them it with my heavy wooden churner rather than the steel one. Let me share a few tips; use fresh Pav so that the Pav doesn’t disintegrate or crumble easily. Secondly, do not scrimp on the butter but use it generously as only then the pav will be nice and crisp. No harm in cheating on a dollop of butter once in a blue moon.