Nupur's Ultimate Bombay Street Food - Pav Bhaji

Ever since we reached Singapore, TH and I have been craving for chaat. It is definitely available in places like Little India and Serangoon Road but when we do go there once in a while, we opt for a full fledged meal and never chaat. One day I decided I should just make pav bhaji at home. Pav Bhaji is TH's favourite and the easiest to make when it comes to variety of ingredients involved.

The final taste was definitely 'cleaner' than you would find it on the streets but I did add copious amounts of butter like they do :D

This recipe is inspired by Nupur. Hers was the first search result when I was looking for a recipe. I have merely recreated her recipe here with the changes in measurements that I made.

What I Used:

Serves 4

Cauliflower - 2 cups, cleaned and chopped
Potatoes - 1 cup, cubed
Capsicum/green bell pepper - 1, minced
Tomato paste - 1 cup (or fresh tomato puree - 1.5 cups)
Peas - 1/2 cup
Ginger garlic paste - 2 tsp
Turmeric powder - a pinch
Red chilly powder - 2 tsp
Pav bhaji masala - 1.5 tbsp (I used Kohinoor)
Vegetable oil - 1 tbsp
Butter - 1 tbsp and slightly more
Onions - 1/2 cup, minced
Coriander leaves - a bunch, minced

How I Made It:

1. Pressure cook the cauliflower and potatoes till tender.

2. Heat oil in a heavy bottom pan and saute the capsicum. Add ginger garlic paste and fry for another 20 seconds.

3. Add the turmeric powder, chilly powder, some salt and saute for a few more seconds.

4. Now add the tomato paste, peas, boiled potatoes and cauliflower, pav bhaji masala and butter.

5. Keep sauteeing and mashing it together till it is a smooth mixture, adding water as required. I used a potato masher like Nupur suggested and it worked like a charm. This is the step where you need a lot of patience. Do this saute-mix-mash step for about 25-30 minutes. I adjusted masala and chilly at this stage but my ingredients list mentions it with the changes I made. When you try it, change the spice level according to your taste.

6. Serve with pav if you are lucky enough to get it where you are. I served with buns, which were a far cry from the real thing. But it had to do. Slice it into half, dab on a generous amount of butter and toast it lightly. Serve the bhaji with some chopped onions, lemon wedges and coriander leaves on top.

It was a yummy dinner. Thank you Nupur! I am sending this to Sunshinemom's event - Food In Colour - Red.