5 Easy Steps for Bombay Bhaji Pav in Ahmedabad

Ahmedabad, the culinary gem of Gujarat, is known for its rich vegetarian cuisine, and one of the most beloved street foods here is the Bombay Bhaji Pav. This delightful dish, also known as Pav Bhaji, combines the spicy curry of mashed mixed vegetables with the soft, buttery pav (bread rolls). For those eager to experience the taste of Bombay right in Ahmedabad, here are five easy steps to make this iconic dish:

Step 1: Preparing the Ingredients

Gather your vegetables and spices. You’ll need:

• 3 large potatoes
• 1 cup cauliflower florets
• ¹⁄₂ cup peas
• 2 large tomatoes
• 2 onions
• 1 capsicum (optional)
• 4-5 garlic cloves
• 1-inch ginger
• 4-5 green chilies
• 1 lemon
• Butter for cooking
• 6-8 pav or dinner rolls

🍲 Note: To infuse an authentic taste, use good quality Amul butter, as it’s commonly used in Bombay street food.

Step 2: Cooking the Vegetables

Boil the potatoes, cauliflower, and peas until they are soft. Once cooked:

1. Mash the potatoes and cauliflower together to form a smooth paste.
2. Lightly mash the peas or leave them whole for texture.

Step 3: Making the Bhaji

Now let’s prepare the bhaji:

1. Heat some butter in a large pan and add finely chopped onions. Sauté until they turn translucent.
2. Add minced garlic and ginger, then fry until the raw smell disappears.
3. Mix in chopped tomatoes and cook until they are mushy.
4. Add chopped capsicum if using.
5. Add the mashed vegetables to the pan.
6. Sprinkle in the pav bhaji masala, red chili powder, turmeric, and salt. Adjust spices according to taste.
7. Cook everything together, mashing it further as you go.
8. Add water to adjust the consistency; the bhaji should be thick yet pourable.
9. Simmer for 10-15 minutes, adding more butter if needed.

Finish by squeezing in lemon juice and mixing in chopped coriander leaves for freshness.

🍛 Note: For an extra kick, add a dollop of butter on top just before serving to melt into the bhaji.

Step 4: Preparing the Pav

While the bhaji simmers:

• Slice the pav lengthwise but not all the way through.
• Heat some butter on a griddle or tawa.
• Toast the pav by spreading some butter on the cut side and cooking until it turns crisp and golden brown.

Step 5: Serving and Enjoying

To serve:

1. Scoop a generous portion of bhaji onto a plate.
2. Place the toasted pav beside it.
3. Garnish with chopped onions, a slice of lemon, and additional coriander.
4. Add a small piece of butter on top of the bhaji for that extra touch.

In summary, making Bombay Bhaji Pav at home is not just about replicating a dish; it’s about bringing the vibrant flavors of street-side Bombay to your dining table in Ahmedabad. With its spicy curry, buttery pav, and the festival of flavors, this dish is a perfect example of culinary unity between two great Indian cities. Whether it’s for a weekend snack, a family dinner, or simply to satiate your craving for Mumbai’s street food, this recipe will not disappoint. Dive into this cultural experience, and let each bite tell a story of rich Indian street food tradition.

What can I use if I don’t have Pav Bhaji Masala?

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If you don’t have Pav Bhaji Masala, you can make your own by combining coriander seeds, cumin seeds, cardamom, cloves, cinnamon, fennel seeds, dried mango powder (amchur), dried ginger, and red chili powder. Alternatively, you can also use a combination of garam masala and turmeric with some extra coriander powder.

Can I make this dish vegan?

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Absolutely! Replace the butter with vegan butter or oil. Ensure that the pav you use is also vegan or use a vegan bread alternative.

What are some good variations to the classic Bhaji Pav?

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Variations can include adding cheese, using spinach for a Palak Pav Bhaji, adding paneer, or even mixing in different types of beans for a protein-rich version. Some chefs experiment with unique combinations like Mushroom Bhaji Pav or a Pindi Chole Pav Bhaji.