Buttery bonanza

Kandla Nijhowne

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When it comes to street food, pav bhaji is Maharashtra’s incredible gift to us. Spicy, warm and buttery, it is a popular dish across the country. The bhaji masala is the chief guest in the bhaji. It converts the ordinary veggies to a haven on a platter. Good butter, and lots of it takes the dish to a different level. There is no substitute for the butter, popularly called masska, but you can tone down its quantity if you so desire.

Mumbai Pav Bhaji

Ingredients

• 2 medium-sized potatoes, peeled and cubed
• ½ cup cauliflower florets
• ½ cup carrots, chopped
• ½ cup peas
• ½ tsp salt
• 4 tbsp butter
• 1 tsp jeera
• 1½-2 tbsp garlic paste
• ¾ cup onion, chopped
• ½- ¾ cup chopped capsicum
• 2½ cups chopped tomatoes 
• 1½-2 tbsp pav bhaji masala
• 1 tsp chilli powder
• salt to taste
• 1-1½ cups water 
• 4 tbsp fresh green dhaniya, chopped
• 8-10 fresh pavs and extra butter for smearing
• Minced onion, lemon wedges and extra butter to serve

Method

• Pressure cook the potatoes, cauliflower, carrots and peas with a little salt and ¾ cup of water. They should become tender but remain chunky.
• Set up a wide vessel on heat; add a tablespoon of butter, then crackle the jeera in it.
• Follow with garlic paste, fry for a minute; add onions and salt. Saute till lightly browned.
• Add capsicum and cook for a few minutes, then add tomatoes, bhaji masala and chilli powder. Cook the mixture till it is tender; add the boiled vegetables.
• Mix the contents and mash the vegetables very well. Blend a cup of water into the mix, then cover and simmer for 5-8 minutes. More water may be added to correct the consistency.
• Drop the remaining 3 tablespoons of butter into the bhaji and incorporate gently. Dish out and garnish with dhaniya leaves.
• Slice the pavs horizontally, smear with butter and sear in a pan till warm and crisp.
• Serve the pavs and bhaji, accompanied by minced onion, lemon wedges and more butter 

Note: Make sure the bhaji masala is fresh. Its fragrance plays a pivotal role in the final dish. Since it already has a fair amount of chilli quotient, you may choose to reduce the amount of chilli powder for your preparation. If you like to avoid pavs because they are made with maida, opt for brown bread. Maharashtra uses garlic with a heavy hand. You can adjust the quantity to suit your palate.

(Nijhowne is a Chandigarh-based culinary expert)