Pao bhaaji is a staple street food in India. Though it is found all over India, Mumbai aka Bombay has the best Pao Bhaaji to offer. It is basically a tangy-veggie curry aka bhaaji with buns aka Pao.
Who doesn’t love the buttered and crispy Pao/buns and the tangy-buttery and rich bhaaji with it? This is such a match made in heaven.
I made this a few weeks back with a twist and added pumpkin instead of a lot of potatoes and my husband was an instant fan and said never has it tasted so good. I took his word for it and am sharing my recipe with you today. J
PREPARATION TIME: 10-15 minutes
COOKING TIME: 30 minutes
DIFFICULTY SCALE: Medium
For the bhaaji:
- Pumpkins – ½ bowl, grated
- Boiled potatoes – 3, medium
- Cauliflower – ½ cup, grated
- Carrots – 2, grated
- Cabbage – ½ cup, shredded
- Capsicum – 1, diced
- Onion – 1, large
- Tomatoes – 3, large
- Lemon juice – ½ lemon
- Butter – 3 tablespoons
- Cumin seeds – 1 teaspoon
- Turmeric Powder – 1 teaspoon
- Coriander Powder – 1 tablespoon
- Red Chilli Powder – 1 teaspoon
- Pao Bhaji Masala – 1 teaspoon
- Coriander Leaves – for garnish
- Salt – to taste
For the Pao:
- Pao Buns
- Boil the potatoes and allow them to cool. Peel them off and keep them aside.
- Take a cooking pot or kadhai and add 2 tablespoons of butter to it.
- Finely chop the onions. We will use ¾ of the onions in the bhaaji and save ¼ quantity for the garnish later.
- Once the butter melts up, add a teaspoon of cumin seeds and allow them to crackle.
- Add the chopped onions and allow them to turn slightly brown. This will take 3-4 minutes.
- Deseed the capsicum and finely dice it.
- Add it to the onions and allow it to cook for 2 minutes or so.
- Peel and grate the carrots. Also, grate the cauliflower and pumpkin.
- Add all the three veggies to the pot and the shredded cabbage as well.
- Cover the pot and allow them to cook on low heat for 5-7 minutes.
- Mash the boiled potatoes and add them to the pot.
- Puree the tomatoes in a blender and add the puree to the pan.
- Add turmeric, salt, red chilli powder and coriander powder.
- Mix well and allow the tomatoes to cook and blend with the veggies.
- Add Pao Bhaaji Masala and take it off the heat.
- Heat the Paos on a non-stick pan with butter. Allow them to crisp on both the sides.
- Serve the bhaaji by adding lemon juice, butter and diced onions on top along with the crispy-buttery Paos.
What is your favourite street food?