Juhu beach and piping hot pav bhaji make for some very wonderful childhood memories. Spicy bhaji with soft pav fried in oodles of butter can lift up your spirits instantly. For me, Juhu beach and the pav bhaji there hold a very special place in my heart and here I have tried to recreate that magic again for you to enjoy.
Preperation Time : 30 minutes
Cooking Time : 30 minutes
- 5 Potatoes boiled and mashed
- 6 Tomatoes, finely chopped
- 3 Large Onions, finely chopped
- 2 Green Capsicums, finely chopped
- 1 cup finely grated cauliflower
- 1 cup green peas, boiled and mashed
- 1 tbsp ginger – finely grated
- 7-8 cloves of garlic – finely chopped
- 4 green chillies – finely chopped
- 2 tbsp pav bhaji masala
- 2- 3 tbsp Kashmiri red chilli powder
- Salt to taste
- Some finely chopped coriander
- Lemon Wedges
- Fresh Ladi pav
- Loads of butter
The making of the iconic bhaji
- Heat some oil in a heavy bottomed pan
- Once the oil is hot, pop in your onions
- Stir fry your onions on a medium flame till they turn a beautiful brown
- Pop in your green chillies, ginger and garlic next
- Stir fry this mixture for around 3-4 minutes
- Pop in half your tomatoes at this point
- Stir fry this mixture on a high flame till the oil leaves the masala and appears on the sides of your pan
- Next pop in all your veggies
- Give this whole mixture a good mix
- Tip in around 3 cups of water and give it a good mix again
- Let this mixture boil
- Once it starts bubbling, cover your pan and let the bhaji simmer for around 10 minutes
- Next mash your veggies with the back of your ladle, till you get a nice texture
- Next add the pav bhaji masala and your red chilli powder. You could increase or decrease the amount of masalas according to your taste, we love ours a little spicy, so we add loads of both
- Pop in the rest of your tomatoes next
- Give this whole mixture a very good mix
- Add salt to your taste at this point
- Add some water in case you feel that the bhaji has gone too dry
- Let the bhaji cook for another 10-15 minutes
- Keep mashing through out to get that perfect consistency
- Add a generous blob of butter
- Give the bhaji a good mix again
Your bhaji is ready!
Toast some of your laadi pav on a tawa with loads of butter.
Now for the final fireworks – add a blob of butter to your bhaji.
Serve your bhaji with piping hot buttered pav, with some onions and lemon wedges on the side!
There you have it! Juhu beach revisited! Enjoy!