Bhaaji Pao : A Marathi Pearl!

Every region of India boasts about it’s special delicacy and flavor.. Be it north, south, east or west…and even sub-divisions of it, cuisines of each of these regions is unique and different and boasts about the pride and offerings that land has. Ingredients and Flavors of each of these recipes is little different but yes they leave no stone un-turned in making India feel proud of that particular recipe. 🙂  The pulse of Mumbai – Pao Bhaaji, is prepared with loads of tomatoes and garlic, this recipe is one of the most consumed food in the city of dreams. Mumbai is known for it’s Bollywood world and no matter whether it’s a struggling actor or established, everyone must have tasted the authentic pao Bhaaji at Juhu Chowpaty. Prepared it as a tribute to the film city which has made billions of dreams come true.

I being a hard core fan of Mumbai, took this chance to celebrate the flavors of Maharashtrian cuisine through my blogpost. Maharashtrian food is very different and it incorporate flavors of chilli and garlic more… 🙂 The traditional cuisine of Maharashtra is as distinct as its culture and people. With a taste of its own, the state of Maharashtra boasts of a cuisine unique to their culinary etiquette. There is also a very wide variety in their cuisine, which ranges from spicy to plain. It has something to please everyone’s taste buds. Rice, wheat, jowar, vegetables, bajri, lentils and natural fruits are the stand out elements in this cuisine. [ Source: discoveredindia ]

Celebrating the #FilmyFoodies in this 154th Foodie Monday Bloghop with this authentic Maharastrian style Pao Bhaji!! 🙂

Pao Bhaaji is a tradtional Maharashtrian Dish which boasts about the nutritious vegetables blended with quality spices and served with softest of the Pavs… Taken as a full meal, this dish is one of the favorites of most of the Indians. 🙂

Serves: 4

Preparation time: 20 mins

Cooking time: 20 mins

For Maharastrian Bhaaji

• 2 potatoes diced
• 1 cup cauliflower diced
• 1/2 cup peas shelled
• 1 carrot diced
• 1/2 cup bottle gourd diced
• 1/2 cup brinjal diced
• 1/2 green capsicum sliced
• 2 medium sized onion finely chopped
• 1 tbsp ginger garlic paste
• 2 green chillies finely chopped
• 4 medium sized tomatoes chopped
• 1/2 beetroot diced
• 1 tsp cumin powder
• 1 tsp garam masala powder
• 2 tbsp Pao Bhaaji Masala
• 1 tsp kashmiri mirch
• 1 tsp amchoor
• Salt as per taste
• Butter

For garnishing

• Finely chopped onion
• Spinach leaves
• Coriander leaves
• Lemon juice

For Pav

• I used 2 packs store bought pav
• Butter to fry

Recipe

For Bhaji

• Heat butter and fry onions, green chillies and ginger garlic paste. Fry well
• Add tomatoes along with all the spices ( except amchoor). Fry till the oil seperates
• In a cooker, add all the vegetables except capsicum and peas. Boil tor 2 whistles. Switch off the flame
• Now in the prepared masala, add the boiled vegetables, capsicum and peas
• Mash via masher and fry well. Add amchoor at the end
• For color – You may add kashmiri mirch powder from the top as well and simmer the bhaji for 5 mins
• Once the bhaaji is done, switch off the flame
• Garnish with corriander leaves and lemon juice
• Serve it hot with butter and chopped onions

For Pav

• Slit the pav vertically
• Heat butter and roast well the pav

Serve this delicious combo with a hot cup of tea! 🙂

For more discussions on food and cuisines, join my Facebook Food group at:

From the Diaries of Great Cooks! 

Bon appetit!