Authentic Chaupati Bhaji Pav In Videsi Avatar

May 17, 2018

•

Pv Iyer

1,436

Reads

Breakfast, Brunch, Lunch, Snacks

Prep Time

1h

30m

Cook Time

1h

0m

Cuisine

Indian

Yield / Serves

5 Servings

Category

Vegetarian

This yummy dish originated in the 19th century as a fast lunchtime dish for textile mill workers in Mumbai. Bhaji Pav was later served at restaurants throughout the city and it is now offered at outlets from simple hand carts to formal restaurants in India and abroad.

I had given a healthy twist here, to this street food by making the pavs at home using wheat and oats flour, in bite size, muffins form.

Bhaji recipe is authentic, which I learnt from a handcart vendor in Chaupati, Mumbai,,,,, when I was thereðŸ˜Š so sharing what I learned.

We ladies are always on a look out for party food and this one fits into any kind of party, for simple reasons being; a) the dish is liked by all genres, b) the presentation makes it mouthwatering and c) it’s easy to serve and eat.

For bhaji; 3-4 potatoes, boiled & peeled

1 meduim capsicum

2 onions, chopped

1/4 cup peas

Salt pepper as per taste

1 teaspoon Chaat masala

2 teaspoon pavbhaji masala

1/2 lemon juice

2-3 teaspoons Oil

2 tablespoons Butter, 1 teaspoon for garnish

Corriander leaves, chopped

For red chutney; 2 tomatoes

8-10 garlic cloves

7-8 Kashmiri red chillies

1/2 cup water

For Pav; 1 cups wheat flour

1/2 cup fine oats flour

1/2 teaspoon instant active yeast

1/4 teaspoon black pepper

1 teaspoon sugar

Oil 3 teaspoons

Milk and water mixed 3/4 cups or as required.

For red chutney; sautÃ© tomatoes till soft add other ingredients mentioned in list for chutney and grind into a paste

For bhaji; keep all things ready, wash clean chopped and mashed. Heat Oil, fry onion, capsicum, peas till soft. Add all spices and salt and mix.

Add mashed boiled potatoes and mix.

Add red chutney according to your liking and mix well. Add more for more spicy bhaji.

Mash the mixture properly, add some corriander leaves, lemon juice and butter. Turn off heat.

Add butter to the bhaji and serve hot with Pav.

For rolls; Mix flours, salt, sugar, yeast, black pepper. Pour water and milk and knead a sticky dough.

Transfer to a generously floured counter and knead for 10 minutes.

Keep in an large oiled bowl and cover with a cling film. Leave it to rise till the dough doubles in size.

Punch the dough and divide in small equal portions. And roll between palms like balls.

Grease a muffin pan and arrange the dough balls in the pan. Cover with a towel and leave on counter for 30 minutes. I've made few by stuffing a small cube of cheese