Authentic Chaupati Bhaji Pav In Videsi Avatar
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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 there😊 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.
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Ingredients
- 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 tsp 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.
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Instructions
- For red chutney; sauté 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
- Preheat oven on 180C for 10 minutes. Milk or butter wash the dough balls and bake for 30 minutes.
- Remove from oven. Butter wash the rolls. Transfer the rolls on a wire rack to cool completely.
- Chop off a small portion from the top of the rolls.
- Spoon some bhaji on the rolls.
- Decorate with chopped onions, corriander. I also put a cherry tomato and a slice of lemon on top.
- And your yummy healthier version of Bhaji Pav is ready. I've used very less butter and oil. You may use more if you like.
Notes
This recipe for pav makes around 15-18 small size pav. Depending on the size of rolls.
I have prepared the dough and kept for first-rising and started preparing for bhaji. This way I was able to prepare the recipe in 2 hours.
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Pv Iyer
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Awesome recipe! Very well explained Priya 🙂