Achija's Pav Bhaji

Somehow the pav bhaji at home never quite tastes the same as the street variety. This is my attempt at getting as close to the street food variety (especially the one at Achija's at Ghatkopar) which one of my friends thinks is the 'best food in the world'. 

One of the big follies at home is the overload of all types of veggies. While this might be healthier, it is not what is sold on the streets. No carrots, no cauliflower. Please stick to the veggies in the recipe. The other secret to getting the street side flavor is heeng and Kasuri methi (dried fenugreek leaves). Have fun with this ... 

Ingredients

1 medium green bell pepper

3 medium potatoes boiled

2.5 medium tomatoes chopped

1 cup peas (can be frozen) boiled and mashed

5 tsp ginger garlic paste

2 tsp red pepper powder

1 tsp turmeric

6 tsp Pav bhaji masala (any brand works fine - I tend to be partial to K-Pra)

1 small onion chopped

2 small lemons

1 cup chopped coriander

Salt to taste

1/2 tsp heeng (asetofoeida) 

4 tsp kasuri methi 

Lots of butter :)

Method 

1) In a heated flat pan add diced bell pepper and saute for 1-2 minutes without any oil. Add some water to  soften the peppers and continue moving around in the pan.

2) Add the tomatoes, potatoes, peas to the mixture and sufficient water to mash the vegetables together and make a uniform paste. Continue doing this for 4-5 minutes, periodically adding small amounts of water to avoid the mixture drying up.

3) Add half the ginger garlic paste along with the red pepper powder and turmeric and continue mashing and adding water as needed (2-3 minutes)

4) Add a large dollop of butter, 4 teaspoons of the pav bhaji masala, salt to taste and half of the chopped coriander and continue mashing and mixing together, adding water as necessary. This is where the flavors all start to mingle together. Make sure to continue mashing at this point for 10-12 minutes, periodically adding water, till the oil from the butter starts to separate out.

5) Create a small opening in the pan and add 2 big dollops of butter. Add the chopped onion and saute for 1-2 minutes without letting it mix with the rest of the bhaji.

6) Add the remaining pav bhaji masala, the heeng, kasuri methi, coriander and the juice of 2 lemons and continue mashing/mixing together (4-5 minutes). 

7) Do a quick taste test to adjust the salt/lemon juice/red pepper powder etc. per your taste. Make sure you keep adding water so as to keep the consistency of a thin pulp. 

8) Pav bhaji is done. Serve with a thin slab of butter, coriander and chopped onions ... and not to mention - bread :)