Pavbhaji is a Maharashtrian fast food dish that originated in Mumbai cuisine. The pav-bhaji is a spicy preparation with a mixture of vegetables, either whole or mashed, a generous dose of fresh tomatoes, a dollop of butter, optional toppings of cheese and dry-fruits and fresh fruits, consumed with warm bread gently or crispy fried in butter - an all-time, anytime favourite with Mumbaikars. It is native to Mumbai and has now become popular in most metropolitan areas in India, especially in those of central and western Indian statessuch as Gujarat and Karnataka. Pav means bread. Bhaji in Marathi means vegetable dish. Pavbhaji consists of bhaji (a thick potato-based curry) garnished with coriander, chopped onion, and a dash of lemon and lightly toasted pav. The pav is usually buttered on all sides.
The recipe for PavBhaji varies greatly as it is essentially a fast food dish to be prepared quickly. The general procedure for making the bhaji remains the same. Potatoes are mashed on a flat griddle (tava), and made into a thick gravy after adding diced tomatoes, finely chopped onion, green peas and chopped capsicum (green bell pepper). Other assorted vegetables such as cauliflower and carrots are mashed and added. Garlic too is added at times to spice it up. A special blend of spices simply called the pavbhaji masala is added to this thick gravy giving pavbhaji its authentic slightly orange brown color. The gravy is then allowed to simmer on the pan for a few minutes and is served hot in a flat dish with a tablespoon of butter on top.
The pav is heated on the griddle and buttered generously. The Bhaji is garnished with coriander and diced onions.
