‘Pav Bhaji’ is something that will instantly make your drool! It could be a midnight binge or an afternoon craving you want to satiate – Pav Bhaji fits all occasion and is beloved by people across all age groups. Mumbai is a haven for good pav bhaji and it is available anytime, everywhere. But off-late a new variant of Pav Bhaji is thronging the Mumbai street food space which is The Black Pav Bhaji.
A very popular eatery in Vile Parle first started with this variant and it’s now available at many popular food joints. It is insanely spicy and has a strong flavor but the taste would leave you asking for more. I had not made it as spicy as the recipe suggests but you can tweak the proportion as per your spice palate
Next time when you have guests coming in and would like to astonish them with some novel recipe you should try serving them Black Pav Bhaji.
Difficulty Level: Medium
For the Black Grounded Masala
- 2 Bay Leaves
- 2 – 3 dried red chillies
- 1 inch cinnamon
- 1 tbsp black peppercorns
- 6-7 cloves
- 2 pods of cardamom
- 2 tbsp fennel seeds
- 2 tbsp stone flower
- 2 piece of dried coconut (approx 2.5 inch)
- salt to taste
- cumin – coriander powder
- dried mango powder
- 1 medium sized onion
- 1 tbsp garlic paste
- 1 tbsp green chilly paste
- 2 medium sized tomatoes
- 1/4th cup boiled green peas
- 3 medium sized boiled potatoes
- 3 tbsp capsicum
- salt to taste
- lemon juice
- coriander leaves
- Laadi Pav (bread) to serve
For the black masala
- Dry roast all the whole spices (bay leaves, cloves, cinnamon, cardamom, black pepper, red chillies, fennel seeds, stone flower) until they turn brown and the kitchen is filled with a nice aroma of the spices.
- Simultaneously, roast the dry coconut by directly keeping it on the stove top. The coconut should turn completely black.
- Once, the roasted spices have cooled down, blend the coconut, whole spices, salt, dry mango powder & coriander cumin powder together to form a masala.
- The black masala for the pav bhaji is ready to be used.
For the Pav Bhaji
- Take butter and oil in a pan and add in the onion. Saute onion until translucent and soft. Add in the green chilly – garlic paste and saute well.
- Additionally, add in the capsicum followed by tomatoes. Let it cook for at least 5 – 6 minutes.
- Mix in the blended black masala with the boiled potatoes and green peas and add in to the mixture.
- Add a little water for the masala to blend well with the entire vegetables and keep on mashing them to form a smooth consistency.
- Adjust the seasoning of the Bhaji with salt and you may add water as per your preference for consistency.
- Let the bhaji simmer on slow heat for sometime until the all the flavors are integrated well.
- Finally, top the bhaji with some lemon juice and fresh coriander leaves.
- The bhaji is ready to be served hot with Laadi Pav**
** For the Laadi Pav, take some butter on a tawa or a pan, add in finely chopped coriander leaves and a pinch of pav bhaji masala and coat the Pav nicely with this seasoning.