[Suvir Saran]

Pav Bhaji is the mash of potatoes, peas, onions, tomatoes and other vegetables with pav bhaji masala (special blend of spices) and lots of butter.

It is served with pav (buns) that  the Potugese are meant to have introduced to India.  I find the hot dog buns closest in texture and shape.

Do you know Pav Bhaji?
Where do you eat it?  Restaurant or home?
Where is your favorite Pav Bhaji place?

What do you know about Pav Bhaji legend?

[Jinmyo]

Heh. Potato sandwiches. Reminds me of a chip buttie.

I have never had these. The pav sound interesting.

What is the spice blend?

[Suvir Saran]

The Bhaji is a mixed vegetable mush.. Literally like mashed potatoes with onions, tomatoes, green peas and whatever other vegetables one can find and mash.

I wish I could tell you what the Pav Bhaji Masala has.  I will check the package and see if they list the spices.  I have had some home made Pav Bhaji which never comes close to the version prepared with a store bought spice mix.

The Pav (bread) is simple hot dog bun type bread.  

The mash is served with bread and onions tossed with lime and freshly chopped cilantro leaves.  

Green chilies are optional.

I can eat a lot of t his dish.  And those that really love it authentic also add a lot, and I really mean a lot of butter to the dish.  The more butter added to the dish while preparing it and as a garnish in the end, the better the dish tastes.

[anil]

Pav Bhaji has been appropriated by Mumbiakers (old Bombaites) and has become synonymous with Maharishtrians. IN Mumbai these are served in nearly every neighborhood as well as many restaurants. There is also their culinary cousins vada-Pav and
Usal-Pav.

These three are easily found in stalls on the platforms of the local commuter trains as well as outside big commercial areas.

Pav Bhaji and friends along with chai were the staple of the officer workers in Churchgate Fort area when I used to be there. I do not recollect the Goan influence except for the pao. That too because the use of bread by Goan in their meals.

PavBhaji fix can be had @ Dimple on 30th between 5th & Bwy in NYC  

[Jinmyo]

They sound interesting, especially with green chiles. I don't think I would want more than one though. I don't like filling up on carbohydrates without a good protein balance (whether from a vegetarian source or meat). I suppose the peas combined with the bread would provide a bit through protein complementarity; but there would have to be a lot of peas.

[Suvir Saran]

Jinmyo,

I do not thing the dish gives much of protein at all.  But that does not worry an Indian diner.  We tend not to fuss too much over the construction of a meal.  Our meals at home and outside often have more protein than starch.  We eat a lot of lentil and beans and with rice and whole wheat breads.

But I see a very different approach to diet than seen in the west.  

While India has its fair share of tropical diseases, it is a known fact that in a country of a teeming billion and growing populace, cancer and several other diseases that have become a stronghold here have largely been avoided there.  And the statistics that are compared between the west and India are at the level of the middle and upper middle class.  So as to ensure that the two populations being compared have medical care.

By no way am I saying India does not have medical problems.  In fact India has to begin dealing with a rampant and very serious HIV/AIDS epidemic.  It is avoiding addressing it in a correct manner and that is a huge problem waiting to mushroom into something even more serious.  And there are other issues that also seem to be way out of the norm... But we have largely been spared the onslaught of cancer in ways we have seen here.  And as I speak with friends that are doctors and or cancer specialists, they often tell me about the Indian diet really making a great difference.  The amount of vegetable in it, the protein from beans and lentils and the forced exercise for many through sheer economic poverty and hence walking much more than people here has given them a diet and exercise regiment that is much more healthy in its whole.

My partner after coming back from this last trip to India, Singapore and Indonesia commented on how overweight and unhealthy Americans looked compared with the masses in the other countries we had been in.  I asked what he meant, he said the average American (not the gym obsessed Chelsea boys or several other New Yorkers) is really out of shape and overeats.  And he said it showed in their bodies.

He then added that poor sense of dress only made it worse.  He compared how even the poorest of poor wearing humble clothing in India and Singapore had very clean, crisp and neatly put together attire.  Over here we seem to not care.  

My point is that while we obsess about how complete each of our meals is in all food groups, we overeat many times over and have forgotten that a balanced diet can be achieved in several ways.  You can balance it around a day.. at every meal or in other ways.  The important thing is to eat the right amount for your system and in good intervals of time and follow that with some exercise.

Pav Bhaji is a most favorite street food from India. Anil gives it a perfect introduction.  And those that eat lots of it look just fine and have just as healthy a disposition as any other anywhere else.  

Pay Bhaji can be deeply addictive and with good reason.  The flavors are deep and mellowed with long cooking.  The sweet butter that is used in the cooking tempers the spices just perfectly.  The fresh lime juice tossed onions give a nice zing and of you want heat the green chilies are a nice bite.  The cilantro greens give a fresh crunch to the meal.  The pav just enough bread so as to make it both a carrier for the bhaji instead of a spoon and also that companion that makes the bhaji seem less spicy.

And when Dimple makes a good Pav Bhaji it is excellent.  I have had an issue there with consistency.  I simply let Masooma, the captain of the women team behind the counter that I want the Pav Bhaji done like she would like it.  Perfectly cooked.

[Jinmyo]

Suvir, if I only have carbohydrates I get sleepy and not too bright. :confused: On the other hand, if I only have protein I get a headache. :wow:

I agree with your points though.

[Suvir Saran]

Balance is very important.  And Jinmyo, you are right about carbohydrates and sleep.

In India we leave rice and starch rich meals for weekend afternoons for that very reason. We have had a thread in the India board about weekend foods.  You will see there that rice is a very key ingredient there.  For this very reason.
Since it is possible to then get a mid day siesta.

Not all carbohydrates give me a headache.  Rice and flour based dishes certainly do that to me.  And I see most Indians react the same way to them.

But we seem to have developed a way of digesting our veggies and protein rich diet quiet easily.  

And then the spices in each dish are often balanced in a manner that some give flavor while others are added to help the body better digest the food one eats.  A billion people seem to be using that system and not too poorly.  They must be doing something not too badly.  For even in poor sanitation, impoverished environs, they seem to be far less lethargic and tired than most here.  They have very long days, the rich and poor.  It shocks me every time I travel to India and other Asian countries about how little people sleep in general.  People eat very late.. Stay up long after to chit chat and digest.  And the next morning they are up with the sun and out and about soon after.

But in the end, balance is very important.

And each of us has a very unique way of dealing with food.

[Jinmyo]

Suvir Saran, on May 12 2002,10:11, said:

And then the spices in each dish are often balanced in a manner that some give flavor while others are added to help the body better digest the food one eats.  

Yes, this one of the wonderful aspects of Indian cuisine. It would make a good thread.

[Suvir Saran]

Start the thread.... tell us about them... please Jinmyo.

[Julz]

Well, today marks the first time I've tried Pav Bahji. Made at home with my hands as my recipe and MDH Pav Bahji Masala. It was honestly on my top 3 best things I've ever tasted.

I used 2 green chillies at the end with the juice of 1/2 a lime and huge handful of chopped cilantro/coriander.


Really liked the lime in it in combination with the cilantro. Perks the dish up quite nicely.

I'm not really sure what people add as *seasoning* besides onion and tomato. Some of the "recipies" I've read on the 'net have ginger and garlic in them. Though I think adding those two would take away from the taste of the vegetables and other seasonings.

More butter is definately better tho I used only 3TBS in the preparation of mine (it was a small quantity of bhaji). And garnished with a pat at the end.


What are some of everyone's preferences for Pav Bhaji?

Do you like garlic and ginger in yours? What added nuances does it give?

What are your favorite veggies? (I used various bagged frozen veggies)

[Suvir Saran]

Julz, on Sep 8 2002, 04:27 PM, said:

I'm not really sure what people add as *seasoning* besides onion and tomato. Some of the "recipies" I've read on the 'net have ginger and garlic in them. Though I think adding those two would take away from the taste of the vegetables and other seasonings.

More butter is definately better tho I used only 3TBS in the preparation of mine (it was a small quantity of bhaji). And garnished with a pat at the end.


What are some of everyone's preferences for Pav Bhaji?

Do you like garlic and ginger in yours? What added nuances does it give?

You had perfect instincts. No garlic or ginger. They take away from the dish. I have had some versions made with them and never found them tasty.
Pav Bhaji is one of my all time favorit foods. If I were patient and skinny, I would cook this every day and eat it every meal.

I love Pav Bhaji made with lots of butter... and love it with a salad of chilled finely diced red onions tossed with cayenne and lime juice and chopped cilantro.

[Julz]

Since I haven't seen any method/quantities for Pav Bhaji posted, I'll post what I did and had an amazing experience with.

1 Medium Onion(finely chopped)
2 Roma Tomatoes (Seeds removed and chopped rather finely)
2 Medium Boiled Potatoes (mashed)
2 cups various frozen vegetables (peas, green beans, lima beans, cauliflower, whatever you want basically)
3-4 TBS Pav Bhaji Masala (To your own Taste)
Salt to taste (1 teaspon usually)
1-2 chopped green chillies (optional though I *really* like the taste of these things)
1 heaping handful of finely chopped cilantro
Juice of 1/2 lime

3-4 TBS of Butter plus more to garnish


Fry onions and tomatoes together in butter until onions are golden and tomato/onion mixture is a big mash.

Add mashed potatoes, vegetables, masala and salt. Mix well.
Add enough water to make things a little soupy.

Fry until vegetables are tender and almost no water is left. Consistency should be thick (for people in NA, Sloppy Joe like consistency)

Take off heat, add lime juice, chillies and chopped cilantro. Mix well.

Serve Immediately with a pat of butter for garnish with a few Pav buns.



Pav Buns (or close approx. as per Suvir's suggestions)

Buy fresh Hot Dog Buns from your local Supermarket.
Brush tops with Ghee and broil in oven/toaster oven for a few minutes (or until the tops are golden brown).

The buns I buy don't have very brown tops to begin with (cause the baker didn't burn them thankfully/hasn't glazed them)

Brushing the tops with ghee and broiling the buns gives them a beautiful golden brown glazed surface as well as bringing the aroma of freshly baked bread into your home.
That aroma combined with the Bhaji's aroma is one of the most heavenly, mouthwatering experiences I have witnessed to date.

Might as well make your meal an experience, and not just another opportunity to fill your belly.

[vivin]

I went to Dimple recently and tried their Pav Bhaji. I stayed away from chaat type northern Indian food (although the Pani puri turned out to be very very good). The bhaji was extremely disappointing. It turned out to be this orange red mix of onions and tomatoes primarily. Looked (and tasted like) like the onion-tomato tadka that is made for various beans.

Bombay frankie was good but not the real thing. it had a potato patty instead of the mish mash that I remember being in the frankie in Bombay. Overall good experience though.

[Suvir Saran]

vivin, on Sep 9 2002, 11:29 AM, said:

I went to Dimple recently and tried their Pav Bhaji. I stayed away from chaat type northern Indian food (although the Pani puri turned out to be very very good). The bhaji was extremely disappointing. It turned out to be this orange red mix of onions and tomatoes primarily. Looked (and tasted like) like the onion-tomato tadka that is made for various beans.

Bombay frankie was good but not the real thing. it had a potato patty instead of the mish mash that I remember being in the frankie in Bombay. Overall good experience though.

Dimple is funny with Pav Bhaji.. it can go from being good to very bad. Sad but true.

Did you eat Chicken Frankie in Bombay or the vegetarian version? I used to live next to Regal Cinema in Colaba and the famous Frankie Stall was just on the end of my block. The vegetarian one had just potatoes and spices.... Was nothing too great to speak of... Locals loved it.. come to t hink of it... as a student and around others, I too would get myself one every few months.... I am not much of a Frankie fan... friends tell me the chicken one is better.

[anil]

vivin, on Sep 9 2002, 10:29 AM, said:

.......
Bombay frankie was good but not the real thing. it had a potato patty instead of the mish mash that I remember being in the frankie in Bombay. .........

The matter of "Frankie" whether it was first started in Mumbai or Delhi is still debatable In my early youth, we had frankie in Mumbai, and my elder cousins from DEL claimed that it was imported from DEL. That frankie had its origin when JNU was built, from a "thela-cart" outside by the road..... who knows, who cares. In its early origins the Bombay Frankie had meat+ketsup, no batata, then catering to the pressures of th marketlace veggie Frankies made their debut. This was in the early '70s.