No Food like Street Food

Hello,

I know very few people who do not enjoy 'Street food'.

We have a thriving street food culture in India; with variety so vast, you can go for months without repeating the same dish (no kidding!)

My hometown Mumbai alone can boast of a street food culture proffering Indian to International street food; and we Mumbaikar's are not modest about this fact😎!! I'd go on a limb and say most Mumbaikar's are some level of foodies.

Undoubtedly we are loyal to the iconic Mumbai dishes -  Vada Pav, Pav Bhaji, Bhel, Ragda Pattice, Chutney Sandwich, Frankie rolls, Bhurji, Brun Maska, Indo-Chinese, Bombil Fry, Falooda & Kulfi (whew, that's one heck of a list!!) But, one will find us welcoming anything novel with gusto😋

Obviously people have favorites; and "Pav-Bhaji" happens to be, one of hubby's top favorites.

"Pav Bhaji" originated in Mumbai, so obviously that makes it even more significant to us. What is it? A variety of veggies prepared in a spicy-tangy gravy, then mashed to a course consistency (on a giant 'tava') and served with lots of butter & the iconic Mumbai "Pav" (which is also slathered in butter😍)

If you are in Mumbai & wanna try "Pav Bhaji"; I'd recommend either the tourist way (at the many stalls at Juhu Beach) or like the local way (best at Sardar Pav Bhaji near Haji Ali).

Some street foods can be made at home, Pav-Bhaji is one of them. So this is one dish always on ur menu; atleast once a month.

RECIPE:

Time taken: 50-60 mins

Serves: 4 individual servings

Method:

1) Take a bowlful of diced veggies - potatoes, carrots, cauliflower & handful of green peas, add a couple of finely chopped french beans (optional).

2) Put all this in a pressure cooker, with half a bowl of water and a pinch of salt & sugar; close lid & take about 5-6 whistles. The vegetables would have cooked completely & the back of a spoon can completely mash it.

3) Finely chop 2-3 small onions, 2 medium tomatoes, 3-4 green chillies & 4 garlic cloves.

4) Heat 3tbsp of canola or another cooking oil in a wok (if you want to make a less butter version, add 2tbsp more oil). Add the onions first, sautee for 2 mins & then add the rest chopped ingredients. Cook till the onions are translucent & tomatoes mushy.

5) Add 1tsp of ginger-garlic paste and cook till raw smell goes away.

6) Once the mixture starts leaving sides, lower the flame (add a tbsp of water to avoid burning) & add the following masalas - 1/2 tsp turmeric, 1 tsp chill powder, 1 tsp chaat masala, 2 heaped tsp of Pav Bhaji Masala - fry lightly. (if you going for the less butter version, add a tbsp of butter add this stage)

7) Carefully tip in the cooked vegetables; mix well & cover with lid. At a medium flame; cook till the moisture reduces. Stir occasionally & make sure mixture doesn't catch the bottom.

8) Once you see the water almost reduced it's ready for final mash. Before lifting the lid, lower the flame as the mixture by this stage tends to splutter. With a potato masher, mash the vegetables. Alternatively you can even use the back of spoon, as I do.

9) Put off the flame, sprinkle a tsp of garam masala, some chopped coriander & dunk a dollop of Amul butter (for the less butter version, just add a tbsp of butter)

10) Serve hot with pav, which is halved & lightly toasted with butter. Heavenly!!

Notes:
1) For folks who don't get Pav Bhaji masala easily, you can replace it with by adding the following - extra tsp of chili pd, a tsp each of jeera pd, coriander pd & garam masala; do note it's not the perfect replacement, but yields just about same taste.
2) Have specifically mentioned Amul butter, as the taste is not the same with other brands, not exaggerating; if you really can't get Amul, make sure you use salted butter of any other brand.

It's the last day of the working week, can't help being exuberant. Looking forward to the weekend for a much needed R&R. Do drop in your comments/feedback.

Cheers!!!

PS: some Mumbai Street Food Gyan:

1. This fare is by no means for the weak-stomached, the taste is mostly fiery (except for the desserts) and the quantities are abundant. Proceed with caution & an empty stomach. 
2. True-blue Mumbaikaar's are not weak-stomached, we can handle street-food (like proper street-food or even a "Khau Galli"). Obviously one can distinguish between a fairly hygienic stall vs a slob-shack; so even we look for the obvious signs.
3. If you are particularly novice to street-food experience choose not to eat at open stalls esp located on busy roadsides (the dust will be your highest worry of hygiene and many other things). Unless of course the place is highly recommended by a friend (not a random roadside person)
4. Choose shops with seating or stalls which look busy in marketplaces or residential areas. Highly likely they are busy coz they are famous & well liked for their quality
5. NEVER EVER eat street food in Hotel's (like 5 stars); it neither tastes like the original nor is the real-deal.

This fare is by no means for the weak-stomached, the taste is mostly fiery (except for the desserts) and the quantities are abundant. Proceed with caution & an empty stomach.