Pav Bhaji is a popular street food across India, especially in the West and when you make it with some homemade pav bhaji masala, you just can’t resist it!
Some days ago, when I was craving for an authentic Pav Bhaji, I posted on my FB Page asking which is the Pav Bhaji Masala which people prefer! There were a variety of responses and it seems like there was a divide between MDH and Everest. With both the parties backing their masala as the best, I must admit I got a bit confusion. Then Smitha came and said she makes her own Pav Bhaji Masala. This made me think why not try that. So I exchanged a couple of messaages with her and then went on to google to do some surfing and set out to make my own homemade pav bhaji masala.
I have always been a sucker for home made and fresh stuff. Long ago I moved to fresh homemade sambhar powder and there has been no looking back ever since! It is a standard way of making sambhar at our house most of the time. So when I read about the fresh pav bhaji masala, I had a strong feeling its going to be the same way as the sambhar powder. Make it fresh and gobble it up!
I served the pav bhaji with some freshly baked pav at home using the dinner roll recipe.
While browsing the net for some more pav bhaji tips, I saw a video which was shot at a pav bhaji vendor at Chowpatty, Mumbai. The vendor said while heating the pav for the bhaji, add a little bit of pav bhaji masala in the butter. I followed this tip and the difference it made was so huge to the final dish! I think, with this, I have finally found my perfect pav bhaji in Bangalore and yes, its served at my house now.
Source – Many recipes combined into one.