Bhajji Pav ( Mumbai Roadside Recipes )
Recipe type: Snacks
Bhajji pav, the westerner would never have imagined such an indian version of the sandwich! thinly-sliced potatoes are dipped in a besan batter and deep-fried. A stack of six to seven such crisp bhajjis are sandwiched in pav, to make a veritable feast! a good option for those who love street food but prefer to stay away from spices.
- For The Bhajji
- ½ cup besan (Bengal gram flour)
- ¼ tsp turmeric powder (haldi)
- salt to taste
- 3 medium sized potatoes , peeled and thinly sliced
- oil for deep-frying
- For Serving
- 4 laddi pavs
- meetha chutney
- teekha chutney
- sukha lehsun ka chutney
- 8 to 10 fried green chillies
- For the bhajji:
- Combine the besan, turmeric powder, salt and ¼ cup of water in a bowl and mix well to make a smooth batter of pouring consistency.
- Heat the oil in a kadhai, dip a few potato slices in the batter and deep-fry till they turn light brown in colour and crisp from all the sides. Drain on absorbent paper.
- Repeat with the remaining potato slices and batter to make more bhajjis.
- How to serve:
- Slit a pav horizontally, apply meetha chutney, teekha chutney and sukha lehsun ka chutney (as per your taste) on the inner sides of the pav and stuff it with 6 to 7 hot bhajjis.
- Repeat with the remaining ingredients to make 3 more bhajji pavs. Serve immediately with fried green chillies.
Palak bhajji pav: to make one plate of palak bhajji pav, dip six to seven de-stemmed baby spinach leaves in the besan batter and deep-fry till they turn brown and crisp on all the sides. Proceed as per the above recipe.