Pav bhaji bruschetta

Its a gorgeous city with a brave soul that no amount of bombing scars can kill. 

Its a city adorned by the sensuous greenish blue waters of the Arabian Sea,

a city bedecked with tiny little nooks tucked away  for us to go rest up during weekends

a city that is dazzlingly busy..that runs non stop at a dizzying pace

that doesn’t sleep, that is restless, just like the people who live in it.

Its a restless beauty of a city with a bold,beautiful soul, that’s my Bombay to you. 

pav bhaji bruschetta

I remember my first visit to this much loved city of Mumbai. It was during summer holidays and my entire family had gone there and of course to every touristy place worth visiting.I was but 12 yrs old eons ago really!! But i can vividly recall the wonderful mesmerizing experience it was!! And I can never forget the walks on Juhu beach( it used to be clean then) and my first morsel of the humble street food, Pav Bhaji!I have visited Mumbai many times since then mostly on office work. I discovered its hidden joys and beauty much later when I started my first job. It was a city waiting to be experienced, not seen, not just lived in! I discovered my independence, my own fearlessness in Mumbai. There in the midst of a million people, I came into my own. This is a city that is very close to my heart and Pav Bhaji is a dish that’s very happy to be from Mumbai!

pav bhaji bruschetta

Pav Bhaji is a common street food in India.Its rustic, simple, budget friendly and spicy enough to satiate the Indian palate always lusting after the spice kick! 
Its a mixed vegetable stew (for the lack of a better word) served with dolloped butter and  some garnishes. And of course it has to have the “Pav” or soft milk buns, grilled with butter and served hot on the side! 

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Its like Bombay/Mumbai. Its a potpourri of all that’s good and tasty and it comes together in the form of a filling,delicious and anytime snack ,served from a single melting pot.

Serve this, anytime you are in the need of a quick spice fix. Or anytime you want to taste the mystery called “Mumbai”. You won’t be disappointed. 

pav bhaji bruschettaTo quote a friend “there are times when I want to tell the world to go sit on a cactus and then there are times when all I want to do is welcome a friend home, open that bottle of wine and eat random delicious things”.

Today’s random delicious thing = these Pav bhaji bruschetta loaded with melted mozzarella, fresh tomato salsa and some fiery mango Thai dip as a topping. 
Basically Pav bhaji bruschetta is our monsoon dinner goto. Anytime I am not in the mood to cook or D needs to be placated, or we have friends coming over, it’s my pav bhaji bruschetta to the rescue.
Bhaji is a potpourri of all kinds of vegetables and mashed potatoes cooked in a very special masala, butter and loads of tomatoes. It’s then topped with chopped onions, coriander leaves and freshly squeezed lemon juice for perfection. Instead of flatbread, the “bhaji” tastes perfect with buttered and lightly toasted brioche buns.

Here, I twisted the age old classic, added a lip smacking mango dip, salsa, loads of mozzarella, grilled the buttered bun and loaded it with the spicy bhaji. Voila! Pav bhaji bruschetta ready to be served!
Settling in for an hour of catching up with a friend and this gorgeous treat. 
Xo,
S.

pav bhaji bruschetta

 

  • WP Recipe Maker #6257removePav bhaji bruschetta A delicious twist on the age old classic pav bhaji, here the bruschetta is loaded with mozzarella, grilled, topped with a spicy bhaji, fresh salsa and topped with Thai mango dip for a lip smacking treat!! Great make ahead entree too Course: appetiser, entree Cuisine: Indian Prep Time: 10m Cook Time: 30m Total Time: 40m Servings: 4 people For bhaji – 6 waxy potatoes (boiled and mashed) – 2 large onions (chopped very fine) – 1 medium capsicum (chopped very fine) – 4 medium ripe tomatoes (chopped very fine) – 6 florets of cauliflower (boiled and mashed) – 1/2 cup green peas (boiled and mashed) – 1 large carrot (grated fine) – 8-10 cloves garlic (chopped) – 1/2 inch ginger root (chopped) – 2 green chillies (chopped) – 1 lemon (, juiced) – 2 tbsp Pav bhaji masala (, I use Everest pav bhaji masala.) – 1 tbsp kashmiri red chili powder (, if you are not using kashmiri, reduce the quantity of chili powder.) – salt as per taste – 2 tsp butter For the pav or buns – 6 brioche buns or ladi pav (halved) – butter as needed to toast For the bruschetta – buns buttered and toasted – mozzarella as desired to top the buns (, I used a lot and covered the whole bun) – 1/2 cup salsa (, ready made or your favorite salsa.) – 1 tbsp Thai mango sweet chili dip (per bun) – 1/2 cup fresh cilantro (chopped fine) – 1 tsp onion (chopped very fine as garnish) For the bhaji 1) Heat some oil in a big non stick pan with cover. Once the oil is hot, add the ginger and garlic and saute till golden and fragrant.Add the onions ,a pinch of salt. and saute till pink and translucent.Add the capsicum,cauliflower and peas and fry for 2 minutes.Add the grated carrot and saute again for a minute. Add tomatoes,mix well.Add in the spices. give it a thorough stir to make sure the veggies are coated well with the spices. Fry for 3-4 minutes.Add in the mashed potatoes, salt acc. Stir to combine.  2) After 3-4 minutes , add plenty of water.The veggies should be covered in water.. just about. Now let it come to a boil,Once boiling, reduce the flame to low and let it gently simmer for 20-30 minutes. 3) Keep checking and stirring to make sure it doesnt stick to the pan. Very very crucial. Mid way ( after 15 mins) , Mash all the veggies thoroughly with a potato masher. This is what makes it the bhaji.Do it well. Please.Let it simmer for an additional 5-10 mins. 4) Turn off when the correct consistency is reached. It should be a thick gravy, not watery at all. For the bruschetta: 1) Halve the buns, slather some butter on the outer side of the buns, sprinkle enough mozzarella to cover the entire bun. Arrange the slices on a baking tray and bake at 180C for 12 mins or till the cheese is melted and the buns crisp. Remove from oven  To serve: 1) Once the buns are out of the oven, top the cheese with the bhaji (I spread it quite thick). Now top the bhaji with some fresh salsa (tomato), little of the chopped onions, green chili and cilantro. Finally drizzle a little Thai mango sweet chili dip on the buns and serve immediately!  

 

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