I always assumed preparing pav bhaji at home would be a time consuming and a difficult task as I watched street sellers usually cook the curry on a flat griddle – pav bhaji is a fast food dish from India consisting of a thick vegetable curry (bhaji) served with a soft bread roll (pav); its origins are in the state of Maharashtra, as a fast lunchtime dish for textile mill workers in Mumbai; pav bhaji is now offered at outlets from simple hand carts to formal restaurants in India and abroad.
My assumption on the recipe of pav bhaji changed, when I read its recipe printed on a packet of Pavbhaji masala/spice mix powder – I found the recipe easy, not as I found pav bhaji usually prepared in Mumbai by the street vendors or at restaurants, its recipe for the thick vegetable curry includes the use of multiple vegetables and to my amazement I found that these vegetables are commonly available in all seasons in India except for green peas, the availability of which is especially in winters; in the recipe, the quantity of vegetables were written in grams, so I roughly equated it to numbers e.g. I equated 200 gm of potatoes to 4 medium potatoes; I made few relevant changes by opting for fresh ingredients and I made a major change by opting to add a rich ingredient instead of a inferior one in terms of health benefits.
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After I made pav bhaji at home, I prefer it having at home because it is an easy recipe and a delicious breakfast option too.