I am sure there is not a single person who has visited Mumbai and has not had the street-style Pav Bhaji. Bhaji is a very versatile dish. But this black bhaji is totally different from what I have tried so far. The spiciness here comes from the black pepper and the taste and the nutty flavor of the roasted coconut. Black stone flower is typically used as an ingredient in this dish. But since it was not available where I live, I have substituted it with star anise. All other ingredients are almost the same as what goes into the traditional pav bhaji recipe.
Generally, the street side pav bhaji is made with potatoes, onions, tomatoes, and green peas. If you are preparing it at home, you can add cauliflower, carrot, and capsicum. Depending on the veggies you add, the taste of the bhaji will vary accordingly. Bhaji is served with dinner rolls or pav (Indian bread) which is toasted in butter, chopped onions, and lemon slices.
Do try out this version of black pav bhaji along with fresh homemade honey butter rolls or store-bought rolls and share your comments. I am sure you are going to love this. And if you have any leftover bhaji, store it in the refrigerator. I will share an interesting and simple coriander masala chaat prepared using leftover black bhaji.
How is Black Pav Bhaji or Kali Pav Bhaji made?
Black Masala
Dry roast the spices like fennel seeds, cloves, cardamom seeds, cinnamon stick, star anise (a substitute for black-stone flower), cumin seeds, coriander seeds, and bay leaf on medium flame until you get a nice aroma. Do not burn the spices. Transfer it to a grinder or blender jar along with black pepper powder. Dry roast the dry grated coconut on medium flame till it is lightly charred. The charred coconut gives the bhaji the dark color. Add this to the grinder and grind it along with other roasted spices to get a smooth powder. This is your Black Masala.
Other Ingredients
To make your pav bhaji more tastier, make sure you saute ingredients in butter. Saute the chopped or crushed garlic (around 15 garlic cloves) till they develop light brown color. Add onions, ginger, green chile and saute till onions turn translucent. Add capsicum and tomatoes and saute till it becomes soft.
Now add the black masala, coriander leaves, little water, and cook this for about 5 minutes. Finally, add mashed vegetables of your choice. I have mashed potatoes and green peas. Other vegetables that will make it tastier are cauliflower and carrots. Add water to get the consistency desired, salt, and amchur powder, and bring it to a boil. Simmer and cook for another 5 to 8 minutes till all the flavors are well combined.
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Detailed Recipe for Black Pav Bhaji or Kali Pav Bhaji
Recipe card
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