Introduction
This is one of Mumbai’s newest street food trends. Unlike traditional Pav Bhaji, this version features a homemade Black Spice Mix made with charred dry coconut and aromatic whole spices, giving the bhaji a deep smoky flavor and rich black color.
Ingredients for the Black Spice Mix
- ½ dry coconut
- 1 tsp black peppercorns
- 2 black stone flowers (Dagad Phool)
- 1 tsp fennel seeds
- 1 black cardamom, broken
- ½ tsp cloves
- 1 cinnamon stick
- 2 bay leaves
- 1 tbsp coriander seeds
- ½ tsp cumin seeds
- 10 slices of dry coconut
Instructions for the Black Spice Mix
- Roast the dry coconut over high heat until it becomes charred and black.
- Set it aside.
- Dry roast all the remaining whole spices until fragrant and lightly browned.
- Allow the roasted spices to cool.
- Grind them together with the charred coconut into a fine powder.
- Do not add any water while grinding.
Ingredients for the Black Pav Bhaji
- ½ cup onion, chopped
- 2–3 boiled potatoes, grated
- 1 medium capsicum, chopped
- ¼ cup carrots, chopped
- 2–3 tomatoes, chopped
- ½ cup cooked green peas
- ½ cup boiled cauliflower florets
- Ginger-garlic paste
- Fresh coriander leaves
- 2–3 tbsp butter
- 1 tbsp regular Pav Bhaji Masala
- 2–3 tbsp prepared Black Spice Mix
- Salt, to taste
- 1–2 cups water
Instructions
- Heat butter in a pan.
- Sauté the onions and ginger-garlic paste for 2–3 minutes.
- Add the chopped tomatoes and cook until soft and pulpy.
- Add the potatoes, capsicum, carrots, green peas, and cauliflower.
- Mix everything well.
- Add the regular Pav Bhaji Masala.
- Add 2–3 tablespoons of the prepared Black Spice Mix.
- Season with salt.
- Cook well.
- Add water as required.
- Simmer for 6–8 minutes until the bhaji reaches your desired consistency.
- Finish with butter.
- Garnish generously with chopped coriander leaves.
- Your unique Black Pav Bhaji is ready.
- Serve hot with butter-toasted pav, chopped onions, and lemon wedges.
SPICE LEVEL: 🌶
