Love Pav Bhaji? See what varieties you can have

By siliconindia   |   Friday, 05 August 2011, 22:29 IST
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Bangalore: Hanging out with friends at your favourite Dhaba with mouth watering Pav bahji really makes you nostalgic about college days. Though the dish is native to Maharashtra, it is available in the entire nook and corner of the country; sometimes mixed with the local flavours. The dish usually consists of 14 spices and various vegetable. But with the diversity in India, Pav Bhaji has also diversified. The ingredients added to the dish vary greatly from one place to another. Here are a few varieties of Pav Bhaji you can find in India. Kathyawadi pav Bhaji: Pav bhaji with a twist of local flavors of Gujarat, the Kathyawadi Pav Bhaji is usually eaten in Gujarat with buttermilk. Local spices added to the dish give it a very distinct taste which is usually washed down with a glass of buttermilk. Jain Pav Bhaji: A regular type of Pav Bhaji usually has onions and garlic as an important ingredient. In Jain Pav Bhaji, onions are replaced with unripe bananas as the Jains do not eat onions. Garlic is not added either. Punjabi Pav Bhaji: Punjab's version of Pav Bhaji, the only variation is the added heavy spices, excess butter and different colour. The dish is usually accompanied by 'Lassi'. Kolhapuri Pav Bhaji: Though the vegetables added on to the dish is very similar to the typical Pav Bhaji made in Mumbai, a special blend of spices simply called the 'Kolhapuri pav bhaji masala' similar to garam masala is added to this thick gravy, the Bhaji, making it a different type of Pav Bhaji. Kada Pav Bhaji: Kada Pav Bhaji is a variation of pav bhaji where the chopped and cooked vegetables are kept intact, whole and not mashed. The recipe for making it is same as the Pav Bhaji recipe.