Comments on Soul Cocina: Pav Bhaji

Truly a nice blog! Thanks for your great work! Wis...

2010-03-08T19:48:52.597-08:00

Truly a nice blog! Thanks for your great work! Wish you a nice day!
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Thanks Vvek! A big compliment coming from a Mumbai...

2010-02-07T19:41:27.078-08:00

Thanks Vvek!
A big compliment coming from a Mumbaikar.
Always a pleasure to serve you.
I've only made a few Pav Bhajis in my time and dabelis are new to me.. I've only tried them once or twice and have never attempted to cook them.

Mysor masala dosa however is one of my favorites to eat and cook. Dosas spread with a chile garlic chutney before being filled with bhaji and folded into a triangle. I have not found anywhere in SF that makes them great... I'll have to make a batch soon.

I'm learning a lot from your comments and becoming inspired to cook more Indian dishes. peace

always glad to share, if you have visited any of ...

2010-02-07T17:31:37.104-08:00

always glad to share,

if you have visited any of the indian grocery stores; vijaya & amul ghee come highly recommended.

and dabeli is a close relative of pav bhaji from gujrat, which is quite close to bombay, as you may recall.

the difference is, dabelis are slightly on the sweeter side & include some pomegranate & coconut, depending on the vendor. and the bhaji is stuffed into the bread, rather than being served on the side.

another cousin of the pav bhaji is the mysore masala dosa, where in the bhaji is mixed & mashed right on the dosa, in a matter of minutes, while the dosa cooks to perfect crispiness.

p.s. today's kala chana methi was incredibly delicious. looking forward to more of your orignal indian recipes

Thanks Vvek! I love it when there is more informa...

2010-02-07T08:30:49.714-08:00

Thanks Vvek!

I love it when there is more information in the comments than in the actual post. I actually use my own ghee or ghee from Ancient Organics to make Pav Bhaji, but i wanted to share the recipe from the street food book as it is.

"Indian Pizza" = Dabeli. good to know. There are many different versions of "pizza" in Indian hotels and trendy cafes, but I love these dabelis that I see on many poa bhajiwalla's grills.

thansk for visiting.

the first picture looks like dabeli. and the reas...

2010-02-06T12:12:02.066-08:00

the first picture looks like dabeli.

and the reason, he might have told you he uses AMUL butter, is because back in the late 80's/early 90s a lot of the street vendors used local or home made butter.

and AMUL being slightly more expensive & a well branded product. more & more people preferred vendors who used amul.

another quick story about pav bhaji : the myth is it was accidently invented by the egg bhurji walas (who are very hard to find now), when one day he ran out of eggs, and made up a concoction of vegetables & masalas to keep feeding his customers.

i dont know how much of this is true, but this is the only origin story i have heard.