The kinetic pulse of Mumbai street food. A thick, spicy vegetable mash (bhaji) is violently crushed on a flat iron griddle, incorporating massive amounts of butter, served with soft, ghee-toasted bread rolls (pav).
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The Base Sauté. On a large flat griddle (tawa) or wide pan, sauté onions and bell peppers in a massive knob of butter.
The Red Acid. Add tomatoes and cook until they collapse into a pulp. Stir in the Pav Bhaji masala and salt.
The Mash. Add the mixed vegetables. Using a flat potato masher, violently crush and mix the vegetables into the tomato-butter matrix directly on the griddle.
The Hydration. Add a splash of hot water if the mash is too dry. It should be thick but flowing. Add more butter. Let it sizzle and emulsify.
The Toast. Slice the pav rolls horizontally. Toast them on the same griddle with butter and a pinch of spice until golden. Serve the bubbling bhaji with raw onions, lime wedges, and extra butter.
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