Wow, have I stumbled on a really good new channel! Encountered Pav Bhaji at a place called Curry Up Now and now you're making me want to go back and get them again. You're gonna grow a lot if you keep going!
Gujarati here. We usually eat it as an open face sandwich. First spread a generous layer of bhaji on the pav, then sprinkle on the garnishes before demolishing it. Then start work on the next one while still chewing. ❤
Bhajia (Gujarati pakora) is pronounced with three syllables: bhaj-e-ah. There are many variations, you make the basic batter then throw in the filling of your choice. Common ones are: sliced onion (this is in addition to the grated onion in the batter), fenugreek leaves (pungent and slightly bitter), thinly sliced potato (i loved these as a kid, battered chips), sliced tomato (brings a nice moistness), pre-cooked chicken (it's easy to overcook the chicken), aubergine slices, whole chillies (caution 😂), ive even had ones with bitter melon.
generally find in a decent restaurant the vegetarian stuff is better - found myself just trying different dals and bhajis at expense of the usual meat-led classics. feel like sometimes meat de-centres the flavours a bit? i'm not good at food writing.
beautiful work. your videos are so interesting. thanks for makin 'em!
Wow, have I stumbled on a really good new channel! Encountered Pav Bhaji at a place called Curry Up Now and now you're making me want to go back and get them again. You're gonna grow a lot if you keep going!
Gujarati here. We usually eat it as an open face sandwich. First spread a generous layer of bhaji on the pav, then sprinkle on the garnishes before demolishing it. Then start work on the next one while still chewing. ❤
Bhaji in Gujarati can also refer to leafy vegetables such as spinach (bhaji), fenugreek leaves (methi ni bhaji), dill (suva ni bhaji), and others.
Bhajia (Gujarati pakora) is pronounced with three syllables: bhaj-e-ah. There are many variations, you make the basic batter then throw in the filling of your choice. Common ones are: sliced onion (this is in addition to the grated onion in the batter), fenugreek leaves (pungent and slightly bitter), thinly sliced potato (i loved these as a kid, battered chips), sliced tomato (brings a nice moistness), pre-cooked chicken (it's easy to overcook the chicken), aubergine slices, whole chillies (caution 😂), ive even had ones with bitter melon.
What about boosting the presence of Gujarati at any edition of Wiktionary?
your hat looks awesome! what team is it?
The Peoria Chiefs playing as the Peoria Pork Tenderloins for a theme night a couple years ago
generally find in a decent restaurant the vegetarian stuff is better - found myself just trying different dals and bhajis at expense of the usual meat-led classics. feel like sometimes meat de-centres the flavours a bit? i'm not good at food writing.