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Pav is a type of Indian bread that is a popular accompaniment for a lot of main course dishes and is also used as a sandwich bread to stuff inside different types of vegetables, spices, and other food items. The word Pav is derived from Marathi language which simply means one-fourth. So it is correct to say that a quarter of a regular loaf is equal to a pav. There is another legend that says that initially the dough of this bread was kneaded with the help of feet and that is how it got its name paav coming from pao which means feet.
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The concept of pav bread was introduced initially in Mumbai by the Portuguese. Portuguese used to prepare a similar bread by using maida. Even though the Portuguese couldn't stay in the country for a long while, they certainly left an everlasting impact on India by letting the Indian people borrow the delicious concept of pav. Currently, there are a plethora of pav dishes that are made in India. Here is a look at some of these delicious dishes.
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* Dabeli
Dabeli is a famous street food from Gujarat, that is made by stuffing a mixture of spicy potatoes, pomegranate seeds, tamarind chutney, mint chutney, crunchy sev, and a lot of fresh onions and tomatoes in a pav. It's an explosion of flavours and certainly makes a delightful snack from the first bite onwards. The best part about this dish is that it is so fresh and light that it can be eaten as a snack at any time of the day. Other than being famous in Gujarat, it is also quite popular in Maharashtra.
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* Pav With Anda Bhurji
Pairing butter pav with some spicy anda bhurji, which is an egg scramble, is also a classic recipe from Maharashtra. The pavs are first perfectly slathered in a lot of butter which makes them crunchy and properly moist. The anda bhurji is made by using fresh vegetables like tomatoes, and onions, ground spices, like turmeric, chilli powder, salt, black pepper, and other spices mixed with eggs. This lip-smacking combination can be found being sold on the streets of Mumbai. This is a regular breakfast or lunch for a lot of people as it is nutritious because of eggs as well as quite filling.
* Stuffed Bun
The stuffed bun is an Indian version of the Korean cheese bun and is made by perfectly making cuts in a regular pav to make sections. Inside the sections, one can add some mozzarella cheese, a little bit of onions, capsicums, and some melted butter and chopped garlic. On the top one can add some fresh coriander leaves and put it in the microwave until the cheese properly melts and the pav gets well cooked. The snack can be found in a lot of Indian bakeries and is perfect for picnics and outdoor activities.
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* Misal Pav
Misal pav is a tantalising dish from Maharashtra that is bound to take one on a route of spicy adventures. The misal is a spicy lentil gravy that is served along with some butter-toasted pav. The pav helps in balancing the robust and complex flavours of misal. The use of different types of vegetables and lentils gives the misal a different type of texture that goes well with pav. The pav also helps in simmering down the spice level of the misal. The combination of these two items makes the dish spicy yet delectable.
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* Vada Pav
Vada is certainly the flag bearer recipe when it comes to representing pav in Indian cuisine. This dish is one of the most acclaimed snacks of India and is widely consumed in different parts of the country. It is made by making vada made from boiled potatoes, spices, and some chopped green chillies and onions. These potato balls are deep fried and then added in half-slit buns along with a lot of green chutney and some paav masala. It can be easily termed as the most popular street side snack of Maharashtra and has been one of the popular street foods of Mumbai.
* Pav Bhaji
If there is any snack that comes second to the popularity of vada pav on the list, then it has to be pav bhaji. Pav bhaji which is an equally appetising streetside snack is an outstanding mixture of mashed vegetables like potatoes, pumpkin, peas, onions, tomatoes, and many other vegetables. These mashed vegetables are seasoned with a generous blend of spices and a lot of butter. This creates a semi-solid gravy that is served with some butter-toasted pav on the side. The fact that this dish has not been relegated even after the introduction of so many international cousins in India speaks a lot for its flavours.
