Pav Bhaji (पाव भाजी) is a spicy curry of mixed vegetables (bhaji) cooked in a special blend of spices and served with soft buttered pav (white rolls slightly toasted with butter). It is any Indian food lover’s dream to have it hot with a piece of buttery shallow fried bun and some chopped onions.
The boiled and mashed veggies give it a smooth yet chunky texture, while all the spices gives it a irresistible, mouthwatering aroma and taste. It is magical to see how spices can turn even bland boiled vegetables to something absolutely scrumptious.
This is a must try street foodfor someone who is visiting Mumbai as the authentic pav bhaji is being served on few locations like chowpati and juhu beach in Mumbai.
Personally, I like it for two reasons, 1. It uses lot of vegetables and is a great way to feed vegetables to kids, 2. It tastes simply awesome.
Every time I am left with few vegetables in fridge, I end up in making this and all the vegetables are put to use 🙂
This recipe doesn’t require any rocket science, is really easy to make and gets ready in less than an hour. So definitely a quick and best snack for the guest when you run out of options for food. As they say, “You can rely on traditional ways..always”, and I says “You can rely on traditional food..always”
You may also like to try Vada Pav, another Mumbai street food.
Ingredients for this recipe from Amazon
Print Recipe From YourFoodFantasy
Pav Bhaji | How to make Bhaji for Pav Bhaji - step by stepYum
Take a Kadai/Pan or a Tava(skillet) in which you are planning to make bhaji. Add 1.5 tablespoon of oil to it. Once heated, add cumin seeds to it. Add all of chopped capsicum, grated cauliflower and 1/2 cup onions and saute till they are tender.
Add chopped tomatoes, chopped chillies, boiled and mashed potatoes and green peas to it and mash them with potato masher and saute till they are all soft and water is evaporated.
Add 1/2 tablespoon pav bhaji masala, 1/2 teaspoon salt, red chilli powder, turmeric powder and half of garam masala and kasuri methi to it.
Mix well and saute for few more minutes and switch off the flame.
Take this mixture out and on the same pan add 2 tablespoon of butter. Now add rest of the chopped onions and saute till they are translucent.
Add Ginger Garlic paste and saute till the raw smell evades. Add rest of the pav bhaji masala.
Now add tomato puree concentrate. Iused this just to get nice colour for bhaji, you can totally skip it if you don’t like to add. Mix well and saute for 2 minutes.
Now add the bhaji mixture (prepared earlier), rest of salt and garam masala and mix it well. Add 1/4 cup water and saute this mixture for few minutes while mashing it in between.
Add rest of kasoori methi with 2 tablespoon of butter and saute again till it reaches your desired consistency.
Add lemon juice, mix well and Switch off the flame. Garnish with chopped coriander leaves.
On a different pan slit the pav in centre and toast them with 1 tablespoon of butter.
Now serve the pav bhaji hot topped with rest of the butter and some chopped onions.
The bhaji need to be mashed well, so mash it properly till you don’t see any chunk of vegetable.
Butter is a key element in this recipe, so it won’t give exactly the same taste as you get in market, if you try to use less butter.
Here in my recipe, I have used a iron kadhai to make the vegetable mixture and then used the big Tava for tempering. However, you can use same pan for both the steps.
You can skip using grated cauliflower and increase the quantity of boiled potatoes, however I found it quite similar in taste with the shops with using cauliflower.
I have used tomato puree just to give nice colour to bhaji without using artificial colour, you can add colour if you want or can totally skip. In case you not using tomoto, just increase the quantity of lemon juice little bit to get that bit of sour taste.