Pav Bhaji is one of the most popular street food from Mumbai . Bhaji means vegetables and Pav is leavened bread rolls , as both are served together it got the name . This iconic dish from Mumbai, Maharashtra has gained popularity across globe just like Idli-Dosa from South and Paratha from Punjab.

Pav bhaji

Factors that influence its taste are : selection of veggies , spice powder and butter. To get the actual street style taste , be generous in using Butter for preparation of Bhaji . Also toast pav with butter and pav bhaji spice mix before serving. And using Byadgi red chillies or kashmiri red chilli powder gives deep red colour to Bhaji. I’m using a pressure cooker to cook veggies and kadai to make bhaji. But street vendors use a large iron griddle/tawa . As it makes no difference to taste , I make it in kadai. You can use anything depending on the quantity. I often follow Pav Bhaji recipe from Dassana with some minute modifications , you can check her recipe here.

Healthy or Junk : It is not a Junk Food. It is as good as eating roti with sabji. Make sure to use Whole wheat Pav over refined flour Pav. Bhaji is made with good amount of veggies and also green peas is the source of protein here. Adding raw chopped onions and lemon juice avoids bloating , which may happen to many when they consume yeast bread. But be conscious about the amount of butter that goes into this dish.

Always serve Pav Bhaji topped with butter and accompanied with chopped onions, coriander leaves and lemon wedges. If interested do try other Street Food recipes like Gobi Masala Dosa , Churumuri and Puchka from my blog.

RECIPE CARD FOR PAV BHAJI

 

5 from 1 vote
Pav bhaji
Pav Bhaji
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

Pav Bhaji is a delicious street food from Mumbai where buttered breads are served with spiced smooth mashed assorted vegetables.

Course: Main Course, Snack, Street Food
Cuisine: Maharstarian
Keyword: Mumbai, snacks, Street Food
Servings: 6 People
Calories: 256 kcal
Author: Muktha
Ingredients
For Pressure Cooking
  • 1 Tbsp Butter
  • 1/2 Tbsp Pav Bhaji Masala
  • 3 no Potatoes , medium size
  • 1 cup Green Peas , fresh or frozen
  • 1 cup Carrot
  • 1 1/2 cup Cauliflower Florets
  • 1/3 cup French Beans ,otional
  • 2 1/2 cup water
  • 1/2 Tsp Salt
For making Bhaji
  • 3 Tbsp Butter
  • 1/2 cup Onions,finely chopped
  • 1.5 inch Ginger or 1 tsp Ginger paste
  • 6 no Garlic Cloves or 1 Tsp Garlic Paste
  • 1 no Green Chilli , finely Chopped
  • 1/2 cup Green Capsicum , finely chopped
  • 2 cups TOmatoes, Finely Chopped ,about 4 tomatoes
  • 1/2 Tsp Turmeric Powder
  • 1 Tsp Red Chilli Powder
  • 2 1/2 Tbsp Pav Bhaji Masala
  • 1.5 -1 cup Water , as needed to adjust the consistency
  • 1 tsp Salt or as required
For Serving, Accompaniments
  • 12 No Whole wheat Pav ,
  • 1 1/2 Tsp Pav Bhaji Masala
  • Butter as required
  • Onions Finely Chopped , as required
  • Coriander leaves ,finely chopped , as required
  • Lemon Wedges , as required
Instructions
  1. Clean cauliflower florets and blanch in hot water , drain water and keep it aside.

  2. In a pressure cooker , Add 1 Tbsp of butter , 1/2 Tbsp of pav bhaji masala and mix well.

  3. Now, add blanched cauliflowers , green peas , potatoes , carrots and few green beans. Can also add cabbage and other veggies of your choice.

  4. Add 2 1/2 cups of water , 1/2 tsp of salt and pressure cook all veggies for 2-3 whistles. Allow pressure to settle on its own. 

  5. In a large kadai , heat 2 Tbsp of butter . Add chopped onions and fry till it turns translucent.

  6. Now ,throw in ginger garlic paste and chopped green chilli , fry well till raw smell of Ginger garlic paste vanishes.

  7. Add in chopped tomatoes and cook till tomatoes turns mushy.

  8. For this add finely chopped capsicum , mix well and saute for 2-3 minutes.

  9. Add turmeric powder , chilli powder and pav bhaji masala , mix well everything.

  10. Add in cooked vegetables along with stock , mash lightly using potato masher. You can either mash it smoothly or coarse , its upto your choice.

  11. Now add salt and adjust water ,if needed.Simmer it for 5 minutes and turn off the heat.

  12. Heat Tava , add butter for this add 2 pinches of pav bhaji masala.

  13. Cut open the pav and lightly roast the pav in pav bhaji masala spiced butter.

  14. Serve Pav Bhaji hot topped with butter and accompanied with chopped onions, coriander leaves and lemon wedges.

Recipe Notes
  • This is a basic Pav Bhaji Recipe , you can make variations by adding Cheese for Cheese Pav Bhaji , Exclude Onion - Garlic for No ONion NO Garlic Version of Pav Bhaji , Addition of Paneer to Basic Recipe gives Paneer Pav Bhaji

Step by Step Directions for making Pav Bhaji:

Clean cauliflower florets and blanch in hot water with a pinch of salt and turmeric powder , drain water and keep it aside.

In a pressure cooker , Add 1 Tbsp of butter , 1/2 Tbsp of pav bhaji masala and mix well.

Now, add blanched cauliflowers , green peas , potatoes , carrots and few green beans. Can also add cabbage and other veggies of your choice.

Add 2 1/2 cups of water , 1/2 tsp of salt and pressure cook all veggies for 2-3 whistles. Allow pressure to settle on its own. 

In a large kadai , heat 2 Tbsp of butter . Add chopped onions and fry till it turns translucent.

Now ,throw in ginger garlic paste and chopped green chilli , fry well till raw smell of Ginger garlic paste vanishes.

Add in chopped tomatoes and cook till tomatoes turns mushy.

For this add finely chopped capsicum , mix well and saute for 2-3 minutes.

Add turmeric powder , chilli powder and pav bhaji masala , mix well everything.

Add in cooked vegetables along with stock.

Mash lightly using potato masher. You can either mash it smoothly or coarse , its upto your choice.

Now add salt and adjust water ,if needed.Simmer it for 5 minutes and turn off the heat.

Heat Tava , add butter for this add 1/4-1/2 tsp of pav bhaji masala.

Cut open the pav and lightly roast the pav in butter.

Serve Pav Bhaji hot topped with butter and accompanied with chopped onions, coriander leaves and lemon wedges.

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