Mumbai Pav Bhaji Recipe

 

Pav Bhaji

Piping hot Bhaji served with buttery pavs is sure to tempt every foodie. Bombay's iconic street food, Pav Bhaji is one of the most loved and favorite of many of us. Making it at home is satisfying as not only our taste buds are satiated but also it can be customized as per our health and taste preference. Adding a number of vegetables makes it a very nutritious meal when it is served with lightly toasted pavs. As with all street food, the quantity of oil as also the butter is on the higher side which gives it the unhealthy tag. But controlling and minimizing these two at home makes it much more healthier version.
Course Snacks
Cuisine Indian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings
Calories 278 kcal
Author Anju Bhagnari

Ingredients

  • 2 Potatoes
  • 1 cup Cauliflower Florets
  • ¼ cup Green Peas
  • ½ cup Carrot
  • 1 medium-sized Onion (finely chopped)
  • 2 medium-sized Tomatoes (ground)
  • 1 teaspoon ginger-garlic-green chillies paste
  • Salt as per taste
  • ½ teaspoon Red Chilli Powder
  • 1 teaspoon Pav Bhaji Masala
  • ¼ teaspoon Turmeric Powder
  • 1 teaspoon Coriander Powder
  • 1 tablespoon Fresh Coriander Powder (finely chopped)
  • 1 Lemon (cut into wedges)
  • Water as needed
  • 1 teaspoon Oil
  • 2 tablespoons Butter (for toasting pavs)
  • 12 Pavs

Instructions

  1. Cut the potatoes, carrots, cauliflower florets into 1-inch pieces.

  2. Take 1 to 2 glasses of water in a pressure cooker.

  3. Add the vegetables and cook for 1 whistle on low flame.

    Vegetables for Pav Bhaji
  4. When the pressure releases, mash them lightly with a pav bhaji masher.

  5. In a pan heat 1 teaspoon oil and 2 tablespoons butter on low heat.

  6. Add the chopped onion and saute till it caramelizes to the golden brown.

  7. Add the ginger-garlic-green chillies paste and fry for a minute.

  8. Put in the tomato paste and cook till it looks well cooked and darkens in color.

  9. Add the salt, red chilli powder, turmeric powder, coriander powder and the pav bhaji masala.

  10. Saute for a minute and then add the mashed vegetables.

  11. Stir to combine everything.

    Pav Bhaji cooking process
  12. Cover with a lid and let simmer for about 15 to 20 minutes.

  13. Add more water if needed to adjust consistency.

  14. Stir once in a while.

  15. The longer it simmers, the more intense the flavors.

  16. Generally, the bhaji is left to slow cook for very long with occasional stirring and adjusting water quantity.

  17. When the bhaji looks done, shut off the flame.

    Pav Bhaji cooking process
  18. Garnish with fresh coriander leaves.

  19. To serve lightly toast the pavs on a tawa by cutting into two halves and applying little butter on all sides.

    Preparation process of pav for Pav Bhaji
  20. Serve with the finely chopped onions and lemon wedges.

    Pav Bhaji Recipe
  21. Additional vegetables like cabbage, beetroots etc can also be added to the bhaji as per taste preference

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