Pav Bhaji is an Indian fast food (Street food) dish that originated in Maharashtra (Mumbai). It is vegetables mix served with a roasted buttery pav, most popular, hottest selling, widely loved street food. This delicious street food available everywhere in India as a fast food and people love this so much.
Pav Bhaji is a spicy blend of different vegetables in an onion-tomato gravy, which is serve with a roasted buttery pav. This is truly an innovation that arose out of the necessity of providing a nice hot meal in a hurry and one that tickles the taste buds. When I am lazy to cook an entire meal for my family, Pav Bhaji is in one of the first few dishes which comes to mind, as it is quick and easy to make.
Ingredients
For Mix Veggies
- 2-3 medium sized Peeled Potato
- 2 cup Cauliflower Florets
- 1 Chopped Carrot
- ½ Cup Beetroot Chopped
- 1 medium sized Capsicum Diced
- 1 small Brinjal/Baby Eggplant
- 1 cup Green Peas Fresh or Frozen
For Gravy Masala
- 4 tbsp Butter/Oil/Ghee
- 2 tsp Minced Garlic
- Pinch of Asafoetida
- 1 cup Finely Chopped Onion
- 1 cup Finely Chopped or Pureed Tomato
- ½ cup Finely Chopped Capsicum
- 2 tsp Red Chili Powder
- 2-3 tsp Pav Bhaji Masala
- Salt
- 1-2 tbsp Chopped Coriander Leaves
Extra ingredients (optional)
- 2 tbsp Ghee or Butter
- ½ tsp Red Chili powder
- ¼ tsp Pav Bhaji Masala
For Roasted Buttery Bun/Pav
- Pav/Bun
- Melted Butter
- Mix of Red Chili Powder & Salt
- Chopped Coriander Leaves
For Garnishing
- ¼ Cup finely chopped onion
- 3-4 lemon wedges
- Chopped Coriander Leaves
- Melted butter
Method:
1. Wash the all mix veggies and presser cook with water (as required) till completely cooked or 4-5 whistle then keep aside, let it be cool.
For Gravy Masala
1. Heat butter in a pan. Add crushed garlic and saut for few seconds.
2. Add asafoetida, chopped onion, 2-3 pinch salt and again saut for few minutes till onion becomes golden brown.
3. Add chopped capsicum and stir it, and cook it till completely soft or 3-4 minutes.
4. Add chopped tomato and again saut stir till tomato will soften and mix very well.
5. Add red chili powder, Pav Bhaji masala, salt and mix well, mash with masher, then stir it on a medium flame till oil separates.
Process
1. Drain the boiled veggies, mix with the prepared gravy masala and mash it with potato masher, mix well. Add salt, ½ – ¾ cup water (use boiled veggie water) and stir it on a medium flame for 4-5 minutes.
2. Heat 1 tbsp ghee/butter in a small tempering pan. Add red chili powder, Pav Bhaji masala and mix for a minute on a medium flame, then pour over the Bhaji. Add chopped coriander leaves and mix well, again stir it for few minutes.
3. Your Bhaji is ready. Now cut bun/pav into halve, heat butter, sprinkle chili powder, chopped coriander on a griddle and roast both sides of bun/pav till light golden color.
Serving
1. Place the hot Pav and Bhaji on a serving plate. Add some dollop of butter or ghee, garnish with chopped coriander leaves and chopped onions, and lemon wedges.
Tips:
- You can use boil veggies as per your choice.
- You can use oil instead of butter to make Bhaji.
- Add more butter to get richer taste in Bhaji.
- Add spice level as per your taste.
- Use Kashmiri red chili powder to get reddish color.
- I used shredded beet and carrot to making gravy masala because it makes Bhaji more colorful and healthier too. Normally street stalls or restaurants use red food color to get more red color, which is not healthy.
Pav Bhaji
Ingredients
Method
- Wash the all mix veggies and presser cook with water (as required) till completely cooked or 4-5 whistle then keep aside, let it be cool.
- Heat butter in a pan. Add crushed garlic and saut for few seconds.
- Add asafoetida, chopped onion, 2-3 pinch salt and again saut for few minutes till onion becomes golden brown.
- Add chopped capsicum and stir it, and cook it till completely soft or 3-4 minutes.
- Add chopped tomato and again saut stir till tomato will soften and mix very well.
- Add red chili powder, Pav Bhaji masala, salt and mix well, mash with masher, then stir it on a medium flame till oil separates.
- Drain the boiled veggies, mix with the prepared gravy masala and mash it with potato masher, mix well. Add salt, ½ - ¾ cup water (use boiled veggie water) and stir it on a medium flame for 4-5 minutes.
- Heat ghee/butter in a small tempering pan. Add red chili powder, Pav Bhaji masala and mix for a minute on a medium flame, then pour over the Bhaji. Add chopped coriander leaves and mix well, again stir it for few minutes.
- Your Bhaji is ready. Now cut bun/pav into halve, heat butter, sprinkle chili mix, chopped coriander on a griddle and roast both sides of bun/pav till golden color.
- Place the hot Pav and Bhaji on a serving plate. Add some dollop of butter or ghee, garnish with chopped coriander leaves and chopped onions, and lemon wedges.
Notes
- You can use boil veggies as per your choice.
- You can use oil instead of butter to make Bhaji.
- Add more butter to get richer taste in Bhaji.
- Add spice level as per your taste.
- Use Kashmiri red chili powder to get reddish color.
- I used shredded beet and carrot to making gravy masala because it makes Bhaji more colorful and healthier too. Normally street stalls or restaurants use red food color to get more red color, which is not healthy.
Hello there. I couldn’t help but notice that this food page called @foodiepola on Instagram has posted your Pav Bhaji photo as their own without any credits. Do look into this, I’m sure you put in a lot of effort and it really sucks that this happens. I also think she’s doing it for a lot of her other posts..
Thank you so much for noticing will report to the instagram 🙂
I love all the different variations you can make with this dish. And it’s spicy too? Yum!
Thank you Prathiba Yadav 🙂
Looks so delicious ! well explained. My favorite dish.
Thank you Sandhya 🙂
What an awesome looking pav bhaji! 🙂
thanks Anu!!
Thanks for this recipe, sounds just like the original one. Planning to try over the weekend.
thanks Alby!!
Love your photos, How do you get the black background on your photos? Am bookmarking the recipe on foodgawker. I am currently on an elimination diet and this is a yummy recipe I can make as ghee is allowed!
thank you Veggie Sutra!!
Excellently presented looking delicious. 🙂
thank you Deepa!!