Pav Bhaji Recipe – Mumbai Style

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 sauté for few seconds.
2. Add asafoetida, chopped onion, 2-3 pinch salt and again sauté 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 sauté/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.

5.0 from 2 reviews

Pav Bhaji

 

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

 

Pav Bhaji is an Indian fast food (Street food) dish that originated in Maharashtra (Mumbai). Pav Bhaji is vegetables mix with a roasted buttery pav. Pav Bhaji is a 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.

Author: Binjal Pandya

Recipe type: Streetfood & Chaat

Cuisine: Indian

Serves: 4-5

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

Instructions

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 sauté for few seconds.
2. Add asafoetida, chopped onion, 2-3 pinch salt and again sauté 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 sauté/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 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 mix, chopped coriander on a griddle and roast both sides of bun/pav till 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.

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.

3.5.3251