Pav bhaji receipe

Pav bhaji recipe with step by step photos. Learn how to make authentic mumbai pav bhaji recipe with this easy recipe today.




Pav bhaji is our most favorite among many Indian street food recipes and I always prefer to make pav bhaji with homemade pav. The pav we get in shops or bakeries are not up to the mark and making pav at home is really easy. I shared the recipe of homemade pav last week and a part of it was made into pav bhaji. Though pav bhaji is Mumbai street food, it is loved widely across the country. I have tasted pav bhaji in many places, some would be very good and some would be so so.

To make pav bhaji recipe use good fresh vegetables. Potatoes, cauliflower, carrot, green peas are added to pav bhaji gravy. Onions, tomatoes and green pepper are also used. I like to use mdh or badsaah pav bhajai masala powder. To quickly make pav bhaji recipe I steam or pressure cook the veggies and on the other stove I cook onion, tomatoes and bell peppers. By the time the vegetables are cooked and mashed, I have the onions and tomatoes sauteed and bhaji can be very quickly made. Always use butter to make pav bhaji to get the authentic taste, feel and flavor 🙂 and yeah always use amul butter for pa bhaji and loads of it 🙂

Serve pav bhaji piping  garnished with coriander leaves, hot with finely chopped onions, lemon wedges. The pav should also be toasted in butter.

Here is how to make pav bhaji recipe with step by step photos. If you love Indian street food and chaat recipes do check pani puri, ragda patties, sev puri recipes.










Step by step pav bhaji recipe.


1. Pressure cook potatoes, carrots, peas and cauliflower.









2. While the veggies are cooing, heat 3 tablespoons butter in another pan. Add cumin seeds and temper. Add slit green chilies, ginger garlic and saute well.


3. Add chopped onions and saute till the color changes sightly.


4. Add chopped bell peppers and saute briefly.


5. Add chopped tomatoes and saute till it mushy and butter is released from sides.


6. Now if you need add 2 tablespoons butter else you can skip.


7. Add the cooked veggies and mix well. Keep mashing here and there while cooking. Add kashmiri red chili powder, pav bhaji masasa powder, alt, sugar and mix well. Cook for 3-4 minutes.









8. Add 1 1/2 cups water and mix. Cook for 5-7 minutes till the gravy thickens.









9. The bhaji thickens on cooling, so do not make it very thick. Add cilantro leaves and lemon juice mix well. Optionally you can 1 tablespoon butter and mix. On a tava add some butter and toast the slit pavs. Serve pav bhaji with very finely chopped onions and more lemon wedges.


Pav bhaji recipe card below:


Pav bhaji recipe | Easy bhaji recipe in 15 minutes


Pav bhaji recipe with step by step photos. Mumbai Pav bhaji, a popular Indian street food made easily at home.


Recipe type: snack


Cuisine: Indian


Serves: 3-4


Ingredients
2 large potatoes

• 1 medium carrot
• ¾ cup fresh green peas
• 1 small head cauliflower
• 2 large onions sliced
• 2 large tomatoes, chopped
• 1 medium green bell pepper, chopped
• 2 green chilies
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 3 tablespoons pav bhaji masala
• 2 teaspoons kashmiri red chili powder
• ½ teaspoon sugar
• 4-6 tablespoons butter
• 1 teaspoon lemon juice
• To garnish
• Butter
• coriander leaves
• Very finely chopped onions
• 
  

Instructions

1. Pressure cook potatoes, carrots, peas and cauliflower.
2. While the veggies are cooing, heat 3 tablespoons butter in another pan. Add cumin seeds and temper. Add slit green chilies, ginger garlic and saute well.
3. Add chopped onions and saute till the color changes sightly
4. Add chopped bell peppers and saute briefly.
5. Add chopped tomatoes and saute till it mushy and butter is released from sides.
6. Now if you need add 2 tablespoons butter else you can skip.
7. Add the cooked veggies and mix well. Keep mashing here and there while cooking. Add kashmiri red chili powder, pav bhaji masasa powder, alt, sugar and mix well. Cook for 3-4 minutes.
8. Add 1½ cups water and mix. Cook for 5-7 minutes till the gravy thickens.
9. The bhaji thickens on cooling, so do not make it very thick. Add cilantro leaves and lemon juice mix well. Optionally you can 1 tablespoon butter and mix. On a tava add some butter and toast the slit pavs. Serve pav bhaji with very finely chopped onions and more lemon wedges.

Notes


1. Do not make the gravy very thick as it thickens on cooling.

2. You can add veggies of choice

3. Adjust butter quantity as per preference.