Pav Bhaji is the most popular dish in Mumbai, it’s a famous street food of Mumbai. Juhu Beach Pav Bhaji is famous throughout India. Since my teen, I have relished this dish, even today when I make pav bhaji I remember my childhood days of eating, with same taste and flavor.

Pav Bhaji Recipe

Ingredients: (Serves 5-6)

Ingredients For the bhaji:
5 nos: Potatoes,  medium sized
250 gms: Cauliflower:
250 gms: Green peas:
250 gms: Capsicum finely chopped
3 Medium size Onions, finely chopped
300 gms: Tomatoes: (50 gms finely chopped)
250 gms: Tomato puree: (homemade)
1 tbsp: Garlic paste:
Beetroot paste: 1/4 or 1/2 beetroot only (for natural color)

Spices and Butter

2 tsp: Kashmiri chili powder
2 tbsp: Pav bhaji masala ( Homemade is better or one available in market )
Salt to taste
1 tbsp: Oil
1 tbsp: Butter (Prefer Amul)

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For the garnish:
Coriander leaves: 3 tbsp, finely chopped
Lemon juice: 1 tbsp
For serving:
Pav/Dinner rolls: 12-16 nos
Lemon wedges
Finely chopped onion
a blob of butter (Prefer Amul)
coriander leaves

Method
For the bhaji:

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In a pressure cooker put peeled potatoes, cauliflower &  green peas. Add half a cup of water & 1/2 tsp of salt to the potatoes, cauliflower, and peas. Pressure cook the veggies for 2 to 3 whistles.
Meantime, take a broad pan. Heat oil/butter in the pan. When the oil/butter is hot, add garlic paste & saute for a minute, till the raw smell of the paste is gone and you feel the strong aroma.

Add the onions & saute until the onions are tender soft. Add capsicum saute for 1/2 min add chopped tomatoes saute.

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Add the tomato puree and the beetroot paste for natural color. Mix well,for a rich and natural color blend.

Note: don`t add too much of beetroot, it can make your Bhaji sweet

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Meantime, thoroughly mash the vegetables cooked in the pressure cooker.

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Add the boiled & mashed vegetables along with the Masalas. (2 tsp: Kashmiri chilli powder – 2 tbsp: Pav Bhaji Masala (Preferably Homemade – Soon we will come with post – How to make home made pav bhaji masala)  – Salt to taste – 1 tbsp: Oil – 1 tbsp: Butter (Prefer Amul) Check the spice and salt taste, add or minus according to your taste buds. Add half a cup of water & continue cooking & stirring it. 

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Mash well with a masher. The mixture tends to splatter all over. So, it is better you handle it by wearing hand gloves.

Finally, squeeze some lemon juice. Add butter, garnish it with coriander leaves.

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Heating the pav/dinner rolls:

Cut the pav in half.
Add a teaspoon of butter onto a griddle. Sprinkle some pav bhaji masala, coriander leaves on the butter.
Place the pav on the butter & let it get roasted for 30 secs. Flip the pav & roast the other side too.


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Serving:

Pour around 1/4th cup or more of bhaji on a plate. Sprinkle coriander leaves on the bhaji. A blob of butter on the bhaji.
Put around a tablespoon or more of finely chopped onion onto the serving plate. Place a lemon wedge.
Finally, add the buttered & hot pav to the plate and it is ready to be served.

Pav Bhaji Recipe

You May Also Like: Aloo Gobhi Recipe | Step by Step | Aloo Gobhi by Asha Mehra

Notes:

  • One should not be able to find the vegetables that go in the bhaji. It needs to be thoroughly mashed.
  • Be ready to clean the kitchen counter after the bhaji is done since the bhaji splutters a lot. Be careful while mashing the bhaji too.
  • The bhaji needs to be spicy, tangy & buttery!
  • I have not added any food color to this. So, this is the color you get after cooking the bhaji 🙂

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