Pav Bhaji is popular Indian street food where buns are served with spicy mashed veggies topped with a lot of butter. Nothing tastes better than this it’s one of my favorite food!
There is a story behind this street food, when I was a child my father has to cook this mouthwatering bhaji and serve us with extra butter on bhaji and pav. most of the days I eat this pav bhaji cooked by my dad… I miss that day… Can’t forget them¡¡
This Pav Bhaji Recipe is spicy, so flavorful, and can be easily made. If you have never had this in your life, you are seriously missing out!
What is Pav Bhaji?
Pav Bhaji is popular Indian street food originating from Mumbai.
It has spicy mashed vegetables served with pav. Pav refers to bread and bhaji means vegetables.
A special blend of spices known as pav bhaji masala is used to flavor the dish, which is finished with lots of butter and coriander!
For the Bhaji
2 large potatoes 385 grams, boiled
1/2 head of a small cauliflower 215 grams, boiled
1/2 of a large green pepper 135 grams, boiled
1/2 cup frozen green peas boiled(you can use fresh one too,boil it if fresh)
1 tablespoon vegetable oil
3 tablespoons butter
1 teaspoon cumin seeds
2 medium onion 230 grams, finely chopped
2 inch ginger 24 grams, finely chopped
7 cloves garlic 20 grams, finely chopped
2 green chilies finely chopped, adjust to taste
3 large tomatoes 425 grams, finely chopped
1/3 cup tomato puree store bought
1.25 teaspoon salt divided
1.25 cups water divided
1 tablespoon pav bhaji masala
1/2 teaspoon red chili powder or to taste
3 tablespoons chopped coriander
juice of 1 large lemon
For the Pav
butter to toast the pav
Vegetables: bhaji is made with mixed vegetables and the most commonly used vegetables in pav bhaji are potatoes, cauliflower, green pepper, peas. Carrots, beets, beans are common. Pav bhaji masala: the main flavor in the bhaji comes from a special blend of spices known as pav bhaji masala. You can either get it from Indian grocery store (I like Everest) or make it at home .
How to cook
Boil the veggies first and keep them ready.Heat 1 tablespoon of butter and oil in a large pot on medium heat. Once the butter melts and oil is hot, add the cumin seeds and let them sizzle. Add the chopped onions and mix. I like to use my food processor to chop them really fine.Cook the onions for around 4 minutes until golden brown in color. Add the finely chopped ginger, garlic and green chili.Cook for 1 minute.- Add chopped tomatoes and mix well. Let the tomatoes cook for 2 minutes. Add tomato puree, 1/4 cup water and 1/4 teaspoon salt. Cover the pan and let the tomato cook for 6 minutes until softened and completely cooked.- Add the pav bhaji masala,red chili powder and remaining 1 teaspoon of salt.Mix well and Stir in the boiled veggies and mix.Using a potato masher, mash the veggies until they are completely mixed with the masala. Cover the pot and set heat to low. Let the bhaji simmer on low heat for 15 minutes.Open the pot and add in the remaining 2 tablespoons of butter.-Add chopped coriander.Then add juice of 1 large lemon. Let the bhaji simmer for 2 more minutes and then remove pan from heat.
To toast the pav, melt butter on a pan and then place the buns on the pan.Press to toast the pav until crisp and golden brown from both sides.