Pav Bhaji

Pav Bhaji

Pav Bhaji is an Indian fast food dish. The pav-bhaji is a spicy preparation with a mixture of vegetables, either whole or mashed, a generous dose of fresh tomatoes, onions, garlic, a dollop of butter, consumed with warm bread gently or crispy fried in butter – an all-time, any-time favorite with Mumbaikars.

Pav Bhaji

I love street food. Among all, my favorites are Masala Toast Sandwich, Pani Puri, Dabeli, Vada pav, Misal Pav, Masala Dosa and Samosa (Actually the list is endless :) ) Pav bhaji is one of my favorites too. I have been making this since I was 11 and even today I make Pav Bhaji very often.


Pav Bhaji is native to Maharashtra and has now become popular not just in India but all over world. Pav means bread. Bhaji in Marathi means vegetable dish. Pav bhaji consists of bhaji (a thick potato, cauliflower, tomatoes, onion and capsicum based curry) garnished with coriander, chopped onion, and a dash of lemon and lightly toasted pav. The pav is usually buttered on all sides.

Pav Bhaji

Everyone love Bhaji with deep red color. The street food venders do add red color to get the deep red color. Today i will show you how to get that red color in Bhaji without adding any artificial color. Please keep reading the post. Pav Bhaji is quick meal that can be grabbed on the go. Everyone loves Pav Bhaji and It’s incredibly easy to make.

Pav Bhaji

Serves 6 people

 

Ingredient

Boiled Potatoes – 500 Grams

Boiled cauliflower – 275 grams

Finely chopped Tomatoes – 700 grams

Chopped Onion – 275 grams

Finely Chopped capsicum / bell pepper  – 200 grams

Green peas / mutter – 1/2 cup (I have used Frozen)

Salt to taste

Turmeric powder – 1/2 tsp

Pav bhaji masala – 1/4 cup

Hand full of chopped cilantro / coriander

Butter – 3 tbsp (I have used unsalted butter)

Oil – 2 tbsp

 

For paste

Garlic – 7 big cloves / 30 grams

Dried red chilies – 150 grams ( I have used mild Mexico chilies. You may use Kashimiri dried red chilies)

 

Direction

For paste

1. Soak Dried red kashmiri chilies for 1 hour in the water.

2. Drain water. In a blender, add chilies and garlic. Blend them very well using some water. Keep it aside.

 

For Bhaji

1. Take potatoes, cauliflower and 2 cups of water in a pressure cooker. Pressure cool it for 3 whistles. Let it cool down completely.

2. Open the pressure cooker, mash the vegetable well and keep it aside.

3. Heat butter and oil in a pan. Add prepared red chili paste and saute it for few seconds.

4. Add tomatoes, onion and capsicum. Season them with salt. Saute this mixture for 10 minutes over medium heat. Stir occasionally. Mesh them using potato masher well.

5. Add Pav Bhaji masala and turmeric powder. Add some water if needed, mix them well and let it cook for another 3 minutes over medium heat.

6. Now add boiled vegetables and green peas. Mix well. Let it cook for 2 more minutes. Add cilantro, mix them and let this simmer for 5 minutes over the medium heat. Stir occasionally. Bhaji is ready.

7. Slit 2 pavs vertically and keep aside. Heat tawa, add butter and place the pavs on it. Cook on medium flame till they turn light brown and crisp on both the sides.

8. your Pav Bhaji is ready. Serve them hot with Chopped onion, lemon wedges, Chopped cilantro and Roasted papad. Enjoy!!!

Pav Bhaji

Pav Bhaji
Print
Pav Bhaji
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

Pav Bhaji is an Indian fast food dish. Pav Bhaji is quick meal that can be grabbed on the go. Everyone loves Pav Bhaji and It's incredibly easy to make.

Course: Breakfast, Brunch, Main
Cuisine: Indian
Servings: 6 People
Author: Dhwani Mehta
Ingredients
For paste
  • 7 cloves Garlic Big (around 30 grams)
  • 150 grams Dried red chilies (I have used mild Mexico chilies. You may use Kashimiri dried red chilies)
Other Ingredients
  • 500 grams Potatoes
  • 275 grams Cauliflower
  • 700 grams Finely chopped Tomatoes
  • 275 grams Finely chopped Onion
  • 200 grams Finely chopped capsicum / bell pepper
  • 1/2 cup Green peas / mutter (I have used Frozen)
  • Salt to taste
  • 1/2 tsp Turmeric powder
  • 1/4 cup Pav bhaji masala
  • Hand full of chopped cilantro / coriander
  • 3 tbsp Butter (I have used unsalted butter)
  • 2 tbsp Oil
Instructions
For paste
  1. Soak Dried red kashmiri chilies for 1 hour in the water. 

  2. Drain water. In a blender, add chilies and garlic. Blend them very well using some water. Keep it aside.

For Bhaji
  1. Take potatoes, cauliflower and 2 cups of water in a pressure cooker. Pressure cool it for 3 whistles. Let it cool down completely. 

  2. Open the pressure cooker, mash the vegetable well and keep it aside.

  3. Heat butter and oil in a pan. Add prepared red chili paste and saute it for few seconds.

  4. Add tomatoes, onion and capsicum. Season them with salt. Saute this mixture for 10 minutes over medium heat. Stir occasionally. Mesh them using potato masher well.

  5. Add Pav Bhaji masala and turmeric powder. Add some water if needed, mix them well and let it cook for another 3 minutes over medium heat.

  6. Now add boiled vegetables and green peas. Mix well. Let it cook for 2 more minutes. Add cilantro, mix them and let this simmer for 5 minutes over the medium heat. Stir occasionally. Bhaji is ready.

  7. Slit 2 pavs vertically and keep aside. Heat tawa, add butter and place the pavs on it. Cook on medium flame till they turn light brown and crisp on both the sides.

  8. your Pav Bhaji is ready. Serve them hot with Chopped onion, lemon wedges, Chopped cilantro and Roasted papad. Enjoy!!!

Recipe Notes

So the key to get Deep red color of bhaji is dried kashmiri or Mexico chilies.

 

The spice level of this is bhaji is 3/5.

 

I didn't add any extra chili powder. But if you think you want little bit more spicy, you may add red chili powder according to your spice level.

 

My Garlic cloves were very big. If cloves are small use 15 - 20 while making paste.

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Pav Bhaji

 

 

 

 

 

 


2 comments

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  1. Sushma
    Sushma 14 July, 2017, 20:37

    Love the colour of your bhaji.. it’s so mouth watering

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