Pav Bhaji

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Submitted: June 5, 2015
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Total Time:
Preparation Time: 15-20 mins
Cooking Time: 15-20 mins
Servings: 4-6 | 100 kcal

Pav bhaji..a very popular street food from mumbai, its a spicy, tangy and buttery treat…enjoy this extremely delicious dish with your loved ones.

Required ingredients

  • 2-3 potatoes
  • 1 carrot
  • 1/2 cup shredded cabbage
  • 1/4 cup green peas - optional
  • 1 capsicum - finely chopped
  • 1 large onion- finely chopped
  • 2 tomatoes
  • 3-4 green chillies
  • 1 tsp ginger garlic paste
  • 1 tsp red chilli powder
  • 2 tbsp pav bhaji masala
  • A pinch of orange red food colour - optional
  • Salt to taste
  • 100 grams butter
  • Juice of a lime
  • Fresh coriander leaves - finely chopped
  • 8-10 pavs
  • Few lemon wedges, finely chopped onions and finely chopped coriander leaves for garnishing

To prepare pav bhaji masala

  • 4-5 dry red chillies
  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp black pepper corns
  • 1 tsp fennel seeds
  • 4 cloves
  • 1 inch piece cinnamon
  • 1 black cardamom
  • 1 tsp dry mango powder/amchur

Directions & How to

  • To prepare the pav bhaji masala, dry roast all the ingredients separately till it leaves a nice aroma. Cool and grind to a fine powder. Use  around 2 tbsp of this masala for the recipe, remaining can be stored and used later, can be used in making tawa pulao too..
  • Boil the potatoes, carrots, peas and cabbage for 6-8 whistles.  When cool remove and mash them very well. Dont throw away the water in which it was boiled. Keep tit aside for later use.
  • Grind the tomatoes and green chillies to a smooth paste.
  • Heat the butter in a wok/kadhai. Add onions and saute it till soft. Add capsicum and ginger garlic paste and cook for another 2-3 minutes.
  • Add the pureed tomatoes and salt. Stir well and cook it covered for 3-4 minutes.
  • Add the mashed vegetables and pav bhaji masala, stir well, and saute for 2-3 minutes. Add the food colour (if using) and the stock (water in which vegetables were boiled) and bring it to a proper consistency.
  • Add lemon juice , a handful of chopped coriander leaves and a little extra butter. Stir and remove from the flame.
  • Cut the pav into halves. Spread a little butter on it and fry it on a pan or tawa till light golden.
  • Serve it with hot bhaji garnished with chopped onions, coriander leaves, and butter.

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