Pav Bhaji is one of the most famous Mumbai street foods. Pav bun is an Indian bread and Bhaji is mashed vegetable cooked with spice powders. It is the most preferred food at home too.
My kids who normally do not love eating vegetables love eating Pav Bhaji. It is also one of the savior (finest) dishes wherein I can sneak any vegetable that my kid or my family may not normally have. Vegetables that are a must while making Pav Bhaji include potatoes, carrots, beans, cauliflower, green peas and capsicum. However, I do not restrict to these veggies and add any vegetable that I feel my kids may not otherwise have like beetroot, cabbage to name a few. I have made bhaji by including brinjals too. The boiled and mashed veggies seasoned with spice powders and the aromatic pav bhaji masala, when served with buttery pavs are just irresistible and you cannot have just one plate serving. A perfect party food too that can be made in advance to treat everyone. Now moving on to the recipe…
Potatoes – 2 big
Carrot – 1 medium sized
Green peas – 1 small bowl or 75 gms
Cauliflower – ½ of a small head
Beans – 20 nos.
Onion – 2 medium sized
Tomato – 2 or 3 medium sized
Butter – 1 ½ – 2 tbsps or oil
Garlic – 8-10 cloves
Green chilli – 1
Red chilli powder – 1 tsp (adjust to suit your taste)
Pav bhaji masala powder – 1 tbsp (adjust to suit your taste)
Salt to taste
For garnishing (as needed)
Finely chopped onions and coriander leaves
For serving (as needed)
Prep time – 20 mins
Cook time – 25 mins
Total time – 45 mins
- Wash, peel, chop and pressure cook potatoes, carrots, peas, cauliflower, beans until done. I pressure cooked the vegetables in my 3 ltr cooker by adding ½ cup of water for 8 mins.
- Finely chop onions, tomatoes, capsicum, coriander, garlic and green chilli. Set them aside.
- Heat a pan and add butter to it. As the butter starts melting, add the finely chopped garlic and green chilli. Saute for 30 secs.
- Reduce the flame to medium. Add finely chopped onions and sauté till translucent.
- Add the tomatoes and sauté till soft and mushy.
- Veggies would also be cooked by now. Wait for the pressure to release. Once done, mash the veggies using a potato masher or with the back of a heavy ladle.
- Add to the pan, mashed veggies, red chilli powder, pav bhaji masala powder and salt to taste. Mix well.
- Add water as needed and cook to get the desired bhaji consistency. This may take around 7-8 minutes.
- While the bhaji is getting done, slit the pavs horizontally with a knife keeping one side intact. Heat a tawa or pan with butter. Place the slit pav buns and toast for a min or two on both sides. Once done, remove the toasted buns.
- Finally add chopped capsicum and coriander leaves to the bhaji. Mix and cook for a min and put off the flame.
Garnish the bhaji with finely chopped onions, coriander leaves and lemon wedges and serve hot with toasted pav buns. Do not forget to garnish with a blob of butter if you are not calorie conscious!!
- I mostly use the potatoes, carrot, beans, peas, cauliflower and capsicum. Depending on the season and availability, I adjust the veggies. Sometimes, I add cabbage, brinjals, beetroot, or yam too.
- You can pressure cook or boil the vegetables in an open pan too. Adjust water accordingly.
- You can also add ½ tsp of salt to the vegetables while boiling them.
- Retain the stock used to cook the veggies, which you can add to the bhaji to get the desired consistency.
- Use ripe tomatoes for a rich color. Alternatively, soak byadgi chillies (2 or 3) in hot water for 10 mins. Make a paste of it in a mixer jar and add it to the bhaji for that red hue. If using red chilli paste, adjust red chilli powder.
- You can mash the boiled vegetables roughly for a Khada Pav Bhaji or finely for the regular Pav Bhaji. The choice is yours. Khada Pav Bhaji is pav bhaji where you can feel and taste small chunks of vegetables.
- I used store bought pav buns and readymade Pav Bhaji masala powder. If Pav Bhaji masala powder is not available, you can use garam masala powder. Do add little amchur powder too if using only garam masala powder. However when using garam masala powder, I found a slight change in the taste.