Pav Bhaji

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“Pav Bhaji” A spicy bleng of mixed veggies and spices cooked in butter and served with buttelry soft Pav.
Pav-Bhaji is one of the most popular and hottest selling street food in Mumbai. A Spicy mashed vegetables cooked with spices and garnished with butter goes well with soft butterly PavPav-Bhaji is the best way to eat some veggies 😀 You can add veggies according to your preference also.You got to add extra butter in pav bhaji to make it delicious. Calorie conscious people can add generous amount of butter to avoid extra calorie 😛
There are many Pav-Bhaji masala powder available in stores. Each one differs in taste and flavors. Pick according to your taste or you can also prepare Pav-Bhaji masala at home using spices powder available at home.
Learn how to make Pav at home. Click here for recipe- Pav
I have shared aunthentic Pav-Bhaji recipe. Do try at home and enjoy with your family/ friends and share your experiences. 🙂
Serves 2

  • 1 medium potato chopped
  • 1/2 Cup cauliflower
  • 1/2 Cup chopped cabbage
  • 3-4 baby carrot chopped
  • 1/4 Cup green peas
  • 1 Medium onion finely chopped
  • 1 Medium tomato finely chopped
  • 2 Green chilies chopped
  • 1 Small green capsicum chopped
  • 2 Tbsp butter
  • 2 Tbsp cumin seeds
  • 1 Tbsp ginger-garlic paste
  • 1 Tbsp red chili powder
  • 1 Tsp turmeric powder
  • 1 Tbsp Pav-bhaji masala
  • Salt as required
  • 1 Cup water
  • 4-6 Pav bread
  • Butter for pav

For Garnishing

  • 1 small chopped onion
  • 2 Tbsp lemon juice
  • 1 Cube butter

Step 1- Chop cauliflower, potato, cabbage, and carrots. Use fresh green peas or you can even use frozen green peas as well. Wash the veggies thoroughly and in a pressure cooker add veggies with 2 Cups of water and salt as required. Pressure cook for 1 whistle then turn off the flame. Let goes off the pressure completely and remove the veggies in a bowl.
Do not through the water. Keep it so that you can add later

Step 2- Now to make the masala paste you need finely chopped onion, tomato, green chilies and capsicum. Heat butter in a deep pan/ Kadhai and let the cumin seeds splutter

Step 3- Then add ginger-garlic paste and sauté for 2osecs on medium flame. Add chopped onion and fry until golden brown then add chopped tomato and fry till it gets mushy. When the sides start leaving oil then add chopped capsicum and fry for 1-2mins

Step 4- Add turmeric powder, red chili powder and pav-bhaji masala.Mix well and fry for 2mins

Step 5- Add the boiled veggies and mash them using a potato smasher or spatula and add the water we stocked earlier, as needed. Add salt as required and allow it to simmer for a while on low flame. Cover the pan/kadhai and turn off the flame after 10-12mins

For Pav-
Heat butter on a pan and keep the pavs on the melted butter and let it absorb some butter.Once the pavs are golden brown from one side the turn around and toast from another side. Turn off the flame and remove Pavs on serving plate

While serving Bhaji add a cube of butter and squeeze half lemon. Garnish with chopped onions and coriander leaves. Serve Bhaji with butterly soft pav and enjoy. 🙂


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