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–+ servings

Pav Bhaji Recipe Card

North Indian Kitchen
This incredible dish makes in butter and various vegetables makes it more delicious. Pav Bhaji Masala and other ingredients makes it real an awesome dish.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Brunch, Main Course, starters
Cuisine Maharashtrian, India
Servings 6
Calories 531 kcal

Equipments

1 Kadai
1 Pan

Ingredients

Garlic Paste

  • ¾ cup Garlic cloves
  • Water as required

Boiling Veggies

  • Boiling water
  • 1 medium sized Cauliflower
  • ¾ cup Green Peas
  • A pinch of Turmeric powder (haldi)
  • A pinch of Salt

Base Bhaji

  • 50 gram Oil
  • 2 tablespoon Oil
  • 2-3 medium sized Onion (chopped)
  • 2 medium sized Capsicum (chopped)
  • 7-8 medium sized Potatoes (boiled & mashed)
  • 7-8 medium sized Tomatoes (chopped)
  • Boiled green Peas
  • Boiled Cauliflower florets
  • 1 medium sized Beetroot (boiled & grated)
  • Fresh Coriander a handful (chopped)
  • Salt to taste
  • 2 tablespoon Prepared Pav Bhaji masala
  • 1 teaspoon Kashmiri red chilli powder
  • 1 tablespoon Dhaniya powder
  • ½ teaspoon Turmeric (haldi) powder
  • 1 teaspoon Kasuri methi
  • Green Chilli paste (paste of 2 green chillies)
  • 7-8 tablespoon Prepared Garlic paste
  • 7-8 tablespoon Preapared Red chilli paste
  • Hot water as required

For Tadka

  • 50 gram Butter
  • A pinch of Jeera seeds
  • 4 tablespoon Prepared Red chilli paste
  • 2 tablespoon Garlic paste/water
  • 1 teaspoon Pav Bhaji masala
  • A pinch of Garam masala
  • Salt to taste
  • Freshly chopped Coriander leaves
  • 1 teaspoon Lemon juice

For Garnishing (optional)

Instructions
 

  • Heat a frying pan or kadai (wok) You can also use a large tawa or a skillet. Add 2 to 3 tablespoons butter & oil. The butter can be salted or unsalted. Let the butter melt.
    2. Then  add  1 cup chopped onions and Mix onions with the butter and saute on a low to medium heat and cook until they turn pinkish in colour.
    3. Further add capsicum and cook on high flame for 2-3 minutes.
    4. Now add the boiled& chopped veggies.
    5. Put salt, prepared pav bhaji masala, powdered spices &green chilli paste, mix it really well. Furthermore add prepared garlic and chilli paste, mix well and initially add 1-2 cups of hot water.
    6. Now use a pav bhaji masher and start to mash the bhaji really well, Keep the flame is low and mash until the bhaji is most crushed.
    7. You can adjust the consistency of the bhaji by adding additional hot water.
    8. The whole process of cooking will take about 15-20 minutes.
    9. The base of the bhaji is ready, let the bhaji simmer on low flame by the time you can make the tadka that needs to go on the bhaji.
    10. For tadka, set a pan on medium heat, add butter, prepared red chilli paste& garlic paste, pav bhaji masala and garam masala, cook on medium high flame for 1-2 minutes, further add the tadka into the bhaji & mix well.
    11. Check for the seasoning and adjust the salt as per taste.
    12. Further add freshly chopped coriander leaves, butter and lemon juice, mix well and cook on medium heat for 2-3 minutes, your bhaji is ready to be serve with nice soft butter pav.
    Pan Fry Pav
    13. When the bhaji is simmering, you can pan fry the bread roll so that you serve the pav with steaming hot bhaji. Cut through the bread roll from the center so that you get two equal halves.
    14. Heat a tawa or skillet or a shallow frying pan. Keep the heat to a low and then add 1 to 2 tablespoons butter or more if you like.
    15. When the butter begins to melt, add 1 teaspoon of pav bhaji masala (for 2 to 3 pav). You can skip pav bhaji masala if you prefer.
    16. Mix the pav bhaji masala very well with a spoon or spatula. Then place the pav on the butter.
    17. Press with a spatula and rotate the pav all over the melted butter so that the pav absorbs the butter together with the ground spices.
    18. Now turn over the pav. Press gently with a spatula and rotate them on the tawa so that the second side absorbs the butter.
    19. Add more butter if needed. You can turn over and toast them more if required. Then transfer the lightly pan fried bread rolls in a plate and set aside. This way fry the rolls in two to three batches.
    Serve piping hot Bhaji topped with a bit of butter paired with the lightly toasted pav and a side of finely chopped onions, coriander leaves and lemon wedges.

Video

Notes

  • The vegetables that are usually added are sturdy veggies like cauliflower, potatoes, carrots, peas, capsicum and french beans. In the pav bhaji that one gets in the streets of Mumbai, carrots are not added. But when you make at home, you can add carrots.
  • You can also simply make bhaji with any of these veggie proportions but always keep the proportion of cauliflower less than the other veggies.
  • Refrain from using veggies like okra, eggplants, radish, corn, yam or green leafy vegetables. Cabbage, broccoli, zucchini, pumpkin are some unique options that you can consider to add, but the traditional version does not include these vegetables.
Nutrition Facts
Pav Bhaji Recipe Card
Amount per Serving
Calories
531
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Cholesterol
 
18
mg
6
%
Sodium
 
896
mg
39
%
Potassium
 
1166
mg
33
%
Carbohydrates
 
88
g
29
%
Sugar
 
10
g
11
%
Fiber
 
13
g
54
%
Protein
 
16
g
32
%
Vitamin A
 
5459
IU
109
%
Vitamin B1
 
1
mg
67
%
Vitamin B2
 
1
mg
59
%
Vitamin B3
 
7
mg
35
%
Vitamin B6
 
1
mg
50
%
Vitamin B12
 
1
µg
17
%
Vitamin C
 
84
mg
102
%
Vitamin D
 
1
µg
7
%
Vitamin E
 
1
mg
7
%
Vitamin K
 
28
µg
27
%
Calcium
 
255
mg
26
%
Vitamin B9 (Folate)
 
141
µg
35
%
Iron
 
6
mg
33
%
Magnesium
 
102
mg
26
%
Phosphorus
 
270
mg
27
%
Zinc
 
2
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Pav Bhaji
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