The Bombay Street Food - 'Pav Bhaji' is world famous. Soft, buttery Pav ( bread) served along with a spicy mish mash of vegetables that is topped with a dollop of butter is not only a treat to the eyes but to your taste buds as well. If you have tasted the 'bhaji' in Bombay, it is quite an uncomplicated , non greasy affair ( quite different from how it is served in Delhi ).
Yes, the Pav Bhaji is a simple and wholesome dish with so many vegetables. You can add the fresh seasonal vegetables without hesitation as they will be mashed and flavoured with the aromatic pav bhaji masala.
Serve this dish at any time of the day and they are sure to be a big hit in your kitchen.
Pav Bhaji Recipe | Home Style Pav Bhaji:
Preparation time : 15 minutes
Cooking time : 20-25 minutes
Serves : 4-6
1 cup = 250 ml
10-12 Pav Buns
To be pressure cooked with 1-2 cups of water:
2-3 potatoes (peeled and halved)
1/4 cup peas
2 tomatoes ( halved)
1 carrot ( peeled and chopped)
1/2 cauliflower ( optional , cut into florets)
1 onion ( peeled and sliced)
1 -2 green chillies ( halved)
1/2 beet root ( peeled and chopped, optional)
1/2 " ginger ( finely chopped)
2-3 garlic pods ( whole or halved)
1/4 teaspoon turmeric powder
Juice of half a lemon
salt to taste
For tempering :
2 teaspoons oil
1/4 teaspoon cumin seeds
1-2 bay leaves
2 -2 1/2 teaspoon Pav Bhaji Masala ( adjust according to taste)
1/2 teaspoon Kashmiri Chilli powder( optional for colour )
finely chopped cilantro leaves
1 onion ( finely chopped)
1 lemon ( cut/sliced)
1. Add all the vegetables in a pressure cooker, cover with water, add turmeric, salt and pressure cook for 4-5 whistles and switch off.
2. Once the pressure releases, mash the cooked vegetables using a potato masher and set it aside.
Chef tip: You can have little texture in the vegetables.
3. Heat a wide pan with oil and temper with ingredients given.
4. Add the pav bhaji masala and immediately add the cooked and mashed vegetables.
5. Adjust the water quantity as you do not want the bhaji to be dry.
Chef tip : The bhaji should not be too thick or too dry. There should be enough moisture to dunk the pav.
6. Add kashmiri chilli powder and cook the bhaji over low flame ( covered) for 7-8 minutes or until the time the bhaji has come together.
Chef tip: Keep mixing and mashing the bhaji as it cooks. Switch off and add a teaspoon of lemon juice.
7. Toast the pav buns with butter.
Serve the warm pav with bhaji. Don't forget to serve the bhaji with a dollop of butter. Finely chopped onions and lemon slice.
Happy Cooking !