We are making Pav Bhaji today, and I am so happy to share this recipe. I mean Pav Bhaji is a regular in my house, as it’s super tasty spicy, hassle free and filling dish. This makes it perfect for a meal or for a snack (a smaller portion obviously). If you are a foodie and know Indian street food, you are sure to know one of our most famous street foods Mumbai style Pav bhaji. Although it is most famous in Mumbai, this Mumbai style Pav bhaji has made its way to the street foods all across India. So basically any city you go to, chances are you will find one or the other food hawker selling the Pav Bhaji. Needless to say Pav bhaji is equally famous in many restaurants or eating joints.
Oh how I miss the street food of India. On our way back from office in the evening, we used to stop at a street food joint and me along with my colleagues used to enjoy all kinds of snacks. From the Pav bhaji to chat, samosas to kachoris, momos to bhajjis and ram laddoos (little moong dal vadas served with chutney) to Idlis and dosas. If I could put it that way, Indian street food can very well be taken as a symbol of India’s diversity and integrity. Wow look at me I am getting philosophical.
Coming back to what is pav bhaji? For those who are new to this, its a spicy mixed vegetables semi dry curry called bhaji, which is served with buns similar to the hamburger buns or dinner rolls. These buns are called the Pav . Normally they serve some salad and chutney along. So I am sharing this easy recipe for Pav Bhaji. The only tedious part about this recipe to me is chopping different veggies, if you could manage that, I am sure the rest of it would be easy for you.
This easy recipe for Pav bhaji calls for chopping and boiling veggies and the adding tadka to them. The pav bhaji masala is the key here. You have to use a good Pav bhaji Masala for that actual Mumbai style Pav bhaji taste (I like Badshah, and MDH). Another important thing is to simmer the whole thing for a good 20 -30 minutes. This is really important for all the flavors to mix and mature. Also butter is very important to Pav Bhaji but this recipe doesn’t call for much butter. You may add as less or as much as you like the taste will not be compromised. This makes it also a healthy recipe for pav bhaji along with an easy one. I like to use Kasoori methi to my Pav Bhaji recipe. I like the flavor it brings to this dish, try it and you will notice the difference.
Coming to the Pav which is very important part of our pav bhaji. Having good quality soft and fresh pavs is important. I normally use Hamburger buns for the same, just because they are easily available. You may also wan’t to use the whole wheat version, I personally like the taste of the white ones more. Crispy buttered pav is an essential to complete your Mumbai style pav bhaji. Here I like to add some Pav bhaji masala and powdered kasuri methi to my Pavs before toasting them it adds a very nice and subtle flavor to them.
- Potatoes: 3 Medium
- Carrots: 2 Medium
- Cauiflower: 4-6 florets
- Green Bell pepper:1 Meium
- Peas:1/2 cup
- Beans: 1/4 cup
- Onion :1 Large
- Tomatoes- 2 medium
- Green chili: 3-4
- lemon juice:6-8 Tbsp
- Kasuri Methi: 4 Tbsp
- Turmeric:1/2 Tbsp
- Chili powder: 1/4 tbsp
- Coriander powder: 1/2 tbsp
- Pav bhaji Masala: 2-4 Tbsp
- Salt: To taste
- Butter: 4-6 Tbsp
- Pav/ Buns- 8-10
- Oil-5-6 Tbsp
- Peel & wash potatoes and carrots cut them into cubes.
- Wash and cut cauliflower and beans too.
- Add all the veggies to pressure cooker along with 1 cup water, little salt & 1/4 tbsp Turmeric. Pressure cook for 1 whistle on medium flame.
- Meanwhile finally chop onion, tomatoes, ginger, garlic and chilies.
- Cut green bell pepper in to small dices.
- Heat oil in a pan and once medium hot add ginger and garlic. Saute them for 30 seconds and add onion and green chilies.
- We want to saute them until the onions sweat and are soft 3-4 minutes approx.
- Now add tomatoes and cook for another 4-5 minutes till a mushy mix is ready.
- Meanwhile you may open the pressure cooker once the pressure is released and mash the veggies with a potato masher.
- To the onions and tomatoes mix in the pan add the dry spices, turmeric, coriander, garam masala and 2 Tbsp of Pav Bhaji masala,mix and cook for a minute.
- Now add the spiced mix to the mashed veggies in pressure cooker and mix well.
- Add peas and green pepper and 4 tbsp of lemon juice and salt to taste. Mix well.
- Cover and cook for at least 20 minutes stirring in between.
- Add one more tbsp of pav bhaji masala. Taste and adjust the heat with red chili powder and lemon juice.
- Add 1 tbsp of kasuri methi powdered with hands.
- Cover and cook for 10 more minutes, serve with butter.
- Heat pan on medium heat.
- Mix a 1/2 tsp pav bhaji masala to 1/2 tbsp Kasoori methi powder.
- Spread butter on a Pav / bun, drizzle 2 pinches of the pav bhaji masala mix on them and toast pav until golden on both sides.
- Serve these buns with your bhaji onion salad and your favorite green chutney.
- Pav bhaji Masala is pretty spicy and hot , thus add 2 tbsp initially taste and add the rest as per your liking later.
So there you have it its easy, its spicy and its filling, make sure you please your’s and your family’s taste buds with this easy and delicious Mumbai style Pav Bhaji. Give this recipe a try and it’s sure to be a go to recipe for you.