Pav Bhaji Recipe

Name: Pav Bhaji Recipe
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 onions finely chopped; 2 tomatoes peeled and finely chopped; 2-3 potatoes; 1/4 kg peas; 1/4 kg cauliflower; 3 green capsicum (shimla mirch); 2-3 tbsp pav bhaji masala; 1/4 tsp turmeric powder; 1 tsp kashmiri red chilli powder; 3-4 tbsp heaped butter; 1 tsp ginger garlic paste; 4-5 tbsp chopped coriander leaves for garnishing; as needed Cooking oil; as needed Lemon wedges; to taste Salt

Zulekha Arafat @cook_13774525

Mumbai

Pav bhaji is one of the famous Indian street side snack which is served all over India, specially in Bombay now Mumbai. Pav bhaji is one of my favorite snacks but I always end up making it for Lunch or dinner instead of preparing it in the evening. Well pav bhaji is one of the most common snack which I am sure is prepared in almost all bones in Mumbai.

Zulekha Arafat @cook_13774525

Saved

Ingredients

20 minutes

2 servings

2onions finely chopped
2tomatoes peeled and finely chopped
2-3potatoes
1/4 kgpeas
1/4 kgcauliflower
3green capsicum (shimla mirch)
2-3 tbsppav bhaji masala
1/4 tspturmeric powder
1 tspkashmiri red chilli powder
3-4 tbspheaped butter
1 tspginger garlic paste
4-5 tbspchopped coriander leaves for garnishing
as neededCooking oil
as neededLemon wedges
to tasteSalt

Saved

Steps

20 minutes

1

In a large bowl add salt and keep aside. Now chop all the cauliflower florets and drop into the salted water.
2

Peel all the green peas, wash and keep aside. Peel the potatoes, wash and keep aside. Wash and chop roughly shimla mircha and keep aside.
3

Now in a cooker add washed, drained green peas, potatoes chopped into thick pieces, shimla mirch chopped into thick pieces, and drained cauliflower florets. Add 1-2 cups of water with salt and 1/4 tsp turmeric powder. Close the lid and pressure it till 3-4 whistles on high flame or till the veggies are completely done.
4

Turn off the gas, once cool open the lid and check if the cauliflower’s florets, green peas and potatoes are completely done. (do not worry about green capsicum as it will be done in just one whistle itself). They should be such that if you press them they should mash up completely. Drain and keep aside the vegetables and vegetable stock (if any) both separately.
5

In a kadhai or huge tawa/ griddle drizzle 3-4 tbsp oil along with 1-2 tbsp butter (you can add more), add chopped onions and fry till the onions are translucent.
6

Add ginger garlic paste and fry till the raw smell disappears.
7

Add tomatoes and cook till the juice has dried up. Now add salt, a pinch of turmeric powder, bhaji pav masala and red chilli powder. Mix well and roast the masala.
8

Add little water say about 1/4 cup vegetable stalk which we preserved before, mix and roast the masala.
9

Add the vegetables, Mix well and keep mashing it with the help of bhaji pav masher or with the help of the spatula. (press the vegetables with the back of spatula, as they are so soft that they will be smashed quickly)
10

Roast and cook till the oil separates, adjust salt as per your taste and add 3-4 tbsp chopped coriander leaves. Off the gas.
11

Side by side in a pan add 1 tbsp butter and spread out 2 ladi pav sprinkle some bhaji pav masala (optional) and coriander leaves. Fry till it is a bit crisp, flip add 1-2 tbsp of melted butter again and fry till it is a bit crisp this side too. Repeat with all the pav’s and serve hot with bhaji.
12

In a small bowl, add finely chopped 1-2 onions and sprinkle some chopped coriander leaves. Keep aside.
13

Transfer the bhaji in a serving bowl or plate, sprinkle few chopped coriander leaves again, add a huge blob of butter and serve hot with lemon wedges, chopped onions and hot buttery pavs.