Pav Bhaji is a fast food dish. Its mainly taken as an evening snacks. Originated is Mumbai, Maharashtra, but is also popular in Karnataka, Gujarat & other metropolitan areas.
Preparation Time: 15 mins.
Cooking Time: 20 mins.
Serves 4.
Cooking Time: 20 mins.
Serves 4.
Ingredients:
For the pav
4 ladi pavs
4 tbsp butter
For the bhaji
1 1/2 cups potatoes, boiled and mashed
1 cup cauliflower, finely chopped
1/2 cup green peas
1/2 cup carrots, finely chopped
1 cup onion, finely chopped
1/2 cup capsicum, finely chopped
1 cup Beans, finely chopped
2 1/2 cups finely chopped tomatoes
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 1/2 tbsp pav bhaji masala
1/2 tsp Red chilli powder
4 to 6 cloves garlic
4 tbsp butter
garlic paste
Method:
For the bhaji
Heat the butter in a large pan, add the onion and capsicum and sauté for 2 minutes. Then, add the ginger-garlic paste and sauté till the onion softens.
Add the finely chopped vegetables when it boils add potatoes and mash thoroughly using a potato masher, adding ½ cup of water if required.
Add the tomatoes and simmer till the oil separates.
Add the turmeric powder, chilli powder, pav bhaji masala and salt and cook for 2 to 3 minutes.
For the pav
Slice each pav into 2 horizontally. Apply a little butter to each side.
Heat a large tava and cook the pav on both sides till the pieces are lightly browned.
How to proceed
Serve the hot bhaji on 4 individual plates and top with the onion and coriander.
Serve with the hot pav and lemon wedges.
For the pav
4 ladi pavs
4 tbsp butter
For the bhaji
1 1/2 cups potatoes, boiled and mashed
1 cup cauliflower, finely chopped
1/2 cup green peas
1/2 cup carrots, finely chopped
1 cup onion, finely chopped
1/2 cup capsicum, finely chopped
1 cup Beans, finely chopped
2 1/2 cups finely chopped tomatoes
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 1/2 tbsp pav bhaji masala
1/2 tsp Red chilli powder
4 to 6 cloves garlic
4 tbsp butter
garlic paste
Method:
For the bhaji
Heat the butter in a large pan, add the onion and capsicum and sauté for 2 minutes. Then, add the ginger-garlic paste and sauté till the onion softens.
Add the finely chopped vegetables when it boils add potatoes and mash thoroughly using a potato masher, adding ½ cup of water if required.
Add the tomatoes and simmer till the oil separates.
Add the turmeric powder, chilli powder, pav bhaji masala and salt and cook for 2 to 3 minutes.
For the pav
Slice each pav into 2 horizontally. Apply a little butter to each side.
Heat a large tava and cook the pav on both sides till the pieces are lightly browned.
How to proceed
Serve the hot bhaji on 4 individual plates and top with the onion and coriander.
Serve with the hot pav and lemon wedges.
Here is the video recipe of Pav Bhaji, the most famous Mumbai Street Style Pav Bhaji:
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