Pav bhaji is an Indian famous Mumbai street food. Mixed with mashed veggies, two special ingredients butter and pav bhaji masala powder and all other spices which are served with toasted pav. Enjoy the spicy melting taste with chopped onions and lemon wedges.
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The step by step procedure for pav bhaji. The first step is to prepare bhaji and the second step is to toast pav. For preparing bhaji boil veggies and mash smoothly. Fry all the masala spices, add the mashed veggies and cook. For roasting pav simply place the butter on tawa add spices and roast.
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To have all the vegetables together which we don’t like to eat separately this is a perfect recipe. Garnish bhaji with butter and chopped coriander leaves. Serve hot pav and spicy thick vegetable bhaji.
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Can serve the remaining bhaji even with chapati or rumali roti.
Pav bhaji recipe video:
pav bhaji recipe card:
An Indian famous street food. Mixed with mashed veggies, two special ingredients butter and pav bhaji masala powder and all other spices which are served with toasted pav. Enjoy the spicy melting taste with chopped onions and lemon wedges.
- diced potatoes – 1 cup
- diced carrots – 1 cup
- green peas(matar) – 1/2 cup
- tomatoes – 1 cup
- salt – 1/2 spoon
- water – 1 1/2 glass
- butter – 100 g
- cumin seeds(jeera) – 1/2 spoon
- fenugreek leaves(kasuri methi) – 1/2 spoon
- chopped onions – 1 cup
- chopped green chillies – 2
- red chilli powder – 2 spons
- ginger and garlic paste – 1 spoon
- chopped capsicum – 1/2 cup
- turmeric powder – 1/4 spoon
- pav bhaji masala – 2 spoons
- water – 1 1/2 glass( to adjust consistency)
- salt – 1 1/2 spoon( as required)
- red -orange food colour – 3 pinches
- lemon juice – 1 1/2 spoon
- chopped coriander leaves – 1/4 cup
- butter – 3 spoons
- red chilli powder – 1/4 spoon
- pav bhaji masala – 1/4 spoon
- butter – 1 spoon
- chopped coriander leaves – 2 spoons
- finely chopped onions – 2 spoons
- lemon wedges – 1
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Add diced potatoes, carrots, peas, chopped tomatoes, a spoon of salt and glass of water in a pan mix well.
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Close the lid and cook till the veggies become soft.
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Mash them smoothly, pour little water and mash without lumps.
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Heat a pan over a medium flame add butter.
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Add cumin seeds, fenugreek leaves fry for a minute.
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Add chopped onions and green chilies fry for 2 minutes.
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Add red chili powder mix well.
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Add ginger and garlic paste fry till the raw smell disappears. stir well to avoid burning.
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Add chopped capsicum and a spoon of salt mix well. Fry for 2 minutes.
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Add turmeric powder, pav bhaji masala powder fry for a minute.
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Pour 1/2 glass of water mix well to avoid burning the masala powders.
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Add boiled and mashed veggie mixture mix well.
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Add a spoon of butter mix well cook for a minute.
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Pour a glass of water mix well.
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Taste and adjust salt, add a spoon of red chili powder for spicy bhaji. This is optional.
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Mix the red-orange food colour and little water in a bowl. Add to the bhaji masala. Colour is for looking rich if you won’t like you can skip.
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Close the lid and cook for 5 minutes in a medium flame.
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Slightly mash all of them.
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Squeeze lemon juice and add chopped coriander leaves mix well.
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Adjust water according to the thickness.
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Our bhaji masala is ready take into the serving bowl.
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Heat butter on a tawa over medium flame.
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Add 1/4 spoon of red chili powder and 1/4 spoon of pav bhaji masala powder mix well.
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Place the pav center of the pan apply butter on the top.
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Roast the pav on both sides till they turn light golden.
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Take the toasted pav into the plate.
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Take the pav and bhaji mixture into the serving plate.
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Top the bhaji mixture with butter. Garnish with chopped coriander leaves.
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Serve the hot pav bhaji mixture with some finely chopped coriander leaves and lemon wedges.
For saving time you can pressure cook the veggies for 2 whistles or can cook in a pan.
For spicy bhaji add a spoon of red chilli powder. If you are serving for kids don’t make it spicy. This is optional.
Mix the red-orange food colour and little water in a bowl. Add to the bhaji masala. Colour is for looking rich if you won’t like you can skip.
Step by step procedure for pav bhaji recipe:
Preparing bhaji:
(1) Boiling veggies:
Add diced potatoes, carrots, peas, chopped tomatoes, a spoon of salt and glass of water in a pan mix well. You can also add cauliflower if you like.
Close the lid and cook till the veggies become soft.
Mash them smoothly.
Pour little water and mash without lumps.
Mashed veggie mixture is ready set aside.
(2) Making bhaji masala:
Heat a pan over a medium flame add butter. Add cumin seeds, fenugreek leaves fry for a minute. Add chopped onions and green chillies fry for 2 minutes.
Add red chilli powder mix well.
Add ginger and garlic paste fry till the raw smell disappears. stir well to avoid burning.
Add chopped capsicum and a spoon of salt mix well. Fry for 2 minutes.
Add turmeric powder, pav bhaji masala powder fry for a minute.
Pour 1/2 glass of water to avoid burning masala powders.
(3) Adding boiled and mashed veggies to bhaji masala:
Add boiled and mashed veggie mixture, mix well.
Add a spoon of butter mix well and cook for a minute.
Pour a glass of water mix well. Taste and adjust salt, add a spoon of red chilli powder for spicy bhaji. This is optional.
Mix the red-orange food colour and little water in a bowl. Add to the bhaji masala. Colour is for looking rich if you won’t like you can skip.
Close the lid and cook for 5 minutes in a medium flame.
Slightly mash all of them.
Squeeze lemon juice and add chopped coriander leaves mix well.
Adjust water according to the thickness. Finally, taste and adjust the salt. Our bhaji masala is ready take into the serving bowl.
Roasting pav:
Heat butter on a tawa over medium flame.
Add 1/4 spoon of red chilli powder and 1/4 spoon of pav bhaji masala powder mix well.
Place the pav center of the pan apply butter on the top.
Roast the pav on both sides till they turn light golden. Take the tosted pav into the plate.
Garnish pav bhaji:
Take the pav and bhaji mixture into the serving plate. Top the bhaji mixture with butter. Garnish with chopped coriander leaves.
Serve the hot pav bhaji mixture with some finely chopped coriander leaves and lemon wedges.
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