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pav bhaji recipe |easy mumbai style pav bhaji recipe| how to make pav bhaji

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.

Course Snack
Cuisine Indian, street food
Keyword easy mumbai style pav bhaji recipe, how to make pav bhaji, indian street food, pav bhaji, pav bhaji recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 321 kcal

Ingredients

Ingredients for pav bhaji:

    For bhaji:

      For boiling veggies:

      • 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

      For bhaji masala:

      • 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

      For roasting pav:

      • butter - 3 spoons
      • red chilli powder - 1/4 spoon
      • pav bhaji masala - 1/4 spoon

      For garnish:

      • butter - 1 spoon
      • chopped coriander leaves - 2 spoons
      • finely chopped onions - 2 spoons
      • lemon wedges - 1

      Instructions

      Procedure for pav bhaji recipe:

        Preparing bhaji:

          (1) Boiling veggies:

          1. Add diced potatoes, carrots, peas, chopped tomatoes, a spoon of salt and glass of water in a pan mix well.

          2. Close the lid and cook till the veggies become soft.

          3. Mash them smoothly, pour little water and mash without lumps.

          (2) Making bhaji masala:

          1. Heat a pan over a medium flame add butter.

          2. Add cumin seeds, fenugreek leaves fry for a minute.

          3. Add chopped onions and green chilies fry for 2 minutes.

          4. Add red chili powder mix well.

          5. Add ginger and garlic paste fry till the raw smell disappears. stir well to avoid burning.

          6. Add chopped capsicum and a spoon of salt mix well. Fry for 2 minutes.

          7. Add turmeric powder, pav bhaji masala powder fry for a minute.

          8. Pour 1/2 glass of water mix well to avoid burning the masala powders.

          (3) Adding boiled and mashed veggies to bhaji masala:

          1. Add boiled and mashed veggie mixture mix well.

          2. Add a spoon of butter mix well cook for a minute.

          3. Pour a glass of water mix well.

          4. Taste and adjust salt, add a spoon of red chili powder for spicy bhaji. This is optional.

          5. 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.

          6. Close the lid and cook for 5 minutes in a medium flame.

          7. Slightly mash all of them.

          8. Squeeze lemon juice and add chopped coriander leaves mix well.

          9. Adjust water according to the thickness.

          10. Our bhaji masala is ready take into the serving bowl.



          Roasting pav:

          1. Heat butter on a tawa over medium flame.

          2. Add 1/4 spoon of red chili powder and 1/4 spoon of pav bhaji masala powder mix well.

          3. Place the pav center of the pan apply butter on the top.

          4. Roast the pav on both sides till they turn light golden.

          5. Take the toasted pav into the plate.

          Garnish pav bhaji:

          1. Take the pav and bhaji mixture into the serving plate.

          2. Top the bhaji mixture with butter. Garnish with chopped coriander leaves.

          3. Serve the hot pav bhaji mixture with some finely chopped coriander leaves and lemon wedges.

          Recipe Notes

          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.