Pav bhaji is a popular street food in India and so popular even in South India. I love making pav bhajji for evenings as snacks or make it for early dinner or even serve for breakfast, it fits all categories for me.
What I love about pav bhaji is that it makes for great left overs. Wrap it, toast it in sandwich, use it in masala dosa and makes a perfect filling.
Authentic pav bhaji recipe uses potatoes, peas, capsicum, we can always make it healthier, add any vegetable of your choice. Sometimes I add cauliflower carrots, beans to it and it won’t be noticed. Perfect for picky family. Its mild spicy and has a wonderful tangy flavour that comes from the pav bhaji masala. I don’t attempt to make my own pav bhajji masala. Use the one that i find at the store.
Some Tips for making the best version of pav bhaji,
- Use butter, yes don’t be skimpy on it.
- adding a bit of roasted kasuri methi or dried fenugreek greek leaves, adds a nice flavour to the recipe.
- Slow cook it and mash it down to emulsify everything together. The longer it cooks, tastier it gets. The more blended it is the tastier and creamier it gets creamier.
- You can add a bit of color to bring the street style color, if you don’t wish to you can add a small piece if beetroot to it bring a nice color.
- If you are in a hurry, pressure cook all the veggies along with the masala instead of cooking in the pan and follow the recipe after.
- 2 large Juicy Tomatoes (finely chopped)
- 1 large Carrot (finely chopped)
- 1 cup cooked green peas or frozen
- 4 medium sized boiled potatoes
- 1/2 large capcicum finely chopped
- 1 wedge Lemon
- 6 tsp Pavings bhajji Masala
- 1 tsp Crushed or powdered Kasuri methi
- 3 tsp Kashmiri Red chilli powder
- 1/4 cup Corriander leaves (finely chopped)
- 2 & 1/2 cups Water or as required
- 1/4 cups Butter
- 2 tbsp Oil
- 1 Onion Finely Chopped
- 2 tsp Ginger garlic paste
- Red onions ( for serving ) finely chopped
- 10-12 Soft milk buns or Mumbai pav
- In a flat and wide pan, add oil + butter and sauté tomatoes until soft, next add in the carrots, boiled green peas, capsicum and ginger garlic paste with little salt and add little water may be 1/4 cup and cover and steam cook until they have softened. Stir in-between or add more water to prevent from burning. ( Alternatively you can also pressure cook the veggies and continue with next step.
- Once the veggies are cooked, add the boiled potatoes, roughly crumble it with your hand and add it to the veggies. Add 4 tsp of pav bhaji masala , 1 and 1/2 tsp Kashmiri Red chilli powder, Kasuri methi and mix it in the veggies
- Add 2 tsp of butter to the veggies, use a potato masher and mash it until all the veggies combine well. Add water about a cup to make it more creamy in consistency.
- Cover and cook until all the veggies also have absorbed all the pav bhaji flavour. Check for seasoning, salt and add more if required.
- Transfer the cooked veggies to a plate and keep aside.
- Use the same pan, add 1/2 of remaining butter and once it melts, add onions and sauté until soft add 2 tsp of pav bhaji masala and 1 and 1/2 tsp of Kashmiri red chilli powder 1/2 of Corinder leaves. Sauté for a few mins until you start to see oil oozing on the sides
- Next add the cooked veggies, add the remaining water to loosen the pav bhajji, use the masher to further smoothen it out.
- Cover and Simmer 10 more minutes or more until the pav bhajji is runny at the same time thickened and glossy. Finally garnish with some fresh coriander leaves and a generous squeeze of lime juice and butter before serving.
- Toast the milk buns or pav buns with butter and serve it hot with Lime or lemon wedges and some finely chopped red onions.
Step By step Pictures for making pav bhaji at home,
In a pan, Add butter/oil the chopped veggies, tomatoes, corriander leaves and cook it until softened.
Next, add the boiled potatoes and roughly crumble it with your spatula, add the spice powders ( red chilli powder, pav bhaji masala and kauri methi ) cook it well.
Next, add ginger garlic paste, and cook it until the raw smell is gone, now use a potato masher and mash it together.
Add a little water to loosen it and mash it and keep it aside. We will use this in the next steps of the recipe.
In the same pan, add butter, add the onions, ginger garlic paste (optional), and sauté it, next add the red chilli powder, pav bhaji masala, kasuri methi, corriander leaves and saute well.
Next, add the prepared, vegetable mash to it, add sufficient water and mash it well. Squeeze some lemon, food color and cook it well in low to medium flame.
Keep mashing the pav bhaji masala it bring it to a creamy consistency, add some butter to it and serve it Hot with toasted buns or pavs with chopped onions and sliced lemon wedges.