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Pav Bhaji Recipe: How To Make Mumbai-style Pav Bhaji
Pav bhaji is a famous street food of Maharashtra and is prepared as a favourite snack in all parts of the country. Here is a detailed procedure with images and a video.
Pav bhaji is a famous street food that hails from Mumbai and is popularly eaten in all parts of the country. It basically consists of toasted buns accompanied with a spicy mixed vegetable curry.
The Mumbai-style pav bhaji is an all-time favourite snack for all, including children, and it is the best way to load up their food with vegetables. This finger-licking recipe is an ideal lunch or dinner recipe and is best eaten when it is hot.
The Mumbai-style pav bhaji is a perfect recipe for parties and it will surely be enjoyed by all without a doubt, leaving people asking for more. The pav bhaji is simple to prepare at home. Hence, watch the video and follow the step-by-step procedure with images on how to make pav bhaji.
PAV BHAJI VIDEO RECIPE
Recipe By: Rita Tyagi
Recipe Type: Main Course
Serves: 4
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Potato (peeled and cut into cubes) - 1
Beans (chopped) - 1 cup
Green peas - 3 tbsp
Bell pepper (chopped) - 3 tbsp
Capsicum (chopped) - 1 cup
Cauliflower (cut) - 1 cup
Carrot (chopped) - ½ a cup
Water - 2 cups
Salt to taste
Onion (chopped) - 1
Ghee - 2 tbsp
Kashmiri chilli powder - 1½ tsp
Garam masala - ½ a tsp
Pav bhaji masala - 2½ tbsp
Tomato puree - 1 cup
Turmeric powder - ½ a tsp
Coriander (finely chopped) - 1 cup (for garnishing)
Butter - ½ a block
Pav buns - 2 packets
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1. Add beans, potato and green peas in a pressure cooker.
2. Further, add the bell pepper, capsicum, cauliflower and carrot.
3. Add a cup of water and a teaspoon of salt in it.
4. Pressure cook it for up to 3 whistles and allow it to cool.
5. Add ghee in a deep-bottomed pan.
6. Once it is hot, add onions and sauté until they turn golden brown.
7. Add the remaining bell pepper and green peas.
8. Sauté well.
9. Then, add kashmiri chilli powder, garam masala, salt and mix thoroughly.
10. Add the pav bhaji masala and mix well.
11. Add the tomato puree, stir well and allow it to cook for 4-5 minutes.
12. Meanwhile, open the cooker lid, add a cup of water and mash the cooked vegetables.
13. Add the mashed vegetables to the pan and mix well.
14. Add turmeric powder and stir well.
15. In case you see chunks of vegetables, mash them again.
16. Garnish it with chopped coriander.
17. Allow it to come to a boil.
18. In the meantime, add butter to a flat pan.
19. Slice the pav buns into half and place them on the pan.
20. Toast them until they turn light brown in colour and serve with the bhaji.
- 1. You can add any vegetables of your preference.
- 2. You can use finely chopped tomatoes instead of tomato puree.
- 3. You can toast the pav with ghee instead of butter to give it a unique aroma and taste.
- 4. You must squeeze a lemon and add onions on top to make it flavourful while serving it.
- Serving Size - 1 plate
- Calories - 200 cal
- Fat - 12 g
- Protein - 7 g
- Carbohydrates - 47 g
- Sugar - 7 g
- Fibre - 2 g
STEP BY STEP - HOW TO MAKE PAV BHAJI
1. Add beans, potato and green peas in a pressure cooker.
2. Further, add the bell pepper, capsicum, cauliflower and carrot.
3. Add a cup of water and a teaspoon of salt in it.
4. Pressure cook it for up to 3 whistles and allow it to cool.
5. Add ghee in a deep-bottomed pan.
6. Once it is hot, add onions and sauté until they turn golden brown.
7. Add the remaining bell pepper and green peas.
8. Sauté well.
9. Then, add kashmiri chilli powder, garam masala, salt and mix thoroughly.
10. Add the pav bhaji masala and mix well.
11. Add the tomato puree, stir well and allow it to cook for 4-5 minutes.
12. Meanwhile, open the cooker lid, add a cup of water and mash the cooked vegetables.
13. Add the mashed vegetables to the pan and mix well.
14. Add turmeric powder and stir well.
15. In case you see chunks of vegetables, mash them again.
16. Garnish it with chopped coriander.
17. Allow it to come to a boil.
18. In the meantime, add butter to a flat pan.
19. Slice the pav buns into half and place them on the pan.
20. Toast them until they turn light brown in colour and serve with the bhaji.
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