Name: Pav Bhaji Recipe | Mumbai Style Pav Bhaji Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbsp butter; 3 tomato (finely chopped); ¼ cup peas/matar; ½ cup capsicum (finely chopped); 2 potato (boiled & mashed); 1 tsp salt; 1 tsp kashmiri red chilli powder/lal mirch powder; ¼ tsp turmeric/haldi; 1 tsp pay bhaji masala; 1 tsp kasuri methi; 2 tbsp coriander leaves (finely chopped); 1 tsp ginger & garlic paste; 1 onion (finely chopped); ½ lemon juice; 3 drops red food color (not important); water to adjust consistency; 8 pav/bread roll; 4 tsp butter; ½ tsp kashmiri red chilli powder/lal mirch powder; ½ tsp pav bhaji masala; 4 tsp coriander leaves (finely chopped)

Pav Bhaji Recipe is a world-famous fast food dish from the western state of Maharashtra, or perhaps the king of street food The recipe consists of vegetables spiced with a special blend of spices known as pav bhaji masala and served with soft bread rolls known as pav.

The pav-bhaji dish has a long history, dating back to the thriving textile industry in Mumbai. The dish was specifically served as a fast-food for textile workers, providing the necessary nutrients from the combination of vegetables. Because of the popularity of this recipe, it eventually became street food, served in every corner of the street.

In addition, there are some important tips, recommendations, and serving suggestions for the street style pav bhaji recipe. First and foremost, fresh and flavorful pav bhaji masala is essential to this recipe. Essentially, it is the heart and soul of this dish, so never skimp on its quality. Second, you can add other vegetables such as gobi, carrots, beans, and even grated cheddar cheese to the recipe. Furthermore, you can omit the red food colouring entirely, as it adds no taste or flavour to the recipe. Finally, I would highly recommend serving the pav fried in butter with a side of bhaji. This would improve the flavour of regular pav.

AuthorManita

Yields4 Servings

Prep Time10 minsCook Time30 minsTotal Time40 mins

for bhaji

2 tbsp butter

3 tomato (finely chopped)

¼ cup peas/matar

½ cup capsicum (finely chopped)

2 potato (boiled & mashed)

1 tsp salt

1 tsp kashmiri red chilli powder/lal mirch powder

¼ tsp turmeric/haldi

1 tsp pay bhaji masala

1 tsp kasuri methi

2 tbsp coriander leaves (finely chopped)

1 tsp ginger & garlic paste

1 onion (finely chopped)

½ lemon juice

3 drops red food color (not important)

water to adjust consistency

for pav

8 pav/bread roll

4 tsp butter

½ tsp kashmiri red chilli powder/lal mirch powder

½ tsp pav bhaji masala

4 tsp coriander leaves (finely chopped)

First, heat 1 tbsp butter in a large kadai and add 3 tomatoes, 1/4 cup peas, 1/2 capsicum, 2 boiled potatoes, and 1/2 tsp salt. 2 minutes Saute

In addition, 1/2 cup water should be added and thoroughly mixed.

Boil for 10 minutes, covered.

Smoothly mash the vegetables, making sure there are no lumps.

Now add 1 teaspoon chilli powder, 1/4 teaspoon turmeric, 1 teaspoon pav bhaji masala, 1 teaspoon kasuri methi, and 2 tablespoons coriander leaves

Sauté for a minute, making sure the spices are well cooked.

Stick the prepared vegetable mixture to the pan's sides to make room in the centre of the kadai.

Heat 1 tbsp butter & add 1/4 tsp chilli powder, 1/2 tsp pav bhaji masala, 1 tsp kasuri methi

Also add 1 tbsp coriander leaves, 1 tsp ginger garlic paste, 1 onion and 1/2 lemon juice.

Sauté until the onions are softened.

Now, add 3 drops of red food colouring and thoroughly mix.

Now, add 1/2 cup of water or as needed to achieve the desired consistency.

Boil and mash for 5 minutes, or until the pav bhaji is smooth and silky.

Heat 1/2 tsp butter in a pan and add a pinch of chilli powder, pav bhaji masala, and 1 tsp coriander leaves to make the pav. Combine thoroughly.

Now slit two pav's in the centre and roast with spiced butter.

Both sides of the pav are roasted until they are slightly warm.

Finally, serve pav bhaji with chopped onions, coriander, lemon, and a dollop of butter.

Ingredients