Originating from the bustling streets of Mumbai, Pav Bhaji recipe has won hearts across the world. It’s a perfect combination of flavors, textures, and spice, making it an all-time favorite for food lovers. The best part? You can make this delicious street-style Pav Bhaji at home with simple ingredients and a little patience. Pav Bhaji is a dish that originated in Mumbai, but its deliciousness has made it a favorite across India and beyond. This spicy and buttery vegetable mash, paired with soft pav (bread rolls), is an explosion of flavors. Whether you eat it on the streets of Mumbai or make it at home, Pav Bhaji always satisfies your cravings.
Pav Bhaji originated in Mumbai in the mid-19th century when textile mill workers needed a quick, filling, and nutritious meal. Street vendors started preparing a spicy mashed vegetable dish using leftover ingredients and served it with local bread called “pav.” Over time, this humble dish gained immense popularity and became a favorite across India and beyond.
about of pav bhaji recipe:
Pav Bhaji originated in Mumbai in the mid-19th century when textile mill workers needed a quick, filling, and nutritious meal. Street vendors started preparing a spicy mashed vegetable dish using leftover ingredients and served it with local bread called “pav.” Over time, this humble dish gained immense popularity and became a favorite across India and beyond. Today, you can find different variations of Pav Bhaji recipe, such as Cheese Pav Bhaji, Jain Pav Bhaji (without onion and garlic), and even Tandoori Pav Bhaji. Despite these variations, the classic Mumbai-style Pav Bhaji remains unbeatable.
Ingredients:
- Potatoes – 4 medium-sized (boiled and mashed)
- Cauliflower – ½ cup (finely chopped)
- Green Peas – ½ cup
- Capsicum – ½ cup (finely chopped)
- Tomatoes – 2 large (finely chopped or pureed)
- Onion – 2 medium-sized (finely chopped)
- Garlic – 5-6 cloves (grated)
- Green Chilies – 2 (finely chopped)
- Butter or Oil – 3 tablespoons
- Salt – as per taste
- Turmeric Powder – ½ teaspoon
- Red Chili Powder – 1 teaspoon
- Coriander Powder – 1 teaspoon
- Garam Masala – ½ teaspoon
- Pav Bhaji Masala – 2 teaspoons
- Lemon Juice – 1 teaspoon
- Fresh Coriander Leaves – for garnishing
- For Pav :
- Pav – 8 pieces
- Butter – 4 tablespoons
- Pav Bhaji Masala – ½ teaspoon
how to make pav bhaji recipe:
1.Rinse, peel and chop the veggies, You will need potatoes, cauliflower, peas, and capsicum with 2 cups of water.
2. Cabbage, broccoli, zucchini, pumpkin are some unique options that you can consider to add, but the traditional version does not include these veggies.
3. Add all the above chopped veggies in a 3 litre stovetop pressure cooker. Also add 1 cup green peas.
4. Pressure cook the veggies for 5 to 6 whistles or for about 12 minutes on medium heat.
5. Once cooled, mash the vegetables using a potato masher.
6. Heat 2 tbsp butter in a pan over medium heat.
7. Add chopped onions and sauté until golden brown.
8. Add grated garlic and green chilies, and sauté for 30 seconds.
9. Now, add chopped tomatoes and cook until soft.
10. Add turmeric, red chili powder, coriander powder, and Pav Bhaji Masala and mix well.
11. Add the mashed vegetables to the pan and stir well.
12. Pour ½ to 1 cup water and mix continuously to achieve a smooth texture.
13. Let it simmer for 10-15 minutes, stirring occasionally.
14. Finally, add garam masala and lemon juice, mix well, and turn off the heat.
15. Garnish with fresh coriander leaves and a generous dollop of butter.
Toasting the Pav:
16. Heat a tawa (flat pan) and melt 1 tbsp butter.
17.Sprinkle a pinch of Pav Bhaji Masala on the butter.
18. Slice the pav buns in half and toast them until golden brown.
19. Serve as per your convenience. Add additional butter and finely chopped onion over it. Serve with toasted bread, lemon slices and chopped coriander, and enjoy this recipe.
