This Pav Bhaji recipe lets you recreate the authentic street style Pav Bhaji in your kitchen and it tastes just like the one you get in your favourite joint.

Recipe – Video

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Ingredients

For bhaji

• 2 large potatoes
• 1 large carrot
• 2 large tomatoes
• 1 cup cauliflower
• 1 beetroot
• 4-5 tablespoons oil
• 1 teaspoon cumin seeds
• 4 tablespoons butter
• 1 large onion (finely chopped)
• 1 large capsicum (finely chopped)
• 1 tablespoon ginger garlic paste
• 1 teaspoon coriander/dhaniya powder
• ½ teaspoon cumin/jeera powder
• 2 tablespoons pav bhaji masala
• 1 tablespoon kashmiri red chilli powder
• salt to taste

To toast the pav

• 8-10 pav
• 2 tablespoons butter
• 2-3 teaspoon of bhaji we prepared
• 1 teaspoon coriander
• 1 teaspoon pav bhaji masala

Note– Please read recipe notes in the end.

Main Equipments Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

1. Place a pressure cooker over medium flame and add oil and once it becomes hot add cumin seeds and let them pop.
2. Now add all the chopped veggies, potatoes, cauliflower, carrots, beetroot, tomatoes and peas and saute for 2 minutes. Add a cup of water, only enough till the veggies emerge in it. Do not over full. Close the lid and let it pressure cook till it gets 3 whistles or until the veggies becomes soft.
3. Once the veggies are boiled, with the help of a potato masher, mash the veggies till you don’t see any lumps or pieces of vegetables. Now keep them aside.
4. In a separate pan add oil and butter and once it becomes hot add chopped onions and saute for 3-4 minutes or until they turn translucent. We dont have to turn them dark brown.
5. Now add capsicum and ginger garlic paste and saute for another 2-3 minutes or until the veggies have cooked and become soft.
6. Add all the dry spices now, kashmiri red chilli powder, turmeric powder, coriander powder, cumin powder and pav bhaji powder and mix well. Also add few tablespoons of water so the masala doesn’t stick to the bottom of the pan. Now cook for 3-4 minutes till the vegetables start to release the oil and it floats on the top.
7. Now add the boiled mashed veggies and mix till everything is well combined. Add some water and salt and cover it with a lid. Let it simmer for 7-8 minutes or until it gets few boils.
8. The bhaji shouldn’t be very thick nor thin, it should have a medium consistency.
9. Finally add fresh coriander, lemon juice and some butter and give one final mix. The bhaji is ready.
10. To toast the pav on a tawa add some butter, bhaji, coriander and pav bhaji masala and mix well.
11. Now slice the pav from the center and place it on the masala and toast it from both the sides until crisp and light golden brown.
12. In a plate serve hot pav bhaji along with chopped onions and lemon.

Recipe Notes

• Add beat root for perfect colour. Do not add more than 1 else the bhaji might taste little sweet.
• You can add any veggies of your choice, like beans etc.
• The vegetables should be boiled until soft, else they wont taste good and wont mash properly.
• If you don’t like butter then you can skip it and use only oil but butter adds a great flavour, so will highly recommend you use it.

Step By Step In Pictures For Street Style Pav Bhaji

1. Place a pressure cooker over medium flame and add oil and once it becomes hot add cumin seeds and let them pop.

2. Now add all the chopped veggies, potatoes, cauliflower, carrots, beetroot, tomatoes and peas.

3. Now saute them for couple of minutes.

4. Add a cup of water. Only enough till the veggies emerge in it. Do not over full with water.

5. Close the lid and let it pressure cook till it gets 3 whistles or until the veggies becomes soft.

6. The veggies are completely cooked and have turned soft.

7. With the help of a potato masher, mash the veggies till you don’t see any lumps or pieces of vegetables.

8. The vegetables have are perfectly mashed now and we have got that beautiful colour because of the beetroot.

9. In a separate pan add oil and butter.

10. Once it becomes hot add add onions.

11. Now let them saute for 3-4 minutes or until they turn translucent.

12. Do not over cook them until dark brown.

13. Add capsicum and ginger garlic paste.

14. Now saute for 3-4 minutes or until the vegetables become soft and are well cooked.

15. This is the perfect texture.

16. Add all the dry spices now, kashmiri red chilli powder, turmeric powder, coriander powder, cumin powder and pav bhaji powder and mix well.

17. Now add few tablespoons of water so the masala doesn’t stick to the bottom of the pan.

18. Now cook for 3-4 minutes till the vegetables start to release the oil and it floats on the top.

19. The masala is perfectly cooked now and the oil has come on the top surface.

20. This is the right texture.

21. Now add the boiled mashed veggies and mix till everything is well combined.

22. Add some water and mix again.

23. Add salt.

24. Cover with a lid and cook for 7-8 minutes till it gets few boils.

25. The bhaji has got a perfect texture and is almost ready now.

26. Finally add fresh coriander and lemon juice.

27. Lastly top it with some butter. The bhaji is ready.

28. To toast the pav on a tawa add some butter, bhaji, coriander and pav bhaji masala and mix well.

29. Now slice the pav from the center and place it on the masala.

30. Toast it from both the sides until crisp and light golden brown.

31. In a plate serve hot pav bhaji along with chopped onions and lemon.

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