Pav Bhaji Recipe, How to make Mumbai Pav Bhaji Recipe

November 05, 2016

Pav Bhaji Recipe with step by step photos – Pav Bhaji is one of the most popular Mumbai street food.

'Pav' means a bun shaped bread. 'Bhaji' means mashed vegetables blended with Indian spices and butter.. yummm !! Now-a-days it become famous street food around the world.

Me and my husband really fond of street food and mostly pav bhaji. Last week, we both starved of having pav bhaji, so we went outside just to eat this but it's our bad luck, everything is finished, my husband becomes upset :(

so, that time I decided to make pav bhaji at home, next day in dinner when he come back from office and gave him a surprise with homemade Mumbai style pav bhaji. He is really happy to have this pav bhaji <3 :)

It’s one of the most simplest dishes to make on earth.

You got to add loads of amul butter in pav bhaji but those who are not eating amul butter they can also use white butter in it.

However I love my pav bhaji with Utterly-Butterly Delicious Amul Butter. :)

This recipe taken the idea from Tarla Dalal ji and I have done little bit modification in it & I have not added garlic and red chilli paste into it, if you add it the pav bhaji...color changed into red and more spicy also. At my home, we don't eat more spicy food, so I avoid it and made this super yummy pav bhaji at home in my own style.

Let's start step by step Mumbai style pav bhaji recipe with step by step photos

Ingredients :

For the bhaji

Potatoes, boiled and mashed - 1+1/2 cups
Boiled Green peas - 1/2 cup
Finely chopped onion - 1 cup
Finely chopped capsicum - 1/2 cup
Finely chopped tomatoes - 2 cups
Ginger-Garlic paste - 1/2 tsp (optional)
Jeera - 1/2 tbsp
Turmeric powder (haldi) - 1/2 tsp
Red chilli powder - 1/2 tsp
Pav bhaji masala - 2 to 3 tbsp (according to your taste)
Salt to taste
Butter - 4 tbsp
Oil - 1 tbsp
Water - 1/2 cup

For the pav

Pav's - 8 to 10 nos
Amul Butter - 4 tbsp

For serving

Small sized onion - 1 no chopped in rings
Lemon wedges - 4
Chopped coriander (dhania) - 1 tbsp

Preparation Method :

For the bhaji

1. Steam all the vegetables except onions, tomatoes and green capsicum in a pressure cooker. The vegetables have be to cooked completely.

2. Peel the boiled potatoes. Mash the boiled peas & potatoes and keep aside. Just lightly mash with a potato masher or with a spoon.

3. Heat the butter and oil (here you can avoid oil, just add butter also) in a large pan/wok/kadai.

Add cumin seeds. When they sizzle, add the chopped onions.

4. Fry the onions till they become translucent.

5. Now add the ginger-garlic paste. Saute till the raw aroma of the ginger-garlic paste disappears.

6. Add the chopped capsicum. Saute for 2 to 3 minutes.

7. Add the tomatoes and Saute till the tomatoes become soft and mushy and you see the fat from the sides. About 6 to 7 minutes on a low to medium flame.

8. Add the turmeric powder, chilli powder, pav bhaji masala and cook for 2 to 3 minutes.

9. Stir and saute for a 1 to 2 minutes till the chopped capsicum softens a bit. You don’t need to cook the capsicum till very soft.

10. Add the boiled mashed peas-potatoes mixture and Combine the mashed vegetables well with the masala.

11. Add water and combine everything well. Season with salt. With a potato masher, mash the veggies directly in the pan.

12. Keep on stirring occasionally and let the bhaji simmer for 12 to 15 minutes on a low flame.

Tip
* If the bhaji becomes dry and then add some more water. The consistency is neither very thick nor thin.

13. Add 1 stick of butter into bhaji. When the pav bhaji simmers to the desired consistency, check the taste. Add salt, pav bhaji masala, red chili powder or butter if required.

14. When done, garnish with coriander leaves. Serve with onions rings and lemon wedges.

15. While serving, add amul butter to the bhaji and serve with buttered pav's.

You can add more butter, if you like it. In fact, with more butter, the pav bhaji tastes very good....while writing I'm feeling hungry :D :)

For the pav

1) Slice each pav into 2 horizontally.

2) Apply a little butter to each side and when the butter melts, keep the pav's on the melted butter so that it absorbs the butter and fry for a minute.