Pav Bhaji Recipe

Pav Bhaji  with step by step photos and video recipe – is the smartest way to have all the healthy vegetables together without compromising on the taste. Pav Bhaji is one of the most popular Indian snacks, specially in Maharashtra.

It is a delicious combination of different vegetables cooked and mashed together. This is one dish, loved by people of all ages and cooked with different variations in different households.

It’s also the best way to make your kids eat some veggies as sometimes kids don’t like the taste of a particular veggie, but in pav bhaji they wouldn’t even notice any veggie and eat joyfully. 

The boiled veggies are cooked with a special blend of spices known as pav bhaji masala.

You can get this masala easily at any Indian store. It’s a blend of spices like coriander, cumin seeds, fennel, cinnamon, amchur (dried mango powder) and more.

I prefer MDH brand of pav bhaji masala, but you may use whatever you like!

If you can’t find Pav Bhaji Masala, here’s a quick recipe to make it at home.

Dry roast the following ingredients and powder them in a spice jar and use as needed in this recipe.

  • 2 tbsps coriander seeds
  • 1 black cardamom
  • 1 tbsp cumin or jeera
  • 1 tsp pepper corn
  • 1/2 tbsp fennel seeds
  • 3 red chilies
  • 1 inch cinnamon
  • 3 to 4 cloves
  • 1/2 tbsp amchur
  • 1 tsp black salt

Store pav bhaji masala in an airtight container at room temperature and use as required. 

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#Serving Suggestion:  Serve pav bhaji with chopped onion and a lemon wedge in dinner. It can be also served as a party snack.

⇒Do give this recipe a try and share your comments below with me.

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Pav Bhaji Recipe

Pav bhaji is a popular street food from Mumbai consisting of spiced smooth mashed mix vegetables, served with lightly toasted buttered bread.
Course Appetizer, Snacks, Street Food
Cuisine Maharashtrian, Street Food
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 6 servings
Calories 402kcal
Author Achala

Ingredients

for boiling the veggies for bhaji :

  • ½ cup pumpkin peeled and chopped
  • ½ cup bottle gourd peeled and chopped
  • ½ cup raw potato peeled and chopped
  • ½ cup cauliflower chopped
  • ½ cup green peas
  • 2-2.5 cups water

for making bhaji :

  • 3 tbsp amul butter
  • 1 tsp cumin seeds
  • 1 cup onion finely chopped
  • 2 cup tomato finely chopped
  • ½ cup capsicum finely chopped
  • 2 tsp ginger-garlic crushed
  • 2 green chilles chopped
  • ½ tsp turmeric powder
  • 1 tsp kashmiri red chilli powder
  • 3 tbsp pav bahji masala
  • ½ cup stock or water
  • Salt to taste

for toasting pav :

  • 8 pav buns
  • 2 tbsp butter
  • 1 tbsp pav bahji masala

for serving :

  • 8 toasted pav buns
  • ½ cup onion finely chopped
  • 1 tbsp coriander leaves finely chopped
  • 1 lemon wedge
  • A dollop of butter

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Instructions

boiling veggies for bhaji :

  • Collect all the required ingredients.
  • In a big bowl take lukewarm water.
  • Add all the chopped veggies like bottle gourd, pumpkin, peas, potato and cauliflower. You can also add veggies of your choice.
  • Wash all the veggies and drain them in a colander.
  • Add all the chopped veggies in a pressure cooker.
  • Then add 2 to 2.5 cups of water.
  • Close the pressure cooker with a lid and cook the veggies for 3 to 4 whistles or for about 10 minutes on medium flame.
  • When the pressure settles down on its own, open the cooker and check if the veggies are cooked well.
  • The vegetables have be to cooked completely.
  • Transfer the cooked veggies in one bowl.
  • And in another bowl, collect the stock which we got after boiling the veggies.

making the bhaji :

  • Heat a pan or kadai. Add 2 to 3 tablespoons butter.
  • Once the butter melts, add the cumin seeds.
  • Let them crackle and change their color.
  • Then add chopped onions.
  • Mix with butter and cook the onions.
  • Saute on a low to medium flame till the onions turns translucent.
  • Now add crushed ginger-garlic. I have used mortar-pestle to crush them.
  • Mix and saute till the raw smell of ginger and garlic is gone.
  • Add finely chopped green chillies.
  • Saute them for few seconds.
  • Now add chopped tomatoes. Here you can use store bought tomato puree also.
  • Mix very well.
  • Let the tomato cook for 6-7 minutes on low to medium flame until softened and completely cooked.
  • When the tomatoes have softened, then add chopped capsicum.
  • Saute for 2-3 minutes.
  • You don’t need to cook the capsicum till very soft. A little crunch is fine.
  • Now add turmeric powder and pav bahji masala.
  • If the masala start sticking to the pan, then sprinkle some water and mix well.
  • Saute for 2 minutes till the masala is cooked well.
  • After this, add the cooked vegetables.
  • Mix very well.
  • Now add 1/2 cup of stock or water which we kept aside after cooking the veggies.
  • Stir bhaji until well combined.
  • Add salt as per your taste.Take care while adding salt as pav bhaji masala is also contain some amount of salt in them.
  • Using a potato masher or blender, mash the veggies until they are completely mixed with the masala.
  • I have used blender to coarsely grind the veggies. Here I have used pulse option to blend the veggies so that it doesn’t transform into paste.
  • You can see the chunks in the bhaji. If you want smooth mixture mash more. Add more water if required.
  • Now add in the remaining 1 tbsp butter and kashmiri red chilli powder.
  • Keep on stirring occasionally and let the pav bhaji simmer for 8 to 10 minutes on a low flame.
  • Do stir often so that the bhaji does not stick to the pan. Taste for the salt at this stage and add more if required.
  • Switch off the flame. Add chopped coriander leaves and lemon juice.
  • Mix it well.
  • Bhaji is ready for serving.

toasting the pav :

  • Slice the pavs from the center.
  • Heat tawa or pan. To toast the pav, melt butter on a tawa on low flame.
  • When the butter begins to melt, add some pav bhaji masala on top of the butter.
  • Mix the pav bhaji masala very well with a spoon or spatula.
  • Then place the havled pav buns on the tawa.
  • Press to toast the pav, toast both sides until light brown spots appear.
  • Smear some butter on top of each pav.
  • Now turn over the pav and toast another side also. It will take around 30 seconds for each side to turn light brown.
  • Remove it in a plate and keep aside. This way you can fry pav in two to three batches.

serving pav bhaji :

  • To serve the pav bhaji, place ladle full of bhaji in a plate. Serve with 2 pavs and a side of chopped onions and a lemon wedge.
  • Top the bhaji with a dollop of butter and sprinkle some chopped coriander leaves.

Nutrition

Nutrition Facts
Pav Bhaji Recipe
Amount per Serving
Calories
402
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
9
g
45
%
Cholesterol
 
51
mg
17
%
Sodium
 
373
mg
16
%
Potassium
 
382
mg
11
%
Carbohydrates
 
55
g
18
%
Fiber
 
5
g
20
%
Sugar
 
16
g
18
%
Protein
 
11
g
22
%
Vitamin A
 
1668
IU
33
%
Vitamin C
 
38
mg
46
%
Calcium
 
35
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

How To Make Pav Bhaji (Step By Step Instructions With Photos) :

boiling veggies for bhaji :

1. Collect all the required ingredients.

2. In a big bowl take lukewarm water.

3. Add all the chopped veggies like bottle gourd, pumpkin, peas, potato and cauliflower. You can also add veggies of your choice.

4. Wash all the veggies and drain them in a colander.

5. Add all the chopped veggies in a pressure cooker. 

6. Then add 2 to 2.5 cups of water.

7. Close the pressure cooker with a lid and cook the veggies for 3 to 4 whistles or for about 10 minutes on medium flame.

8. When the pressure settles down on its own, open the cooker and check if the veggies are cooked well. 

9. The vegetables have be to cooked completely. 

10. Transfer the cooked veggies in one bowl.

11. And in another bowl, collect the stock which we got after boiling the veggies.

making the bhaji :

1. Heat a pan or kadai. Add 2 to 3 tablespoons butter.

2. Once the butter melts, add the cumin seeds.

3. Let them crackle and change their color.

4. Then add chopped onions.

5. Mix with butter and cook the onions.

6. Saute on a low to medium flame till the onions turns translucent.

7. Now add crushed ginger-garlic. I have used mortar-pestle to crush them.

8. Mix and saute till the raw smell of ginger and garlic is gone.

9. Add finely chopped green chillies.

10. Saute them for few seconds.

11. Now add chopped tomatoes. Here you can use store bought tomato puree also.

12. Mix very well.

13. Let the tomato cook for 6-7 minutes on low to medium flame until softened and completely cooked.

14. When the tomatoes have softened, then add chopped capsicum.

15. Saute for 2-3 minutes.

16. You don’t need to cook the capsicum till very soft. A little crunch is fine.

17. Now add turmeric powder and pav bahji masala.

18. If the masala start sticking to the pan, then sprinkle some water and mix well..

19. Saute for 2 minutes till the masala is cooked well.

20. After this, add the cooked vegetables.

21. Mix very well.

22. Now add 1/2 cup of stock or water which we kept aside after cooking the veggies.

23. Stir bhaji until well combined.

24. Add salt as per your taste.Take care while adding salt as pav bhaji masala is also contain some amount of salt in them.

25. Using a potato masher or blender, mash the veggies until they are completely mixed with the masala.

26. I have used blender to coarsely grind the veggies. Here I have used pulse option to blend the veggies so that it doesn’t transform into paste.

27. You can see the chunks in the bhaji. If you want smooth mixture mash more. Add more water if required.

28. Now add in the remaining 1 tbsp butter and kashmiri red chilli powder.

29. Keep on stirring occasionally and let the pav bhaji simmer for 8 to 10 minutes on a low flame.

30. Do stir often so that the bhaji does not stick to the pan. Taste for the salt at this stage and add more if required. 

31. Switch off the flame. Add chopped coriander leaves and lemon juice.

32. Mix it well. 

33. Bhaji is ready for serving.

toasting the pav :

1. Slice the pavs from the center.

2. Heat tawa or pan. To toast the pav, melt butter on a tawa on low flame.

3. When the butter begins to melt, add some pav bhaji masala on top of the butter.

4. Mix the pav bhaji masala very well with a spoon or spatula.

5. Then place the havled pav buns on the tawa.

6. Press to toast the pav, toast both sides until light brown spots appear.

7. Smear some butter on top of each pav.

8. Now turn over the pav and toast another side also. It will take around 30 seconds for each side to turn light brown. 

9. Remove it in a plate and keep aside. This way you can fry pav in two to three batches.

serving pav bhaji :

1. To serve the pav bhaji, place ladle full of bhaji in a plate. Serve with 2 pavs and a side of chopped onions and a lemon wedge.

2. Top the bhaji with a dollop of butter and sprinkle some chopped coriander leaves.

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