Pav bhaji recipe (Mumbai street food)

Summary Not available

  • 1.5 cup )
  • 5 peas )
  • 5 cauliflower )
  • 5 cup chopped)
  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1 onion )
  • 1.5 teaspoon paste
  • 1 chili )
  • 2 tomatoes )
  • 1 teaspoon powder )
  • teaspoon turmeric
  • 1 powder )
  • fenugreek leaves (optional)))
  • teaspoon salt
  • 4 )
  • 1 butter
  • 5 teaspoon masala
  • 1 Lemon wedges
  • 2 onions
  • 2 Coriander leaves
  • 1 tablespoon butter
  1. Preparation for pav bhaji Add ½ to 1 cup cauliflower florets, 1½ cup cubed potatoes and ½ to ¾ cup peas to a pot or pressure cooker

  2. Pour 1½ cups water and cook until soft or tender

  3. If cooking in cooker, let it whistle twice

  4. When the pressure releases open the lid and mash them well

  5. Making bhaji Add 1 tablespoon butter and 1 tablespoon oil to a pan and heat up

  6. Next add ¾ cup finely chopped onions and fry till they turn translucent

  7. Then add 1½ teaspoon ginger garlic paste and 1 chopped green chili

  8. Fry till it becomes fragrant

  9. Next add ½ cup capsicums & saute for 3 to 4 minutes

  10. Add ¾ cup chopped tomato and ¾ tsp salt

  11. Fry till tomatoes turn soft and mushy

  12. Next add ¾ teaspoon chili powder and 1 tablespoon pav bhaji masala powder

  13. Mix and fry for another 2 minutes or until the raw smell of the mixture goes away

  14. Add boiled & mashed veggies

  15. Pour more water (½ to ¾ cup) just enough to bring to a thick consistency

  16. Cook for 3 to 5 mins until the bhaji thickens

  17. Taste and add more salt if needed

  18. Add ¾ tbsp kasuri methi if using and cook until it reaches a desired consistency

  19. How to make pav bhaji Slit the pav buns horizontally leaving one edge intact

  20. Heat butter on a pan

  21. Open the buns and sprinkle some pav bhaji masala on the butter

  22. Place the pav & toast them for a min or two

  23. Garnish with onions, butter and lemon wedges

  24. Serve pav bhaji hot or warm

No extra notes

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