In this article we are learn about how to make pav bhaji at home in very simple way step by step. So lets start make pav bhaji. Pav Bhaji is a popular Indian street food that hails from the bustling streets of Mumbai. This spicy and tangy dish consists of mashed mixed vegetables (the ‘bhaji’) served with toasted buttery buns (the ‘pav’). Pav Bhaji is an indulgent treat that’s perfect for gatherings and family dinners. Here, we’ll guide you step by step to make this delightful dish at home.
Active: 45 minutes
Total: 1 hour
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For the Bhaji:
- Mixed vegetables (potatoes, peas, carrots, cauliflower, and bell peppers) – 3 cups, chopped
- Tomatoes – 3 large, finely chopped
- Onions – 2 medium, finely chopped
- Green chilies – 2, finely chopped (adjust according to taste)
- Ginger-garlic paste – 2 teaspoons
- Pav Bhaji Masala – 2 tablespoons (available in Indian grocery stores)
- Red chili powder – 1 teaspoon (adjust according to taste)
- Turmeric powder – 1/2 teaspoon
- Cumin seeds – 1 teaspoon
- Butter – 3 tablespoons
- Salt – to taste
- Lemon juice – 1 tablespoon
- Fresh coriander (cilantro) leaves – for garnishing, chopped
- Water – as required
For the Pav:
- Pav buns – 8
- Butter – for toasting
Preparing the Vegetables:
Begin by washing all the vegetables thoroughly. Peel the potatoes and dice all the vegetables into small pieces.
Cooking the Vegetables:
In a large pot or pressure cooker, add the diced vegetables and enough water to submerge them. Add a pinch of salt and let them boil until they’re soft and completely cooked. If you’re using a pressure cooker, give it 2-3 whistles. Once cooked, drain any excess water and mash the vegetables using a potato masher or the back of a spoon.
Preparing the Bhaji:
- In a large skillet or kadai, melt 2 tablespoons of butter. Once it’s melted and hot, add the cumin seeds. Allow them to sizzle for a few seconds.
- Add the finely chopped onions. Sauté until they turn translucent and golden brown.
- Add the ginger-garlic paste and green chilies. Sauté for another 2 minutes until the raw aroma of the ginger-garlic disappears.
- Incorporate the chopped tomatoes. Cook until they’re soft and mushy, which usually takes around 5-7 minutes.
- Sprinkle in the red chili powder, turmeric powder, and pav bhaji masala. Mix everything well.
- Now, add the mashed vegetables to the tomato-onion mixture. Mix everything together, breaking any large lumps. If the mixture is too thick, you can add a little water to achieve the desired consistency.
- Let it simmer on low flame for 10-12 minutes. This will allow all the flavors to meld together.
- Finish off by adding the remaining tablespoon of butter, salt to taste, and a splash of lemon juice. Mix well.
- Garnish with freshly chopped coriander leaves. Your bhaji is now ready!
Preparing the Pav:
Slice the pav buns horizontally into two, but don’t cut all the way through. It should open like a book. Heat a pan or tawa and add some butter to it. Once the butter melts, place the pav on the pan and toast until it’s golden brown on both sides. The pav should be crispy on the outside and soft on the inside.
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Serve the hot bhaji in a bowl, accompanied by the toasted pav buns. Typically, pav bhaji is enjoyed with a slice of lemon, some chopped onions on the side, and a dollop of butter on top of the bhaji.
- The consistency of the bhaji should be thick but not dry. Adjust the water accordingly.
- If you don’t have pav bhaji masala, you can use garam masala as a substitute, though the taste may vary slightly.
- For an extra zing, sprinkle some chaat masala on the bhaji before serving.
Pav Bhaji is not just a dish; it’s an experience of flavors, textures, and the essence of Mumbai’s street food culture. Whether you’re reminiscing about your last trip to India or trying this dish for the first time, making pav bhaji at home is a journey worth taking. So, gather your ingredients and treat yourself and your loved ones to this delicious dish tonight!
I hope you understand all the method to prepare pav bhaji at home.