Pav bhaji recipe: Pav bhaji recipe

pav bhaji recipe

Pav bhaji is an iconic dish from Mumbai. And hugely popular everywhere in India. Pav means bread rolls. Bhaji is the Marathi term for vegetables or a vegetable-based food (dry or gravy). As both the bhaji (vegetable gravy) and pav serve together. So the name is “Pav bhaji”. Hence, Pav bhaji is essentially a mixture of mashed & spiced vegetables in gravy. Pav Bhaji recipe gets its unique yumminess from a special spice blend. This is called Pav Bhaji Masala.

What is Pav Bhaji:

Pav bhaji maybe a combo dish of Pav (meaning bread). And bhaji (meaning curried vegetables). Hence, Mumbai Paav Bhaji, the King of Indian Street Food, is an immensely gratifying meal. That will transport you to gastronomical bliss. However, Pav bhaji isn’t only a sure shot party pleaser. But also a wholesome satisfying weeknight dinner.

Pav:

This is supper rolls. In India, they’re eggless rolls which may be easily found at an Indian grocery. However, you’ll prefer to use any dinner rolls or burger buns for pav bhaji.

Bhaji:

It is made up of potatoes and vegetables cooked with a tomato base. The most vegetables to use for pav bhaji. Such as cauliflower, green peas, carrots, bell pepper (or capsicum).

Traditionally, Bhaji is ready as a two-step process. The vegetables (potatoes, cauliflower, carrots, peas) boils. Until very soft during a pot or stovetop pressure cooker. Then separately during a frypan, masala with onions and tomatoes is ready. And, therefore, the boiled mashed vegetables add to the masala.

Pav bhaji recipe:

pav bhaji recipe

Pav bhaji recipe

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Snack
Cuisine street food
Servings 4 servings

Ingredients
  

FOR BHAJI:

1 tbsp + 1 tbsp butter

3 tomato, finely chopped

¼ cup peas

½ capsicum, finely chopped

2 potato, boiled & mashed

1 tsp salt

1 tsp + ¼ tsp Kashmiri red chilli powder / red pepper powder

¼ tsp turmeric / Haldi

1 tsp + ½ tsp pav bhaji masala

1 tsp + 1 tsp Kasuri methi / dry fenugreek leaves

2 tbsp + 1 tbsp coriander leaves, finely chopped

1 tsp ginger garlic paste

1 onion, finely chopped

½ lemon juice

3 drops red food colour, optional

water to adjust consistency

TO TOAST PAV:

8 pav/bread roll

4 tsp butter

½ tsp Kashmiri red chilli powder / Lal Mirch powder

½ tsp pav bhaji masala

4 tsp coriander leaves, finely chopped

    Instructions
     

    • Firstly, in a large Kadai heat 1 tbsp butter and add vegetables. cook and mash well.
    • Momentarily add 1 tsp pepper powder, ¼ tsp turmeric, 1 tsp pav bhaji masala, 1 tsp Kasuri methi, and two tbsp coriander leaves.
    • Melt a tbsp of butter and add ¼ tsp chili powder, ½ tsp pav bhaji masala, 1 tsp Kasuri methi.
    • Further add 1 tbsp coriander leaves, 1 tsp ginger garlic paste, 1 onion, and ½ lemon juice. saute well.
    • Now add 3 droplets of red food color and blend well.
    • Cook and mash for 5 minutes adjusting viscosity.
    • Finally, serve pav and bhaji as pav bhaji.

    Notes

    • Firstly, prepare with butter for more street flavor.
    • Also, add vegetables of your option to make it more nutritious.
    • Additionally, mash the baji well to urge smooth silky consistency.
    • Finally, the pav bhaji recipe tastes great when served hot and spicy.
    Keyword Pav bhaji recipe

    Tips:

    Taste:

    Depending on the number of those vegetables. The ultimate taste and color of the pav bhaji are going to be different. For example, if you add more carrots. The pav bhaji will have a slightly sweeter taste. You’ll also just make pav bhaji with any of those veggie combinations. However, do add capsicum (green bell pepper). Because it gives a very quality in pav bhaji.

    Veggies to add:

    The vegetables that ordinarily add to pav bhaji are cauliflower, potatoes, carrots, peas, capsicum, and french beans. Within the pav bhaji that one gets within the streets of Mumbai. In Pav Bhaji, carrots usually not add. But once you make it reception, you’ll add carrots.

    Replace for Pav bhaji masala:

    If you don’t have pav bhaji masala. So, use garam masala. I even have made a pav bhaji recipe with garam masala only. And no-one could tell the difference. During this scenario, also add some dry mango powder (amchur) to urge. That slightly sour taste. The number to feature is 2 teaspoons garam masala. And with 1 teaspoon amchur (dry mango powder).

    Optional:

    If you don’t require to feature butter. Then you’ll also make the pav bhaji recipe. With a neutral-tasting oil or vegan butter.

    Pav Bhaji Masala:

    Use good quality pav bhaji masala. Or make it reception.

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