Pav Bhaji

Home Page

Recipe:

    Cuisine: Indian Vegetarian

    Category: Street Food

    Preparation time: 20 minutes

    Cook Time: 20 minutes

    Serving Size: 2-4 persons

    Author: Bhumika Joshi

Ingredients:

• Ingredients to be pressure cooked:
• 1 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 tsp pav bhaji masala
• 3 potatoes - diced
• 2 carrots - diced
• 3 tomatoes - diced
• 1/2 cup peas
• 500 ml water
• For the masala / gravy
• 1 tbsp vegetable oil
• 3 tbsp butter
• 3 medium onions - finely chopped
• 1 large capsicum (bell pepper)
• 2 tsp pav bhaji masala
• 1 tsp kashmiri red chili powder
• 1 tsp kasuri methi
• 1 tsp ginger garlic paste
• 2 tbsp fresh coriander - finely chopped
• 1 tsp lemon juice
• Salt as per taste
• For Pav
• 1 tbsp butter
• 1 tsp fresh coriander finely chopped
• 1 tbsp cooked bhaji

Method:

• Put 1 tbsp oil in a pressure cooker, add 1 tsp cumin seeds and 1 tsp pav bhaji masala. (I have used oil here instead of butter since cooking is better with oil and butter can be used for flavor)
• Now add 3 chopped medium size tomatoes, diced 3 medium size chopped potatoes, 2 carrots,half cup peas and salt.
• Now add 500 ml water and pressure cook for 2 whistles and simmer for 2-3 minutes. Meanwhile  prepare for the tadka/masala.
• Take a broad pan / wok add 1 tbsp oil and 3 tbsp butter. 
• Add 3 finely choped onions and 1 big or 2 small finely chopped capsicum. Stir for 2-3 minutes or till the onions turn pink.Add salt, 2 tsp pav bhaji masala, 1 tsp kashmiri red chili powder, 1 tsp kasuri methi, 2 tbsp finely chopped fresh coriander, 1 tsp ginger garlic paste. 
• Fry on high flame and then add 1 tsp lemon juice and half 250 ml water.  Add the pressure cooked vegetables. Boil for 3-4 minutes and then mash them with a masher. After 3-4 minutes the bhaji binds together.
• Take a pan/tava add butter, coriander and some ready pavbhaji. Slit the pav and place it on the tava. Flip and roast on both sides.
• Your super tasty Pav Bhaji is ready. You can serve it with sliced onions with lemon sprinkled on them 😋

Handy Tips:

• The consistency of Bhaji should be such that when pav is dipped, it should be able to absorb the flavors of bhaji.
• Adding diced half beetroot to the vegetables while boiling gives a nice red color to the bhaji. (I have not used them in this recipe, usually I do.)
• For more street style Pav Bhaji look you can even add some red food color. (I have not used in my bhaji)