Pav Bhaji Recipe

Sharing is caring!

This Pav bhaji Recipe is wonderfully delicious with healthy loads of vegetables, just from your favorite Eatery! It is super Easy to make, perfect for the gathering, busy weekdays or whenever you are craving for the “Best street style Pav Bhaji”

close up shot of pav bhaji masala with dallop of butter on top, served in bowl

What is Pav Bhaji Recipe?

Pav bhaji is an Indian fast food / street food from Maharashtra, consisting of thick vegetable curry called as bhaji and served with a soft bread roll called pav/dinner roll.

This pav bhaji masala recipe is ultimately easy to make. All you need to do is pressure cook the veggies and saute all the goodness in butter! That’s it ! so quick and the taste is truly delicious.

Bhaji is usually made of mashed vegetables like potato, peas, cauliflower, bell pepper. Basically, you can use any vegetables to make bhaji.

Street style Pav bhaji are in bright orange color as they add food color in it.

I have added beets and Kashmiri red chili powder for this recipe to attain a natural bright color

Make this pav bhaji recipe and devour every bite!

 Other recipes: Shahi Paneer and Kadai Paneer. 

Why this recipe works:

1. You can customize in adding vegetables and make it even healthier

2. It is so filling, can be served perfectly as the main course, snack or for your dinner.

3. Food color is not added here, instead, beetroot and red chili powder are added to attain the natural color.

Step by step pics to make Pav Bhaji Masala:

Pressure cook the veggies:

potatoes and cauliflower are in pressure cooker
To a pressure cooker, add peeled potato and cauliflower florets.
veggies like beetroot, capsicum, potato, cauliflower are in deep pot
Add peeled beetroot and capsicum
veggies like beetroot, capsicum, potato, cauliflower, peas are in deep pot
Add peas
a bowl of spices is being added to the veggies in deep pot
Add pav bhaji masala and Red chilli powder
a small glass bowl with salt is being added to the veggies in deep pot
Add salt
spices along with veggies cauliflower, capsicum, potato are in deep pot
Add 1/2 to 1 cup of water and pressure cook for 2 to 3 whistles.
boiled veggies are in deep pot
The veggies are well cooked
veggies are being mashed used masher in deep pot
Using a hand masher, mash all your veggies
mashed vaggies are in deep pot
It has completely mashed now, keep it aside.

To make Pav Bhaji:

butter is being melted in wide saute pan
Heat up butter in wide saute pan
a bowl of spices is being added to the butter in saute pan
Add pav bhaji masala and chilli powder and saute for few seconds.
finely chopped onions are being sauted in wide pan using red spatula
Add finely chopped onions saute for 5 mins, until the onions are lightly browned.
finely ginger garlic paste are being sauted in wide pan using red spatula
Add ginger garlic paste, saute for 2 to 3 mins.
finely tomatoes are being sauted in wide pan using red spatula
Add finely chopped tomatoes, salt and keep sauting until the tomatoes are nice and soft

masala in saute pan

keep sauting until the tomatoes are nice and soft

onion tomato masala is being mashed using masher
Now, mash the onion and tomato masala using masher
veggies are well sauted in wide saute pan
Add cooked veggies, keep saluting for few mins. Add 1/2 cup of water and cook for few more minutes until the bhaji are well combined. 
slice of lemon is being squeezed to pav bhaji
Once the bhaji is ready, turn off the heat. Squeeze some lemon juice.
chopped coriendar leaves is being added to pav bhaji masala
Add chopped coriander leaves and serve.

 

close up shot of mumbai style pav bhai with butter on top served in a white bowl

Tips To make Street Style Pav Bhaji Masala:

1.Butter: The whole flavors revolve around butter, cooking the bhaji in butter gives you the most aromatic flavor.

2. Vegetables: Vegetables like capsicum, green peas, cauliflower, beetroot can be added. The predominant vegetable is the potato. If you do not have any vegetables, you can use the only potato to make pav bhaji.

3.Prep the mashed veggies:

You can prep the mashed veggies on the previous day and refrigerator to use on the next day. This actually saves your time when you have a large gathering.

4. Pav bhaji Masala: I used Everest Pav bhaji masala for this recipe, using a good quality pav bhaji masala to attain the real taste.

5. Mash it up: You need to mash up the veggies very well to get the right consistency. You can make the bhaji slightly thicker or thinner just by adding water.

6. Use homemade ginger garlic paste for more flavors.

7. Feel to free to add chili powder and pav bhaji masala according to your taste bud.

pav bhaji served in white bowl with dallop of butter and coriander leaves on top with dinner rolls aside

FAQS:

1.How do you serve Pav bhaji?

Bhaji is usually served with Pav/ Dinner Rolls.
1. Heat up 1 tbs of butter in the pan, add 1/2 tsp of pav bhaji masala and 1/4 tsp of chili powder. Mix well for a second.
2. Slit open the pav buns, toast the pav buns on the spiced butter for the light golden brown on both the sides for a minute. ( Measurement For 2 dinner rolls)
3. Serve with chopped onions and sliced lemon wedges.

2.What brand store bought pav bhaji masala is best?

I always get Everest Pav bhaji masala for the street style taste of pan bhaji.

3.Can I make pav bhaji without store-bought masala?

Yes, you can add the gram masala powder and amchur/dry mango powder instead of pav bhaji masala powder. Adding these don’t alter the taste of the pav bhaji.

4.How long can I store pav bhaji masala in the refrigerator?

You can store the masala in the refrigerator for 3 to 4 days. Before you serve, warm it up, add some freshly chopped coriander leaves and serve.

pav bhaji masala served in white bowl with pav buns aside

More Recipes you would love to try:

Punjabi Matar Paneer

Kashmiri Dum Aloo

Indian Butter Chicken

DID YOU TRY THIS RECIPE?  Don’t forget to give a  rating. Just click on the stars in the Recipe Card to rate!

♥ Spread the Love If you make this recipe, share your food photo with hashtag #nithisclickncook on Facebook or Instagram, So we can see it and others can enjoy too! Thank you ♥

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pav Bhaji Recipe


  • Author: Nithya Narasimhan
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 3 1x

Description

This Pav bhaji Recipe is wonderfully delicious with healthy loads of vegetables, just from your favorite Eatery! It is super Easy to make, perfect for the gathering, busy weekdays or whenever you are craving for the “best street style Pav Bhaji”


Ingredients

Scale

To pressure cook:

  • 2 potato
  • 1 cup cauliflower
  • 1 capsicum
  • 1/2 capsicum
  • 1/2 cup peas
  • 2 tsp Pav bhaji masala
  • 1 tbs Chilli powder ((kashmiri chilli powder))
  • 1 tsp salt

To make Pav Bhaji

  • 1 tbs Butter
  • 1 tbs Pav bhaji masala
  • 1 tsp chilli powder ((kashmiri chili powder))
  • 1 onion
  • 1 tbs ginger garlic paste
  • 2 to mato
  • 1 tsp lemon juice
  • 1 tbs coriander leaves

To serve

  • 10 dinner rolls

Instructions

To pressure cook the vegetables:

  1. To a pressure cooker, add peeled potato and cauliflower florets, peeled beetroot and capsicum, peas
  2. Add pav bhaji masala and Red chilli powder, salt
  3. Add 1/2 to 1 cup of water and pressure cook for 2 to 3 whistles.
  4. The veggies are well cooked
  5. Using a hand masher, mash all your veggies to smooth consistency.
  6. Once the veggies are completely mashed, keep it aside.

To make Pav Buns:

  1. Heat up butter in wide saute pan.Add pav bhaji masala and chilli powder and saute for few seconds.
  2. Add finely chopped onions saute for 5 mins, until the onions are lightly browned.
  3. Add ginger garlic paste, saute for 2 to 3 mins.
  4. Add finely chopped tomatoes, salt and keep sauting until the tomatoes are nice and soft
  5. Now, mash the onion and tomato masala using masher
  6. Add cooked veggies, keep saluting for few mins.
  7. Add 1/2 cup of water and cook for few more minutes until the bhaji are well combined.
  8. Once the bhaji is ready, turn off the heat. Squeeze some lemon juice.
  9. Add chopped coriander leaves and serve.

Notes

Tips to make Best Pav Bajji Recipe:

1.Butter: The whole flavors revolve around butter, cooking the baji in butter gives you the most aromatic flavor.

2.Vegetables: Vegetables like capsicum, green peas, cauliflower, beetroot can be added. The predominant vegetable is the potato. If you do not have any vegetables, you can use the only potato to make pav bhaji.

3.Prep the mashed veggies:

You can prep the mashed veggies on the previous day and refrigerator to use on the next day. This actually saves your time when you have a large gathering.

4.Pav bhaji Masala: I used Everest Pav bhaji masala for this recipe, using a good quality pav bhaji masala to attain the real taste.

5.Mash it up: You need to mash up the veggies very well to get the right consistency. You can make the bhaji slightly thicker or thinner just by adding water.

6.Use homemade ginger garlic paste for more flavors.

7. Feel to free to add chili powder and pav bhaji masala according to your taste bud.

  • Category: Appetizer, Breakfast/dinner, dinner, Snack
  • Cuisine: Indian

Sharing is caring!

Leave a Reply

Your email address will not be published.

Recipe rating