Pav bhaji, the ‘trade mark’ of Maharashtrian cuisine, is no less popular than the Mumbai Film Industry. Pav Bhaaji comprises of Bhaji, the mashed vegetable curry and Pav, the buttery bread bun. This is one of the most loved Vegan recipes from India and makes the iconic Indian snack item. Though, at places, people serve it in dinner as well.  The mashed vegetables are combined with rich spices and lots of butter to bring out the unique flavor of Indian cuisine but don’t worry, even if you are among the ones concerned about your fat intake, you can enjoy this Indian food by just reducing the amount of butter in it.

Ingredients for making Pav bhaji:

  • 3 medium size potatoes
  • 1¼ cups chopped cauliflower
  • 1 cup chopped carrot
  • ½ cup chopped French beans
  • 1 cup green peas
  • 1 large onion, chopped
  • 3 large tomatoes, chopped
  • 1 medium green bell pepper, chopped
  • 2 teaspoons ginger-garlic paste
  • 2 green chillies, chopped
  • ½ teaspoon garam masala
  • 3½ teaspoon pav bhaji masala
  • 1 teaspoon red chilli powder (or paprika powder)
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 2 cups water
  • 5 tablespoons butter
  • Coriander leaves, chopped (for garnishing)
  • Chopped onion (for garnishing)
  • Lime wedges (for garnishing)

Ingredients for making buttered Pavs:

  • 12 pavs (bread rolls)
  • 3 tablespoons butter

Pav Bhaji Recipe Step By Step

If you worry how to make Pav Bhaji, here is the detailed step by step description of the Pav Bhaji Recipe:

  1. Rinse all the vegetables thoroughly. Keep onion, tomatoes, and bell pepper aside and then boil the others in a pressure cooker. Make sure that the vegetables are tendered and then mash them very tightly with a potato masher.
  2. Put butter in a pan and add the cumin seeds after the butter melts completely. As the seeds begin to sizzle, add the chopped onions. Sauté the onions till they become translucent and then add the ginger-garlic paste. Sauté till the raw smell of ginger and garlic disappears and then add the chopped green chillies. Cook for a minute and then add the chopped tomatoes. Cook them till the tomatoes become soft and mushy and the mixture begins to release fat. This will take about 6 to 7 minutes and you must cook on medium flame.
  3. Now, add chopped bell peppers and sauté for one minute. Remember not to make the bell pepper too soft. They have to be a bit crunchy. Add red chilli powder, turmeric powder, garam masala, and pav bhaji masala and fry the entire mixture for two more minutes. Add the mashed vegetables and combine them thoroughly with the masala. Add water in between and season with required amount of salt. Use the potato masher directly in the pan to mash the vegetables and keep stirring continuously with it. The bhaji has to be simmered for at least 12 minutes. The perfect consistency will be neither too thick nor too thin. Check the taste and adjust the salt if required. You can add more butter if you want as more the butter, more the taste!!!
  4. Place the bhaji in the serving dish and garnish with coriander leaves, chopped onion, and lime wedges. The lime wedges are to be squeezed on the bhaji just before eating.
  5. The Buttery Pav have to be prepared just before serving, as they have to be warm and crisp. Simply slice the pav and keep them in a tray. Heat butter in a flat pan and place the pavs on the melted butter. The bread will absorb the butter and then they have to be fried for a minute before flipping to the other side.

Serve the hot pav with warm bhaji.

For all your Indian recipes, buy the ingredients from India bazaar, your favorite Indian grocery store Sydney!