Kada Pav Bhaji or Khada Pav Bhaji is a favorite. Since I am weird….. I do like the mashed pav bhaji but if you give me an option between mashed and kada pav bhaji, I will go for the kada pav bhaji. Totally opposite to me is my husband…. he likes smooth, mashed recipes…… the regular mashed pav bhaji will be his first option in this scenario.
I have had kada pav bhaji umpteen times in Mumbai. Since pav bhaji is a favorite dish, I do make it often. This time I decided to make kada pav bhaji, instead of mashed pav bhaji. If you have not tried kada pav bhaji, you must try it.
I am going on and on about kada pav bhaji. Are you wondering what is this kada pav bhaji? If you are from Mumbai, you will know what I am talking about. But if you are not, then let me tell you what is kada pav bhaji.
Kada Pav Bhaji is a variation of pav bhaji where the chopped and cooked vegetables are kept intact, whole and not mashed. Thats it…… The recipe for making it, is same as the Pav Bhaji recipe.
You might feel that it is more like eating a typically onion-tomato based mixed vegetable dish. But it is not. Kada Pav Bhaji has the pav bhaji taste and feel to it.
Something about adding onions to pav bhaji. I have made pav bhaji both with and without onions and I like the taste of both. Recently, I came across pav bhaji recipes in two cookbooks. One cookbook uses onions and the other does not. You decide and choose as per your taste, if you want to add onions to the recipe or not. In this recipe though, I have added onions. By the way, till now, I have always seen the pav bhaji wallahs in mumbai adding onions while making pav bhaji. And as a teen too…….. when I used to make Pav Bhaji at home, I used to add onions to the recipe.
For the recipe now for 2-3 servings:
Preparation Time: 10-15 mins
Cooking Time: 45 mins
Ingredients for the Kada Pav Bhaji:
- 1/2 cauliflower, florets removed
- 2-3 small carrots, cubed
- 1/2 cup french beans, chopped
- 2 potatoes, cubed
- 1/2 cup fresh or frozen peas
- 1 medium onion, finely chopped
- 2 medium tomatoes, finely chopped
- 1 green chili, finely chopped
- 1 medium sized capsicum
- 1 inch ginger ( half for making the ginger-garlic paste and half to be chopped)
- 5-6 medium sized garlic flakes
- 1/2 tbsp pav bhaji masala
- 1/4 tsp garam masala powder
- 1/4 tsp red chili powder
- 1/2 tsp turmeric powder
- a few sprigs of coriander leaves for garnish
- chopped lemon for garnish
- butter (preferably amul butter) or oil
Method to make Kada Pav Bhaji:
- First take the chopped veggies, mainly: cauliflower, potatoes, carrots, peas and beans and wash these thoroughly in running water for a good 3-4 times. Keep these in a pan or cooker. Now add water to the veggies.
- Pressure cook or boil the veggies till they are done. Do not over cook the veggies. In the picture below, the veggies are cooked. Strain the veggies and keep the broth.
- In the meantime, when the vegetables are cooking, chop the onions, green chillies, ginger, tomatoes and capsicum.
- In the mortar and pestle crush the remaining half ginger and garlic cloves. You can keep it coarsely crushed or make a fine paste. You could also use ready ginger garlic paste.
- In a kadai or a big tava heat up around 2 tbsp oil or butter. I do not have a big tava… so I always make the pav bhaji in a kadai. Add the onions and fry till they become transparent.
- Add the chopped tomatoes, ginger, green chillies and capsicum. Saute for 7-8 minutes stirring in between.
- Now add the red chili powder and turmeric powder.
- Mix the powders and saute for 1-2 minutes.
- Add in the ginger garlic paste or crushed ginger garlic .
- Mix it and saute for 2 mins more.
- Add some 1-2 tbsp butter to the bhaji.
- Add the boiled vegetables.
- Add the pav bhaji masala.
- Add about 1 or 1.5 cups of broth or water or both broth+water. Gently mix the entire mixture.
- Simmer for 10-12 minutes on a low flame. Keep checking the bhaji in between.
- Now, add the garam masala powder and gently mix it with the rest of the bhaji.
- Lastly, add chopped coriander leaves.
- Your kada pav bhaji is ready now. Slice the pavs and fry them on the tava or griddle with some butter. Serve the pav bhaji topped with butter with the warm pavs, chopped onion and chopped lemon.
- Enjoy the spicy pav bhaji.
Few points for Kada Pav Bhaji:
- The quantity of butter to be added to the pav bhaji is solely on your discretion. I know of some folks who like their pav bhajis to be steeped in butter. But remember that if you have this kind of pav bhaji, then you will become so full, that you cannot eat anything else later. It becomes heavy on the stomach. Be gentle to your stomach… is what I would like to suggest to you
- While mixing the vegetables in the bhaji, some of the boiled vegetables may get mashed while stirring. Thats ok. As the vegetables are boiled, some vegetables will get mashed.
- I have made this pav bhaji using the MDH Pav Bhaji Masala. Its a good one. I have also used the Badshah brand before and that too is good.
- Lastly, this recipe is not very spicy…. but a little spicy. You could add more of red chili powder or pav bhaji masala to make it more spicy.
- If you do not have pav bhaji masala, just add 2 teaspoons of garam masala powder overall to the bhaji along with 1/2 tsp of amchur powder.