Pav Bhaji Recipe with video and step by step photos – Pav Bhaji is one of the most popular mumbai street food. I have been making pav bhaji since my teens and even today I make pav bhaji often at home. This recipe gives a delicious Pav Bhaji in terms of taste and flavor.
Pav Bhaji was one Mumbai Street Food that i missed a lot when i left Mumbai. I have lived in almost all major Indian cities, but never ever had a really good Pav Bhaji anywhere. Since I know how to make Pav Bhaji it was not difficult to miss this awesome street snack. But the only issue would be the dearth of good quality pavs.
When we lived in Delhi we used to get not so good pavs. So, then I would make Pav Bhaji but end up serving them with bread. Atleast the bread were softer than the pav and would soak up the bhaji.
I have fond memories of having Pav Bhaji along with the various street food recipes like pani puri, bhel puri, sev puri, ragda patties, masala dosa, chana chaat, falooda at Juhu beach since my childhood in Mumbai.
While making Pav Bhaji, I personally prefer to use the Amul brand of butter, but you could use any brand or even white butter. To make pav bhaji masala at home, you can also check this post on Pav Bhaji Masala Powder. Its always best to make your own spice powders at home.
The pav in the pics are homemade and much much better in terms of softness, lightness and cleanliness. Here is the recipe link of a pav made from Whole Wheat flour. – Indian Pav Recipe. Nothing better than some homemade bhaji with homemade pav. I have also shared the recipes of Mumbai ladi pav and Pav recipe in pressure cooker. Few street food snacks where pav is used are Masala Pav, Misal Pav and Vada Pav.
The vegetables that are usually added to pav bhaji are cauliflower, potatoes, carrots, peas, capsicum and french beans. Depending on the quantity of these vegetables, the final taste and color of the pav bhaji will be different. e.g, if you add more carrots, the pav bhaji will have a mild sweeter taste. You can also just make the bhaji with any of these veggie combination. However, addition of capsicum (green bell pepper) is a must. Few variations of pav bhaji are Kada pav bhaji, Paneer pav bhaji, No Onion No Garlic Pav Bhaji and Easy Pav bhaji in pressure cooker.
I always add fresh green peas to the bhaji. But in the pav bhaji stalls and restaurants, they add dried green peas to the bhaji. Hence the consistency of the pav bhaji is mushy and smooth. You can also add dried green peas. You have to soak them overnight and then cook them thoroughly.
Note: I have garnished the Pav Bhaji with chopped mint leaves as I did not have coriander leaves. Just to add some color in the photopraphs, I have used mint leaves. Pav Bhaji is always garnished with coriander leaves. Also the sprouts that you see with the chopped onions are Alfalfa sprouts. I have updated the post with step by step pics and video, excluding the final pics of the dish. In the step by step pics carrots are not added. But the final pics and video of the pav bhaji, carrots were added.
Pav Bhaji Recipe Video:
(1:35 minutes quick video)
Mumbai Pav Bhaji Recipe below:
- 3 medium sizes potatoes or 250 grams potatoes
- 1 to 1.25 cups chopped cauliflower or 120 to 130 grams cauliflower
- 1 cup chopped carrot
- ¾ to 1 cup green peas, fresh or frozen or soaked dried white or green peas
- ⅓ cup chopped french beans, or 12 to 14 french beans, chopped, optional
- 1 large onion, finely chopped
- 2 to 3 large tomatoes, finely chopped, about 2 to 2.5 cups tightly packed finely chopped tomatoes,
- 1 medium sized capsicum (green bell pepper), finely chopped
- 2 teaspoons ginger-garlic paste
- 1 or 2 green chilies, chopped
- 2 to 3 tablespoons pav bhaji masala
- ½ teaspoon garam masala powder, OPTIONAL
- 1 teaspoon chilli powder or freshly ground 1 to 2 soaked dry kashmiri red chilies - the latter works much better and imparts a beautiful orange color to the bhaji
- 1 teaspoon turmeric powder (haldi powder)
- 1 teaspoon cumin seeds (jeera)
- 1.5 to 2 cups water or add as required
- 2 to 3 tablespoons amul butter, butter is also added later while serving, you can add upto 5 to 6 tablespoons of butter too for a richer version
- salt as required
- 2 to 3 tablespoons chopped coriander leaves, for garnish
- 12 pavs for serving with the bhaji
- 1 medium sized onion, finely chopped
- 1 lemon or lime, chopped in wedges
Rinse all the vegetables well.
Boil all the vegetables except onions, tomatoes and capsicum in a pressure cooker or microwave oven.
Finely chop the onions, green chilies, tomatoes and capsicum. Keep aside
Once the potatoes, cauliflower etc are cooked. Then peel the potaotes. Roughly chop all the steamed veggies and then mash them lightly with a potato masher. Keep aside. Just lightly mash. Don't make a puree.
In a pan, add butter.
When the butter melts, add cumin seeds. When they sizzle, add the chopped onions.
Saute the onions till they become translucent. Now add the ginger-garlic paste.
Saute till the raw aroma of the ginger-garlic paste disappears.
Add chopped green chilies and fry for some seconds.
Add the tomatoes and saute them till they become soft and mushy or till you see fat releasing from the sides. About 6 to 7 minutes on low to medium flame.
Add the chopped capsicum. Saute for 2 to 3 minutes.
Now add the red chilly powder, turmeric powder and pav bhaji masala. Also add garam masala now if adding.
Mix the dry masalas well. Fry for a couple of minutes till the capsicum become a little soft.
You don't need to make the capsicum very soft. A little crunch is alright.
Now add the mashed vegetables.
Combine the mashed vegetables well with the masala.
Add water and combine everything well. Season with salt.
With a potato masher, mash the veggies directly in the pan.
Keep on stirring occasionally and let the bhaji simmer for 6 to 7 minutes on a low flame. If the bhaji becomes dry and then add some more water. The consistency is neither very thick nor thin.
When the pav bhaji simmers to the desired consistency, check the taste. Add salt, pav bhaji masala, red chili powder or butter if required. Cover and keep the bhaji aside.
Slice the pavs/bread rolls .
On a flat pan, heat some butter.
You can add more butter, if you like it. In fact, with more butter, the pav tastes very good.
When the butter melts, keep the pavs on the melted butter so that it absorbs the butter and fry for a minute. Remove the pav on a serving plate.
If you want to make the pav crisp, fry for a few more minutes.
Pour the hot bhaji in bowls and serve with the buttered pav.
While serving, add 1 to 2 teaspoons of amul butter (1 to 2 cubes of butter) on the bhaji. Also sprinkle some chopped coriander leaves.
Remember to serve Pav Bhaji with chopped onions and chopped lime. The lime juice has to be squeezed on the bhaji. The chopped onions are also added on the bhaji.
Few Suggestions for Pav Bhaji Recipe:
- The spice powders can be easily adjusted to suit your taste.
- If you don't want to add butter, then you can also make the pav bhaji in oil.
- If you don't have Pav Bhaji Masala, then add Garam Masala. I have made Pav Bhaji with Garam Masala only and nobody could tell the difference. In this scenario, then just add some Dry Mango Powder/Amchur to the Pav Bhaji to get that slightly sour taste. Quantity is 2 tsp garam masala with 1 tsp amchur/dry mango powder. If you are adding this than don't add the 1/2 tsp garam masala mentioned above. That is only meant if you are using Pav Bhaji Masala.
- The Pav Bhaji can be had as a meal during lunch or dinner. You could also have it as an evening snack.
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How to make Pav Bhaji Recipe with step by step pics:
1. Steam or cook all the vegetables except onions, tomatoes and capsicum (green bell pepper) in a pressure cooker or microwave oven or a steamer. The vegetables have be to cooked completely.
2. Peel the potatoes. Roughly chop all the veggies except peas. Mash the vegetables and keep aside. Just lightly mash with a potato masher or with a spoon. Don’t make a puree.
Making Pav Bhaji:
3. In a pan, melt butter.
4. Add cumin seeds. When they sizzle, add the chopped onions.
5. Saute the onions till they become translucent.
6. Now add the ginger-garlic paste. Saute till the raw aroma of the ginger-garlic paste disappears.
7. Add chopped green chilies and saute for a half a minute.
8. Add the tomatoes.
9. Stir and mix the tomatoes with the rest of the mixture.
10. Saute till the tomatoes become soft and mushy and you see fat releasing from the sides. This takes about 6 to 7 minutes on a low to medium flame.
11. Add the chopped capsicum (green bell pepper). Saute for 2 to 3 minutes.
12. Then add the chilly powder, turmeric powder and pav bhaji masala.
13. Stir and saute for a 1 to 2 minutes till the chopped capsicum softens a bit. You don’t need to cook the capsicum till very soft. A little crunch is alright.
14. Now add the mashed vegetables.
15. Add water and combine everything well.
16. Season with salt.
17. With a potato masher, mash the veggies directly in the pan.
18. Keep on stirring occasionally and let the bhaji simmer for 6 to 7 minutes or more if required. If the bhaji becomes dry and then add some more water. The consistency is neither very thick nor thin. Do stir often so that the bhaji does not stick to the pan.
19. When the pav bhaji simmers to the desired consistency, check the taste. Add salt, pav bhaji masala, red chili powder or butter if required.
20. Serve pav bhaji hot garnished with coriander leaves and a few cubes of butter. You can add more butter, if you like. In fact, with more butter, the pav bhaji tastes very good. Along side serve finely chopped onions and lime slices. Pav bhaji is topped with chopped onions and the lime or lemon juice is squeezed on the bhaji. Also serve buttered and lightly pan fried pav along with the bhaji.