bhajji pav recipe with step by step pics. bhaji pav is a tasty and popular mumbai street food snack where potato fritters (aloo pakoda, potato bajji) are stuffed between bread rolls aka pav and topped with spicy and sweet chutneys. batata bhajji pav are basically sliders stuffed with potato fritters.
food has memories. many of us make food that is special to us or something we have grown up having. we have fond memories associated with food and thus we try to make these dishes when we feel down or at a low or just want to feel good.
bhajji pav is such a recipe for me. it does uplift me whenever i make it. during my years in mumbai, especially when i was working (with all the deadlines and pressure), i would go out during the mid noon break to the nearby pakoda stall which was run by a family. the lady in charge would make really tasty bhaji pav. both kanda bhaji (onion pakoda) and batata bhaji (potato pakoda) were the most selling items on their cart.
there was a tea stall also near by, so after having bhajji pav, i would have a nice garma garam cutting chai. there was also a shop close by which sold the meanest kothimbir vadi and sabudana vada. these foodie visits did help me to come out of the tense office atmosphere and relax under the large trees where these snack stalls and shop were. the trees not only gave shade but also rooted us and brought us in the ‘here now’ of life. the office noise, mental stress and cacophony slowly faded away and disappeared.
mumbai street food has always been a comfort food for me, no matter how much carbs or calories they have. ‘mann ko trupti milni chahiye’ which means the heart should be satisfied and content. that said, i do try to use healthy substitutes. so instead of regular pav or bread, i use whole wheat pav or atta bread. if possible instead of deep frying, i shallow fry. the chutneys are also made at home. as a healthy alternative you can even bake or air fry the potato pakoda. for this recipe i have used whole wheat pav.
we love recipes like pav bhaji, pani puri, mumbai sandwich, vada pav, ragda patties. so once in a while i do take out time to make them. i have already shared these recipes before.
to make bhajji pav, you will need some more tidbits:
- green chutney. for this you can use mint coriander chutney or coriander chutney or green chutney or sandwich chutney
- sweet dates tamarind chutney or saunth chutney
- dry garlic red chili chutney
- a few fried green chilies which have been salted
in this recipe post, i have shared the recipe of batata bhajji aka potato pakoda. i have also shared the recipe of making onion bhajji pav. you can make the green chutney and sweet tamarind chutney a day before and refrigerate. you can also use store brought sweet tamarind chutney.
some more similar recipes already posted on blog are:
batata bhajji pav recipe below:
batata bhaji pav
ingredients (1 cup = 250 ml)
for the pakora batter:
- ½ cup besan (gram flour)
- ¼ teaspoon ajwain (carom seeds)
- ¼ teaspoon turmeric powder (haldi)
- 1 pinch asafoetida (hing)
- 1 pinch baking soda - optional
- ¼ teaspoon red chilli powder
- salt as required
- 5 to 6 tablespoons water or add as required
other ingredients for bhaji pav:
- 2 medium potatoes - thinly sliced
- oil as required for deep frying
- 4 to 5 pav
- 1 small bowl green chutney
- 1 small bowl sweet tamarind dates chutney
- 3 to 4 green chilies - fried - optional
- 2 tablespoons dry garlic red chilli chutney
how to make batata bhaji pav
for the pakora batter:
in a bowl take ½ cup besan (gram flour).
add ¼ teaspoon ajwain, ¼ teaspoon turmeric powder, ¼ teaspoon red chilli powder, 1 pinch asafoetida (hing) and 1 pinch baking soda (optional).
add 5 to 6 tablespoons water in parts and whisk to a smooth batter.
rinse, peel and slice two medium potatoes thinly.
heat oil for deep frying in a kadai or pan. test a small portion of the batter in the oil. it should come up steadily and gradually. if it stays at the bottom, then the oil is not hot enough. if it comes up too quickly, then the oil has become very hot.
dip each potato slice in the batter and coat it very well.
frying batata bhaji:
then gently slid the batter coated potato slices in hot oil.
add the number of potato slices depending on the size of kadai. do not over crowd kadai. fry at medium flame.
when one side is light golden, then gently turn over the potato pakoda and continue to fry.
turn over a couple of times and fry till the potato bhajis are golden and crisp.
remove the crisp and golden fried potato bhajji with a slotted spoon.
place aloo pakoda on kitchen paper towels to remove extra oil. fry the remaining potato slices in a similar manner.
assembling batata bhajji pav:
keep all ingredients ready before you start assembling. when the potato pakoras are still hot or warm, slice each pav in two parts.
spread some tamarind dates chutney as required on the pav.
next spread some green chutney on the pav.
sprinkle dry garlic red chili chutney or dry peanut chutney. if you want you can also add some chopped onions in the stuffing.
place 4 to 5 potato pakoras and close the pav.
serve bhajji pav straight away with some fried salted green chilies, green chutney and sweet tamarind chutney.
how to make batata bhaji pav recipe:
a) for the pakora batter:
1. in a bowl take ½ cup besan (gram flour).
2. add ¼ teaspoon ajwain, ¼ teaspoon turmeric powder, ¼ teaspoon red chilli powder, 1 pinch asafoetida (hing) and 1 pinch baking soda (optional).
3. add 5 to 6 tablespoons water in parts.
4. whisk to a smooth batter.
5. rinse, peel and slice two medium potatoes thinly.
6. heat oil for deep frying in a kadai or pan. test a small portion of the batter in the oil. it should come up steadily and gradually. if it stays at the bottom, then the oil is not hot enough. if it comes up too quickly, then the oil has become very hot.
7. dip each potato slice in the batter and coat it very well.
b) frying batata bhaji:
8. then gently slid the batter coated potato slices in hot oil.
9. add the number of potato slices depending on the size of kadai. do not over crowd kadai. fry at medium flame.
10. when one side is light golden, then gently turn over the potato pakoda and continue to fry.
11. turn over a couple of times and fry till the potato bhajis are golden and crisp.
12. remove the crisp and golden fried potato bhajji with a slotted spoon.
13. place aloo pakoda on kitchen paper towels to remove extra oil. fry the remaining potato slices in a similar manner.
c) assembling bhajji pav:
14. keep all ingredients ready before you start assembling. when the potato pakoras are still hot or warm, slice each pav in two parts without breaking them in two. you can buy pav from outside or can also use any of these recipes to make them at home.
15. spread some tamarind dates chutney as required on the pav.
16. next spread some green chutney on the pav.
17. sprinkle dry garlic red chili chutney or dry peanut chutney. you can also add a bit of this green chili peanut thecha. if you want you can also add some chopped onions in the stuffing.
18. place 4 to 5 potato pakoras.
19. close the pav.
20. serve bhajji pav straight away with some fried salted green chilies, green chutney and sweet tamarind chutney.
