khada pav bhaji
Khada pav bhaji is a variation of pav bhaji where the chopped and cooked vegetables are kept intact, whole and not mashed. A different and unique pav bhaji from Mumbai
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 3 bowls
- ½ to ¾ cup cauliflower florets
- 2 to 3 small carrots - cubed
- ¼ cup french beans - chopped
- 2 medium potatoes - cubed
- ⅓ cup green peas - fresh or frozen
- 1 medium onion - finely chopped
- 2 medium tomatoes - finely chopped
- 1 green chili - finely chopped
- 1 medium sized capsicum, (bell pepper) - finely chopped
- 1 inch ginger - use half of the ginger for making the ginger-garlic paste and half to be chopped
- 5 to 6 medium sized garlic cloves - chopped
- ½ to 1 tablespoon pav bhaji masala
- ¼ teaspoon garam masala powder
- ¼ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- a few sprigs of coriander leaves, for garnish
- chopped lemon to be served with pav bhaji
- 2 to 3 tablespoons butter or oil - preferably amul butter
- salt as required
- water as required
First take the chopped veggies, mainly: cauliflower, potatoes, carrots, peas and beans. Keep these in a pan or cooker. Now add water to the veggies just about covering them.
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 or stock.
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.
making khada pav bhaji
In a kadai or a big tava heat up around 2 tablespoon oil or butter. Add the onions and fry till they become transparent.
Add the chopped tomatoes, ginger, green chillies and capsicum. Saute for 7 to 8 minutes stirring in between.
Now add the red chili powder and turmeric powder. Mix the powders and saute for 1 to 2 minutes.
Add in the ginger garlic paste or crushed ginger garlic. Mix it and saute for 2 minutes more.
Add 1 to 2 tablespoon butter to the masala.
Add the boiled vegetables and sprinkle 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 to 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 khada pav bhaji is ready now. Slice the pavs and fry them on the tava or griddle with some butter. Serve the bhaji topped with butter with the warm pavs, chopped onion and chopped lemon.