Pav Bhaji Recipe: How to Make Pav Bhaji

Pav bhaji is a tasty, spicy and veggies filled gravy which prepared with special pav bhaji masala and served with pavs or buns and chopped onions and half cut lemon on the side. Pav bhaji is like a dream food of every Indian in the world. So, without any delay, let’s learn how to make Pav Bhaji.

Pav Bhaji recipe: How to make Pav Bhaji
 
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Pav Bhaji is one of the most popular street food you can find in India. Pav bhaji recipe is very famous in Maharashtra state, where you can try its actual taste and relish your taste buds as much as you want. Pav bhaji can be served as a starter in your party. If you had heard of masala pav, it is also a sub dish derived from pav bhaji recipe in which a lot of butter is used. Pav bhaji recipe is not that difficult to make, yet there are a lot of ways to make it for sure. Here is the easiest way to make pav bhaji.
Author:
Recipe type: Main
Cuisine: North Indian
Ingredients
  • 2 tbsp Edible oil
  • 2 tbsp Butter
  • Vegetables: 2 large potatoes,
  • 2 chopped onions,
  • 1 chopped capsicum,
  • 1 cup peas,
  • 2 chopped carrots,
  • 3-4 diced tomatoes,
  • 1 cup cauliflower.
  • 1 tbsp Ginger-garlic paste
  • 1 tsp cumin seeds
  • Powder spices: Salt as per taste,
  • 1 tsp Red chili powder
  • ½ tsp turmeric powder
  • ½ tsp coriander powder
  • 2 tsp pav bhaji masala powder
  • Coriander leaves
  • 2 lemons
  • 4-5 fresh pav or buns
Instructions
  1. To make a perfect Pav Bhaji Recipe, first of all, we need to boil the vegetables so that they will get easily squished up with the bhaji masala which is the whole point of pav bhaji itself. Pav bhaji is known for its taste, proper use of vegetables and buttery texture.
  2. Take all the vegetables and put them into a pressure cooker for 5-10 mins on medium flames. Drain excess water and mash all the veggies with help of wooden masher.
  3. Now, take a kadhai, heat on a high flame. Add some butter and oil(it is up to you if you want to use butter or oil or both together).
  4. Once it's heated well, throw in cumin seeds and chopped onions and allow them to get translucent in color.
  5. After 5mins or so, add in ginger and garlic paste and mix well. Remember, you need to cook onions till all the raw smell is gone.
  6. At this time, add chopped tomatoes in the kadhai and mix well. You can always add some amount of salt at this moment; it will allow it to cook well. Cook, till tomatoes, are done for about 10 minutes.
  7. Now add all the powdered masala (salt, red chili powder, turmeric powder, coriander powder, pav bhaji masala) to the kadhai and mix properly.
  8. You can always add a bit amount of water or vegetable stock in between so that the masala will not get burnt. Allow the masala to cook well for next 5-10minutes for a better recipe.
  9. Now, add the mashed vegetables and mix well with the masala. Add some amount of water if need be and let it cook for 10 minutes by covering its lid.
  10. Once the bhaji is done, add chopped coriander leaves and squeeze lemon juice. At the point, you can always add more butter to make the gravy smoother and tastier.
  11. Take the pavs and heat them on a flat pan. Add some butter as well.
  12. On a plate, add some bhaji on the side and pavs, garnish bhaji with chopped onions, onion rings, and half cut lemon on the sides. And your Pav Bhaji Recipe is now ready to serve.
Nutrition Information
Serving size: 4 Calories: 350

 

Vada Pav Recipe: How to make Vada Pav

Vada pav is also known as batata vada is a famous street snack native to Maharashtra, loved by the whole nation. It is a simple cooked mashed potato made into rolls covered in gram flour batter and deep fried. These rolls which are known as vada are served in pav or buns with some garlic chutney or fried green chilis on the side. It is the top on-the-go snack for Mumbai citizens. So, now let’s dig a little deeper, and quickly run through the ingredients needed for this recipe and further steps.

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Vada Pav Recipe: How to make Vada Pav
 
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Vada Pav is a simple cooked mashed potato made into rolls covered in gram flour batter and deep fried
Author:
Recipe type: Snack
Cuisine: Indian
Ingredients
  • 4-5 Mashed potatoes
  • Vegetable Oil for cooking and frying
  • 1 tbsp Crushed Ginger
  • 1-3 Chopped Green Chilies
  • ½ Tsp Mustard seeds
  • Pinch of asafoetida
  • ½ Tsp Turmeric powder
  • 7-8 Curry Leaves
  • 1 tbsp Coriander Leaves
  • Salt as required
  • 2 cups Gram flour
  • Water as needed
  • ½ Tsp Red chili powder
  • ½ cup Roasted peanuts
Instructions
  1. Take a pan and heat one tbsp of oil in it. Add some mustard seeds and curry leaves until they splutter. Now, add green chilies, ginger, asafoetida, red chili powder and mix all the ingredients well.
  2. Now, add the mashed potatoes in the pan and give it a good blend. After about 10-15 mins of continuous cooking of potato stuffing, turn off the heat and let it cool down so that it could get easy for you to make it into small balls later.
  3. Take a big bowl and add two cups of gram flour into it. Now add the following spices, salt as required, ½ Tsp red chili powder, ½ Tsp turmeric powder and gently mix.
  4. Start to pour water and keep on stirring the batter until you reach the proper consistency. Once you reach the running consistency of the batter, keep it aside.
  5. First of all, make medium sized balls of the cooked mashed potatoes and keep it on a plate.
  6. Take a Kadai and add ample amount of oil to fry these potato balls. Just when the oil is hot, stir the batter again and check if you need some water or not.
  7. Take a ball and coat it well in the mixture, carefully. Now, drop it into the oil and fry it until light brown evenly.
  8. Repeat the process for all the other potato vada as well. Keep the fried vada on the tissue paper and let it rest for a minute.
  9. Take a pav and cut it into a half, put green chutney and garlic chutney onto it and a vada in it. Press it gently and serve as it is. It’s a tasty, tummy filling, fantastic street food snack that you can prepare for breakfast or evening bites.
Nutrition Information
Serving size: 2