Homemade Pav Bhaji Recipe How To Make Pav Bhaji At Home Mumbai Pav Bhaji Made At Home

PAV BHAJI RECIPE (MUMBAI STREET STYLE)

Steps:

• Add 1 cup cauliflower florets, 1½ to 2 cups cubed potatoes, carrots (optional) and ½ to ¾ cup peas to a pot or pressure cooker.
• Pour 1½ cups water and cook until soft or tender.
• If cooking in cooker, let it whistle twice. When the pressure releases open the lid and mash them well.
• Add 1 tablespoon butter and 1 tablespoon oil to a pan and heat up.
• Next add ¾ to 1 cup finely chopped onions and fry till they turn translucent.
• Then add 1 tablespoon ginger garlic paste and 1 chopped green chili.
• Fry till it becomes fragrant.
• Next add ½ cup capsicums & saute for 3 to 4 minutes.
• Add ¾ to 1 cup chopped tomato and 1 teaspoon salt.
• Fry till tomatoes turn soft and mushy.
• Next add 1 teaspoon chili powder,¼ teaspoon turmeric and 1 to 1½ tablespoon pav bhaji masala powder.
• Mix and fry for another 2 minutes or until the raw smell of the mixture goes away.
• Add boiled & mashed veggies.
• Pour more water (½ to ¾ cup) just enough to bring to a thick consistency.
• Cook for 3 to 5 mins until the bhaji thickens. Taste and add more salt if needed. If you want it more spicy, add another half tsp chilli powder and cook for 3 to 4 minutes.
• Add ¾ tbsp kasuri methi if using and cook until it reaches a desired consistency.
• Slit the pav buns horizontally leaving one edge intact.
• Heat butter on a pan. Open the buns and sprinkle some pav bhaji masala on the butter.
• Place the pav & toast them for a min or two.
• Garnish with onions, butter and lemon wedges. Serve pav bhaji hot or warm.
• Press SAUTE button on the instant pot. Pour 1 tablespoon oil and add 1 tablespoon butter to the steel insert.
• Add ¾ to 1 cup onions and 1 slit green chilli. Saute until transparent.
• Then stir in 1 tablespoon ginger garlic and fry for 30 seconds.
• Add ¾ to 1 cup tomatoes, ½ cup chopped capsicum and sprinkle 1 teaspoon salt. Saute until the tomatoes turn soft and mushy.
• Then add in 1 to 1½ pav bhaji masala, 1 teaspoon chilli powder and ¼ teaspoon turmeric.
• Mix well and add all the veggies - 300 grams potatoes, 1 cup cauliflower florets, ½ cup carrots and ½ to ¾ cup green peas.
• Pour 2 cups water and deglaze the pot by scrubbing the bottom with a wooden spatula.
• Press CANCEL button and press PRESSURE COOK button with high pressure setting. Set the timer to 5 mins and position the steam release handle to sealing.
• When the IP beeps, wait for 5 mins for natural pressure release. Gently release the rest of the pressure manually.
• There will be lot of water when you open the lid. With a masher, mash all the veggies well, they will soak up the water.
• Press SAUTE button. If needed add more salt, pav bhaji masala and more red chilli for a brighter color. I usually add ½ teaspoon more red chilli powder at this stage.
• Let the bhaji simmer for 3 to 4 mins. It will thicken. Then add add crushed kasuri methi and mix. Press cancel. Sprinkle coriander leaves and 1 tablespoon butter.
• Slit each bun to 2 horizontally. Heat a pan. Smear some butter and sprinkle pav bhaji masala over the butter. (check images above) Toast the pavs until lightly crisp.
• Transfer bhaji to serving bowls. Top with butter & coriander leaves.
• Serve alongside toasted buns and freshly cut onions.

HOMEMADE PAV BHAJI RECIPE | HOW TO MAKE PAV BHAJI AT HOME | MUMBAI PAV BHAJI MADE AT HOME |

Steps:

• For the bhajiCombine the cauliflower, green peas, carrot and 1 cup of water in a pressure cooker and pressure cook for 2 whistles.Allow the steam to escape before opening the lid. Keep aside.Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.Add the capsicum and chilli-garlic paste and sauté on a medium flame for 2 minutes.Add the tomatoes, chilli powder, turmeric powder and ¼ cup of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.Add the potatoes, cauliflower mixture along with the water and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally and mashing it.Add the lemon juice and coriander and mix well. Keep aside.
• For the pavSlit 2 pavs vertically and keep aside.Heat a non-stick tava (griddle), add 1 tbsp of butter and slit open the pavs and place on it.Cook on a medium flame till they turn light brown and crisp on both the sides.Repeat steps 1 to 3 to cook more pavs. Keep aside.
• How to proceed to serve pav bhajiServe the bhaji hot with pavs, onions and lemon wedges.
• To make Pav Bhaji a complete meal, here are some recipe suggestions that go well with it : Tava Pulao Sweet Lime Soda recipe Masala Coke To try something new, checkout our Pav bhaji recipe collection to explore variations like : Khada pav bhaji Chinese pav bhaji Beetroot pav bhaji
• For the Bhaji to make Pav Bhaji, take a pressure cooker and add the cauliflower florets. Add the green peas. Furthermore, add the carrot. // Call display() to register the slot as ready // and refresh() to fetch an ad. googletag.cmd.push(function () { googletag.display('div-gpt-ad-1570706400435-0'); googletag.pubads().refresh([adslot0]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot1 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot1").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot1]); }); Finally, add 1 cup of water in the pressure cooker. Close the lid and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. The vegetables have cooked completely. There is no need to drain them. Take a deep non-stick pan or kadhai and heat it over a medium flame. Add butter and oil. Adding a little oil along with your butter will prevent it from getting burnt. Add the chilli-garlic paste and sauté on a medium flame for 1 to 2 minutes. Here is a recipe with detailed step by step photos to make homemade chilli garlic paste. Add the onions and sauté for 3 to 4 minutes, while stirring occasionally till the onions become translucent. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot2 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot2").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot2]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot3 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot3").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot3]); }); Now add the capsicum and sauté for 1 more minute. Add the tomatoes into the pan. Add the chilli powder. To give it a vibrant colour, you can also add Kahsmiri red chilli powder if you like. Add the pav bhaji masala. While it is readily available in the amrket, here is a detailed recipe to make homemade pav bhaji masala. Add the turmeric powder and salt to taste. Turmeric powder is totally optional. You can skip if you dislike it. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot4 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot4").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot4]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot5 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot5").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot5]); }); Add ¼ cup of water. Mix well and cook for another 2 minutes till the masalas release their flavour. Add the potatoes and boiled vegetable mixture along with the water. Mash the contents with the help of a potato masher so that the tomatoes release their juices. Also, this helps to get a bhaji consistency so that there are no big chunks left. Cook on a medium flame for 4 minutes, while stirring occasionally. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot6 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot6").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot6]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot7 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot7").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot7]); }); Now add the lemon juice. Finally, add the coriander leaves. Mix well and cook till the flavour of the coriander gets incorporated into the Bhaji. Switch off the flame and your bhaji for Pav Bhaji is ready.
• Take 2 pavs at a time and slit them horizontally. Use a serrated knife or a bread knife to cut through the pav easily. Take a tava and heat it till it is hot enough. Put 1 tbsp of butter on it. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot8 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot8").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot8]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot9 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot9").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot9]); }); Place the slit open pavs on the hot tava. Cook on a medium flame till they turn light brown and crisp on both the sides. Add more butter if required. Repeat steps 1 to 4 to cook more pavs. Keep aside.
• Serve the bhaji hot with pavs, onions, lemon wedges and papad. Don't forget to put a blob of butter on the bhaji. Repeat the steps with the remaining ingredients to make 3 more plates. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot10 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot10").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot10]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot11 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot11").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot11]); }); Using the pav bhaji recipe, you can also make Pav Bhaji burger, Pav Bhaji toast or Pav Bhaji sandwich.
• To make Pav Bhaji, it's aways a must to know how to make pav bhaji masala. Given below is the pav bhaji masala which gives the pav bhaji its unique taste. See detailed step by step homemade pav bhaji masala recipe. Makes 1 cup. Ingredients for pav bhaji masala 10 whole dry kashmiri red chillies , broken into pieces 1/4 cup coriander (dhania) seeds 6 cloves (laung / lavang) 2 tbsp cumin seeds (jeera) 1 1/2 tbsp fennel seeds (saunf) 1 stick cinnamon (dalchini) 4 black cardamom (badi elaichi) 1 tbsp turmeric powder (haldi) 2 tbsp dried mango powder (amchur) 1 tbsp black salt (sanchal) 1 tbsp freshly ground black pepper (kalimirch) Method for pav bhaji masala Combine the kashmiri dry red chillies, coriander seeds, cloves, cumin seeds, fennel seeds, cinnamon and cardamom in a broad non-stick pan and dry roast on a medium flame for 3 minutes. Remove and cool completely. Blend in a mixer along with all the remaining ingredients till smooth. Strain the mixture using a sieve. Store pav bhaji masala in an air-tight container and keep in the fridge. Use as require as pav bhaji masala will last for 6 months.