Pav Bhaji

Pav Bhaji

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homemade pav bhaji | how to make pav bhaji at home | mumbai pav bhaji made at home | with 25 amazing images.

There is nothing healthier than making your homemade pav bhaji versus opting for pav bhaji from the street. While i do love mumbai roadside pav bhaji, i still think you should make your pav bhaji at home.

In this homemade pav bhaji recipe, we have first pressure cooked the vegetables (cauliflower, green peas and carrots), that go into the pav bhaji. Then in a separate deep non stick pan cooked the chilli garlic paste, sauted the onions, capsicum and tomatoes. Added the kashmiri red chillies, pav bhaji masala and cooked with some water. Finally we add the potatoes and pressure cooked vegetables and cooked the mumbai pav bhaji made at home.

Why make mumbai pav bhaji made at home? 1. Street vendors tend to use inferior quality vegetables which are not even cleaned properly. At home, we have the option to use the best quality of everything. 2. Water used to clean vegetables is not filtered by street vendors. 3. Everything is cooked in the open which leads to all kinds of infestation of the food despite it being hot. 4. The butter used is believed to be half margarine and half butter to cut costs and will lead to heart issues.

We make homemade pav bhaji as a one meal dinner. Traditionally pav bhaji is served with yummy ladi pav which is made of plain flour. We suggest you try and use homemade multigrain bread to have with your homemade pav bhaji.

homemade pav bhaji is truly an innovation that arose out of the necessity of providing a nice hot meal in a hurry and one that tickles the taste buds. When I am lazy to cook on an entire meal for my family, pav bhaji in one of the first few dishes which comes to mind. It is easy to cook and also filling.

Aside from pav bhaji, we have other variations like jain pav bhaji, khada pav bhaji, pressure cooker pav bhaji and pav bhaji made with doodhi.

Enjoy homemade pav bhaji | how to make pav bhaji at home | mumbai pav bhaji made at home with detailed step by step photos below.

Pav Bhaji recipe - How to make Pav Bhaji

Preparation Time:    Cooking Time:    Total Time:     Makes 5 servings
Show me for servings

Ingredients


For The Pav
10 ladi pav
5 tbsp butter

For The Bhaji
1 cup chopped cauliflower
1/2 cup green peas
1/2 cup chopped carrot
2 tbsp butter
1 cup finely chopped onions
1/2 cup finely chopped capsicum
2 tbsp red chilli-garlic paste
1 cup chopped tomatoes
1 1/2 tsp chilli powder
1 1/2 tbsp pav bhaji masala
1/4 tsp turmeric powder (haldi)
1 1/2 cups boiled and mashed potatoes
salt to taste
2 tsp lemon juice
1/4 cup finely chopped coriander (dhania)

For Serving Pav Bhaji
1/2 cup finely chopped onions
5 lemon wedges

Method
For the bhaji

    For the bhaji
  1. Combine the cauliflower, green peas, carrot and 1 cup of water in a pressure cooker and pressure cook for 2 whistles.
  2. Allow the steam to escape before opening the lid. Keep aside.
  3. Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
  4. Add the capsicum and chilli-garlic paste and sauté on a medium flame for 2 minutes.
  5. 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.
  6. 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.
  7. Add the lemon juice and coriander and mix well. Keep aside.

For the pav

    For the pav
  1. Slit 2 pavs vertically and keep aside.
  2. Heat a non-stick tava (griddle), add 1 tbsp of butter and slit open the pavs and place on it.
  3. Cook on a medium flame till they turn light brown and crisp on both the sides.
  4. Repeat steps 1 to 3 to cook more pavs. Keep aside.

How to proceed to serve pav bhaji

    How to proceed to serve pav bhaji
  1. Serve the bhaji hot with pavs, onions and lemon wedges.
Nutrient values (Abbrv) per serving
Energy400 cal
Protein9.4 g
Carbohydrates57.9 g
Fiber4.5 g
Fat14.5 g
Cholesterol42 mg
Sodium170.5 mg
Click here to view calories for Pav Bhaji
Pav Bhaji recipe with step by step photos

Recipe suggestion to serve with Pav Bhaji

  1. To make Pav Bhaji a complete meal, here are some recipe suggestions that go well with it :
  2. To try something new, checkout our Pav bhaji recipe collection to explore variations like :

For The Bhaji to make Pav Bhaji

  1. For the Bhaji to make Pav Bhaji, take a pressure cooker and add the cauliflower florets.
  2. Add the green peas.
  3. Furthermore, add the carrot.
  4. Finally, add 1 cup of water in the pressure cooker.
  5. 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.
  6. 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.
  7. 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.
  8. Add the onions and sauté for 3 to 4 minutes, while stirring occasionally till the onions become translucent.
  9. Now add the capsicum and sauté for 1 more minute.
  10. Add the tomatoes into the pan.
  11. Add the chilli powder. To give it a vibrant colour, you can also add Kahsmiri red chilli powder if you like.
  12. Add the pav bhaji masala. While it is readily available in the amrket, here is a detailed recipe to make homemade pav bhaji masala.
  13. Add the turmeric powder and salt to taste. Turmeric powder is totally optional. You can skip if you dislike it.
  14. Add ¼ cup of water.
  15. Mix well and cook for another 2 minutes till the masalas release their flavour.
  16. Add the potatoes and boiled vegetable mixture along with the water.
  17. 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. 
  18. Cook on a medium flame for 4 minutes, while stirring occasionally.
  19. Now add the lemon juice.
  20. Finally, add the coriander leaves.
  21. 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.

For the buttered pav

  1. Take 2 pavs at a time and slit them horizontally. Use a serrated knife or a bread knife to cut through the pav easily.
  2. Take a tava and heat it till it is hot enough. Put 1 tbsp of butter on it.
  3. Place the slit open pavs on the hot tava.
  4. Cook on a medium flame till they turn light brown and crisp on both the sides. Add more butter if required.
  5. Repeat steps 1 to 4 to cook more pavs. Keep aside.

How to serve Pav bhaji

  1. Serve the bhaji hot with pavs, onions, lemon wedges and papad. Don't forget to put a blob of butter on the bhaji.
  2. Repeat the steps with the remaining ingredients to make 3 more plates.
  3. Using the pav bhaji recipe, you can also make Pav Bhaji burger, Pav Bhaji toast or Pav Bhaji sandwich.

How to make Pav Bhaji Masala

  1. 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
    cloves (laung / lavang)
    2 tbsp cumin seeds (jeera)
    1 1/2 tbsp fennel seeds (saunf)
    1 stick cinnamon (dalchini)
    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
    1. 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.
    2. Remove and cool completely.
    3. Blend in a mixer along with all the remaining ingredients till smooth.
    4. Strain the mixture using a sieve.
    5. 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. 

Reviews

Pav Bhaji
 on 11 Sep 19 09:26 PM
5

Tarla Dalal
17 Sep 19 12:27 PM
   Megha, we are delighted you loved our pav bhaji recipe. We would love to hear from you again.
Pav Bhaji
 on 26 Jun 19 08:12 AM
5

I do not own a pressure cooker, what could be an alternative? I love Pav Baji and really want to try this recipe the first I made was horrible but I had no recipe to go by.
Tarla Dalal
27 Jun 19 12:06 PM
   Sorry, this is the pav bhaji recipe without pressure cooker. https://www.tarladalal.com/Pav-Bhaji-(-Mumbai-Roadside-Recipes-)-33423r
Edited after original posting.
Pav Bhaji
 on 02 Oct 18 09:31 PM
5

Thank you for recipe. However I am not sure the recipe included when to add the pav bhaji masala?
Tarla Dalal
04 Oct 18 08:52 AM
   Hi Sarah, Apologies. We have rectified the recipe now. Thank you for noticing. We are delighted you loved the recipe. Do try more and more recipes and keep posting your thoughts and feedback. Happy Cooking!
Pav Bhaji
 on 04 Sep 18 01:41 AM
5

Tried and loved this recipe. Thank you
Tarla Dalal
04 Sep 18 08:48 AM
   Hi Divya, We are delighted you loved the recipe. Do try more and more recipes and keep posting your thoughts and feedback.
Pav Bhaji
 on 07 Aug 18 08:37 PM
5

perfect explanation for starters. thank you
Tarla Dalal
08 Aug 18 09:10 AM
   Hi Shaily, Happy to know you liked the recipe. Please do keep trying more recipes and share with us your feedback. Happy Cooking!
Pav Bhaji
 on 21 May 18 10:09 PM
5

How much is one cup in your recipe?
Tarla Dalal
23 May 18 08:51 AM
   One cup is approximately 200gms in our recipe.
Pav Bhaji
 on 31 Jan 18 10:20 PM
5

If we don t have pav bhaji masala, what spices we can use available in our home ?
Tarla Dalal
01 Feb 18 08:53 AM
   Hi, You can make the masala at home, here is the recipe https://www.tarladalal.com/Pav-Bhaji-Masala-Homemade-Pav-Bhaji-Masala-40578r
Pav Bhaji
 on 04 Mar 17 11:17 AM
5

I have tried this recipe for many occasions now. And it has been loved by all my family and friends. So much so that they have started asking to make it again for them. So whenever time is less and i have guests coming over, this recipe is the one i go for surely. Thank you Tarla Dalal, for i''ve always looked upto your recipes whenever i''ve tried cooking and they''ve always come out so deliciously, nobody can tell i''m new to cooking. Though you are not around any more your legacy through these wonderful and delicious recipes will always be appreciated. Thank you Blessina Horo
Tarla Dalal
06 Mar 17 09:16 AM
   Hi Blessina, Very pleased to know that you like the recipe. Please do keep trying more recipes and share your feedback! Happy Cooking!!!
Pav Bhaji
 on 26 Feb 17 06:22 PM
5

can I use olive oil instead of butter? if yes,how many tbsp?
Tarla Dalal
25 Jan 18 02:01 PM
   Hi, Butter taste the best in a pav bhaji but if you wish you can use olive oil 1 tbsp...
Pav Bhaji
 on 03 Feb 17 05:43 PM
5

always superb and delicious
Tarla Dalal
04 Feb 17 08:33 AM
   Hi Thank you for your kind words. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
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