Serve as: Dinner/Lunch
Pav Bhaji is a popular snack from Maharashtra, especially Mumbai, which is a mish mash of a variety of vegetables and spices served with a special bread called PAV. This dish can be had for lunch, evening snack or dinner. I have a little secret that I got from a street pav bhaji vendor to get that best pav bhaji colour and you would definitely want to know it too.
I am a sucker for Indian street food and no trip to India is complete without hogging on a plate of delicious Pav Bhaji. Juhu Beach (been there only twice, but never going to forgot the day & taste😋😋) is the place to go if you are looking to eat yummy roadside food which is not only delicious but is super easy on the pocket too.
But, come on always home made food tastes much better - healthy too, because we use the best of ingredients, can be sure about the hygiene and it’s much economical to make it at home.
Don't forget to add a dash of lemon juice, for that extra zing, and some chopped onions and tonatoes as garnish, enhances the taste of the Bhaji greatly. So, don’t forget to place a lemon wedge on the side while serving this dish.
How was Pav Bhaji invented?
This dish was invented in 1850’s as an option to provide quick, filling meal to factory workers which was economical as well. Gradually, it has become a mass favourite and served on the streets on carts as well as in the big big posh hotels.
- I always use standard cups and spoon measures for measuring the ingredients. So please use them too for best result.
- I used Pav Bhaji masala from Everest brand which is my favourite but you can use whichever masala you want.
- The vegetables must be cooked until they are nicely softened. Otherwise you will have chunks of veggies in your bhaji.
- Use a potato masher to mash the bhaji. No other equipment work as well as this simple masher.
- SECRET: Add 1/4 beetroot in your Pav Bhaji to give it a lovely red hue.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Quantity: Serves 4
- 1 and 1/2 cup Cauliflower - cut into small pieces
- 1 cup Cabbage Chopped
- 1/4 beetroot chopped
- 1 and 1/2 cup CapsicumChopped
- 1 and 1/2 cup Carrot Chopped
- 1 cup Peas
- 1 cup Potato Peeled and chopped
- 6 tbsp Butter
- 1 and 1/2 cup Onion Chopped
- 2 tsp Ginger Paste
- 2 tsp Garlic Paste
- 2 cups Tomato Chopped
- 2 tsp Green Chilli Chopped
- 2 tsp Kashmiri Red Chilli Powder
- 5 tbsp Pav Bhaji Masala
- 1/2 cup Paneer Grated
- 2 tbsp Lemon Juice
- Salt to taste
- 2 tbsp Fresh Coriander Chopped
- Wash the vegetables and add them in a pressure cooker.
- Add a cup of water and pressure cook for 1 whistle on high heat.
- Simmer the heat and cook for another whistle.
- Remove the pressure cooker from heat and let the pressure release and keep aside.
- Heat butter in a pan.
- Add onion, ginger paste and garlic paste and fry till onion turns translucent and the raw smell of ginger and garlic is gone.
- Add green chillies and tomatoes and ½ cup of water and cook for 2-3 minutes.
- Now add red chilli powder and Pav bhaji masala and cook for a minute.
- Add the cooked vegetables in the pan and mix well.
- Mash the Pav Bhaji using a potato masher till it is all mushy and mixed very well.
- Keep adding little water if the Pav Bhaji thickens and cook for 10-12 minutes on medium low heat.
- Add paneer, lemon juice, salt and coriander and mix well.
- Garnish with fresh coriander and dollop of butter.
- Serve hot with a dollop of butter, chopped onions and slightly toasted and buttered Pav.