Pav Bhaji

Pav Bhaji is a very popular Indian street food, especially in the streets of Mumbai! It's a very comforting dish and at the same time filling too. Perfect to grab a plate on the go on a busy day.

Different states in India have their own take on this dish. Some go pure veg without onion or garlic. Some regions don’t eat potatoes, so they add boiled green plantain instead.

My Mom never made this dish at home and growing up in Shillong, I never even came across Pav Bhaji in any street. I learned to make Pav Bhaji several years back from a friend and have stuck to this recipe since then.

With warm soft pav (buttery dinner rolls), it is such a treat on a cold winter night.

Ingredients you need for Pav Bhaji

Assorted vegetables - I like to use, potatoes, cauliflowers, carrots and eggplant. Eggplant may sound like an uncommon choice to many but trust me it adds a lovely creaminess to the bhaji. Apart from these veggies, fresh or frozen peas are also used.

Onion and Tomato - I like to start my cooking down the onion and tomato along with the spices before adding the boiled vegetables. But you can avoid onion and stick to just tomatoes.

Ginger Garlic paste - Just like any good Indian dishes, this too starts with garlic and ginger.

Spices - I like to use the regular spice which is turmeric, cumin and coriander powder along with chili powder and then finish it with Pav Bhaji Masala. I don't make Pav Bhaji Masala at home and use the store bought spice powder.

Butter Dinner Rolls - The dish is called Pav Bhaji, so you definitely need some pav, which are Indian version of dinner rolls. Soft buttery pav can be eggless or with eggs. If you want to make at home, you can try this recipe of Burger Buns and shape it into small pavs.

Steps to prepare Pav Bhaji

The steps are very simple, and you can even make it on a busy weekday.

STEP 1 - Steam the vegetables. I prefer to steam instead of boiling as I find it quicker, and it also retains less moisture in the vegetable. Steam for 10 minutes.

STEP 2- While the vegetables are steaming, in a heavy bottom skillet, add little butter with oil and heat it up. Then scatter the grated/chopped ginger garlic and stir it around. Then scatter finely chopped onion and season with salt and let it softened.

STEP 3 - This step is optional, but I like to add a few extra spices at this step too. I add turmeric, cumin powder, coriander powder and chili powder. Stir it around and cook the spices for a few minutes.

STEP 4 - Add finely chopped or puréed tomato and cook it down until it looks soft and the raw smell of the spices and the tomatoes are gone.

STEP 5 - Add the pav bhaji masala and stir it around to cook the spices. At this stage also add more chili powder, if you prefer more heat.

STEP 6- Add all the boiled vegetables and mash it down until it all comes together creamy. If it looks too dry, add a little water.

STEP 7- Add frozen peas and toss it around. Peas are not a must, but it adds a mild sweetness and crunch.

STEP 8- Add few small cubes of butter and mix everything. The butter will add richness to the mashed bhaji.

Enjoy warm bhaji, with extra dollop of butter, sprinkle of fresh lemon juice and chopped cilantro. Warm the pav with little butter on a hot skillet and serve with the bhaji.

FAQs

More Indian Street Food to try

Papri Chat

Vada Pav

Chicken Ghugni

Moong Dal Khasta Kachori

Pav Bhaji

Kankana Saxena

Pav Bhaji is a very popular Indian street food, especially in the streets of Mumbai! It's a very comforting dish and at the same time filling too. Perfect to grab a plate on the go on a busy day.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Other Savory Dishes

Cuisine Indian

Servings 6 people

Calories 83 kcal

Ingredients

 

1x2x3x

for the bhaji

• 1 Medium size Potato
• ½ Cauliflower head
• 1 Medium size Eggplant
• 2 Medium Carrots
• 1 Small Red onion (Finely chopped)
• 2 Medium size Tomato (Finely chopped or puréed)
• 1 tablespoon Grated ginger
• 2 Garlic clove (Finely chopped )
• 1 teaspoon salt
• ½ teaspoon turmeric powder
• ½ teaspoon Chili powder
• ½ teaspoon Cumin powder
• 2 tablespoon pav bhaji masala
• ½ cup green peas
• 3 tablespoons butter
• 1 teaspoon salt

Instructions

 

• Steam or boil the cauliflower florets, carrots, potatoes and eggplant.
• Place a heavy bottom skillet on medium heat and pour 1 tablespoon butter with 1 teaspoon oil. Drop the grated ginger and garlic and give it a stir.
• Scatter the finely chopped onions, sprinkle the salt and cook for 2 minutes. Then add the turmeric, chili powder, cumin powder and cook the spices for 2 minutes.
• Add the chopped tomato or tomato purée and cook for 3 to 4 minutes until they look soft and spices are cooked. Sprinkle the pav bhaji masala and stir it around.
• Add the boiled vegetables and mash it to mix everything. Taste for salt and add more if needed. If it looks too dry, add a little water to make the consistency of the bhaji more runny.
• Next, drop the peas and cook for another 2 minutes. Taste for salt and add any, if needed.
• Drop the dollop of butter and give it a mix. Then, switch off the heat.
• Place another flat pan on medium high heat. Rub a little butter on the butter rolls and gently press the butter side down on the hot pan.
• Sprinkle finely chopped red onion and squeeze fresh lime juice on top of the bhaji. Serve it warm with butter rolls.

Nutrition

Serving: 1Serves 2Calories: 83kcalCarbohydrates: 18gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gTrans Fat: 0.02gSodium: 851mgPotassium: 413mgFiber: 5gSugar: 9gVitamin A: 3900IUVitamin C: 15mgCalcium: 45mgIron: 1mg

Keyword easy recipes, Indian Breakfast, Indian street food, vegetariain dish