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Pav Bhaji Recipe/ How to make mumbai style pav bhaji

 

                Pav Bhaji Recipe/ How to make                                      mumbai style pav bhaji

                                                                                 By - Chef  Yash pawar

Pav bhaji is a flavored combination of crushed vegetables in a thick sauce presented with bread. Vegetables in the curry may normally incorporate potatoes, onions, carrots, chillies, peas, chime peppers and tomatoes. Road venders as a rule cook the curry on a level iron (tava) and serve the dish hot. A delicate white bread roll is the standard backup to the curry, however this doesn't block the utilization of other bread assortments like chapati, roti or earthy colored bread.

For Bhaji & For Tempering :-

INGREDIENTS :

  1. Couliflower [ Florets ] -  no. 1
  2. Capsicum [ Roughly chopped ] - no. 1
  3. Ginger [ Slice ] - 1/2 inchs
  4. Garlic [ Chopped ] - no. 2-3
  5. Water 
  6. Potatoes [ Cubed ] - no. 5
  7. Carrots [ Pelled, Roughly Chopped ] - no. 1
  8. Green peas - 1/2 cup
  9. Salt to taste
  10. Butter - 2-3 Tbsp.
  11. Onion [ Chopped ] - 1 cup
  12. Tomato [ Chopped ] - 1 1/4 cup
  13. Green chilli [ Chopped ] - no. 2-3
  14. Butter - 2-3 Tbsp.
  15. Oil - 1/4 cup.
  16. Ginger-garlic paste - 1/2 Tbsp.
  17.  Salt to taste
  18. Fresh tomato puree - 1/4 cup.
  19. Capsicum [ Chopped ] - no. 1
  20. Degi Red chilli powder - 1 Tbsp.
  21. Butter - 2 Tbsp.
  22. Puree pav bhaji masala - 1 Tbsp
  23. Boiled mashed vegetables  
  24. water
  25. Suger - 1/4 tsp
  26. Coriander leaves [ Chopped ] - 1 Tbsp.

METHOD :

  1. For Bhaji, In a large pot or pressure cooker add cauliflower, capsicum, green peas, salt, butter then cover and cook until soft.
  2. Now mash everything properly with a masher and set aside.
  3. For Teempering, In a large Tava or a shallow pan heat butter, oil then add onion and saute until translucent.
  4. Now add tomatoes, green chillies, ginger-garlic paste, salt and saute until they are soft.
  5. Add fresh tomato puree and continue cooking for 6-8 minutes.
  6. Then add capsicum and continue cooking for another 2 minutes. Once done remove 2-3 Tbsp masala aside for further use.
  7. Now, add degi red chilli powder, butter, pav bhaji masala and saute for a minute.
  8. Now, add boiled & mashed vegetables, butter, pav bhaji masala, water, suger and continue cooking for another 2-3 minute.
  9. Finish the pav bhaji with fresh coriander leaves and switch off the flames.
  10. Serve hot with toasted pav, onion, lemon wedges, coriander leaves.

For Toasting Pav & For masala pav

  1. Butter - 1 Tbsp.
  2. A pinch of degi red chilli pawder 
  3. Ladi Pav - no. 2
  4. Butter - 2 Tbsp.
  5. Onion [ Chopped ] 
  6. Lemon wedge 
  7. Butter pav 
  8. Coriander spring

METHOD :-

  1. For Toasting Pav :- In a hot pan add butter, degi red chilli powder and coat the pav in that inside out and toast it properly. set aside for further use.
  2. For Masala Pav :- In a hot pan add butter, prepared masala that was kept aside then coat the pav inside out properly and then toast it. Set aside for further use.



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