Pav Bhaji Recipe
Dive into the pool of delight and savor the sensation of lip-smacking pav bhaji from the Indian Cuisine...Enjoy this delectable street food on any day any time and have fun watching the preparation of pav bhaji by the food artisans with their own innate expertise which is really astounding to watch...
Pav Bhaji is the signature dish of Maharashtra and it is a vegetable based curry usually accompanied with small square shaped buns called pav. It is a popular street food in India and it is the favorite dish of majority of the people. It is made of mashed potato and cauliflower being mixed up with other vegetables like onion, tomatoes, bell pepper and carrots. Some versions of pav bhaji includes bottle gourd and beetroots too. The bright orange colored Pav bhaji with its smooth and supple texture makes you irresistible even at the very sight of it. It is certainly a feast for any foodie as it is filled with oodles of butter from the beginning till the end. It is a scrumptious delight prepared commonly at homes for any dinner parties or get together. The colorful mixture of vegetables gets spruced up with the spicy condiments and become all the more delectable when it is served with hot and crispy pav. A pav bhaji is never complete without the tangy taste of lemon and the smattering of lush green coriander leaves.
Each region has its own style of making Pav Bhaji and you have many varieties like khada pava bhaji, mushroom pav bhaji, cheese pav bhaji and paneer pav bhaji and so on. Each one allures you with its unique taste and flavor and your love for street foods would grow if you try out these varieties of pav bhaji in beaches, parks, malls and restaurants too. No wonder it has been a huge hit in and around the country and has crossed the national borders. The combination of mushy Pav Bhaji with its fiery orange color and the aromatic golden pav with a shimmery layer of butter just makes you irresistible. The way pav bhaji is being served with the tit bits of fine coriander leaves over a buttery layer with a tangy punch of a thin lemon wedge, takes you on a roller coaster ride even in the very first bite.
Here is the recipe of delicious Maharashtrian delight Pav Bhaji:
Ingredients Required To Make Pav Bhaji Recipe
How To Make Pav Bhaji Recipe
Wash the vegetables and peel off the skin from onion and finely chop them.
Finely chop the tomatoes too and peel off the skin from the potatoes after boiling and mash it well using a masher and keep it aside.
Boil the cauliflower florets and peas together for ten minutes approximately and keep it after straining the excess water from it.
Finally chop the bell pepper and keep it along with the onion and tomatoes to make pava bhaji masala.
Place a saucepan in the stove and turn on. Set the flame in medium mode and when it is heated up tip in three to four tablespoons of cooking oil along with two tablespoons of butter.
When it is melts down, add a teaspoon of cumin seeds and when it splutters squirt in a tablespoon of ginger garlic paste to it.
After a few seconds, throw in the finely chopped onions and stir in for a while. Then sprinkle the chopped bell pepper and stir well.
When the onion becomes translucent, belnd in the finely chopped tomatoes and mash it up well with the masher.
After it becomes mushy, add the boiled potatoes along with the cauliflower florets and peas.
Splash in a little water to mash it up well and sprinkle the required salt.
After a while, tip in two teaspoons of shimla mirch powder along with two teaspoons of pava bhaji masala.
Follow it up with a quarter teaspoon of turmeric powder along with a few pinches of kasuri methi and stir in.
Mix altogether with a little more water and keep mashing with the masher continuously for five minutes.
Lower the flame and pop the lid on and let it cook for a while.
Approximately after ten to fifteen minutes, just open the lid and mash it again using the masher to bring it to a smooth consistency.
Finally when it turns aromatic, just sprinkle one or two spoons of butter along with some chopped coriander leaves.
At last, squeeze a lemon all over and swirl it once again.
Heat a tawa and tip in a lavish spread of butter in it.
While it melts down, just tip in a teaspoon of kashmiri chili powder along with a few pinches of pav bhaji masala and spread it all over the tawa and let it get aromatic.
Sprinkle some coriander leaves and saute for a few seconds.
Now take two pav and slice it in the middle and place over the tawa and swirl around for a while. When it turns aromatic, just flip to the other side and roast well in butter similarly.
When it turns golden brown and crispy, take it out and place it over a serving plate and take two ladle full of pav bahaji masala and drop it in the side.
Toss over some chopped onion over the masala and squeeze a little more lemon.
Finally sprinkle in some coriander leaves along with a dash of butter.
Serve it hot along with a cup of masala chai. mint lime juice or Jaljira.
Some Tips To Follow To Make Pav Bhaji Recipe :
- As much as possible finely chop all the veggies including onion and tomatoes to get the desired result.
- If you add beets use it in minimal quantity as it may change the original color of pav bhaji.
- Use Kashmiri chili powder as it gives a deep red color finish to the dish.
- Keep mashing throughout the process using a masher in order to get the desired consistency.
- Pav Bhaji masala powder is available at all Indian stores from popular brands in small packs and you can buy and store it in your pantry.
- Always serve both the pav and bhaji hot to relish its taste to the fullest.
- You can prepare in large quantity and refrigerate approximately for two to three days.
- In case, if you do not have pav ready at hand, you can also accompany it with regular white bread, brown bread or multigrain bread.
Ingredients
Directions
Wash the vegetables and peel off the skin from onion and finely chop them.
Finely chop the tomatoes too and peel off the skin from the potatoes after boiling and mash it well using a masher and keep it aside.
Boil the cauliflower florets and peas together for ten minutes approximately and keep it after straining the excess water from it.
Finally chop the bell pepper and keep it along with the onion and tomatoes to make pava bhaji masala.
Place a saucepan in the stove and turn on. Set the flame in medium mode and when it is heated up tip in three to four tablespoons of cooking oil along with two tablespoons of butter.
When it is melts down, add a teaspoon of cumin seeds and when it splutters squirt in a tablespoon of ginger garlic paste to it.
After a few seconds, throw in the finely chopped onions and stir in for a while. Then sprinkle the chopped bell pepper and stir well.
When the onion becomes translucent, belnd in the finely chopped tomatoes and mash it up well with the masher.
After it becomes mushy, add the boiled potatoes along with the cauliflower florets and peas.
Splash in a little water to mash it up well and sprinkle the required salt.
After a while, tip in two teaspoons of shimla mirch powder along with two teaspoons of pava bhaji masala.
Follow it up with a quarter teaspoon of turmeric powder along with a few pinches of kasuri methi and stir in.
Mix altogether with a little more water and keep mashing with the masher continuously for five minutes.
Lower the flame and pop the lid on and let it cook for a while.
Approximately after ten to fifteen minutes, just open the lid and mash it again using the masher to bring it to a smooth consistency.
Finally when it turns aromatic, just sprinkle one or two spoons of butter along with some chopped coriander leaves.
At last, squeeze a lemon all over and swirl it once again.
Heat a tawa and tip in a lavish spread of butter in it.
While it melts down, just tip in a teaspoon of kashmiri chili powder along with a few pinches of pav bhaji masala and spread it all over the tawa and let it get aromatic.
Sprinkle some coriander leaves and saute for a few seconds.
Now take two pav and slice it in the middle and place over the tawa and swirl around for a while. When it turns aromatic, just flip to the other side and roast well in butter similarly.
When it turns golden brown and crispy, take it out and place it over a serving plate and take two ladle full of pav bahaji masala and drop it in the side.
Toss over some chopped onion over the masala and squeeze a little more lemon.
Finally sprinkle in some coriander leaves along with a dash of butter.
Serve it hot along with a cup of masala chai. mint lime juice or Jaljira.