Pav Bhaji Recipe | Mumbai Pav Bhaji | Street Style Pav Bhaji | Indian Chaat Recipes | Cookd

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Pav Bhaji is a popular chat recipe around the world. Pav Bhaji provides a wholesome food experience, the Bhaji is a thick vegetable curry made with green peas, potato, cauliflower, and topped with a lot of butter. Try our Pav Bhaji recipe and share your feedback.

#PavBhaji #IndianChaatRecipes #Cookd

Pav Bhaji Recipe:

Pav Bhaji Masala:

Cardamom - 1 no
Black Cardamom - 1 no
Coriander Seeds - 3 tbsp
Cumin Seeds - 2 tbsp
Black Peppercorn - 2 tbsp
Fennel Seeds - 1 tbsp
Dried Red Chilli - 7 nos
Cinnamon - 2 nos
Cloves - 10 nos
Dry Mango Powder - 1 tbsp

Bhaji:

Cauliflower - ½ cup
Potato (medium) - 2 nos
Green peas - ½ cup
Water - 2 ½ Cups + 1 Cup
Salt - 1 tsp
Butter - 2 tbsp + 1 tbsp
Onion (medium) - 2 nos
Ginger Garlic Paste - 1 tsp
Green Chilli - 1 no
Capsicum - ¼ cup
Tomato (medium) - 2 nos
Salt - To Taste
Turmeric Powder - ¼ tsp
Red Chilli Powder - 1 tsp
Pav Bhaji Masala Powder - 2 tsp
Kashmiri Red Chilli Powder - 1 tbsp
Lemon Juice - 1 tbsp
Kasuri Methi - ¾ tsp
Coriander Leaves - 2 tbsp

Pav:

Pav (Buns) - 4 nos
Butter - 1 tbsp
Pav Bhaji Masala Powder - ½ tsp

Instructions:

Pav Bhaji Masala:

1. Dry roast all the ingredients except dry mango powder.

2. Add dry mango powder to the hot ingredients.

3. Once cool, grind it into a fine powder using a mixer grinder.

Bhaji:

1. Add cauliflower florets, potatoes, peas to a pressure cooker and pour 2 ½ cups of water to partially cover them and 1 tsp of salt and pressure cook for 3 whistles.

2. Mash the veggies using a potato masher.

3. Heat a pan, add 2 tbsp of butter, add finely chopped onions and fry until they turn translucent.

4. Add ginger-garlic paste, green chilli and sauté till it becomes fragrant.

5. Add capsicum, chopped tomatoes, salt to taste and sauté until tomatoes get soft and mushy.

6. Add chilli powder, turmeric powder and pav bhaji masala powder and saute for another 2 minutes.

7. Add boiled and mashed veggies, pour 1 cup of water. Cook until the bhaji thickens.

8. Add lemon juice, Kasuri methi and cook until it reaches the desired consistency.

9. Garnish with chopped coriander leaves and some butter.

Toasting Pav:

1. Slit the pav buns horizontally leaving one edge intact.

2. Heat butter on a pan. Open the buns and sprinkle some pav bhaji masala powder on the butter.

3. Place the pav and toast them for a minute.

4. Garnish with some onions, lemon wedges and serve it hot.

Cooking Tips:

1. Store Pav Bhaji masala in an airtight glass jar. You can store it in your fridge for 6 months.

2. While cooking the bhaji, push the veggies to the side of the pan, add butter and Kashmiri red chilli powder in the centre of the pan, allow the Kashmiri red chilli and butter to cook for a minute before mixing it with the veggies. This ensures the Bhaji gets a bright red colour.

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