Pav Bhaji – Famous Mumbai Street Food. Pav Bhaji is a most popular Maharashtrian fast food dish of Mumbai Street. It’s a popular snack and a mixture of so many boiled and mashed vegetables which is cooked in tomato gravy with spicy masala and butter. Serve hot with pav which is roasted with lots of butter. I have also made some other snacks recipes such as suji potato rolls, Suji Kachori, Kalmi Vada, Besan Ka Chilla, Pav Bhaji etc
Vegetable recipes you may like: Kadai Paneer, Paneer Capsicum Masala, Palak Paneer, Homemade Paneer, Paneer Butter Masala, Veg Palak Paneer, Gatte ki sabzi, etc.
I have also made masala pav which is a left-over version of pav bhaji. Check this out!
Pav Bhaji Recipe Video in Hindi
Pav Bhaji - Famous Mumbai Street Food
Pav Bhaji is a most popular Maharashtrian fast food dish of Mumbai Street.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 1128 kcal
Ingredients
- 1 small cabbage grated
- 1 small cauliflower grated
- ½ half cup french beans chopped
- 2 small capsicums green bell pepper chopped
- 5 piece potatoes of boiled and peeled
- ¼ cup green peas Shelled
- 2 medium size onions
- 2 medium size tomatoes
- 5 piece green chily
- 2 tbsp pav bhaji masala
- 1 tsp turmeric powder
- Amul butter as needed
- Salt to taste
- 2 tsp red chilly powder
- 1 inch ginger chopped
- ½ tsp fenugreek seed
- 2 tsp lemon juice
- 8-10 cloves Garlic
- 2 tbsp oil
- Coriander leaves to garnish
- 12 pav
Instructions
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Take a pressure cooker and boil the vegetables (cauliflower, cabbage, beans).
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Add salt, turmeric powder and ½ cup of water with vegetables and cook on medium heat.
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Pressure cooks vegetables in 10 mins or in 3 whistles.
-
When all the steam gets released opens the pressure cooker and press with back of the spoon till all the vegetables are completely mashed. Don’t make it puree mashed it lightly.
-
Grind onion, garlic, ginger, and green chily to make a thick and fine paste.
-
Heat oil in a pan when oil becomes hot adds fenugreek seed.
-
When seed change its colour add onion paste and sauté on medium heat till the raw smell of ginger garlic paste disappears and oil separates from masala.
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Grind tomato and make puree.
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Add tomato puree with onion paste and sauté for 2 mins.
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Add capsicum and peas and cook till the peas gets tender.
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Combine the mashed vegetables, boiled and mashed potato with the masala.
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Add salt,(I have already added salt in vegetables so adjust the salt accordingly) red chily powder, pav bhaji masala, lemon juice and mix it well.
-
Add some water. Keep on stirring and let the vegetable simmer for 5 minutes.
-
If the vegetable becomes too dry and then add some more water.
-
Garnish with coriander leaves, topped with butter and serve hot with butter Pav and chopped onion.
-
How to make pav:
-
Slice the Pav horizontally into two.
-
Apply butter on both the sides of pav.
-
Heat pan and fry pav on medium heat by pressing from both the sides. Fry till it becomes crisp and light brown.
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Serve the pavs hot with the bhaji.
Nutrition Facts
Pav Bhaji - Famous Mumbai Street Food
Amount Per Serving (1 serve)
Calories 1128
Calories from Fat 189
% Daily Value*
Total Fat 21g
32%
Saturated Fat 2g
10%
Sodium 1455mg
61%
Potassium 3836mg
110%
Total Carbohydrates 201g
67%
Dietary Fiber 39g
156%
Sugars 32g
Protein 41g
82%
Vitamin A
72.1%
Vitamin C
456%
Calcium
59.9%
Iron
152.3%
* Percent Daily Values are based on a 2000 calorie diet.
How to make bhaji for pav bhaji:
- Take a pressure cooker and boil the vegetables (cauliflower, cabbage, beans).
- Add salt, turmeric powder and ½ cup of water with vegetables and cook on medium heat.
- Pressure cooks vegetables in 10 mins or in 3 whistles.
- When all the steam gets released opens the pressure cooker and press with back of the spoon till all the vegetables are completely mashed. Don’t make it puree mashed it lightly.
- Grind onion, garlic, ginger, and green chily to make a thick and fine paste.
- Heat oil in a pan when oil becomes hot adds fenugreek seed.
- When seed change its colour add onion paste and sauté on medium heat till the raw smell of ginger garlic paste disappears and oil separates from masala.
- Grind tomato and make puree.
- Add tomato puree with onion paste and sauté for 2 mins.
- Add capsicum and peas and cook till the peas gets tender.
- Combine the mashed vegetables, boiled and mashed potato with the masala.
- Add salt,(I have already added salt in vegetables so adjust the salt accordingly) red chily powder, pav bhaji masala, lemon juice and mix it well.
- Add some water. Keep on stirring and let the vegetable simmer for 5 minutes.
- If the vegetable becomes too dry and then add some more water.
- Garnish with coriander leaves, topped with butter and serve hot with butter Pav and chopped onion.
How to make pav:
- Slice the Pav horizontally into two.
- Apply butter on both the sides of pav.
- Heat pan and fry pav on medium heat by pressing from both the sides. Fry till it becomes crisp and light brown.
- Serve the pavs hot with the bhaji.
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