Pav Bhaji Recipe- Authentic Indian Street Food with Mixed Vegetables

Last Updated on 4 months by Neha Deshmukh

Pav Bhaji Recipe: Authentic Indian Street Food with Mixed Vegetables

Okay, let’s be real – is there anything more satisfying than a plate of hot, buttery Pav Bhaji? This vibrant, flavourful dish is the ultimate Indian street food, and honestly, it’s a guaranteed mood booster. I remember the first time I tried to make it at home; it took a few attempts to get the bhaji just right, but now it’s a family favourite! I’m so excited to share my recipe with you. Get ready for a little bit of a cooking adventure – it’s totally worth it!

Why You’ll Love This Recipe

This Pav Bhaji recipe isn’t just about deliciousness; it’s about capturing that authentic Indian street food vibe right in your kitchen. It’s packed with a colourful mix of vegetables, swimming in a rich, spicy masala, and served with soft, buttery pavs (buns). It’s comforting, flavourful, and perfect for a quick weeknight dinner or a weekend treat. Plus, it’s surprisingly customizable – you can adjust the spice level and even sneak in extra veggies!

Ingredients

Here’s what you’ll need to create this magic:

• 1 small cup French beans
• 1 small cup Carrots
• 1 small cup Cauliflower
• 1 small cup Beetroot
• 1 small cup Potatoes
• 1 small cup Green peas
• 1 small cup Cabbage
• 2 Onions
• 1 tsp Ginger garlic paste
• 2 Green chillies
• 1 Capsicum
• 2 Tomatoes
• 3 tsp Pav Bhaji Masala
• 1.5 tsp Red chilli powder
• 0.25 tsp Turmeric powder
• 0.5 tsp Sugar
• Salt to taste
• 2 tbsp Oil
• 1 tbsp Butter
• 0.5 Lemon juice
• 2 tbsp Fresh coriander leaves
• 8 Pavs (buns)
• Butter for shallow frying

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Pav Bhaji Masala: This is the heart and soul of the dish. I personally love MDH Pav Bhaji Masala, but Everest and Patak’s are also great options. Experiment to find your favourite!
• Butter: Don’t skimp on the butter! It adds so much richness and flavour. I prefer using salted butter, but unsalted works too – just adjust the salt accordingly.
• Pav Variations: Pav (buns) can vary regionally. In Mumbai, you’ll find softer, fluffier pavs, while in Pune, they tend to be slightly denser. Use whatever you can find, but a soft pav is ideal.
• Vegetable Choices: Feel free to get creative with the vegetables! You can add peas, beans, carrots, cauliflower, potatoes, beetroot, capsicum, and cabbage. Some people even add mushrooms or spinach.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the french beans, carrots, cauliflower, beetroot, potatoes, green peas, and cabbage until they’re beautifully soft. Don’t drain the water – we’ll need it! Once cooked, mash the vegetables while they’re still hot, retaining that precious cooking water. This is key for a smooth bhaji.
2. Now, heat the oil in a large pan or kadhai. Add the chopped onions and fry them until they turn a lovely golden brown. This takes patience, but it’s worth it for that sweet, caramelized flavour.
3. Add the ginger-garlic paste and chopped green chillies to the pan. Sauté for 2-3 minutes until fragrant.
4. Throw in the chopped capsicum and fry for another 2 minutes. Then, sprinkle in the pav bhaji masala, red chilli powder, turmeric powder, sugar, and salt. Give it a good stir!
5. Add the chopped tomatoes and cook until the oil starts to separate from the masala. This usually takes about 5-7 minutes.
6. Now for the magic! Add the mashed vegetables and about 1 cup of the reserved cooking water to the pan. Bring it to a simmer and let it cook for about 20 minutes, stirring occasionally. This allows all the flavours to meld together beautifully.
7. Turn off the heat. Add the butter and lemon juice, and mix well. The butter adds richness, and the lemon juice brightens up the flavours.
8. Garnish with freshly chopped coriander leaves and onion rings.

While the bhaji simmers, let’s get the pavs ready! Shallow fry the pavs in butter until they’re golden brown and slightly crispy.

Expert Tips

• Mashing is Key: For a restaurant-style bhaji, really mash those vegetables well! A potato masher works great, or you can even use the back of a spoon.
• Don’t Be Afraid of Butter: Seriously, don’t hold back! Butter is your friend in this recipe.
• Simmer, Don’t Boil: Simmering the bhaji allows the flavours to develop properly. Avoid boiling it vigorously.

Variations

• Vegan Pav Bhaji: Swap the butter for vegan butter or oil, and you’re good to go!
• Gluten-Free Pav Bhaji: Use gluten-free pavs – they’re becoming increasingly available in supermarkets and online.
• Spice Level Adjustments: My family likes a medium spice level, but you can adjust the amount of red chilli powder to suit your taste. For mild, use ½ tsp; for spicy, use 2 tsp or more.
• Festival Adaptations: During Navratri or Janmashtami, you can skip the potatoes and onions for a vrat (fasting) friendly version.

Serving Suggestions

Serve the hot bhaji immediately with the buttery pavs and a wedge of lemon. A side of chopped onions and coriander leaves is also a must! It’s also fantastic with a side of raita (yogurt dip) to cool things down.

Storage Instructions

Leftover bhaji can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a little water if needed. The pavs are best enjoyed fresh, but you can store them in an airtight container at room temperature for a day or two.

FAQs

What is the best way to mash the vegetables for Pav Bhaji?

A potato masher works perfectly! You want a relatively smooth consistency, but a little texture is okay.

Can I make Pav Bhaji ahead of time?

You can definitely make the bhaji ahead of time and reheat it. However, the pavs are best enjoyed fresh.

What kind of Pav is traditionally used for Pav Bhaji?

Soft, fluffy pavs are traditional. Look for ones that are slightly sweet and have a light, airy texture.

How can I adjust the spice level of Pav Bhaji?

Adjust the amount of red chilli powder! Start with less and add more to taste.

Can I use different vegetables in Pav Bhaji?

Absolutely! Feel free to experiment with your favourite vegetables.

What is the secret to getting the restaurant-style Pav Bhaji taste?

Lots of butter, thorough mashing of the vegetables, and a good quality Pav Bhaji Masala are key! Don’t be afraid to experiment and find what works best for you.