Ultimate Pav Bhaji Recipe – Mumbai Street Food Special

Last Updated on 4 months by Neha Deshmukh

Ultimate Pav Bhaji Recipe – Mumbai Street Food Special

Introduction

Oh, Pav Bhaji! Just the name conjures up images of bustling Mumbai streets, the aroma of spices, and that utterly satisfying first bite. This isn’t just a dish; it’s an experience. I remember the first time I tried Pav Bhaji – I was instantly hooked! It’s become a family favorite, and I’m so excited to share my version with you. Get ready to bring the vibrant flavors of India right to your kitchen!

Why You’ll Love This Recipe

This Pav Bhaji recipe is all about flavor and simplicity. It’s surprisingly easy to make at home, and the result is so much better than anything you can get pre-made. It’s perfect for a weeknight dinner, a weekend treat, or even a party – because who doesn’t love Pav Bhaji? Plus, it’s a great way to sneak in some extra veggies!

Ingredients

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

• 2 tbsp butter
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 1 tsp ginger garlic paste
• ½ – 1 tsp turmeric powder (adjust to your preference)
• 1 tsp chilli powder
• 2 tbsp pav bhaji masala
• 2 tbsp coriander, finely chopped
• 2 tomatoes, finely chopped
• 1 carrot, chopped
• 10 cauliflower florets
• 3 tbsp peas
• ½ – 1 cup capsicum, finely chopped
• ½ – 1 cup beetroot, chopped
• 2 potatoes, chopped
• 1 – 1 ½ cups water
• 1 tsp salt
• 2 tsp oil (for tadka)
• 1 tbsp butter (for tadka)
• 1 tsp kasuri methi
• 2 tbsp coriander, finely chopped (for tadka)
• ½ – 1 tsp pav bhaji masala (for tadka)
• Butter (for pav)
• Pav bhaji masala (for pav)
• 1 tbsp coriander (for pav)
• Pav (dinner rolls)

Ingredient Notes

Let’s talk ingredients! A few things make all the difference in Pav Bhaji:

• Pav Bhaji Masala: This is the heart and soul of the dish. Don’t skimp on quality here! There are many brands available, and they do vary in flavor. Experiment to find your favorite.
• Kasuri Methi (Dried Fenugreek Leaves): This adds a unique, slightly bitter aroma that’s essential for authentic Pav Bhaji. Trust me, don’t skip it!
• Vegetable Variations: Traditionally, Pav Bhaji includes a mix of vegetables. Feel free to adjust based on what you have on hand or your preferences. Some people add green beans, peas, or even mushrooms. My grandmother always added a little bit of spinach!
• Tomatoes: Ripe, juicy tomatoes are key for a rich, flavorful base.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat butter and oil in a pressure cooker over medium heat. Once hot, add the cumin seeds and sauté until they become fragrant – about 30 seconds.
2. Add the chopped onions and ginger-garlic paste. Sauté until the onions turn translucent and slightly golden brown. This usually takes about 5-7 minutes.
3. Reduce the flame to low. Add the turmeric powder, chilli powder, pav bhaji masala, and coriander. Sauté for another minute or two until the spices are fragrant. Be careful not to burn them!
4. Add the chopped tomatoes and cook until they soften and become mushy. Mash them thoroughly with the back of a spoon and continue cooking until the oil starts to separate from the mixture. This is a sign that the tomatoes are cooked properly.
5. Stir in the chopped carrots, cauliflower florets, peas, capsicum, beetroot, and potatoes. Sauté for about a minute to coat the vegetables with the spice mixture.
6. Pour in the water and add the salt. Mix everything well, then close the pressure cooker lid. Pressure cook for 7 whistles (or about 15 minutes in an Instant Pot).
7. Once the pressure has released naturally, carefully open the lid. Mash the cooked vegetables until smooth. You can use a potato masher or an immersion blender. Simmer for a few minutes to achieve your desired consistency. If it’s too thick, add a little more water.
8. Now, for the tadka (tempering)! Heat oil and butter in a small pan over medium heat. Add the kasuri methi, coriander, and a sprinkle of pav bhaji masala. Sauté for just a few seconds until fragrant. Pour this tadka over the bhaji and mix well.
9. Time for the pav! Heat butter in a pan with a little pav bhaji masala and coriander. Slit the pav horizontally, and toast them until golden brown and slightly crispy.

Expert Tips

• Mashing is Key: Don’t be afraid to really mash those vegetables! The smoother the bhaji, the better the texture.
• Spice Control: Adjust the amount of chilli powder and pav bhaji masala to suit your spice preference.
• Fresh is Best: Using fresh ingredients will always result in a more flavorful dish.

Variations

• Vegan Pav Bhaji: Substitute the butter with vegan butter or oil.
• Gluten-Free Pav Bhaji: Use gluten-free pav (dinner rolls). They are becoming increasingly available in supermarkets or online.
• Spice Level Adjustments: For a milder flavor, reduce the amount of chilli powder. For extra heat, add a pinch of cayenne pepper.
• Festival Adaptations: During Navratri or Diwali, some families avoid onions and garlic. You can easily make Pav Bhaji without them – it will still be delicious!

Serving Suggestions

Serve hot Pav Bhaji immediately with butter-toasted pav and a generous dollop of butter on top. A side of chopped onions and a squeeze of lemon juice are also classic accompaniments.

Storage Instructions

Leftover Pav Bhaji can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The texture may change slightly, but it will still taste great!

FAQs

What is Pav Bhaji traditionally served with?

Traditionally, Pav Bhaji is served with buttered pav (dinner rolls), chopped onions, and a wedge of lemon.

Can I make Pav Bhaji ahead of time?

You can make the bhaji (vegetable mixture) ahead of time and store it in the refrigerator for up to 2 days. Prepare the tadka and toast the pav just before serving.

What is the best type of Pav to use?

Soft, fluffy pav is ideal. Look for dinner rolls that are specifically labeled as “pav” if you can find them.

How can I adjust the spice level of the Pav Bhaji?

Reduce the amount of chilli powder for a milder flavor, or add a pinch of cayenne pepper for extra heat.

Can I use frozen vegetables in this recipe?

Yes, you can use frozen vegetables, but fresh vegetables will give you the best flavor and texture. If using frozen, thaw them completely before adding them to the pressure cooker.