Authentic Pav Bhaji Recipe- Indian Street Food Delight

Last Updated on 4 months by Neha Deshmukh

Authentic Pav Bhaji Recipe – Indian Street Food Delight

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 hug on a plate. I remember the first time I tried to make it at home – it took a few attempts to get it just right, but now it’s a family favourite! I’m so excited to share my version with you. It’s packed with flavour, surprisingly easy to make, and guaranteed to become a weeknight staple.

Why You’ll Love This Recipe

This Pav Bhaji recipe isn’t just about following steps; it’s about creating an experience. It’s a burst of flavours – tangy tomatoes, spicy chilies, and that incredible Pav Bhaji masala. Plus, it’s a fantastic way to get your veggies in! It’s perfect for a quick dinner, a weekend treat, or even a party – because who doesn’t love Pav Bhaji at a party?

Ingredients

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

• 3 medium potatoes, chopped (about 400g)
• 1 cup cauliflower, chopped (about 100g)
• 1 cup carrots, chopped (about 100g)
• 0.33 cup french beans, chopped (about 30g)
• 1 cup green peas (fresh/frozen) (about 150g)
• 2.5 cups water for cooking vegetables (about 600ml)
• 3 tablespoons butter (about 45g)
• 1 teaspoon cumin seeds (about 5g)
• 0.5 cup onions, chopped (about 75g)
• 2 teaspoons ginger-garlic paste (about 15g)
• 1 teaspoon green chilies, chopped (adjust to taste) (about 5g)
• 2 cups tomatoes, finely chopped (about 300g)
• 0.5 cup capsicum (green bell pepper), chopped (about 75g)
• 2 tablespoons pav bhaji masala (about 20g)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate your Pav Bhaji:

• Pav Bhaji Masala: This is key. You can find good quality blends at most Indian grocery stores. MDH and Everest are popular brands. Or, if you’re feeling ambitious, you can find recipes online to make your own!
• Butter: Now, this is where opinions differ! Some swear by Amul butter for that authentic taste. I usually use a good quality local butter, and it works beautifully. Don’t skimp on the butter though – it’s what makes it so delicious!
• Vegetable Mix: Traditionally, Pav Bhaji includes potatoes, cauliflower, peas, carrots, and beans. But feel free to experiment! Some people add beetroot for colour, or spinach for extra nutrients. My friend’s mom always adds a little bit of sweet potato – it’s delicious!
• Potatoes: I prefer using a waxy potato like Yukon Gold, as they hold their shape well when mashed.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the veggies sorted. Pressure cook the chopped potatoes, cauliflower, carrots, beans, and green peas with 2.5 cups of water for 5-6 whistles, or until they’re beautifully tender. If you don’t have a pressure cooker, you can boil them in a pot until soft – it’ll just take a little longer.
2. While the veggies are cooking, let’s start the base of our bhaji. Heat the butter in a large pan or kadhai over medium heat. Once melted, add the cumin seeds and let them crackle – this releases their amazing flavour.
3. Add the chopped onions and sauté until they turn translucent and slightly golden. Then, add the ginger-garlic paste and chopped green chilies. Cook for a minute or two until fragrant. You’ll know it’s ready when your kitchen smells incredible!
4. Now, add the finely chopped tomatoes and cook until they soften and the butter starts to separate from the sides. This usually takes about 5-7 minutes.
5. Add the chopped capsicum and sauté for another 2-3 minutes.
6. Once the vegetables are cooked, gently mash them with a potato masher or the back of a spoon. Don’t over-mash – you want some texture! Add the mashed vegetables to the pan with the tomato-onion mixture.
7. Stir in the pav bhaji masala and salt. Mix well to combine.

8. Simmer the mixture for 10-15 minutes, stirring occasionally. If it gets too thick, add a splash of water to adjust the consistency. This is where the flavours really meld together.

9. While the bhaji simmers, let’s toast the pav! Slice the pav (buns) and toast them in butter until golden brown and slightly crispy.

10. Serve the hot bhaji immediately with buttered pav, chopped onions, and a squeeze of lemon juice.

Expert Tips

• Don’t be afraid to adjust the amount of green chilies to your liking.
• For a richer flavour, add a tablespoon of cashew paste while simmering the bhaji.
• A squeeze of lemon juice at the end brightens up the flavours beautifully.

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 pav buns. They’re becoming increasingly available in supermarkets and health food stores.
• Spice Level Adjustments: For a milder flavour, reduce the amount of green chilies and pav bhaji masala. For a spicier kick, add a pinch of red chili powder.
• Festival Adaptations: During Navratri, you can skip the potatoes and onions for a vrat-friendly version.

Serving Suggestions

Pav Bhaji is best enjoyed hot, right off the stove! Serve it with:

• Buttered and toasted pav (of course!)
• Finely chopped onions
• A wedge of lemon
• A side of raita (yogurt dip) to cool things down

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 might change slightly, but it will still be delicious!

FAQs

What is the best type of potato to use for Pav Bhaji?

I recommend a waxy potato like Yukon Gold. They hold their shape well when mashed and give the bhaji a lovely texture.

Can I make Pav Bhaji ahead of time?

You can definitely make the bhaji ahead of time! Just store it in the refrigerator and reheat it when you’re ready to serve. However, it’s best to toast the pav fresh for the best flavour and texture.

How do I adjust the spice level of Pav Bhaji?

Adjust the amount of green chilies and pav bhaji masala to your liking. Start with less and add more as needed.

What is Pav Bhaji Masala made of? Can I make my own?

Pav Bhaji Masala is a blend of spices, typically including coriander, cumin, chili powder, turmeric, amchur (dried mango powder), and more. You can find recipes online to make your own, but it’s quite a complex blend!

What is the best way to toast the pav?

Slice the pav and toast them in butter over medium heat until golden brown and slightly crispy. Don’t overcrowd the pan!