Authentic Pav Bhaji Recipe- Soft Buns & Spicy Potato Filling

Last Updated on 2 months by Neha Deshmukh

Authentic Pav Bhaji Recipe – Soft Buns & Spicy Potato Filling

Introduction

Oh, Pav Bhaji! Just the name conjures up images of bustling Mumbai streets and that incredible aroma of spiced potatoes and buttery bread. It’s honestly one of my all-time favorite Indian snacks, and I’m so excited to share my version with you. I first attempted this recipe years ago, and let’s just say the pavs were… less than perfect! But after a lot of practice (and a few funny fails), I’ve finally nailed a recipe that delivers those soft, pillowy buns and a bhaji bursting with flavor. Get ready to treat yourself!

Why You’ll Love This Recipe

This Pav Bhaji recipe isn’t just about following steps; it’s about creating an experience. You’ll love it because:

• The pavs are incredibly soft and fluffy – seriously, they melt in your mouth.
• The bhaji is a perfect balance of spicy, tangy, and savory.
• It’s a surprisingly satisfying and comforting meal.
• It’s a guaranteed crowd-pleaser – perfect for parties or a cozy night in.

Ingredients

Here’s what you’ll need to make this magic happen:

• 2 cups All Purpose Flour (Maida) – about 250g
• ?? tablespoon Sugar
• ?? teaspoon Dry Yeast
• ?? teaspoon Salt
• 1.5 tablespoon Oil
• as needed Milk + butter for brushing
• 6-7 medium Potatoes
• 1 tablespoon Ginger Garlic Chili Paste
• 8-10 Curry leaves
• ??-?? teaspoon Turmeric Powder
• ?? teaspoon Mango Powder (Amchur)
• 1 teaspoon Oil
• to taste Salt

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Maida (All Purpose Flour): Yes, we’re using maida for the pavs. It’s what gives them that signature soft texture. While you can experiment with whole wheat flour, it won’t yield the same result.
• Spice Blend: The bhaji’s flavor comes from a careful blend of spices. Don’t be shy with the turmeric and mango powder – they add a beautiful color and tang. I usually add about ½ – ¾ teaspoon of turmeric and ½ teaspoon of mango powder, but adjust to your liking!
• Potato Cooking: In Maharashtra, potatoes are often boiled with their skins on for extra flavor. I sometimes do this, but peeling them works just as well. It really comes down to personal preference.
• Regional Variations: Some families add a touch of pav bhaji masala to the potato filling. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Activate the Yeast: In a small bowl, mix 2 tablespoons of warm water, sugar, and yeast. Cover and let it sit for about 10 minutes, until it gets frothy. This means the yeast is alive and ready to work its magic.
2. Make the Dough: In a mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture. Gradually add warm water and knead the dough for about 15 minutes. Add the oil and continue kneading until the dough is smooth and elastic.
3. First Rise: Grease a bowl with oil, place the dough inside, and cover it with a clean cloth. Let it rise in a warm place for about an hour, or until doubled in size.
4. Prepare the Bhaji: While the dough is rising, boil the potatoes until tender. Peel and mash them. In a separate pan, heat oil and sauté the ginger-garlic-chili paste and curry leaves until fragrant. Add turmeric powder, mango powder, and salt. Mix well and then add the mashed potatoes. Cook for a few minutes, stirring constantly.
5. Shape the Pavs: Punch down the risen dough to release the air. Knead for 2-3 minutes and divide it into 12-13 equal balls.
6. Stuff and Seal: Flatten each dough ball and stuff it with a generous spoonful of the potato filling. Seal the edges tightly to prevent the filling from leaking out, and shape them into smooth, round buns.
7. Second Rise: Arrange the stuffed buns on a greased baking tray. Cover them with a cloth and let them rise for another 45 minutes.
8. Bake: Preheat your oven to 200°C (392°F). Brush the buns with milk and bake for 20-25 minutes, or until they are golden brown.
9. Final Touch: Once baked, brush the pavs with melted butter. Let them cool slightly before serving.

Expert Tips

• Don’t skip the resting time for the dough! It’s crucial for developing gluten and achieving that soft texture.
• Taste the bhaji and adjust the spices to your liking.
• For a richer flavor, add a tablespoon of butter to the bhaji at the end of cooking.

Variations

Let’s get creative!

• Vegan Pav Bhaji: Substitute the milk and butter with plant-based alternatives.
• Gluten-Free Pav Bhaji: Use a gluten-free flour blend for the pavs. You might need to adjust the liquid ratio.
• Spice Level Adjustments: For a milder bhaji, reduce the amount of chili paste. For a spicier kick, add a pinch of red chili powder. My friend, Priya, loves to add a finely chopped green chili to her bhaji!
• Festival Adaptations: During Navratri or fasting periods, you can skip the potatoes and use sabudana (sago) or farali singdana (peanuts) for the filling.

Serving Suggestions

Pav Bhaji is best served hot, right off the press! A side of chopped onions and a squeeze of lemon juice are essential. You can also serve it with a dollop of yogurt or a sprinkle of coriander leaves.

Storage Instructions

• Pavs: Store leftover pavs in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage.
• Bhaji: Store leftover bhaji in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

• What is the secret to soft Pav? Using maida and allowing the dough to rise properly are the key! Don’t rush the process.
• Can I make the Pav Bhaji Bhaji ahead of time? Absolutely! You can make the bhaji a day in advance and store it in the refrigerator.
• What type of potatoes are best for Pav Bhaji? Red potatoes or Yukon Gold potatoes work well because they hold their shape well after mashing.
• How can I adjust the spice level of the Bhaji? Start with a small amount of chili paste and add more to taste.
• Can I bake the Pav on a tawa/griddle instead? Yes, you can! Cook them on a lightly oiled tawa or griddle over medium heat, flipping occasionally, until golden brown.