Pav Bhaji Recipe- Authentic Indian Street Food with Kasuri Methi

Last Updated on 4 months by Neha Deshmukh

Pav Bhaji Recipe: Authentic Indian Street Food with Kasuri Methi

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 it, wandering through the bustling streets of Mumbai… the aroma alone was intoxicating! Now, I’m so excited to share my version with you, so you can recreate that magic in your own kitchen. It takes a little time, but trust me, it’s so worth it.

Why You’ll Love This Recipe

This Pav Bhaji recipe isn’t just about following steps; it’s about experiencing a burst of Indian flavours. It’s a perfect blend of spicy, tangy, and buttery goodness, served with soft, toasted pav buns. Plus, the addition of kasuri methi (dried fenugreek leaves) takes it to a whole other level – that unique aroma is what truly makes it special. It’s a crowd-pleaser, perfect for a weekend treat, a festive gathering, or just when you’re craving something seriously delicious.

Ingredients

Here’s what you’ll need to make this amazing Pav Bhaji:

• 3 cups Bread flour (approx. 375g)
• 1 teaspoon Salt (approx. 6g)
• 2 tablespoons Sugar (approx. 25g)
• 2 teaspoons Yeast (approx. 6g)
• 1 cup Milk, warm (approx. 240ml)
• 2 tablespoons Unsalted Butter (approx. 30g)
• 2 cups Cauliflower, chopped (approx. 300g)
• 1 cup Potato, chopped (approx. 200g)
• 1 cup Peas (approx. 150g)
• 1 cup Onion, chopped (approx. 150g)
• 1 Green bell pepper, chopped (approx. 150g)
• 2 Tomatoes, chopped
• 2 tablespoons Tomato paste
• 1 tablespoon Pav Bhaji masala
• 1 teaspoon Paprika (approx. 4g)
• 1 teaspoon Chili powder (adjust to taste)
• 1 teaspoon Salt (approx. 6g)
• 2 tablespoons Butter (approx. 30g)
• 1 tablespoon Olive oil
• 1 tablespoon Ginger garlic paste
• 1 teaspoon Asafoetida (hing)
• 1 teaspoon Turmeric powder (approx. 5g)
• 1 tablespoon Kasthuri methi (dried fenugreek leaves)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe:

• Kasthuri Methi: Don’t skip this! It’s the soul of Pav Bhaji. It has a unique, slightly bitter aroma that’s just incredible. If you absolutely can’t find it, you can try substituting with a pinch of dried fenugreek seeds, but it won’t be quite the same.
• Pav Flour: Using a good quality bread flour is key for soft pav. It has a higher gluten content, which helps create that lovely texture.
• Pav Bhaji Masala: You can find pre-made Pav Bhaji masala blends at most Indian grocery stores. They vary in spice levels, so feel free to adjust the amount to your liking.
• Spice Levels: Pav Bhaji spice levels can vary a lot depending on the region. Some people like it mild, others like it fiery! I’ve given a medium spice level here, but I’ll share how to adjust it later.
• Potatoes: I prefer using a waxy potato like Yukon Gold, as they hold their shape well during mashing.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Pav Dough: In a large bowl, combine warm milk, sugar, and butter. Mix well. Add flour, yeast, and salt. Knead the dough for about 8-10 minutes until it’s smooth and elastic.
2. Let it Rise: Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for about 2 hours, or until it has doubled in size.
3. Shape and Bake the Pav: Gently punch down the dough and divide it into equal-sized portions (about 8-10). Shape each portion into a small roll and place them on a baking sheet. Bake at 400°F (200°C) for 16-18 minutes, or until golden brown.
4. Cook the Vegetables: While the dough is rising, pressure cook the cauliflower, potatoes, and peas with enough water for 3 whistles. Once cooled, mash the vegetables well and set aside.
5. Sauté the Aromatics: Heat olive oil in a large pan or pot. Add onions and sauté until golden brown. Add capsicum and ginger-garlic paste and sauté for another minute.
6. Build the Bhaji Masala: Add tomatoes, tomato paste, pav bhaji masala, paprika, chili powder, turmeric, and asafoetida. Cook until the tomatoes are softened and the oil starts to separate from the masala.
7. Combine and Simmer: Add the mashed vegetables to the masala and mix well. Add butter and kasuri methi. Simmer for about 10-15 minutes, stirring occasionally, until the bhaji thickens and all the flavours come together.
8. Toast the Pav: While the bhaji is simmering, butter and toast the pav buns on a griddle until golden brown and slightly crispy.
9. Serve and Enjoy: Serve the hot bhaji with toasted pav, a squeeze of lemon juice, and chopped onions.

Expert Tips

• Don’t Overmash: You want some texture in your mashed vegetables, so don’t overdo it!
• Butter is Your Friend: Seriously, don’t skimp on the butter. It adds so much flavour and richness.
• Kasuri Methi Magic: Crush the kasuri methi between your palms before adding it to release its aroma.
• Patience is Key: Letting the bhaji simmer for a good amount of time allows the flavours to meld together beautifully.

Variations

• Vegan Pav Bhaji: Substitute the butter with vegan butter or oil, and use plant-based milk for the pav dough.
• Gluten-Free Pav Bhaji: Use a gluten-free bread flour blend for the pav. You might need to adjust the liquid slightly to get the right consistency.
• Spice Level Adjustments: For mild, reduce the chili powder to ½ teaspoon. For spicy, add an extra teaspoon or more! You can also add a pinch of cayenne pepper.
• Festival Adaptations: During Navratri, you can skip the potatoes and use other vegetables like sweet potatoes or yam.

Serving Suggestions

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

• A generous squeeze of lemon juice
• Finely chopped onions
• A side of chopped cilantro
• A dollop of yogurt (optional)

Storage Instructions

Leftover Pav Bhaji can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a little water or butter if needed. The pav is best enjoyed fresh, but you can store leftover pav in an airtight container at room temperature for a day or two.

FAQs

Q: What is Kasthuri Methi and can I substitute it?

A: Kasthuri Methi is dried fenugreek leaves, and it’s a key ingredient in Pav Bhaji. It has a unique aroma and flavour. If you can’t find it, you can try substituting with a pinch of dried fenugreek seeds, but it won’t be quite the same.

Q: How do I get the Pav buns soft and fluffy?

A: Using a good quality bread flour and letting the dough rise properly are key. Also, toasting the pav with butter helps to soften them up.

Q: Can I make the bhaji ahead of time?

A: Yes, you can! The bhaji actually tastes even better the next day as the flavours meld together. Store it in an airtight container in the refrigerator and reheat gently before serving.

Q: What is the best way to adjust the spice level?

A: Adjust the amount of chili powder to your liking. Start with a smaller amount and add more gradually until you reach your desired spice level.

Q: Can I use a different type of potato for the bhaji?

A: I prefer using a waxy potato like Yukon Gold, but you can use other types as well. Just be aware that some potatoes might break down more during mashing.

Enjoy making this delicious Pav Bhaji! I hope it brings a little bit of Indian street food magic to your home. Let me know how it turns out in the comments below!