Pav Bhaji Recipe

Pav Bhaji is a popular Indian street food where Pav aka dinner rolls/buns are served with steaming hot spicy and fragrant mashed vegetable gravy.

Recipe Source Link:https://www.mygingergarlickitchen.com/pav-bhaji-recipe/

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RECIPE INGREDIENTS

» Homemade Pav Bhaji Masala Powder Recipe:

• 1 bay leaf (tej patta)
• 7-8 whole dry kashmiri red chillies, broken into pieces
• 1/3 cup coriander seeds (sabut dhania)
• 6 cloves (laung)
• 3 tablespoons cumin seeds (jeera)
• 1 1/4 tablespoons fennel seeds (saunf)
• 1 stick cinnamon (dalchini)
• 4 black cardamom (badi elaichi)
• 1 tablespoon turmeric powder (haldi)
• 2 tablespoon dried mango powder (amchur)
• 1 tablespoon black salt (kala namak)
• 1 tablespoon freshly ground black pepper (kalimirch)
• 1 tablespoon dry ginger powder (saunth)

» For Bhaji Base:

• 1 tablespoon oil
• 1 tablespoon butter
• 1 tsp cumin seeds
• 1 large capsicum (green bell pepper/shimla mirch), chopped
• 2 medium carrots (gajar), peeled and chopped
• 1/4 green peas (hare matar)
• 1 tsp black pepper powder
• 2 tablespoons pav bhaji masala
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• Salt to taste
• 2 cups tomatoes (tamatar), chopped
• 1/4 cup boiled cauliflower (gobi)
• 2 tablespoons grated beetroot (chukundar)
• 2 tablespoons ginger-garlic paste (adrak lahsun ka paste)
• 2.5 cups boiled, peeled and mashed potatoes (aloo)
• 1 1/4 cups water

» For Bhaji Tadka (Tempering):

• 1 tablespoon oil
• 3 tablespoons butter
• 2 medium-sized onions, finely chopped
• 3 tablespoons + 2 tablespoons cilantro (coriander) leaves (hara dhania)
• 2 tablespoons kashmiri red chili powder (kashmiri lal mirch)
• 2.5 tablespoons pav bhaji masala
• Salt to taste
• 3/4 cup water

» For Serving:

• 12-14 ladi pav
• Finely chopped onions
• Cilantro (coriander) leaves
• Lemon wedges
• Butter

RECIPE INSTRUCTIONS

» How To Make Pav Bhaji Masala Powder:

1. Dry roast the bay leaf, kashmiri dry red chillies, coriander seeds, cloves, cumin seeds, fennel seeds, cinnamon and cardamom in a broad non-stick pan for about 5 minutes on a medium-low heat.
2. Transfer roasted spices to a plate and let them cool completely.
3. Once the spices are cooled grind them into a fine powder using a spice grinder along with turmeric powder, dry ginger powder, amchur powder and black salt. You can pass it through a sieve to get a very fine powder.
4. Store pav bhaji masala in an airtight container at room temperature. Use it as required.

» How To Make Bhaji:

1. Heat 1 tablespoon of oil and 2 tablespoons of butter in a broad pan over medium heat.
2. Once hot, add chopped capsicum and cumin seeds.
3. Sauté for 3 minutes.
4. Add chopped carrots, 1/4 cup green peas, 1 teaspoon of black pepper powder, 2 tablespoons of pav bhaji masala, 1 tablespoon of kasuri methi and mix well.
5. Sauté for 3 minutes.
6. Add salt and mix well.
7. Now add boiled cauliflower, chopped tomatoes, and grated beetroot.
8. Mix everything well and cook for 3 minutes.
9. Add 2 tablespoons of ginger garlic paste.
10. Mix well and cook for 3 minutes.
11. Add boiled potatoes and mix everything well to combine.
12. Using a potato masher, mash the veggies until they are entirely mixed.
13. Add 1 1/4 cups water and mash again using a potato masher. (You can also use an immersion blender).
14. Let the bhaji cook for about 10 minutes over medium-low heat.
15. Bhaji base is ready. Keep it aside.

» Making (Tempering) Tadka for Bhaji:

1. Heat 1 tablespoon of oil and 3 tablespoons of butter in a broad pan over medium heat.
2. Add chopped onions, and mix well to combine.
3. Add chopped coriander leaves.
4. Mix everything well and sauté for 3-4 minutes.
5. Add Kashmiri red chili powder and mix well.
6. After 1 minute add pav bhaji masala and some salt, if needed.
7. Let the spices cook in oil for about 1 minute.
8. Add little water and let the tadka come to boil. Add some more water and cook for 3-4 minutes.
9. Add this tadka to bhaji base and mix everything well.
10. Let the bhaji cook for 3-4 minutes.
11. Add coriander leaves and mix well.
12. Cook for 3-4 minutes. Bhaji is ready. Turn off the heat and keep it aside.

» Toasting Pav:

1. Add butter, pav bhaji masala, coriander leaves to a flat griddle. Melt the butter over medium-low heat.
2. Slice the pav and place it on the pan. Toast the pav from the sides.

» Serving:

1. Transfer prepared bhaji on a serving plate.
2. Top bhaji with a dollop of butter, some chopped onions, chopped coriander, and a dash of lemon juice
3. Serve hot with butter toasted pav.

RECIPE NOTES

1. Use vegan butter for the vegan version.
2. I have used homemade pav bhaji masala, but you can use any other brand?s pav bhaji masala.
3. You can add any other vegetables such as cabbage, broccoli, french beans, or aubergine.
4. I have used homemade ladi pav, but you can also use any dinner rolls or buns.