Pav bhaji is a delicious Indian snack! It can also be eaten as a meal. You eat it with soft Indian Pav or any soft bread. Just toast the pav to perfection with oodles of butter! Top the bhaji with raw onions and squeeze a tad of lemon and forget yourself! Homemade pav bhaji is a healthy snack too as it is made up lots of vegetables and less of oil and butter.
| Serves | 4 Persons | |
| Preparation Time | 30 minutes | |
| Cooking Time | 40 minutes |
for the bhaji:
for boiling the vegetables:
for the pav:
for The Garnish:
- 3 big onions finely chopped
- 6 medium tomatoes chopped
- 8 garlic cloves crushed or grated (1tbsp paste)
- 2 inches ginger grated (1 tbsp paste)
- 1 green chilli finely chopped
- 1 small capsicum chopped
- 1 tsp of chilli powder (optional)
- 4 tbsp of canola oil or butter
- 2tbsp of pav bhaji masala
- ½ tsp of turmeric powder
- 1tsp of coriander powder
- 1 tbsp of lime juice
- 1 cup of water
for boiling the vegetables:
- 1 large potato peeled and chopped
- ¼ small cauliflower cut into small florets
- 6- 8 French beans chopped
- ½ carrot cut into small pieces
- ¼ cup frozen green peas (defrosted) or fresh green peas
- 2 cups of water if boiling in a pressure cooker and 3 cups of water if boiling in another vessel.
- Salt to taste
for the pav:
- 8 pavs or 8 white/brown soft rolls
- 8 tsp butter to spread on pav
- for serving:
- 1 cup finely chopped onions
- 4 lemon wedges
- 4 tsp butter (optional)
for The Garnish:
- 2 tbsp chopped coriander (dhania)
For boiling the vegetables:
For making the bhaji:
For the pav
How to serve
- Add all the vegetables, water and salt in a pressure cooker by taking 2 whistles(approx. 10 -15 min) or alternatively boil them in a deep vessel partially covered with a lid( approx. 20 min)
- To check the vegetables if they are sufficiently done, press them gently with a spatula or a fork. The vegetables should get mashed or crushed easily.
- Mash them to get granular consistency using a potato masher or the back of a broad spatula or the hand blender
For making the bhaji:
- Heat the butter or oil in a kadhai/wok or a nonstick pan.
- Add the onions and sauté for 5-7 minutes until they turn transluscent, while stirring occasionally.
- Add the chilli-garlic paste and sauté on a medium flame for 1 to 2 minutes.
- Add the tomatoes and cook for 3 to 4 minutes,
- Add the capsicum and sauté for 2-3 more minutes.
- Add the salt, pav bhaji masala, turmeric powder, coriander powder, chilli powder and cook for another 2 minutes.
- Add the boiled and mashed mixture of vegetables along with the water used for boiling the vegetables.
- Add more water ( 1 cup approx.) for keeping it loose.
- Keep mashing it with the help of a masher on high or medium flame. (approx. 20 min)
- Add chopped coriander leaves and lemon juice. Mix well and cook for 1 minute.
For the pav
- Slit 2 pavs horizontally and keep aside. Spread 1tspor less of butter on each pav.
- Heat a large tava, and place the pavs on it.
- Cook on a medium flame till they turn light brown and crisp on both the sides. (add more butter if required).
How to serve
- Place 1/4th of the hot bhaji, 2 pavs, 1/4th cup of finely chopped onions, a lemon wedge on a plate.
- Top the bhaji with 1/2 tsp of butter and serve immediately garnished with 1 tsp of coriander.
- Repeat with the remaining ingredients to make 3 more plates.
- Pav bhaji masala is a spice blend, which is readily available under different brand names at most supermarkets. Try different each time and see which one you like the most.
- For health conscious people it can also be enjoyed with brown pavs or brown rolls available in few selective supermarkets. Try using olive oil in place of butter.
- Back of a broad spatula or the hand blender can also be used in place of potato masher for desired consistency.
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