ry out my version of this homestyle pav bhaji recipe and you are going to lick your fingers because it’s tastier & healthier than the one selling on the streets. It’s a great option to serve at any party like a birthday party or kitty party. Ghostwriter
Pav bhaji is a hearty meal & one of the most loved street food in India. Pav bhaji is a healthy meal if you cook it in your home rather than eating outside. It’s a perfect blend of spicy mixed & mashed vegetables, served alongside soft buttery toasted pav with onions & lemon.
Homestyle Pav Bhaji RecipeCourse: Breakfast, Recipe, Street Food
Ingredients For Bhaji
Butter 50 gm + oil 2 tbsp
Jeera seeds 2 tsp
Onions 2-3 medium size (chopped)
Capsicum 2 medium size (chopped)
Potatoes 7-8 medium size (boiled & mashed)
Tomatoes 7-8 medium size (chopped)
Boiled green peas
Boiled cauliflower florets
Beetroot 1 medium size (boiled & grated)
Fresh coriander a handful (chopped)
Salt to taste
homemade pav bhaji masala 2 tbsp
Kashmiri red chilli 1 tsp
Dhaniya powder 1 tbsp
Haldi powder ½ tsp
Kasuri methi 1 tsp
Green chilli paste (paste of 2 green chillies) or chopped
garlic paste 3-4 tbsp
Prepared red chilli paste 4-5 tbsp
Hot water as required
Lemon juice 1 tbsp
- Ingredients of Red chilli paste:
Kashmiri red chillies 15-20 nos. (deseeded & soaked)
Water as required
Preparation for bhaji:
- Set a big size Tawa on medium-high heat, add butter & oil, further add jeera & allow it to crackle, add onions and cook until they turn pinkish in colour.
- Further, add capsicum and cook on high flame for 2-3 minutes.
- Further add the boiled & chopped veggies, salt, prepared pav bhaji masala, powdered spices & green chilli paste, mix it really well & try to break down the veggie chunks with the spatula.
- Further, add prepared garlic and chilli paste, mix well and initially add 1-2 cups of hot water, now use a pav bhaji masher and start to mash the bhaji really well, keep the flame low and mash until the bhaji is almost crushed.
- You can adjust the consistency of the bhaji by adding additional hot water, I like the consistency of my pav bhaji to be a little thin just like the street vendors do, you can adjust the consistency of the bhaji as per your preference. The whole process of cooking will take about 15-20 minutes.
- The base of the bhaji is ready, let the bhaji simmer on low flame by the time you can make the tadka that needs to go on the bhaji.
- For tadka, set a pan on medium heat, add butter, jeera, prepared red chilli paste & garlic paste, pav bhaji masala and garam masala, cook on medium-high flame for 1-2 minutes, further add the tadka into the bhaji & mix well.
- Check for the seasoning and adjust the salt as per taste.
- Further add freshly chopped coriander leaves, butter and lemon juice, mix well and cook on medium heat for 2-3 minutes, your bhaji is ready to be served with a nice soft buttery pav.
- Preparation of Red chilli paste
- For red chilli paste, transfer the soaked Kashmiri red chillies to a mixer grinder, add water as required & grind in a fine & runny paste.
- For Pav:
- Set a Tawa on a stove and let it heat.
- Then, cut the pav into two halves. Add butter on Tawa, a pinch of pav bhaji masala & coriander leaves. place the pav & let it toast for few seconds and you are ready to eat.