Pav Bhaji


PAV BHAJI




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*Please do go through the notes in the end, before starting to prepare the bhaji


Ingredients :
  • Onion : 1 - chopped + 1 for serving
  • Tomato : 3 - chopped or pureed
  • Green capsicum : 3 tbsp chopped
  • Potato : 3 - boiled and mashed
  • Peas : 1/2 cup
  • Carrots :  3/4 cup
  • Beans : 1/2 cup
  • Caulflower : 1/2 cup
  • Red capsicum (optional) : 1/4 cup
  • Oil : 2 tsp
  • Butter : 4 tbsp
  • Green chili : 2 tsp finely chopped
  • Ginger garlic paste : 1-2 tsp
  • Fresh green coriander : 3-4 tbsp - finely chopped
  • Spices :
    • Turmeric : 1/4 tsp
    • Kashmiri red chili powder : 3 tbsp
    • Corainder powder : 2 tsp
    • Pav bhaji masala : 4 tbsp
    • Salt : 2-3 tsp
  • Onions, lemon juice, butter, fresh coriander to serve

Method :
  1. In a pan or kadhai, start by heating oil. add 2-3 tb sp of butter.
  2. Once hot, add chopped onions. Saute for 5 mins. 
  3. Add ginger garlic and green chili. cook this for 7-8 minutes on medium heat. 
  4. Add finely chopped tomatoes and green capsicum, and cook on low to medium heat for 10-12 mins. 
  5. Add spices (turmeric, 1 tbsp kashmiri red chili powder, coriander powder and 2 tbsp pav bhaji masala), and cook for 8-10 mins on medium heat. 
  6. Add the mixed boiled/steamed and mashed(or chopped) vegetables. Mix well.
  7. After 3-5 mins add mashed boiled potatoes. Mix well.
  8. Now using a potato masher. Mash everything again very well.
  9. After you are satisfied with texture add water. And give it a good mix.
  10. Let the water boil and add remaining pav bhaji masala and kashmiri red chili powder. 
  11. Let it cook to desired consistency. Add chopped fresh coriander on top before serving
  12. Serve with toasted buttered pav (Pav Recipe), some chopped onion, pickle and lemon. 

Notes :
  • Do not boil and mash potaotes with other veggies. yes, it does make a difference
  • after boiling veggies, strain and chop them in a chopper if you have. Or chop them before boling. Whichever is convinient. 
  • We add oil in the beginning so that the butter doesnt burn.
  • mash everything well in step 8. because after adding water it will be very difficult to mash veggies.
  • Kashmiri red chili powder is not too hot, we are adding it to give a good colour to bhaji, you can also add red food colour if you like. 
  • adjust the amount of green chili  and salt as per you taste
  • this is a very flexible, versatile and forgiving recipe. You can increase or reduce the amount of veggies and add different type of veggies as per your liking. I have tried differnt gourds, cabbage etc. But the above mentioned combination is closest to street style bhaji
  • You can add half a beetroot for aricher colour too.

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