Pressure Cooker Pav bhaji
Pav bhaji is a popular street food, pressure cooker version is super easy to make and tastes so good.
Vegetables for bhaji
I have used carrots, beetroot, potato, cauliflower, peas, and capsicum. Based on the amount of vegetables you use flavor and consistency will differ. I use very little capsicum as it influences the taste. Beetroot is for a nice color, avoid adding more as it will affect the taste. Potato helps for consistency so avoid adding less.
Pav bhaji masala
I used MDH masala. You can make homemade or any store-bought masala of your choice.
Can I reduce the water?
You can add less water too but after pressure cooking, we will boil so bhaji won’t be watery.
Should I boil the bhaji after pressure cooking
Yes, boiling in medium-high flame for the best Mumbai-style Pav bhaji is a must. I Simmer bhaji while I cook pav so while serving it will be hot and cheese absorbs the flavor well.
Why amul butter and cheese?
After getting influenced by the street food version I used amul. It makes it so flavorful i would highly recommend
Which pav to use?
You can make homemade Pav but for dinner parties i would recommend Costco bun as it goes well with bhaji flavor
Make ahead bhaji for dinner parties
If you are serving bhaji for guests. You can make it ahead and prepare the Pav just before serving.
What should be the consistency of bhaji
It shouldn’t be runny not like thokku.
Ingredients
3 tablespoon butter 2 tablespoon oil 1 teaspoon cumin seeds 1/2 tablespoon ginger garlic paste 1 onion 1/4 teaspoon turmeric powder 1 teaspoon Kashmiri chilli powder 2 tablespoon pav bhaji masala 2 tomatoes 1 big carrot 1/4 cup peas 3 big potatoes 1/4 cup beetroot 3 tablespoon capsicum 1/2 small cauliflower 3 cups butter coriander leaves kasoori methi
toast pav
butter pav
how to make pressure cooker pav bhaji with step-by-step pictures
Add butter and oil to a pressure cooker and heat
furthermore, add cumin seeds and splutter
add onion and saute till they turn translucent
furthermore add ginger garlic, turmeric powder, Kashmiri chilli powder, pav bhaji masala; saute well
add tomatoes and required salt; till they turn mushy
furthermore, add finely chopped vegetables; saute for 3 minutes
add coriander leaves and water; boil well
pressure cook for 6 whistles and do natural pressure release
mash well. boil for 10-12 minutes; simmer
Add butter and heat
furthermore, add coriander leaves and kasoori methi; roast and transfer
Add butter and toast pav
serve toasted pav, with bhaji, chopped onions, and lemon for the street food style, grate cheese and serve
