Pav Bhaji Recipe Mumbai Style

Pav Bhaji is an Indian street food of Maharashtra State, a special delicacy of Mumbai now traveling across world because of its scrumptious taste. Whether it’s a family get together or a street walk, you will love this Mumbai style street food in its original spicy tangy flavors. Although I love Pav Bhaji from street itself, but since its loved by all in the family, so I make this at home on several occasions. If you are looking for ways to use up different veggies lying in the refrigerator, this is the best possible snack! Boil veggies in a pressure cooker. For those who don’t know, Bhaji is a mix veg that is cooked and mashed to make a uniform thick paste slowly simmered in a tomato onion gravy. Temper with chopped onion tomato sauteed in ghee with Pav Bhaji Masala, top with fresh lemon juice, onions and cilantro/ coriander leaves and serve with dinner rolls (pav) . Find More Indian Recipes: Onion Pakoda, Hara Bhara Kabab, Rice Fritters, Sweet Potato Tikki/ Fritters.

Why Would You Love This Recipe?

Simple Pressure cooker bhaji Perfect Indian Street Food Easy Ingredients Full of Spicy and tangy flavors The Best Pav Bhaji Recipe Ever!

Ingredients

For Bhaji

Vegetables- I have used mix vegetables like potato, peas, carrots, Feel free to use any local veggies of the season- cauliflower, egg plant, green beans. I avoid adding capsicum as it dominates the original flavor of bhaji. Ghee and Butter- Ghee for tempering the boiled vegetables and butter for garnishing bhaji and toasting pav. Pav Bhaji Masala- I use a local brand- GM Foods Pav Bhaji Masala. Indian Spices- Turmeric powder, red chili powder, cumin seeds (jeera) and raw mango powder (dry amchur), dried red chili, green chillies (optional) Ginger Garlic - fresh or paste. Onion- chopped red onions for tempering and for garnishing too. Tomato- Chopped tomato. You can use tomato paste as well but I prefer using fresh tomatoes. Lemon Juice Cilantro Leaves

For Pav, any good brand rolls work well.

How To Make Pav Bhaji

Step 1 Boil veggies

In a large pressure cooker, add large chunks of roughly chopped potato, cauliflower, carrots, etc and add little turmeric powder with salt and water. Pressure cook for 2 whistles on full flame and simmer for 10 minutes.

Step 2 Prep Tempering

In a large wok or kadai, add ghee, cumin seeds, chopped onions, garlic ginger paste, dried red chilies, green chilies, . Cook for a min or so. Add chopped tomatoes with all spices and cook till tomatoes are softened. Add the boiled veggies (you may remove excess water from boiled veggies). and mash them gradually with a potato masher or using the back of spatula. Keep cooking on simmer till the bhaji is a one complete lump.

Step 3 Serve With Pav

Warm Pav on a flat pan or tawa with butter. Serve with fresh and delicious Bhaji topped with butter, chopped onions, cilantro and lemon juice.

Expert Tips

The boiled veggies would be super hot to mash, especially during the summer and would splutter. I suggest boiling veggies a day before or the first thing in the morning. You may remove the water of boiled veggies so that they can be easily mashed. Use this water to add later for making a smooth gravy of bhaji (if you like it that way) or to knead a dough. The outside vendors add artificial food color so this bhaji would taste far better as it is made in a healthy homemade way and won’t be too red in color.