Pav Bhaji Recipe| How to make Pav Bhaji

Pav bhaji is the most popular street food in India. Pav Bhaji was originated in Mumbai. But now it is served in almost every restaurant and roadside food stalls of India. Pav Bhaji is a delicious and healthy dish because of the bhaji. Bhaji is a Marathi word for vegetables. A lot of veggies are used to make bhaji.

This Pav Bhaji Recipe is my mom’s special recipe that she made for every new year’s eve dinner. My Mom made Pav Bhaji is my favorite dish that I can eat daily without getting bored.

Personally, I always prefer homemade pav bhaji than a restaurant or any food stall. Because they add artificial food color to give the bright orangish color of bhaji and also don’t use that much vegetables in bhaji. But at home, we can add any vegetables in the bhaji. Bhaji is basically a mix of mashed vegetables.

But here I am going to share my mom’s recipe of Pav Bhaji without using any artificial food color. This pav bhaji is delicious as well as healthy. In this recipe, a lot of vegetables are used for making bhaji and also has a balanced quantity of spices that gives a mild flavor.

Before making Pav Bhaji at home, the main questions come in everybody’s mind is that, ‘How can we get that bright orangish color of bhaji as we can see in restaurants or food stalls’. This bhaji recipe is helpful for you to get that bright orangish color for bhaji without adding any artificial color.

For making this Pav bhaji recipe, firstly roughly chopped the vegetables. Here, my mom is using cauliflower florets, potatoes, carrot, bell pepper, tomatoes, spring onions, cabbage, and some fresh methi leaves. Add all chopped vegetables and salt in a pressure cooker.  After 2 whistles, heat a pan and add oil and spices in a pan. When all spices get cooked then add boiled vegetables in the pan mash it smoothly and garnish it with fresh coriander leaves and a dollop of butter. Bhaji is now ready to serve with pav.

I am sure that you didn’t get this pav bhaji recipe. But don’t worry full recipe is explained below. I hope you guys like and try this recipe.

Check out the other snack recipes:

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• Aloo Tikki Chaat
• Dahi Bhalle Chaat
• Spring Rolls
• Veg Manchurian
• Hakka Noodles
• Chilli Paneer
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• Bhel Puri Chaat 

How to make Pav Bhaji Recipe Step by Step with Photos:

• Firstly, add all chopped vegetables and ½ tbsp of salt in a pressure cooker and wait for 2 whistles.
•  Heat a pan and add 1½ tbsp of oil.
• Now, add ½ tbsp of cumin seeds,½ tbsp of deggi mirch/Kashmiri red chili powder, 1 tbsp of dhania powder, ½ tbsp of turmeric powder, kasturi methi, 1 tbsp of pav bhaji masala.
• Mix it for 2-3 minutes.
• Now, add boiled vegetables in the pan.
• Mix it very well with the help of pav bhaji masher and add 1/2 tbsp of amchoor (mango powder) in the pan.
• Add ½ cup of water in the pan, mash it.
• Leave it for 4-5 minutes.
• Lastly, garnish it with fresh coriander leave.

Toast Pav For Pav Bhaji

• Firstly, sliced or cut the pav.
• Heat a Tava and spread butter on it and place the sliced pav on hot tava. It turns a soft and little brown. Flip it over.
• Now, Bhaji is ready to serve with pav and dollop of butter.

Notes:

• For getting a bright orangish color, you can also use food color or red chilli paste in it but here I am using Kashmiri red chili powder.
• You can add any vegetables in bhaji but, potato is the main because it gives thickness in bhaji. For more thickness, you can also add boiled Rajma and Chickpeas in bhaji.
• You can also use butter in place of oil. But here I am using oil and garnishing Pav Bhaji with homemade white butter.
• You should always toast pav on low flame.