Pav – Bhaji

Recipe Cooked, Photographed and Written by Praveena

PrepTime:15 mins   CookTime:15 mins    Cuisine: Indian

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I prepare this combo at least once in a month, as we all in our family enjoy eating this to the core. Last Friday, I wanted to surprise my kids, presenting pav-bhaji in a distinct manner.

So, here I came up this idea of ‘boat house’. In the afternoon, when my 3 kids were back from school, they were thrilled to see their favourite pav-bhaji presented like this on the dining table.

I felt so so happy seeing at their excellent expressions. My heart felt contended after they heartily enjoyed the meal.

Table of Contents:

1. What is ‘PAV BHAJI’:
2. Possible Alterations for the recipe, ‘Pav Bhaji’:
3. Other recipes from my blog:
4. Step Wise Pics Procedure for ‘Pav Bhaji’:
5. To pan fry the PAVS:
6. Stove Top Method Pav Bhaji:
   1. Prep Work:
   2. Cooking:
7. Instant Pot Method Pav Bhaji:
8. Tips:
9. Result:
10. Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
11. Recipe Card & Print:

What is ‘PAV BHAJI’:

Pav-Bhaji is the most common street food in North India . But now-a-days it has become the common street food / restaurant food not only in entire India even across the globe where Indians reside. That’s the magical taste of this cute pair Pav & Bhaji has.

Here, Pav means bun, and bhaji means the curry which is specifically made for this pair (in Hindi).

This combo can be eaten as a starter in parties, for brunch on lazy weekends, or as an evening snack or as a meal for dinner. 

Possible Alterations for the recipe, ‘Pav Bhaji’:

To avoid Onion & Garlic: Do not add them, instead you can add same quantity of finely chopped white cabbage. This gives that crunchy texture just as onion.

Avoiding adding food colour: You might use a tablespoon of beetroot juice (or) finely chopped beetroot pieces to get that natural red colour to the dish. 

Other vegetables to add: The general vegetables that can be added are Green peas, cauliflower, cabbage, carrot, potatoes, French green beans. Not preferred to add any other vegetables. 

Stove Top Pressure Cooker Method: Just follow the same recipe as the Instant Pot Electric Pressure Cooker method. Pressure cook for 3 whistles.

Other recipes from my blog:

Before starting to cook, don’t forget to see the Tips mentioned in the end.

Starters / Appetisers collection⇒  Starters / Snacks

Dessert recipes collection⇒  Desserts / Mithayi

Drinks recipes here⇒  Drink / Beverage

Instant Pot recipes collection⇒  Electric Pressure Cooker / Instant Pot Recipes

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Ingredients :

• Potatoes – 4 to 5 (medium size)
• Onions – 3 (medium size)
• Tomatoes – 3 (large)
• Other vegetables – 1 cup (chopped)
• Coriander Leaves (chopped) – ½ cup
• Green Chillies – 3
• Cooking oil – 5 tablespoons
• Water – required for boiling
• Butter – (2 tablespoon + enough to smear on pav / bun)

Spice Powders:

• Salt – 2 teaspoon or as per taste
• Turmeric Powder – ½ teaspoon
• Ginger Garlic – 1 tablespoon (chopped/paste)
• Kasuri Methi / Dried Methi – ½ tablespoon
• Red Chilli Powder – 1 teaspoon
• Pav bhaji Masala Powder – 1 tablespoon
• Red Food colour – ½ teaspoon

Special Ingredients:

• Kasuri Methi

Step Wise Pics Procedure for ‘Pav Bhaji’:

To pan fry the PAVS:

• Now for the pavs, take a pan ,put it on stove top under medium flame.
• Then add ½ teaspoon of butter.
• When butter melts rub the pavs/buns over the butter and pan fry them until they turn golden brown.
• Repeat the same for the other side of the pavs/buns also. Done!!

Stove Top Method Pav Bhaji:

Prep Work:

• Get the vegetables boiled.
• Next get the onions chopped very finely.
• Cut the tomatoes into chunks.
• Take the tomatoes, green chillies and ginger into the blender.
• Make them into fine puree.

Cooking:

Instant Pot Method Pav Bhaji:

Use all the vegetables raw, you need not boil/cook them before hand. This is a one-pot method of making Pav Bhaji.

Tips:

• You can add Ginger-garlic paste instead of chopped ginger-garlic (which I did).
• Cook the vegetables to the extent that they can be easily mashed later.
• While adding the kasuir methi / dry methi rub it against your palms and then drop it into the pan.
• In case you are using red food colour powder, Add it to enough water and mix well. Only then you can add it to the pan.
• While serving the bhaji garnish it with more chopped coriander and then add a blob of butter at the centre.

Result:

• Heavenly! is the one word I can use to tell about the taste of Pav-Bhaji!!
• The pic below shows exactly how pav-bhaji is served in any restaurant or on a street side shop.
• Its a three pockets plate with bhaji (curry) having major portion with a blob of butter, the pavs (buns) in one pocket and finely chopped onions in other pocket.
• Green chillies are optional but lemon piece is a must to squeeze it up over the bhaji or curry which enhances the taste of the whole combination.

Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:

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Recipe Card & Print:

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