Recipe Cooked, Photographed and Written by Praveena
PrepTime:15 mins CookTime:15 mins Cuisine:Indian
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.
Pav means bun , and bhaji means the curry which is specifically made for this pair. This is in Hindi, the national language of India.
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.
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.
I am sure looking at the pictures that I attached you would surely be lured to make this combo immediately. At least , sooner than later!! 🙂
Before starting to cook, don’t forget to see the Tips mentioned in the end.
Starters / Appetisers collection⇒ Starters / Snacks
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- Lettuce wraps with SweetCorn-Pomegranate Salad / Kosambari
- Potatoes – 4 to 5 (medium size)
- Onions – 3 (medium size)
- Tomatoes – 2 (large)
- Other vegetables – 1 cup
- Coriander (chopped) – ½ cup (small)
- Green Chillies – 3
- Salt – 2 teaspoon or as per taste
- Turmeric – ½ teaspoon
- Ginger (chopped) – 1 teaspoon
- Kasuri Methi / Dried Methi – ½ tablespoon
- Cumin / Jeera Powder – 1 teaspoon
- Saunf / Fennel powder – ½ tablespoon
- Red Chilli Powder – 1 teaspoon
- Aamchoor / Dry mango powder – 1 tablespoon
- Cooking oil – 3 tablespoon
- Water – required for boiling
- Red Food colour – ½ teaspoon
- Sambar Powder / Curry powder – ½ teaspoon (optional)
- Butter – (2 tablespoon + enough to smear on pav / bun)
- Kasuri Methi
- Aamchoor powder
- Saunf / Fennel powder
- Cumin / Jeera Powder
- Red Chilli Powder
- Pav Bhaji Masala
Step wise pics Procedure:
- Firstly, pressure cook all the vegetables except onions & tomatoes.
- 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.
- Now, take a wide bottom pan / vessel , put it on stovetop under medium flame.
- Add the oil ,once the oil heats up, add ¾ of the chopped onions.
- Let the onions get transparent.
- Next add the tomato puree into the vessel. See pics for reference.
- Mix everything and let the tomato puree stay in the pan for 2 mins.
- Then add the saunf / fennel powder, kasuri methi , salt , red chilli powder and turmeric.
- Again , mix everything thoroughly, and let it be on stove for 2 mins.
- Next add the cumin / jeera powder , aamchur / dry mango powder and sambar powder to the pan / vessel.
- Give everything a thorough mix and let it be on stovetop for 1-2 mins.
- Next add the boiled potatoes, vegetables and food colour to the pan / vessel.
- Mash the cooked potatoes and veggies using a masher.
- After this, add half cup of water and chopped coriander into the pan.
- Close the pan with lid for 2-3 mins.
- This makes all the veggies to attain the flavours of spice powders perfectly.
- After 2-3 mins open the lid, mix up everything, switch off the flame and transfer it into serving dish.
- 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!!
- You can add Ginger-garlic paste instead of just ginger (which I did).
- Cook the vegetables to the extent that they can be easily mashed later.
- Instead of using all the spice powders that I used you can even prefer the ready made pav-bhaji masala available in the market. But I prefer this way.
- If you are using pav-bhaji masala mix , you can avoid using cumin/jeera powder,saunf / feenel powder , aamchoor powder in this recipe.
- All the spice powders I used are home-made.
- Saunf /Fennel powder can be easily made by dry roasting required quantity and making into powder once they are cooled.
- 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 center.
- 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.
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