Pav – Bhaji

Recipe Cooked, Photographed and Written by Praveena

PrepTime:15 mins   CookTime:15 mins    Cuisine:Indian

---

Table of Contents⇓    RecipeCard⇓

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:

Click to Expand / Collapse

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. 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.

Appetisers collection⇒  Starters / Snacks

Dessert recipes collection⇒  Desserts / Mithayi

Drinks recipes⇒  Drink / Beverage

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

Related Posts:

Follow me on⇒  Facebook  / Pinterest  / YouTube  / Instagram

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:

Put a wide pan on stove top under medium flame. Add the oil, when its hot, add ¾ of the chopped onions. Let the onions get transparent.

Add the tomato puree. Mix everything, let the puree cook for 2 mins.

Then to the pan add all these>> kasuri methi , salt, red chilli powder, turmeric powder and pav bhaji masala powder.

Give a mix, let it cook until oil separates.

Next add the boiled potatoes, vegetables and food colour to the pan.

Using a masher, partly mash the cooked potatoes and veggies.

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. Done!

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.

Switch the Instant Pot ON. Select MODE to SAUTE, time to 10 mins.

Add oil, heat it. Then, add chopped onions, fry them until transparent.

Now add all these>> tomato cubes, ginger garlic (chopped/paste), slit green chillies. Give a mix.

Next add these>> salt, turmeric powder, red chilli powder, pav bhaji masala powder.

Mix up everything. Let it fry until the oil separates.

Add all the potato cubes, other vegetables you wish to add. Pour enough water till they soak.

Close the IP lid, set MODE to PRESSURE COOK, time to 5 MIN, valve to SEALING.

Later when the timer is OFF the IP beeps. Let the pressure release naturally (NPR), open the lid.

Using a masher / hand blender mash half of the content.

Switch the gadget ON, set to SAUTE MODE for 2 MINS. Let it thicken to your desired consistency.

Add a tablespoon of butter and chopped coriander leaves. Done.

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.

Recipe Card & Print:

You can Pin it here for later use:

Do leave a comment or hit the like or follow button, just in case you like my recipe! 

You can find my other recipes by clicking the Recipe Category

Follow me on⇒  Facebook  / Pinterest  / YouTube  / Instagram