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Pav – Bhaji

Recipe Cooked, Photographed and Written by Praveena

Prep Time:15 mins   Cooking Time: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. 

Don’t panic by seeing the different spice powders I mentioned under ingredients, it’s easy to make if you could get a pack of Pav-Bhaji masala mix available in any Indian/Asian store.

I am sure looking at the pictures that I attached you would surely be lured to make this combo immediately. Atleast , sooner than later!! 🙂

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

Starters / Appetizers collection⇒  Starters / Snacks

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pav bhaji
‘PAV’ Houses on ‘BHAJI’ Boats for my three little cuties 🙂

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Ingredients :

  • 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)

Special Ingredients:

  • Kasuri Methi
  • Aamchoor powder
  • Saunf / Fennel powder
  • Cumin / Jeera Powder
  • Red Chilli Powder
  •          OR
  • Pav Bhaji Masala

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 and vegetables to the pan/vessel.
  • Add the food colour as well. See pics below for reference.
  • Mash the cooked potatoes and veggies using a masher.
  • Add half cup of water after this.
  • Now add the chopped coriander into the pan.
  • At this stage 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 and mix up everything, switch off the flame and transfer it into serving dish.28283718629_2d9fde2e70_oFinal stage of bhaji / curry before taking into serving dish
  • Now for the pavs, take a pan ,put it on stovetop under medium flame , then add ½ teaspoon of butter.
  • Once butter melts rub the pavs/buns over the butter and pan fry them until they turn goldern brown.
  • Repeat the same for the other side of the pavs/buns also. Done!!

Tips:

  • 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.

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.39351922674_58505ce90d_o

You can Pinit here for later use:

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