Pav Bhaji ( Mumbai Roadside Recipes )


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Pav bhaji is more than a mere snack! it’s a quick meal that can be grabbed on the go – since large potions of the bhaji are made in advance and simply reheated with a few spices before serving. You just need to wait till the pav is toasted to perfection with oodles of butter! hmm, top with the raw onions and tomatoes, squeeze a tad of lemon atop the bhaji, and forget yourself!

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Soaking Time:  1 Hour
Preparation Time: 
Cooking Time: 
Makes 4 plates
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Ingredients


For The Chilli-garlic Paste

(makes Approx. 1/2 Cup)
5 to 6 whole dry kashmiri red chillies , deseeded
8 to 10 clove garlic(lehsun), roughly chopped

For The Bhaji
2 tbsp butter
1 tbsp oil
1 tbsp cumin seeds (jeera)
3/4 cup finely chopped onions
1/2 cup chopped capsicum
1 1/2 cups finely chopped tomatoes
1 1/2 tbsp pav bhaji masala
2 tsp chilli powder
salt to taste
1/2 cup boiled and lightly mashed green peas
1 1/2 cups boiled , peeled and mashed potatoes
2 tbsp finely chopped coriander (dhania)

For The Pav
8 ladi pav
8 tsp butter for cooking
1 tsp pav bhaji masala

For Serving
1 cup finely chopped onions
4 lemon wedges
4 roasted papad
4 tsp butter

For The Garnish
4 tbsp chopped coriander (dhania)

Method
For the chilli-garlic paste

  1. Soak the red chillies in enough warm water for atleast an hour.
  2. Drain the chillies, add the garlic and blend in a mixer till smooth, adding little water. Keep aside.

For the bhaji

  1. Heat the butter and oil in a kadhai and add the cumin seeds.
  2. When the seeds crackle, add the chilli-garlic paste and sauté on a medium flame for 1 to 2 minutes.
  3. Add the onions and sauté for 3 to 4 minutes, while stirring occasionally.
  4. Add the capsicum and sauté for 1 more minute.
  5. Add the tomatoes and cook for 3 to 4 minutes, mash well using a potato masher.
  6. Add the salt, pav bhaji masala, chilli powder and cook for another 2 minutes.
  7. Add the green peas, potatoes, mix well and cook along with 1/3 cup of water for 1 to 2 minutes, while mashing it with the help of a masher.
  8. Add the coriander, mix well and cook for 1 minute.

For the pav

  1. Slit 2 pavs vertically and keep aside.
  2. Heat a large tava, add 2 tsp of butter and slit open the pavs and place on it.
  3. Cook on a medium flame till they turn light brown and crisp on both the sides. (add more butter if required).

How to serve

  1. Place ¼th of hot bhaji, 2 pavs, ¼ cup of onions, a lemon wedge and a papad on a plate.
  2. Top the bhaji with 1 tsp of butter and serve immediately garnished with 1 tsp of coriander.
  3. Repeat with the remaining ingredients to make 3 more plates.

Handy tip:

  1. Pav bhaji masala is a spice blend, which is readily available under different brand names at most grocery stores.
RECIPE SOURCE : Mumbai's Roadside SnacksBuy this cookbook
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 on 23 Sep 14 04:54 PM


I loved cooking this recipe for my hubby. simple and tasty. he loved the taste. Thanks Tarlaji for making me happy about my cooking
 on 19 Aug 14 12:34 PM


 on 30 Apr 14 03:13 PM


After trying this recipe my family has given me the title of being 'Pav Bhaji Queen'. The recipe turns out to be exactly like how it is available on the streets of Mumbai.100% like.
 on 14 Jun 13 12:54 PM


Hot pav bhaji Mumbai style taste yumm with hot buttery pav...this recipe is spicy, tasty and easy....all in one...
 on 22 Sep 11 11:33 PM


Yum!!! I do add Cauliflower, Green Beans, Cabbage, Carrots, Assorted Bell Peppers in addition to the dry peas, potatoes and green peas. Not exactly mushy, chopped very fine and just steam the veggies until cooked, the dry peas need a few minutes in the pressure cooker. Turns out yum!
 on 07 Apr 11 05:16 PM


 on 31 Mar 11 07:45 AM


I make such delicious pav bhaji but this recipe is a little different and the result was great!! Henceforth, I will use only this method...D