Authentic Bombay Pavbhaji

Authentic Bombay Pavbhaji

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A real bombay street side pav bhaji that everyone loves! For that we ll need a large pan with a flat bottom. To make it more tastier, i cook it in noon, when it cools down, put it in fridge and reheat it before dinner, trust me it tastes better this way!

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Authentic Bombay Pavbhaji recipe - How to make Authentic Bombay Pavbhaji

Preparation Time:    Cooking Time:    Total Time:     Makes 2 to 3 plates

1 capsicum , finely chopped
3 tomatoes , finely chopped
4 boiled potatoes
1/2 cup boiled cauliflower florets (optional)
1/2 cup boiled green peas
2 onions , finely chopped
1 green chilly finely chopped
6-7 crushed garlic (lehsun) clove (laung / lavang)
1 tbsp crushed ginger (adrak)
1 tbsp lemon juice
salt to taste
a pinch turmeric powder (haldi)
2 tbsp kashmiri red chilli powder
1-2 tbsp pavbhaji masala
a pinch asafoetida (hing)
1 tsp dried fenugreek leaves (kasuri methi)
butter to cook
chopped coriander (dhania) for garnishing
  1. Take large flat bottom pan and heat it.
  2. Add the capsicum, add little water and let cook on medium high flame.
  3. Keep on adding little water at time if needed.
  4. When they softens, add the tomatoes and keep on mixing and pressing them with help of a masher.
  5. Keep adding little water time to time.
  6. When both gets combined and are cooked well, add the boiled and mashed potato, cauliflower and green peas, mix well and cook using potato masher, adding little water.
  7. Add a tbsp of butter, salt, turmeric, chilli powder and 1/2 to 1 tablespoon pavbhaji masala and mix well with crusher.
  8. In a different small pan heat 1 tbsp butter, add the onions and saute for a minute.
  9. Add the green chillies, ginger and garlic and saute them for one more minute.
  10. Add the asafoetida, kasoori methi, chilli powder, pavbhaji masala, a handful of coriander and little water and cook for 2 more minutes.
  11. Add this to the pan in which vegetables are cooking.
  12. Mix everything very well, add water if required and simmer the bhaji for 5 more minutes.
  13. Again add 1 tbsp butter, one tsp lemon juice, coriander and salt and mix well.
  14. Serve ho garnished with coriander and chopped onions.

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This recipe was contributed by Swapnil Thakkar on 11 Dec 2014

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