Pav Bhaji

1. To make Pav Bhaji a complete meal, here are some recipe suggestions that go well with it :
   • Tava Pulao
   • Sweet Lime Soda recipe
   • Masala Coke
2. To try something new, checkout our Pav bhaji recipe collection to explore variations like :
   • Khada pav bhaji 
   • Chinese pav bhaji
   • Beetroot pav bhaji

1. For the Bhaji to make Pav Bhaji, take a pressure cooker and add the cauliflower florets.
   
2. Add the green peas.
   
3. Furthermore, add the carrot.
   
4. Finally, add 1 cup of water in the pressure cooker.
   
5. Close the lid and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. The vegetables have cooked completely. There is no need to drain them.
   
6. Take a deep non-stick pan or kadhai and heat it over a medium flame. Add butter and oil. Adding a little oil along with your butter will prevent it from getting burnt.
   
7. Add the chilli-garlic paste and sauté on a medium flame for 1 to 2 minutes. Here is a recipe with detailed step by step photos to make homemade chilli garlic paste.
   
8. Add the onions and sauté for 3 to 4 minutes, while stirring occasionally till the onions become translucent.
   
9. Now add the capsicum and sauté for 1 more minute.
   
10. Add the tomatoes into the pan.
    
11. Add the chilli powder. To give it a vibrant colour, you can also add Kahsmiri red chilli powder if you like.
    
12. Add the pav bhaji masala. While it is readily available in the amrket, here is a detailed recipe to make homemade pav bhaji masala.
    
13. Add the turmeric powder and salt to taste. Turmeric powder is totally optional. You can skip if you dislike it.
    
14. Add ¼ cup of water.
    
15. Mix well and cook for another 2 minutes till the masalas release their flavour.
    
16. Add the potatoes and boiled vegetable mixture along with the water.
    
17. Mash the contents with the help of a potato masher so that the tomatoes release their juices. Also, this helps to get a bhaji consistency so that there are no big chunks left. 
    
18. Cook on a medium flame for 4 minutes, while stirring occasionally.
19. Now add the lemon juice.
    
20. Finally, add the coriander leaves.
    
21. Mix well and cook till the flavour of the coriander gets incorporated into the Bhaji. Switch off the flame and your bhaji for Pav Bhaji is ready.
    

1. Take 2 pavs at a time and slit them horizontally. Use a serrated knife or a bread knife to cut through the pav easily.
   
2. Take a tava and heat it till it is hot enough. Put 1 tbsp of butter on it.
   
3. Place the slit open pavs on the hot tava.
   
4. Cook on a medium flame till they turn light brown and crisp on both the sides. Add more butter if required.
   
5. Repeat steps 1 to 4 to cook more pavs. Keep aside.
   

1. Serve the bhaji hot with pavs, onions, lemon wedges and papad. Don't forget to put a blob of butter on the bhaji.
   
2. Repeat the steps with the remaining ingredients to make 3 more plates.
3. Using the pav bhaji recipe, you can also make Pav Bhaji burger, Pav Bhaji toast or Pav Bhaji sandwich.

1. To make Pav Bhaji, it's aways a must to know how to make pav bhaji masala. Given below is the pav bhaji masala which gives the pav bhaji its unique taste. See detailed step by step homemade pav bhaji masala recipe.  Makes 1 cup.
   
   Ingredients for pav bhaji masala
   10 whole dry kashmiri red chillies , broken into pieces
   1/4 cup coriander (dhania) seeds
   6 cloves (laung / lavang)
   2 tbsp cumin seeds (jeera)
   1 1/2 tbsp fennel seeds (saunf)
   1 stick cinnamon (dalchini)
   4 black cardamom (badi elaichi)
   1 tbsp turmeric powder (haldi)
   2 tbsp dried mango powder (amchur)
   1 tbsp black salt (sanchal)
   1 tbsp freshly ground black pepper (kalimirch)
   
   Method for pav bhaji masala
   1. Combine the kashmiri dry red chillies, coriander seeds, cloves, cumin seeds, fennel seeds, cinnamon and cardamom in a broad non-stick pan and dry roast on a medium flame for 3 minutes.
   2. Remove and cool completely.
   3. Blend in a mixer along with all the remaining ingredients till smooth.
   4. Strain the mixture using a sieve.
   5. Store pav bhaji masala in an air-tight container and keep in the fridge.  Use as require as pav bhaji masala will last for 6 months.