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homemade pav bhaji | how to make pav bhaji at home | mumbai pav bhaji made at home | with 25 amazing images.
There is nothing healthier than making your homemade pav bhaji versus opting for pav bhaji from the street. While i do love mumbai roadside pav bhaji, i still think you should make your pav bhaji at home.
In this homemade pav bhaji recipe, we have first pressure cooked the vegetables (cauliflower, green peas and carrots), that go into the pav bhaji. Then in a separate deep non stick pan cooked the chilli garlic paste, sauted the onions, capsicum and tomatoes. Added the kashmiri red chillies, pav bhaji masala and cooked with some water. Finally we add the potatoes and pressure cooked vegetables and cooked the mumbai pav bhaji made at home.
Why make mumbai pav bhaji made at home? 1. Street vendors tend to use inferior quality vegetables which are not even cleaned properly. At home, we have the option to use the best quality of everything. 2. Water used to clean vegetables is not filtered by street vendors. 3. Everything is cooked in the open which leads to all kinds of infestation of the food despite it being hot. 4. The butter used is believed to be half margarine and half butter to cut costs and will lead to heart issues.
We make homemade pav bhaji as a one meal dinner. Traditionally pav bhaji is served with yummy ladi pav which is made of plain flour. We suggest you try and use homemade multigrain bread to have with your homemade pav bhaji.
homemade pav bhaji is truly an innovation that arose out of the necessity of providing a nice hot meal in a hurry and one that tickles the taste buds. When I am lazy to cook on an entire meal for my family, pav bhaji in one of the first few dishes which comes to mind. It is easy to cook and also filling.
Aside from pav bhaji, we have other variations like jain pav bhaji, khada pav bhaji, pressure cooker pav bhaji and pav bhaji made with doodhi.
Enjoy homemade pav bhaji | how to make pav bhaji at home | mumbai pav bhaji made at home with detailed step by step photos below.
- Combine the cauliflower, green peas, carrot and 1 cup of water in a pressure cooker and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
- Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
- Add the capsicum and chilli-garlic paste and sauté on a medium flame for 2 minutes.
- Add the tomatoes, chilli powder, turmeric powder and ¼ cup of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Add the potatoes, cauliflower mixture along with the water and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally and mashing it.
- Add the lemon juice and coriander and mix well. Keep aside.
- Slit 2 pavs vertically and keep aside.
- Heat a non-stick tava (griddle), add 1 tbsp of butter and slit open the pavs and place on it.
- Cook on a medium flame till they turn light brown and crisp on both the sides.
- Repeat steps 1 to 3 to cook more pavs. Keep aside.
- Serve the bhaji hot with pavs, onions and lemon wedges.
Pav Bhaji recipe with step by step photos
To make Pav Bhaji a complete meal, here are some recipe suggestions that go well with it :
To try something new, checkout our Pav bhaji recipe collection to explore variations like :
For the Bhaji to make Pav Bhaji, take a pressure cooker and add the cauliflower florets.
Add the green peas.
Furthermore, add the carrot.
Finally, add 1 cup of water in the pressure cooker.
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.
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.
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.
Add the onions and sauté for 3 to 4 minutes, while stirring occasionally till the onions become translucent.
Now add the capsicum and sauté for 1 more minute.
Add the tomatoes into the pan.
Add the chilli powder. To give it a vibrant colour, you can also add Kahsmiri red chilli powder if you like.
Add the pav bhaji masala. While it is readily available in the amrket, here is a detailed recipe to make homemade pav bhaji masala.
Add the turmeric powder and salt to taste. Turmeric powder is totally optional. You can skip if you dislike it.
Add ¼ cup of water.
Mix well and cook for another 2 minutes till the masalas release their flavour.
Add the potatoes and boiled vegetable mixture along with the water.
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.
Cook on a medium flame for 4 minutes, while stirring occasionally.
Now add the lemon juice.
Finally, add the coriander leaves.
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.
Take 2 pavs at a time and slit them horizontally. Use a serrated knife or a bread knife to cut through the pav easily.
Take a tava and heat it till it is hot enough. Put 1 tbsp of butter on it.
Place the slit open pavs on the hot tava.
Cook on a medium flame till they turn light brown and crisp on both the sides. Add more butter if required.
Repeat steps 1 to 4 to cook more pavs. Keep aside.
Serve the bhaji hot with pavs, onions, lemon wedges and papad. Don't forget to put a blob of butter on the bhaji.
Repeat the steps with the remaining ingredients to make 3 more plates.
Using the pav bhaji recipe, you can also make Pav Bhaji burger, Pav Bhaji toast or Pav Bhaji sandwich.
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
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.
Remove and cool completely.
Blend in a mixer along with all the remaining ingredients till smooth.
Strain the mixture using a sieve.
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.
Nutrient values (Abbrv) per serving
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