• tastybiteswithbhavana

PAV BHAJI - COOK WITH BHAVANA

Updated: Oct 30, 2020

Spicy, Easy & Low Fat Pav Bhaji Recipe For You To Easily Cook At Home.

Pav Bhaji is one of the most popular Indian snacks, specially in Maharashtra. It is a delicious combination of different vegetables cooked and mashed together. This is one dish, loved by people of all ages and cooked with different variations in different households. The recipe for Pav Bhaji on foodogma is the smartest way to have all the healthy vegetables together without compromising on the taste.


Course - Main Course

Cuisine - Indian Street Food

Keyword - Pav Bhaji

Diet - Vegetarian


Prep Time - 15 minutes

Cook Time - 30 minutes

Servings - 5

Calories - 424kcal

Author - Tasty Bites with Bhavana


Ingredients to prepare Pav Bhaji


For the Bhaji

  • 2 large potatoes 385 grams, boiled

  • 1/2 head of a small cauliflower 215 grams, boiled

  • 1/2 of a large green pepper 135 grams, boiled

  • 1/2 cup frozen green peas boiled

  • 1 tablespoon vegetable oil

  • 3 tablespoons butter unsalted, divided

  • 1 teaspoon cumin seeds

  • 2 medium red onion 230 grams, finely chopped

  • 2 inch ginger 24 grams, finely chopped

  • 7 cloves garlic 20 grams, finely chopped

  • 2 green chilies finely chopped, adjust to taste

  • 3 large tomatoes 425 grams, finely chopped

  • 1/3 cup tomato puree store bought

  • 1.25 teaspoon salt divided

  • 1.25 cups water divided

  • 1 tablespoon + 1 teaspoon pav bhaji masala or to taste

  • 1/2 teaspoon red chili powder or to taste

  • 2 teaspoons kasuri methi also known as dried fenugreek leaves

  • 3 tablespoons chopped cilantro

  • juice of 1 large lemon


For the Pav

  • 12-14 pav eggless dinner rolls

  • butter to toast the pav

  • pav bhaji masala to sprinkle


Instructions to make the Bhaji


  1. Boil the veggies first and keep them ready. I used my pressure cooker to boil them until they were soft and tender. 

  2. Heat 1 tablespoon of butter and 1 tablespoon of oil in a large pot on medium heat. Once the butter melts and oil is hot, add the cumin seeds and let them sizzle.

  3. Add the chopped onions and mix. I like to use my food processor to chop them really fine.

  4. Cook the onions for around 4 minutes until golden brown in color. 

  5. Add the finely chopped ginger, garlic and green chili. Again, I used my food processor to chop them really fine. Cook the ginger-garlic-green chili for 1 minute.

  6. Add chopped tomatoes and mix well. Let the tomatoes cook for 2 minutes.

  7. Add store bought tomato puree, 1/4 cup water and 1/4 teaspoon salt. Cover the pan and let the tomato cook for 6 minutes until softened and completely cooked.

  8. Add the pav bhaji masala, red chili powder and remaining 1 teaspoon of salt. You may also add 1/2 teaspoon of sugar here (optional).

  9. Mix well and then add in 2 teaspoons of kasuri methi (dried fenugreek leaves).

  10. Stir in the boiled veggies and mix. Using a potato masher, mash the veggies until they are completely mixed with the masala.

  11. Add the remaining 3/4 - 1 cup water and mix. I used an immersion blender to blend the veggies to a paste like consistency at this point but this is optional. You may keep them as such.

  12. Cover the pot and set heat to low. Let the bhaji simmer on low heat for 15 minutes.

  13. Open the pot and add in the remaining 2 tablespoons of butter.

  14. Add a generous amount of chopped cilantro.

  15. Then add in juice of 1 large lemon. Let the bhaji simmer for 2 more minutes and then remove pan from heat.

Toast the Pav

  1. To toast the pav, melt butter on a pan on medium heat. Sprinkle some pav bhaji masala on top of the butter and then place the buns on the pan.

  2. Press to toast the pav until crisp and golden brown from both sides.

Serve the Pav Bhaji

  1. To serve the pav bhaji, place ladle full of bhaji in a plate. Top the bhaji with a dollop of butter. Serve with 2 pavs and a side of chopped onions and a lemon wedge.

Notes

  1. You may add kashmiri red chili powder/degi mirch to get that bright red color in your bhaji!

  2. To make it vegan, replace butter with vegan butter.

NOTE

Nutrition

Calories: 424kcal

Carbohydrates: 58g

Protein: 11g

Fat: 16g

Saturated Fat: 8g

Cholesterol: 18mg

Sodium: 1274mg

Potassium: 497mg

Fiber: 7g

Sugar: 5g

Vitamin A: 665

IU Vitamin C: 50.7mg

Calcium: 214mg

Iron: 4.8mg

REFERENCE VIDEO IN HINDI BY BHARATZKITCHEN


If you can’t find Pav Bhaji Masala, here’s a quick recipe to make it at home.

Homemade Pav Bhaji Masala

To make pav bhaji masala, you would need

  • 4 tbsp coriander seeds (20 grams)

  • 2 tbsp cumin seeds (18 grams)

  • 5 dried red chilies (3-4 grams), adjust to taste

  • 8 cloves

  • 1 tbsp fennel seeds (9 grams)

  • 3 black cardamom

  • 1 cinnamon stick, around 2 inches

  • 1.5 tsp turmeric powder (6 grams)

  • 2 tsp ground black pepper (6 grams)

  • 1.5 tbsp amchur (18 grams)

  • ½ tsp ground ginger (1 gram)

  • 2 tsp black salt (12 grams)

Dry roast coriander seeds, cumin seeds, dried red chilies, cloves, fennel seeds, black cardamom and cinnamon stick in a pan on medium heat until fragrant, around 3-4 minutes.

Let it cool and then transfer spices to a spice grinder. Stir turmeric powder, ground black pepper, amchur, ground ginger and black salt.

Grind until powdered and well combined. Store pav bhaji masala in an airtight container at room temperature and use as required. This makes around 100 grams of pav bhaji masala.


Tried this recipe?

Tag @tastybiteswithbhavana on Instagram and hashtag #foodogma_