Pav bhaji is a popular Mumbai street food dish , consisting of mashed mixed vegetable medley served with pav { dinner rolls } finely chopped onions, lemon wedges and butter.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Appetizer, Lunch & Dinner
Cuisine: Indian
Keyword: mumbai pav bhaji
Servings: 6People
Calories: 241kcal
Author: Sandhya Hariharan
Ingredients
5tbspSalted Butter
1tbspOil
5ClovesGarlic chopped
3Kasmiri Red Chilli
2tspginger diced
2Medium onion
2Green Chilli finely sliced
4 Medium Tomato diced
3Medium Potatoes
500g Mixed Vegetables - Cauliflower, green bell pepper, green peas & carrot
2cupCauliflower florets 120g
¾cupGreen Pepper 150g
¾cupGreen Peas 115g
¾cupCarrot 115g
Other Ingredients
3tbspPav Bhaji masala I have used an Everest one
3/4tspTurmeric Powder
1/2tspChilli Powder
50gSalted Butter
Salt To Taste
3-4tspLemon Juice
3 tbspFresh coriander leavesdiced
For Serving:
4Lemon wedges
8Ladi paav
10gSalted Butter
¼CupOnions diced
Instructions
In a pressure cooker, cook cauliflower, peas, carrots, and green pepper together. Once cooked, set aside.
Soak Kashmiri Red Chilli and garlic in 1/2 cup of hot water for 15-30 minutes. Then, grind them into a fine paste and set it aside.
In a pan, heat 2 tablespoons of butter. Add onions and sauté until they turn light brown. While frying the onions, add a pinch of salt to help evaporate the water and fry quickly.
Add the red chilli-garlic paste, ginger, and green chillies to the pan and sauté for 30-40 seconds.
Add the diced tomatoes and cook on medium heat for three to four minutes, stirring continuously or until oil separates from the masala.
Add turmeric powder, red chilli powder, and 1 teaspoon of Pav Bhaji Masala Powder to the mixture.
Add the cooked vegetables and mashed potatoes to the mixture along with 1-1.5 glasses of water. Use a potato smasher to press the vegetables a few times until they are completely smashed. Bring it to a boil and simmer for ten minutes. Add the rest of the Pav Bhaji Masala Powder and salt now.
Cook the mixture on medium heat for 2-3 minutes and stir continuously.
Add lemon juice.
For serving:
In a tawa, heat some butter. Slice the ladi pav horizontally into two and pan-fry them in butter for half a minute, pressing two or three times, or until the pav is crisp and light brown.
Garnish the Pav Bhaji with chopped coriander leaves, butter, and serve hot with pav accompanied by remaining chopped onion and lemon wedges.