Authentic Bombay Pav Bhaji Recipe
35 minutes
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About Authentic Bombay Pav Bhaji Recipe
Experience the vibrant flavors of Mumbai's iconic street food, Pav Bhaji, with this authentic home-style recipe. We've adapted this classic to create a healthier, fresher version, perfect for a delicious snack or satisfying meal. Control the quality of ingredients and enjoy a healthier twist on a beloved dish.This recipe uses a blend of vegetables for a rich and flavorful bhaji. We focus on using less oil and butter while retaining the signature taste that makes Bombay Pav Bhaji irresistible.Get ready to savor the soft, buttery pav buns generously topped with a hearty, flavorful bhaji – a true taste of Mumbai, made easy in your own kitchen!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Vegetables
- 2 Potato boiled and grated
- 1 cup Peas fresh or frozen
- 1/2 Beetroot medium-sized
- 1 cup Cauliflower florets
- 1 Bell Peppers large, thinly sliced
- 1/2 Carrot finely chopped, medium-sized
- 1 Onion finely chopped
Spices & Aromatics
- 1 tsp Pav Bhaji Masala
- 1 tsp Chili Powder adjust to taste, red
- 1 Chili finely minced, green
- 6 Garlic Cloves minced
- 1-2 tsp Salt or to taste
Instructions
Prepare the Vegetables
- Blanch the tomatoes, remove the skins, and blend into a smooth puree.
- Boil the potatoes until tender, then grate them.
- Finely mince the green chilies and garlic cloves together.
- In a pressure cooker, combine the peas, beetroot, carrot, and cauliflower florets with 2 cups of water. Cook until two whistles are released.
- Finely chop the onion and thinly slice the capsicum.
Make the Bhaji
- Heat the oil in a heavy-bottomed pan over medium heat. Add the chopped onions and sauté until translucent.
- Add the sliced capsicum and cook until softened.
- Stir in the garlic-green chili paste and sauté for about a minute.
- Add the tomato puree and cook until the color changes slightly.
- Incorporate the Pav Bhaji Masala and red chili powder, mixing well.
- Add salt to taste and stir in the grated potatoes and cooked vegetables.
- Reserve the water in which you boiled the vegetables.
- Cover the pan with a lid and let the bhaji simmer gently for 10 minutes. Stir occasionally to prevent sticking.
- Adjust the consistency of the gravy by adding more water if necessary.
- Remove from heat and use a masher to partially mash the bhaji. (Some texture is nice)
Prepare and Serve the Pav
- Cut the pav buns in half horizontally.
- Lightly butter the inside of each bun half.
- Toast the buns lightly on a griddle or tawa until golden brown.
- Serve the hot Pav Bhaji generously spooned over the toasted pav buns.
- Garnish with fresh chopped onions, lemon wedges, and a pat of butter.
Recipe Notes
Expert Tips for the Best Pav Bhaji
- For a richer flavor, use a combination of ghee and butter.
- Adjust the spice level according to your preference. Start with less chili powder and add more as needed.
- Don't overmash the bhaji. Leaving some texture adds to the overall enjoyment.
- For a smoky flavor, lightly char the capsicum on a direct flame before slicing.
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Recipe Nutrition
Calories: 814kcalCarbohydrates: 151gProtein: 24gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 1312mgPotassium: 1872mgFiber: 21gSugar: 28gVitamin A: 3872IUVitamin C: 164mgCalcium: 239mgIron: 8mg
Anju Bhagnari
Articles: 140
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Such a beautiful dish! Can’t wait to try it.
What a delicious idea! Thanks for sharing.
Such a flavorful dish! Can’t wait to taste it.
Looks so flavorful! Thanks for posting.