Authentic Chaupati Bhaji Pav In Videsi Avatar
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About Authentic Chaupati Bhaji Pav In Videsi Avatar
This delightful dish traces its roots back to 19th-century Mumbai, where it first served as a quick, hearty lunch for textile mill workers. Over time, Bhaji Pav became a beloved street food, now found everywhere from bustling hand carts to upscale restaurants across India and the world. For this recipe, I've given the classic a wholesome twist—crafting homemade pav using wheat and oats flour, baked into bite-sized muffin forms for a modern, healthy touch.
The bhaji itself remains true to its origins, prepared just as I learned from a skilled handcart vendor at Chaupati, Mumbai during my visit. This combination of authenticity and innovation makes the dish a hit at any gathering. Loved by all age groups, its vibrant presentation and easy-to-eat portions make it perfect for parties, ensuring everyone comes back for seconds!
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Recipe Time & More
Ingredients
- 3 Potato (boiled & peeled for bhaji)
- 1 Capsicum (chopped, medium sized, meduim)
- 2 onion (chopped)
- 1/4 cup Peas
- Pepper (or salt salt as per taste)
- 1 tsp Chaat Masala
- 2 tsp Masala (pavbhaji)
- 1/2 Lemon Juice
- 2.5 tsp Oil
- 2 tbsp Butter (1 teaspoon for garnish)
- leaves Coriander (chopped corriander)
- 2 Tomatoes (chopped, for red chutney, medium sized)
- 9 cloves Garlic
- 7.5 Red Chillies (kashmiri)
- 1/2 cup Water
- 1 cups Wheat Flour (or pav for pav, whole)
- 1/2 cup Oats Flour (fine)
- 1/2 tsp Active Yeast (instant)
- 1/4 tsp Black Pepper
- 1 tsp Sugar
- 3 tsp Oil
- 3/4 cups Water (or milk milk and mixed or as required)
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Instructions
- For red chutney; sauté tomatoes till soft add other ingredients mentioned in list for chutney and grind into a paste
- For bhaji; keep all things ready, wash clean chopped and mashed. Heat Oil, fry onion, capsicum, peas till soft. Add all spices and salt and mix.
- Add mashed boiled potatoes and mix.
- Add red chutney according to your liking and mix well. Add more for more spicy bhaji.
- Mash the mixture properly, add some corriander leaves, lemon juice and butter. Turn off heat.
- Add butter to the bhaji and serve hot with Pav.
- For rolls; Mix flours, salt, sugar, yeast, black pepper. Pour water and milk and knead a sticky dough.
- Transfer to a generously floured counter and knead for 10 minutes.
- Keep in an large oiled bowl and cover with a cling film. Leave it to rise till the dough doubles in size.
- Punch the dough and divide in small equal portions. And roll between palms like balls.
- Grease a muffin pan and arrange the dough balls in the pan. Cover with a towel and leave on counter for 30 minutes. I've made few by stuffing a small cube of cheese
- Preheat oven on 180C for 10 minutes. Milk or butter wash the dough balls and bake for 30 minutes.
- Remove from oven. Butter wash the rolls. Transfer the rolls on a wire rack to cool completely.
- Chop off a small portion from the top of the rolls.
- Spoon some bhaji on the rolls.
- Decorate with chopped onions, corriander. I also put a cherry tomato and a slice of lemon on top.
- And your yummy healthier version of Bhaji Pav is ready. I've used very less butter and oil. You may use more if you like.
Recipe Notes
This recipe for pav makes around 15-18 small size pav. Depending on the size of rolls.
I have prepared the dough and kept for first-rising and started preparing for bhaji. This way I was able to prepare the recipe in 2 hours.
Additional Tips
- To mimic the smoky flavor found at Mumbai street stalls, char a whole capsicum directly over a gas flame until blistered, peel, chop, and incorporate into the bhaji for added depth.
- For an extra tangy kick, serve each pav muffin with a small dollop of homemade green chutney or tamarind-date chutney on top; this enhances both presentation and taste.
- Make the bhaji ahead of time and refrigerate overnight—the flavors develop and meld beautifully, resulting in an even richer taste when reheated just before serving.
- If you want a vegan version, ensure your pav muffins are made without dairy—swap ghee or butter for olive oil or any neutral plant-based oil, and use non-dairy milk if needed for the dough.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 243kcal | Carbohydrates: 34g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 4.2g | Cholesterol: 1mg | Fiber: 2g | Sugar: 3g
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Looks incredible! Thanks for the details.
Awesome recipe! Very well explained Priya 🙂
So delicious! Excited to make it.
This looks so appealing! Thanks for sharing.