Pav Bhaji For The Street Food Lovers Soul
About Pav Bhaji For The Street Food Lovers Soul
The best of Indian style fast food made with a spicy mash of mixed vegetables cooked in onion tomato masala and served with buttery pavs.
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Recipe Time & More
Ingredients
- 1/2 head cabbage (quartered)
- 1/2 head cauliflower (broken into big pieces)
- 2 potatoes (peeled and halved)
- 2 Carrot (peeled and cut into 2-3 pieces)
- 3/4 cup peas
- 1/2 beetroot (peeled)
- 1 onion (finely chopped)
- 1/2 capsicum (diced small)
- 1 Green Chillies (chopped)
- 2 tablespoon Ginger garlic paste
- 4 tomatoes (big, chopped)
- 3 tablespoon Butter (plus more for pavs)
- 1/2 tsp heeng
- 1 tsp cumin seeds
- 2 cloves
- 1/2 tsp turmeric powder
- 1 tablespoon Coriander Powder
- 1/2 tsp red chili powder
- 1/2 tsp Dry Mango Powder
- 1/2 tsp Garam Masala
- 2-3 tablespoon pav bhaji masala
- 1-2 tsp Salt (or to taste)
- 1 tablespoon lime juice
- 12 piece bread (pav)
- 3 tablespoon coriander (chopped )
- 1-2 tsp Butter (chopped onions, and lime wedges for garnishing)
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Instructions
- Boil or pressure cook the vegetables listed under Bhaji with a cup of water and salt, until mushy.
- Mash with a potato masher (to a “mushiness†that you like, we like ours a little chunky). Set aside.
- Set a big non-stick (like this) or any other heavy bottomed skillet on medium high heat. Add butter and let it sizzle. Add asafoetida, cumin seeds and cloves.
- Add ginger garlic pastes, green chili (if using) and chopped onion with a pinch of salt.
- Stir around and once the onion turns pinkish-brown (about five minutes), add the chopped capsicum.
- Cook for 2-3 minutes and then add the tomatoes. Mix everything together, lower the heat to medium, and let the masala cook for 5 minutes.
- Raise the heat back to medium high, add the mashed vegetables and all the dry powders along with salt.
- Give a big mix, adjust seasonings, cover and let cook on medium low heat for 10 minutes.
- Uncover, add lime juice and give a final taste test to adjust pav bhaji masala and salt.
- Slice pavs or dinner rolls from the middle, slather with butter and toast on a skillet.
- To serve, add bhaji to a bowl, top with butter, sprinkle pomegranate seeds and chopped cilantro and serve in a plate with pavs, chopped onions and lime wedges on the side. Enjoy.
Recipe Notes
- Use whole wheat rolls to make it healthier.
- If vegan is your thing, skip butter and use olive oil.
- If beetroot is in season, I strongly recommend using it. It gives Bhaji a gorgeous color.
- Bhaji freezes really well. Freeze cooled bhaji in a freezer bag or container.
- When ready to use, thaw in the refrigerator or room temperature. Reheat with some butter and enjoy.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 366kcal | Carbohydrates: 59g | Protein: 12g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 792mg | Potassium: 1055mg | Fiber: 11g | Sugar: 13g | Vitamin A: 4873IU | Vitamin C: 101mg | Calcium: 159mg | Iron: 4mg
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This looks so good! Can’t wait to cook it.
I’m eager to make this recipe!
This is so tempting! Thank you.