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Photo of Pav Bhaji by Sanjula Thangkhiew at BetterButter
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Pav Bhaji

Jul-23-2015
Sanjula Thangkhiew
0 minutes
Prep Time
60 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Pav Bhaji RECIPE

<p align="justify">Originated in Maharashtra, this flavorful dish has been ruling our hearts since the 1850s. What originally was cooked as a meal for textile mill workers in Mumbai, became a food sensation in no time. Spreading the power of its mouth-watering taste all over the country - turning it into a staple breakfast and lunch for a few. Due to increasing demand, Pav bhaji was later served at restaurants throughout the entire country and the sizzling taste of this curry made a place for itself forever. Pav bhaji is now cooked at outlets ranging from home kitchens to formal restaurants in India and abroad.</p> <p align="justify">Pav bhaji is one of the quickest recipes and hence is the ultimate homemade snack that there is. After years of culinary experience, our <a href="https://www.betterbutter.in/sanjula-thangkhiew" target="_blank"><b>BBChef Sanjula Thangkhiew</b></a> has come up with the smoothest recipe to help you ace the authentic Pav Bhaji recipe explaining every step in detail. This easy recipe takes 60 minutes to cook and serves around 4-5 people. The impeccable flavor of this dish is sure to leave a tantalizing taste that you won’t get enough of! Pair it with your favorite drink and enjoy this delicacy served buttery fresh and hot!</p>

Recipe Tags

  • Veg
  • Maharashtra
  • Boiling
  • Breakfast and Brunch

Ingredients Serving: 4

  1. 400gms Cauliflower cut into florets
  2. 3 Potatoes
  3. 1 Onion diced
  4. 1 Green bell pepper (capsicum) minced
  5. 2 cups Tomato puree
  6. 1/2 cup Peas
  7. 2 tbsp Oil
  8. 1 tbsp Butter
  9. 1 tbsp Pav-bhaji masala
  10. 1 tsp Chili powder
  11. 1 tsp Ginger-garlic paste
  12. 1/2 tsp Turmeric powder
  13. 1/4 tsp Garam masala powder
  14. Salt to taste
  15. 6 Pav Buns

Instructions

  1. Boil water in a vessel, add salt and cauliflower. Let it be for 5-10 mins at low flame.
  2. Heat 1 tbsp oil in a pan, saute onions and ginger garlic paste till brown.
  3. Then add capsicum and let it cook for few seconds.
  4. Add turmeric powder, chilli powder and salt to taste. Saute.
  5. Add tomato puree, boiled potatoes, and cauliflower. Add the stock in which you boiled the vegetables.
  6. Mash the bhajji as much as you can. (or blend with a potato masher)
  7. Garnish with coriander leaves, butter,lemon wedges and onion rings.
  8. Serve hot with pav buns, green chutney and sliced onions/tomato/cucumber.

Reviews (13)  

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farida hakim
Apr-12-2018
farida hakim   Apr-12-2018

Matar kab dale plz bataiye.

Akruti Sekhsaria
Dec-19-2017
Akruti Sekhsaria   Dec-19-2017

Amazing

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