Recipe for easy home style pav bhaji recipe. Favorite Indian street food. Recipe with step by step pictures.
- 4 tomatoes
- 2 medium sized potatoes
- 1 cup cauliflower florets
- 1 medium carrot
- 1/4 cup fresh green peas
- 1 teaspoon salt
- 3 tablespoon butter
- 1/2 cup onion, finely chopped
- 1/4 cup capsicum, finely chopped
- 2 teaspoon ginger garlic paste
- 2 green chillies, chopped
- 2 teaspoon pav bhaji masala (store bought)
- 2 teaspoon Kashmiri red chilli powder
- 1 teaspoon kasuri methi
- Pav Buns
- Butter to toast
- Chopped onions, coriander leaves and lime wedges to serve
- Puree the tomatoes in a mixie to a paste. Take a pressure cooker and add in the cleaned and chopped vegetables. Add in the tomato puree to the veggies. Add in a cup of water and half a teaspoon of salt and cook for 3 whistles. Remove from heat and wait for the pressure from the cooker to settle naturally. Once the vegetables are cooked, mash the veggies and set aside.
- Heat butter in a pan (be generous with the butter) and add in the finely chopped onions, capsicum (I have used the red one for colour. Green capsicum works fine too!), green chillies and ginger garlic paste. Add in the remaining salt and cook for 2-3 minutes until the onions are soft.
- Add in the pav bhaji masala powder (store bought) and the kashmiri red chilli powder. I do not add any artificial color to the bhaji. The Kashmiri chilli powder gives a very nice color to the bhaji. Saute for a minute.
- Add in the mashed vegetables and kasuri methi. Mash everything in the pan again. Add in a cup of water to adjust the consistency of the bhaji.
- Let the bhaji simmer for 5 minutes. The bhaji is ready.
- Cut the buns in half and apply butter. Toast the buns on a tawa until golden. Pav bhaji is ready. While serving, serve the bhaji and buns with a wedge of lime, chopped onions and garnish with coriander leaves. Top each bowl of bhaji with a teaspoon of butter.
- Category: snack
- Cuisine: Mumbai