Pav Bhaji Recipe at Home

Featuring How to Make Bombay Style Pav Bhaji Recipe

Hi guys, I am back with another recipe. This recipe features every Mumbaikar’s favourite food: Pav Bhaji. Well, to be honest, this is not just Bombayite’s favourite food, but, it’s our comfort food for every mood. The recipe may seem a bit complex due to the presence of a variety of ingredients and spices; nevertheless, it’s handy and quick to cook.

Pav Bhaji is Mumbaikar’s go-to dish. Here are some instances when every Mumbaikar has had Pav Bhaji sometime or other in their life: On the sand-covered mat at Chowpatty; The 2 AM home-alone craving, a bottle of coke and pav bhaji on a rainy evening and the list continues…

But, keeping in mind the rates of today’s pav bhaji at some of the most well-known places in Mumbai, it makes us doubt ourselves, “Is it worth it?” And to match the quality and taste, all the other restaurants have hiked up their prices too. A dish that was sold for almost its half price a decade ago now has sky-rocketing menu card rates.

So, to keep your wallet filled and still, deliver a fantastic punch of flavours for all your cravings, here I am giving you my recipe of cooking Pav Bhaji at home. If you are cooking for the first time; then it might seem a tad bit expensive as you must purchase some packed masalas. Nonetheless, from the next time onwards, the cost shall drop by half.

So, let’s start with the ingredients. And, spoiler; my recipe is unconventional feel free to use your techniques and methods. Some of the ingredients may seem unnecessary, so, feel free to omit them. In the end, it’s your dish and you are going to be eating it.

So, let’s start cooking.

Prep Time: 15 mins

Cook Time: 30 mins

Servings: 2 People

Ingredients:

• 300 gms Butter
• 200 gms diced boiled Potato
• 100 gms boiled Green Peas
• 100 gms chopped Onion
• 100 gms chopped Capsicum
• 100 gms chopped Tomato
• 4 cloves chopped Garlic
• 2 strings chopped Coriander Leaves
• 2 Tbsp Garam Masala
• 2 Tbsp Pav Bhaji Masala
• 1 Tbsp Green Chilli Paste
• 2 teaspoon Red Chilli Powder
• 1 teaspoon Coriander Powder
• ½ teaspoon Cumin Seeds
• ½ teaspoon Turmeric Powder
• ¼ teaspoon Asafoetida Powder (Hing)
• Salt as per taste
• Black Pepper as per taste
• 2 Buns

Method:

Cooking Bhaji

1. Heat a flat pan

   

2. When the pan is hot, add a dollop of butter, approximately 150 gms

   

3. Grease the pan with butter by spreading it evenly

   

4. Once the butter is hot, add chopped garlic cloves

   

5. As soon as the chopped garlic cloves start turning brown, add chopped onions

   

6. Sautee the onions in the butter on medium to low heat; when the onions turn golden-brown, add chopped capsicum

   

7. Since capsicum takes longer to cook; hence, be patient and continuously toss the pan and allow the vegetables to cook in simmering butter
8. When the chopped pieces of capsicum are glistening green, add tomatoes chops

   

9. Thoroughly mix all the vegetables and allow the veggies to cook in the butter sauce

   

10. The next step is to add boiled potatoes and green peas

    

11. Now, mix all the vegetables. Furthermore, this will allow the flavour of garlic and onion to seep into the cooking vegetables
12. The vegetables must be mixed meticulously; thus ascending the flavour and grease of butter into the cook
13. Well, Pav Bhaji is nothing without hotness, precisely the heat of green chillis. So, add your green chilli paste to the bhaji (you can use chopped as well)

    

14. Now, it’s time to spice up this Pav Bhaji recipe:

    1. Add the measures of red chilli powder, turmeric powder, coriander powder, cumin seeds and Asafoetida powder (Hing) to the simmering veggies

       

       

       

       

    2. Mix the dry veggies proficiently to coat the spices on the skin
    3. Since we have already added the spices. It’s time to add complex flavours with Garam Masala and Pav Bhaji Masala

       

       

    4. Mix everything on medium heat furiously, if required, add a dollop of butter

       

15. Pour some water, thus allowing comfortable mashing of the Bhaji

    

16. Keep the flame on low, or else, there’s a chance of burning the bhaji

17. Vigorously mash the mixture until all the vegetables start looking like a spiced paste

    

18. The next step is to season with salt and pepper; as per taste. Nonetheless, if you are an amateur cook and don’t know “As per taste” measure; then I would suggest you to the season with 1 pinch salt and 3 pinches of black pepper powder

    

19. Mix your almost-ready Bhaji to incorporate the taste of the condiments
20. Now that your Bhaji is almost ready; pour some more water. Thus, slowing down the process. Alongside, giving the spices sufficient time to blend all the spices and vegetables

    

21. Stir occasionally to make sure that Bhaji doesn’t stick to the bottom of the pan
22. Once, the desired consistency is obtained, turn off the heat

    

23. Serve the bhaji in a serving bowl or a plate
    
24. Top off the Bhaji with a dollop of butter
25. Garnish with chopped coriander leaves
26. Shut it with a lid. Thus, allowing the Bhaji to rest. The heat shall poach the spices, adding essential flavours

Method to Toast Pav (Bun)

1. Horizontally cut the bun in half, but keep it adjoining from one end
2. Apply a small amount of butter on the either of the inner walls of the bun
3. Now, turn on the heat on the same pan in which you cooked Bhaji (which is resting)
4. Turn on the heat, keep on low and add a tablespoon of butter
5. Once butter on the pan starts to melt, toast all the four faces of the bun: two inner walls and two outer surfaces
6. Toast using tongs, it’s safer
7. An ideal serving of Pav Bhaji consists of 2 pavs toasted in butter
8. That’s it. Now serve yourself an excellent dish of Pav Bhaji cooked by you, for you.

Or, you can watch a short video here:

However, the serving is for two people, so, ask your friend to accompany you; or maybe surprise your date with a dinner featuring delicious, home-cooked Pav Bhaji.

P.S. I don’t prefer buttered buns with Pav Bhaji, hence, when I cooked, I enjoyed my Bhaji with raw pav. Nevertheless, you can serve according to your likeness. Additionally, you can add some more veggies to your Bhaji: namely, Cauliflower. I didn’t use it because my folks don’t fancy cauliflower. That’s what I said just before the start of the recipe – “It’s your dish, you are going to eat it!” And this is the way I like it.

Comments and suggestions are appreciated. And, do send us photographs of your Pav Bhaji at [email protected]

If you have a recipe of your own, then do write to us at the same email id or visit our ‘Write For Us’ section for more details. Until then, eat good food and be happy.