Indian Favourite Pav Bhaji
- Ready In:
- 40mins
- Ingredients:
- 28
- Yields:
-
1 batch
- Serves:
- 10-12
ingredients
- 10 medium boiled and peeled potatoes
- 6 large tomatoes
- 150 g cauliflower florets
- 1⁄2 cup green peas
- 1 chopped capsicum
- 3 medium sized peeled carrots
- 3 big chopped onions
- 4 -5 garlic cloves
- 1 inch piece fresh ginger (or1/2 teaspoon ginger powder)
- 2 lemons
- some chopped fresh coriander leaves
- 2 -3 teaspoons chili powder
- 1 -2 tablespoon oil (any except olive or others that have strong flavour)
- 1 1⁄4 teaspoons turmeric powder
- 20 soft buns (as needed)
- 25 g butter, i use amul. plus as much as you want to put on the pav (salted is preferred)
- 2 tablespoons pav bhaji masala, or
-
For making the masala or spice mixture at home
- 50 g dry red chili
- 50 g coriander seeds
- 25 g cumin seeds
- 25 g black pepper
- 25 g cinnamon
- 25 g cloves
- 4 -5 black cardamom pods
- 25 g mango powder (optional)
- 10 g fennel seeds
- 1 star anise (if available)
- 1⁄4 teaspoon asafoetida powder (also called 'hing')
directions
- For the masala:.
- Roast for about 1 minute all the spices separately. One after the other in same pan is ok.Its just to dry them out fully and bring out their flavours. Cool these completely.
- Grind them together. This may make more quantity of masala than needed for this recipe. (Use 2-3 tbsp for this recipe).
- Store in air tight, dry containers.
- For the gravy (Bhaji):.
- Just blanch together peas, cauliflower,carrots.
- Mash the potatoes. Finely chop and de-seed tomatoes. Finely chop capsicum.
- Make a paste of ginger and garlic.
- In a large thick bottomed deep pan heat oil. Add cumin seeds. Let them pop a little.
- Add the ginger garlic paste, sautee for a minute. Add chopped onions.
- Add turmeric, asefoteda and chilli powder. Also add half of the pav bhaji masala (1 -1 1/5 tbsp).
- Sautee till the onion turns translucent. Stir continuously to avoid sticking and burning it.
- Drop in the blanched vegetables, tomatoes and potatoes and capsicum.
- With a hand masher or the back of a big ladle, mash up all the vegetables inside the pan. Add 1 cup water from the blanching. Mash well.
- Add some more water if needed to create a thick gravy consistency. Mash to bring it all together.
- Add salt and remaining masala. Also add a dash of black pepper powder if you want more heat.
- Check for seasoning.
- Let it cook for 10 minutes approximately Stir occasionally.
- Put chopped coriander leaves and some butter. Cover to keep its flavours.
- Heat a flat pan. Slit the buns horizontally. But not completely keeping the two sides hinged to each other. Generously butter the buns ( on all sides if you wish!).
- Place them on the hot pan till slightly golden changing to toast all the surfaces in turn. It is a must to do this just before serving the dish as these do not taste as good if re-heated.
- To serve:.
- Put some bhaji, garnish it with some more coriander if you like, butter, and squeeze some lemon juice on top, place 2 pavs with it and some chopped onion to go with.
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RECIPE SUBMITTED BY
I love to experiment, in the kitchen. Also, i enjoy tryin variety in food and in life :) im a travel buuff and an adventure sport lover.