Pav Bhaji

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Pav Bhaji

Pav Bhaji is a deliciously spicy blend of vegetables in tomato gravy served with pav that is cooked with butter. This innovation arose from the necessity of providing a nice hot meal in a hurry and one that tickles the taste buds. Pav Bhaji is easy to cook and quite filling!

Pav Bhaji

Recipe Type: Snack
Cuisine: Indian
Author: Hanifa Hanid
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 5
Pav Bhaji is the king of Mumbai street food. This is one dish that feeds millions of people around India on a daily basis. This melt-in-your-mouth Indian delicacy is a staple snack of the people of Mumbai and the city serves some of the finest pav bhaji. It is very easy to make and a lifesaver for busy mothers and housewives keen to rustle up a quick and delicious meal for the family.

10 x burger buns
2 onions finely chopped
2 tbsp coriander powder
2 cups of tomatoes finely chopped
1 tbsp cumin powder
2 cups pf potato cooked and mashed
1 tsp chilli powder
1/2 cup of cooked pea
1 tbsp pav bhaji masala
1/2 cup green beans finely chopped
1 cup of coriander leaves
1 cup shredded cabbage
1 tbsp lemon juice
1/2 cup chopped capsicum
2 tsp grated ginger
1 tsp crushed garlic
2 green chillies finely chopped
1/2 cup water
salt to taste


Add onions to hot oil and fry till pink.
Add garlic and fry for a minute.
Add tomatoes, salt, coriander powder, cumin powder and chilli powder.
Stir for a minute.
Add the other ingredients and cook on low heat for 5 minutes.
Cook chopped vegetables except capsicum, covered for 5 minutes on medium heat.
Mash well.
Add 1/2 cup of water and simmer.
Add chopped capsicum.
When all the vegetables are well mixed, garnish with coriander and lemon juice.
For the pavs, slit the pav buns horizontalls from the middle.
Apply butter on the cut surface and fry in hot pan.
Remove when it is golden brown.
To serve, sprinkle chopped onions, coriander and pav bhaji masala over bhaji.
Serve hot with burger buns.


If you don’t have any pav bhaji masala, you can make using:

50 grams red chili
50 grams coriander seeds
25 grams cumin seeds
25 grams black pepper
25 grams cinnamon
25 grams clove
4-5 black cardamom
25 grams dry mango powder,
10 grams fennel seeds
1 tbsp. turmeric powder.

Roast all the ingredients separately. When cool, grind it. Shift them and mix dry mango powder, turmeric powder and fill in the bottle.


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