Pav Bhaji

Posted by EsyRecipes Sunday, November 15, 2009
 Discription:It’s a high-carb, high-cal meal consisting of dinner rolls (pav) shallow-fried in generous amounts of butter and a spicy vegetable curry (bhaji.) Take a pav, put a couple of heaped table spoons of bhaji, top it withsome onions & lime juice and you have one of the most popular street foods of India. It is so popular that it has a permanent place in the menus of Indian restaurants, north or south. Eating pav-bhaji on a balmy evening from a crowded city street stall has it’s own charm. The Indian eating-out experience is just not complete without it.
One of the things about street-food is that we don’t like any variations in the recipe. We try hard to get the same taste as the road-side stall. It takes a few tries to get it right but thanks to the ready-made pav-bhaji masala (Everest and Badshah brands are my favorite), making pav-bhaji at home is actually a pleasure. In this recipe I use tomato paste which enhances the taste and color of the bhaji.
  • Veggies to pressure cook in water for 4 whistles or till they turn soft:
  • Small potatoes(peel the skin before pressure cooking)-3
  • Beans chopped into big pieces-1/2 cup
  • Carrot chopped into big pieces-1/4 cup
  • Oil-1 tbsp
  • Jeera-1 tsp
  • Salt
  • Turmeric powder-1/4 tsp
  • Red chilli powder-1/4 tsp
  • Pav Bhaji masala-2 tsp(or as per taste)
  • Coriander leaves- to garnish
  • Lemon juice from 1 small lemon
  • Pav buns(sweet dinner rolls)
  • Butter-to toast the buns
How to make:
  • Mash the veggies(once they are cooked) with the back of a laddle.
    Heat oil in a pan, allow jeera to crackle, add the mashed veggies. 
  • Add some water and bring it to gravy consistency. 
  • Add salt, turmeric powder, chilli powder, pav bhaji masala and bring it to a boil.
  • Switch off the gas. 
  • Garnish with coriander leaves.
  • Squeeze lime and add tiny bits of butter.
  • Toast pav buns lightly with some butter and serve with bhaji.


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