Pav Bhaji – Indian Street Food

Step 1: Pressure Cook Vegetables

Add 3 potatoes (cleaned, peeled, and cut into pieces), 3 medium-sized chopped carrots, 1 cup fresh green peas, and 1 small cauliflower (cut into small florets) to the pressure cooker.

Step 2: Season Vegetables

Season the vegetables with salt, 1/4 teaspoon turmeric powder, and 1 teaspoon Kashmiri red chilli powder. Mix well to coat the vegetables evenly.

Step 3: Cook Vegetables

Add 2 cups of water to the pressure cooker. Close the lid and cook for about 4 to 5 whistles on medium flame until the vegetables are soft.

Step 4: Mash Vegetables

Once the pressure is released, open the cooker. Mash the cooked vegetables thoroughly with a potato masher until smooth. Set aside.

Step 5: Prepare Masala Base

Heat a large iron skillet (tava) over medium flame. Add 100 grams of unsalted butter and 2 tablespoons of oil. Once melted, add 1 teaspoon of cumin seeds and let them splutter.

Step 6: Sauté Onions and Aromatics

Add 3 large finely chopped onions and sauté on high flame until they turn golden brown. Then, add 3 chopped green chillies and 2 teaspoons of ginger garlic paste. Cook for about 3 minutes until the raw smell disappears.

Step 7: Add Tomatoes and Spices

Add 5 medium-sized finely chopped tomatoes and mix well. Then, add 1 teaspoon of salt, 1/4 teaspoon of turmeric powder, 2 teaspoons of Kashmiri red chilli powder, and 4 teaspoons of pav bhaji masala powder. Mix all the spices and tomatoes thoroughly.

Step 8: Add Capsicum and Cook

Add 1 large finely chopped capsicum to the masala. Cook for about 3 minutes, stirring occasionally, until the capsicum softens slightly.

Step 9: Combine Vegetables and Masala

Add the cooked and mashed vegetables to the skillet. Mix everything well, ensuring the vegetables are fully incorporated with the masala.

Step 10: Adjust Consistency and Simmer

Add 1/2 cup of water to adjust the consistency of the bhaji. Mix well. Mash the mixture again with the potato masher to achieve a smooth texture. Let it simmer for about 5 minutes. Taste and adjust seasoning if necessary.

Step 11: Toast Pav Buns

Heat a separate tawa. Apply butter generously. Cut the pav buns in half and place them on the tawa. Apply more butter on top of the buns. Toast until golden brown on both sides.

Step 12: Serve Pav Bhaji

Serve the hot pav bhaji immediately. Garnish with chopped onions, fresh coriander leaves, and lime wedges. Add a generous dollop of butter on top of the bhaji for extra flavor.

• If the bhaji becomes too thick, add a little hot water to achieve the desired consistency.

• For a rich red color, some street vendors use food coloring, but for homemade pav bhaji, focus on natural ingredients for flavor.