Name: Pav Bhaji – Indian Street Food Style
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: Approx. 50 servings
Cuisine: Indian
Ingredients: 5 kg Carrots; 5 kg Capsicum; 5 kg Tomatoes; 3 kg Cauliflower; 2 kg Broccoli; 2 kg Beetroot; 3 kg Potatoes; 1 kg Green Peas; 500 g Butter; 100 g Cumin Seeds; 200 g Pav Bhaji Masala; 100 g Salt; as needed Water; 500 ml Ghee; 250 g Butter; 2 kg (finely chopped) Onions; 200 g Green Chili Paste; to taste Salt; 150 g Deggi Mirch (Red Chili Powder); 150 g Pav Bhaji Masala; 2 kg (finely chopped) Tomatoes; 50 g Kasuri Methi; 50-60 pieces Pav Buns; as needed Butter; as needed (for sprinkling) Pav Bhaji Masala

Ready in

90 mins

Cuisine

Indian · North Indian

Prep Time

30 min

Cook Time

60 min

Serving

Approx. 50 servings

Calories / Serving

~450 kcal

Recipe by Village Food Factory on YouTube

Recipe Summary

This recipe demonstrates how to prepare a large batch of delicious Pav Bhaji, a popular Indian street food. It involves boiling a variety of vegetables, mashing them, and then cooking them in a rich, spicy tomato-onion gravy, served with butter-toasted pav buns.

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All Ingredients - For Boiling Vegetables

Carrots 5 kg
Capsicum 5 kg
Tomatoes 5 kg
Cauliflower 3 kg
Broccoli 2 kg
Beetroot 2 kg
Potatoes 3 kg
Green Peas 1 kg
Butter 500 g
Cumin Seeds 100 g
Pav Bhaji Masala 200 g
Salt 100 g
Water as needed

All Ingredients - For Bhaji Tempering

Ghee 500 ml
Butter 250 g
Onions 2 kg (finely chopped)
Green Chili Paste 200 g
Salt to taste
Deggi Mirch (Red Chili Powder) 150 g
Pav Bhaji Masala 150 g
Tomatoes 2 kg (finely chopped)
Kasuri Methi 50 g

All Ingredients - For Serving

Pav Buns 50-60 pieces
Butter as needed
Pav Bhaji Masala as needed (for sprinkling)

Tools You'll Need

Pot
Tawa
Griddle
Bowl

⚠ Contains Allergens

dairygluten

Step-by-Step Instructions

Step 1: Wash and Chop Vegetables

Thoroughly wash all the vegetables including carrots, capsicum, tomatoes, cauliflower, broccoli, beetroot, and potatoes in a large basin with running water. Peel the carrots and beetroot. Chop all the vegetables into small, uniform pieces. Break cauliflower and broccoli into florets.

Step 2: Prepare for Boiling

Place a very large pot over a wood-fired stove. Add 500g of butter to the pot and let it melt. Once melted, add 100g cumin seeds and stir until fragrant, about . Add 200g Pav Bhaji Masala and stir for .

Step 3: Boil Vegetables

Add all the chopped vegetables (carrots, capsicum, tomatoes, cauliflower, broccoli, beetroot, potatoes, green peas) to the pot. Add 100g salt and sufficient water to cover the vegetables. Stir well, cover the pot with a lid, and let it boil until all vegetables are tender, approximately . Steam should be visibly escaping from the lid.

Step 4: Mash Boiled Vegetables

Once the vegetables are tender, transfer them from the pot to a large, flat tawa (griddle). Using a large masher, thoroughly mash all the boiled vegetables until a smooth, uniform consistency is achieved. Reserve the boiled vegetable water.

Step 5: Prepare Bhaji Tempering

On a separate large tawa over a wood fire, add 500ml ghee and 250g butter. Once melted, add 2 kg of finely chopped onions and sauté until translucent, about . Add 200g green chili paste and salt to taste, mixing well. Then add 150g Deggi Mirch and 150g Pav Bhaji Masala, stirring continuously for until the spices are well combined and fragrant.

Step 6: Cook Tomatoes and Combine

Add 2 kg of finely chopped tomatoes to the tempering mixture. Cook for until the tomatoes soften and blend with the spices. Then, add the mashed vegetables from the other tawa to this tempering. Pour in the reserved boiled vegetable water. Mix everything thoroughly, ensuring all ingredients are well combined.

Step 7: Finish the Bhaji

Continue to cook the bhaji on the tawa, stirring and mashing occasionally to ensure a smooth texture. Add 50g Kasuri Methi and mix well. Add more butter on top for richness. Cook for another until the bhaji thickens to the desired consistency and the flavors meld. Serve the hot bhaji in bowls.

Step 8: Toast Pav Buns

Heat a separate tawa. Add butter and sprinkle some Pav Bhaji Masala on it. Place the pav buns on the buttered tawa and toast them until golden brown and soft on both sides. Cut the toasted pav buns into individual pieces.

Step 9: Serve Pav Bhaji

Serve the hot Pav Bhaji with the butter-toasted pav buns. Enjoy!

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