I am a big fan of pav-bhaji. My love for pav-bhaji never fades out. And why should it when it is actually so amazing? The bite contains in it flood of various spices and cooked vegetables. The soft and light buns dissolve in mouth almost instantly. It is by far a healthier snack option than many others. Making this famous Bombay pav-bhaji at home makes it even more irresistible.
For pav-bhaji you need:
- 3 tbsp vegetable oil
- 2 chopped onions
- 2 tbsp ginger-garlic paste
- 2 green chilies
- 4 medium tomatoes, finely chopped
- 1 1/2 tbsp pav-bhaji masala (I used either MDH or Eastern pav-bhaji masala)
- 100g green peas, boiled
- 3/4 cup cauliflower, cut into pieces
- 1 capsicum, finely chopped
- 4 potatoes, boiled and mashed
- 1/4 cup tomato puree
- salt to taste
- water as required
- 1/4 cup coriander, chopped
- 1 lemon
- 2 tbsp butter
Heat oil in a pan or wok. Roast chopped onion in it. Once it is done, add ginger-garlic paste and chopped green chilies, and roast again. Now add chopped tomatoes and allow them to cook till they soften. Then add cauliflower and capsicum and cook for a couple of minutes. Now add remaining vegetables into the pan i.e. boiled green peas and mashed potatoes. Also add tomato puree. Then finally pav-bhaji masala, salt and water as per the desired result. Mix well and let it cook for about 20-25 minutes with constant stirring and blending.
Cut pav or bun into two halves and apply some butter on the surface of both halves. Lightly toast them on a hot tawa or pan.
When the bhaji comes to a good boil and looks consistent, turn off the flame. Squeeze some lemon juice on the top and garnish with chopped coriander leaves and onion. Serve hot.
This is the easiest pav-bhaji recipe you’ll ever come across and I guarantee you’ll be pleasantly surprised by the result. Then what are you waiting for? Go for it friends and relish the dish at home!