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Pav bhaji recipe | mumbai style pav bhaji | how to make mumbai pav bhaji

Mumbai style (pav) bhaji recipe

blessmyfoodbypayal
Pav bhaji recipe is basically the mashed mixed vegetable cooked in tomato gravy is the most famous street food of mumbai.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Street Food
Cuisine Indian, Mumbai
Servings 6

Ingredients
  

For cooking Vegetables for bhaji

  • 1 cup Cabbage finely chopped
  • 1/2 cup Carrot cut into small pieces
  • 1/2 cup Cauliflower cut into small pieces
  • 1/2 Beans chopped
  • 1 cup Peas
  • 1 cup Capsicum chopped
  • 2 Potatoes small pieces
  • 2.5 cup water
  • 1 tsp salt

For blanching tomatoes

  • 4 tomatoes dark red
  • Water as per need

For preparing Bhaji

  • Boiled vegetables
  • Blanched & chopped tomatoes
  • 4 tbsp Butter
  • 1 tsp Ginger garlic paste
  • 2 Onions chopped
  • 2 tsp Pav bhaji masala
  • 1 tsp Red chilli powder
  • Salt to taste
  • 2 Green chillies
  • Handful of coriander leaves
  • 1 tbsp Beetroot grated
  • Juice of 1 Lemon

For toasting pav

  • Pav as per need
  • Butter as per need
  • Pinch of pav bhaji masala per pav

For serving

  • Butter toasted pav
  • Bhaji topped with butter
  • Chopped onion
  • Lemon wedges
  • Green chilli optional

Instructions
 

COOKING OF VEGETABLES FOR BHAJI

  • Put all the vegetables in pressure cooker.
  • Add water & salt and pressure cook for 3 whistles.
  • When the pressure releases, open the lid of pressure cooker & mash the veggies with potato masher. Keep aside.

FOR BLANCHING TOMATOES

  • Cut a mark X on the bump side of tomatoes.
  • Boil tomatoes in water till they turn soft.
  • Remove their skin & chop finely. Keep aside.

PREPARING BHAJI

  • Add butter in a kadai & let it melt.
  • Add ginger garlic paste & green chillies. Saute till paste changes its colour to light brown.
  • Now add onions but cook them only till they turn light pink and translucent. There should remain a crunch left in them.
  • Add tomatoes and salt. Mix
  • Cover the kadai with lid and tomatoes cook for 10 minutes.
  • When the tomatoes are seen to be releasing oil, that's a sign that tomatoes are cooked.
  • Add red chilli powder and beetroot. Mix.
  • Time to add pav bhaji masala. Mix well.
  • Now pour in mix vegetables from the pressure cooker along with some coriander leaves. Mix veggies with the cooked masala.
  • Mash the vegetables one more time for more smooth texture.
  • Cover the kadai and let it simmer for 5 minutes.
  • When the vegetables mixture reaches a consistency that they will start bubbling, it is done.
  • Add butter and lemon juice and mix good.
  • Your bhaji is ready.

FOR TOASTING PAV

  • Put some butter on hot tawa and sprinkle pav bhaji masala over it.
  • Take a pav & cut it from the middle.
  • Toss it over the hot butter from all the sides.

SERVING OF BHAJI.

  • Pav bhaji plate is complete only when it has butter toasted hot pav, piping hot bhaji having a chunk of butter in the middle, finally chopped onions & lemon cut into wedges along with green chilli, though it is optional, on the corner of the plate.

Notes

  1. Blanching of tomatoes is not mandatory to make bhaji. You can simply finally chop tomatoes and cook. We blanched tomatoes because this is the best way to remove skin of tomatoes which gives smoothy texture to a dish. Choice is yours.
  2. If you don't like your bhaji to be red & want it yellowish like other regular Sabji, avoid beetroot. People do use red food colour and beetroot is the best & healthy substitute of red food colour.
Keyword pav bhaji