Pav Bhaji, India's popular street food

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Put the cauliflower, potatoes, carrots and peas in a pot or pressure cooker with water and cook until tender. Use more water if cooking in a pot.
2. If pressure cooking on medium heat, cook until you hear 2 whistles, then open once the pressure drops and mash the vegetables well.
3. Heat the butter and oil in a pan over medium heat. Cook the onions until translucent.
4. Stir in the ginger garlic paste and green chili and cook until fragrant.
5. Add the capsicum and cook for 3 to 4 minutes. Add the tomato and salt and cook until soft and mushy.
6. Stir in the chili powder, turmeric and pav bhaji masala and cook for about 2 more minutes, until the raw smell is gone.
7. Add the mashed vegetables and pour in ½ to ¾ cup water, just enough to make a thick consistency. Cook for 3 to 5 minutes until thickened.
8. Taste and add more salt if needed. For more heat, add ½ teaspoon more chili powder and cook for 3 to 4 minutes.
9. Add the crushed kasuri methi and cook until thick yet pourable.
10. Slit the pav horizontally, leaving one edge intact. Heat 1 tablespoon butter on low to medium, sprinkle pav bhaji masala on it, and toast the pav cut side down for a minute or two.
11. Serve the bhaji in bowls topped with onions, butter and coriander, squeeze lemon juice over, and serve with the toasted pav.

Summarized from Swasthi's Recipes's video. Watch it for the details.

More recipes with

GarlicOnionTomatoLemonCarrotBell pepperPotatoPea