Who doesn’t love pav bhaji? It is one of the delicious street foods available in India and almost everyone loves having it. When you dip the pav in the curry and take a bite of it, the smell of ghee and taste of that curry just melts and in the mouth making you feel want more. Though it is a street food, it cannot be considered unhealthy until it is made with dalda which consists of trans fats. And when you make it home it’s all healthy rich in proteins because of the curry and carbohydrates in the pav. The ghee you use is definitely healthy and the dish can satisfy both your tongue and tummy.
Do you know that pav bhaji was invented in 1950s by street vendors for textile staff because they didn’t had enough time for lunch. Textile workers at that time did not wanted to eat heavy meals since eating too much made them difficult to work.
It isn’t difficult to make it and needs very less ingredients. If you have buns and few vegetables along with some butter or ghee then you are ready to make it. Whether it is breakfast, lunch or dinner, it is good to go to satisfy your stomach.
The bhaji used for pav bhaji is just a mixture of mashed potatoes and few vegetables mixed with a special masala known as pav bhaji masala. Most commonly used vegetables in bhaji are tomatoes, potatoes, capsicum, white or green peas and onion. However you can experiment by using different vegetables as well.
Preparation Time: 10 min
Cooking Time: 30 min
Total Time: 40 min
Ingredients for Bhaji
- White or green peas – 1 bowl
- Potatoes – 2
- Radish – 1
- Carrots – 2
- Eggplant – 1
- Capsicum – 1
- Chopped corriander leaves – 1 cup
- Green chillies – 4
- Ginger garlic paste – 2 tsp
- Lemon juice – ½ tsp
- Coriander powder – 1 tbsp
- Fennel powder – ½ tsp
- Dry mango powder -½ tsp
- Fenugreek leaves – 1 tsp
- Chopped onion – 1 cup
- Chopped tomatoes -1 cup
- Turmeric powder -1 tsp
- Red chilli powder – ½ tsp
- Cumin seeds – 1 tsp
- Hing – 1 pinch
- Salt – As per taste
- Oil – As per requirement
- Water – As per requirement
- Take all the vegetables which are white or green peas, potatoes, radish, carrots, eggplant, capsicum, etc. in a pressure cooker. Pressure cook them till they turn soft so that they can be mashed easily.
- Take a pan and heat some butter in it; add few cumin seeds and onion, cook them till they turn golden brown.
- Now add ginger garlic paste, sliced green chillies, a pinch of turmeric powder and chopped tomatoes to it; cook just for a minute.
- Now sprinkle some coriander powder, dry mango powder, fennel powder followed by adding some water so that it doesn’t stick to the pan.
- When you think it has thick consistency, add half teaspoon of red chilli powder, fenugreek leaves and hing to it; mix it all well.
- Add all the boiled vegetables to it and mash them well; add some salt as per your taste and mix it well.
- Then add chopped coriander leaves to it followed by some more butter; mix it well.
- If you want you can add food color, else it is not required.
- Now take a bowl and take some bhaji in this, and garnish it with chopped coriander leaves, lemon juice and keep it aside.
- Take two pavs or buns; heat ½ teaspoon of ghee or butter in a pan and place the buns on it. Once it turns very light brown, take them in a plate. Serve the pav with the bhaji.