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Pav Bhaji

Mumbai street food. Soft dinner rolls dunked in a spicy vegetable gravy topped with raw onions and lime wedges. Pav - Buns & Bhaaji - veggie side.
Course Chaat
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Nisha

Ingredients

For Bhaaji

List 1: pressure cook or cook until the veggies are mashed

  • 2 cup chopped tomatoes
  • ¼ cup chopped potatoes
  • ¼ cup peas fresh or frozen
  • 1 tablespoon ginger garlic paste
  • ½ teaspoon turmeric powder
  • Salt to taste

List 2:

  • 2 tablespoon Butter
  • 1 teaspoon cumin seeds
  • ½ cup finely chopped onions
  • 3 green chillies finely chopped
  • 1 cup chopped capsicum
  • Salt  to taste
  • Few Coriander leaves for garnishing

For Paav

  • 6 pav buns
  • ¼-1/2 teaspoon pav bhaaji masala for each paav
  • 1 teaspoon butter for each paav

Serving

  • 1 teaspoon Butter per paav
  • 2-3 tablespoon Chopped onions per paav
  • Few lemon wedges

Instructions

For Bhaaji

  1. Add all the ingredients in List 1 to a pressure cooker. The vegetables have to be smashed completely. That's why I prefer to pressure cook. Add water just enough to immerse the veggies. Pressure cook and once the pressure is released, mash the veggies completely with the help of a potato masher. Keep it aside.

  2. Heat a Kadai | Pan. Add 2 tablespoon of butter and once it is heated, add cumin seeds and let it splutter.

  3. Then add the onions, capsicum and green chilies and saute until the onions become translucent.

  4. Then add the cooked veggies, chili powder and paav baaji masala and stir it well. Simmer it for4-5 mins.
  5. Check for salt and the seasoning and add more if needed. Add water if the gravy becomes very thick. Finally garnish it with coriander leaves.

For  Pav

  1. Heat a grill or a Dosa Kal or a tawa. Meanwhile slit the paav lengthwise into half. You can either slit it fully or slit it till just before the end.
  2. Once the grill heats, add ½  Tbsp butter and ¼ teaspoon paav bhaaji masala. Place the slit side of the paav (softer side) on the tawa and rub it in the butter and masala mix.  Keep pressing until the sides become golden brown. You can brown both the sides or just the inside alone.
  3. Repeat the same for the rest.

Assembling & Serving

  1. Fill the bhaaji in a small bowl. Fill the plate with the butter roasted paav, some onions and lemon wedges. Add the butter to the bhaaji just before serving.
  2. Serve it while the paav is still warm. Otherwise it might get hardened.