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Pav bhaji is not just a snack, it is a meal for the masses. What makes pav bhaji’s appeal so appealing is that it is quick to conjure and tastes absolutely divine. Add a dollop of golden salted butter, squeeze a wedge of lemon and let yourself get lost in the taste. We propose that you try our cinch recipe of the Mumbai street-style pav bhaji and do tell us how your version turned out to be.
|Serves||Preparation Time||Cooking Time|
|4 People||15-20 Minutes||25-30 Minutes|
- 4 potatoes
- 4 tomatoes
- ½ cup cauliflower
- 2 onions
- 1 inch ginger
- 8-10 cloves garlic
- ½ capsicum
- ¼ cup green peas
- 4 Nos green chillies
- ¼ cup coriander leaves
- Juice of 2 lemons
- 3 tbsp butter
- 2 tbsp pav bhaji masala
Boil potatoes, peel, mash and keep aside.
Boil peas in salted water for 10-15 min, keep aside.
Boil cauliflower in salted water for 5-10 min, keep aside.
Wash capsicum, remove seeds and cut them lengthwise.
Grind garlic-ginger to a fine paste.
Finely chop onion and coriander.
Heat oil in a pan and add chopped onions. Saute for 3-4 min. Next, add chopped green chillies and ginger-garlic paste.
Add tomatoes and stir continuously till the oil starts separating from the mix.
Add capsicum, boiled peas, boiled cauliflower and mashed potatoes.
Mix thoroughly and let the whole thing simmer for 10 mins.
Lastly, add the pav bhaji masala.
For the pav, slice individual pieces into two and roast them in a little butter on a griddle.
Garnish the bhaji with chopped coriander leaves and a dollop of butter.
Serve hot with buttered pav, chopped onion and a lemon wedge.