How To Make Mumbai Pav Bhaji ,Pav Bhaji Recipe

Print Recipe

3.84 from 6 votes

How To Make Mumbai Pav Bhaji ,Pav Bhaji Recipe

Pav Bhaji - A popular street food from Mumbai ,made with mashed vegetables in a tangy spicy tomato gravy

Prep Time20

Cook Time20

Total Time40

Course: Main Course, Side Dish, snacks/starters, street food

Cuisine: Indian, Maharashtrian Cuisine

Keyword: bhaji pav, mumbai pav bhaji, pav bhaji

Servings: people

Calories: 399kcal

Author: Anjana Chaturvedi

Ingredients

400 gms Tomatoes / Tamatar chopped
500 gms Potatoes / Aloo
120 gms Carrot / Gajar
250 gms Cabbage optional
250 gms Cauliflower /phool gobhi
3 medium Bell Peppers / Capsicum / Shimla Mirch
1/2 cup fresh Green Peas / Hari Matar boiled
275 gms Bottle Gourd / Lauki optional check notes.
1/3 cup Dried green peas Soaked overnight
3 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
3 tbsp Lemon Juice / Nimbu Ka Ras
1.5 cup Water / Paani
4 tbsp Butter, Unsalted / Makkhan
1 tbsp Cooking Oil
1 tsp Turmeric Powder / Haldi Powder
2.5 tsp Kashmiri Chilli Powder
3 tbsp Pav Bhaji Masala
1/4 tsp Black Salt / Kala Namak
To taste Salt / Namak

Instructions

Boil the dried green peas (which are soaked overnight ) in the pressure cooker with a glass of water ,till they are cooked perfectly and become soft and mushy (instead of dried peas you can also use soaked kabuli chana)
Peel potato and bottle gourd and chop in medium size pieces. Scrape and grate carrot and keep aside.
Chop tomato and crush to make a paste(this is optional, you can also use chopped,but pureed tomatoes give a nice color so I prefer this way )
Chop capsicum, cabbage and cauliflower in small pieces.
In a pressure cooker add chopped potato, boiled dried green peas(or chick peas)bottle gourd, grated carrot, chopped cabbage,grated beetroot cauliflower,1.5 cups of water and pressure cook on medium heat for 4 whistles.
When cooker cools down completely then mash the vegetables with a potato masher or ladle, avoid making smooth puree with a hand blender
Heat oil in a pan and then add butter ,when it become warm then add chopped capsicum and saute on medium heat.
When capsicum change its colour then and tomato puree.Cook on medium heat, keep it covered with a plate to avoid it spluttering all over.
When it starts to thicken then add 1 tbsp of butter, ,all the dry spices, and keep stirring it till oil start leaving from the sides.
Now add the mashed vegetables and boiled dry green peas, fresh green peas and mix it well.
If you want then you can add some more hot water in it to adjust the consistency according to your choice.
Cover the pan and let it simmer on low heat for 10 minutes.
Add lemon juice, fresh coriander and some butter and mix.
Serve hot with roasted buttered pav.

Notes

How to serve-

Slit the pav from the center.
Heat some butter on the tawa/griddle and sprinkle some chili powder and a pinch of pav bhaji masala , fresh coriander and immediately keep the slit pav over it.
Press the pav slightly and cook for few seconds from both the sides till they turn crisp.

Nutrition