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Pav Bhaji

By Mita Mondal
Pav bhaji is a combination of a spicy sabzi or bhaji served with slightly fried pav or bread. The bhaji comprises mashed boiled vegetables like potatoes, cauliflower, capsicum, beetroot, tomatoes, onions, and lots more, cooked in a variety of spices like chili powder and pav bhaji masala powder in generous amounts of butter.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine Indian
Servings 4
Calories 310 kcal

Ingredients
  

To fry the pav:

  • 2 tbsp butter
  • ¼ tsp pav bhaji masala
  • ¼ tsp red chili powder
  • Coriander leaves a few, finely chopped

To boil the vegetables:

  • 2 potatoes diced
  • 1 cup cauliflower small florets
  • ½ cup carrots diced
  • ¼ cup green peas
  • ½ cup capsicum diced
  • 1 cup water
  • 1 tsp salt

To cook the bhaji:

  • 1 tbsp cooking oil
  • 2 tbsp butter
  • 1 tbsp garlic grated
  • 1 tsp ginger grated
  • 1 tbsp green chili finely chopped
  • 1 cup onion finely chopped
  • 1 cup tomatoes finely chopped
  • ¼ cup beetroot grated
  • Salt to taste
  • ½ tsp turmeric powder
  • 2 tbsp pav bhaji masala
  • 1 tsp red chili powder
  • ¼ cup water
  • Coriander leaves a handful, finely chopped

To serve the pav bhaji:

  • Onions a few, finely chopped
  • Lemon wedges as required

Instructions
 

  • Boil 2 potatoes (diced), 1 cup of cauliflower (small florets), ½ cup of carrots (diced), ¼ cup of green peas, and ½ cup of capsicum (diced) in 1 cup of water and 1 tsp of salt and mash them.
  • Fry 1 tbsp garlic, 1 tsp ginger, and 1 tbsp of finely chopped green chilies until golden in 1 tbsp of cooking oil and 1 tbsp of butter. Then add 1 cup of finely chopped onions.
  • Add 1 cup of finely chopped tomatoes, ¼ cup of grated beetroot, and salt to taste. Cover and cook on a low flame for 5 minutes.
  • Add ½ tsp of turmeric powder and 2 tbsp pav bhaji masala. Mix, cook for a minute, then add 1 tsp of red chili powder.
  • Add ¼ cup of water. When dry, add the mashed vegetables and salt to taste.
  • Add more hot water. Cover and cook for 8 to 10 minutes more. Add chopped coriander leaves and butter. Cover and switch off the flame.
  • Mix ¼ tsp of pav bhaji masala and ¼ tsp of red chili powder with 1 tbsp of butter in a tawa. Add coriander leaves.
  • Take a pav, cut it in half, rub it on the masala, flip.
  • Put butter to fry both sides nicely.
  • Your tasty and spicy homemade pav bhaji is ready.
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Notes

I have used grated ginger and garlic to make the bhaji but you can use them in paste form.  
Always add salt along with tomatoes. It helps to soften tomatoes faster.
Use less red chili powder or Kashmiri red chili powder if there are kids at home. Also use less red chili powder if you have put in more chopped green chilies.
I add hot water to the bhaji as it helps in cooking and retaining the color.
Butter is the most vital component of making pav bhaji. Be generous while using it.

Nutrition Info (Estimation Only)

Nutrition Facts
Pav Bhaji
Amount per Serving
Calories
 
310
Calories from Fat 144
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.5
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Cholesterol
 
32
mg
11
%
Sodium
 
241
mg
10
%
Potassium
 
959
mg
27
%
Carbohydrates
 
37
g
12
%
Fiber
 
9
g
38
%
Sugar
 
7
g
8
%
Protein
 
8
g
16
%
Vitamin A
 
4128
IU
83
%
Vitamin C
 
68
mg
82
%
Calcium
 
60
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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