Pav Bhaji recipe has number of variations now. With the popularity of this recipe, today a normal pav-bhaji street food vendor has myriad options to offer like cheese pav bhaji, paneer pav bhaji and even mushroom pav bhaji recipe. But my personal favourite is this traditional red coloured Pav Bhaji. Preparing veggies in the cooker makes the process easy and quick but then preparing its tempering in the pan gives it the street style flavour.
With this Pav Bhaji recipe, you can also checkout more Indian Street Food recipes like Vada Pav Recipe, Masala Pav Recipe, Veg Frankie Roll, Ragda Patties Recipe, Ram Ladoo Recipe etc.
Finally, I would like you to checkout my Snacks Recipes Collection & Breakfast Recipes Collection also.
Instructions for how to make easy Pav Bhaji- Street Style:
- Firstly, heat 2 tsp oil in a pressure cooker and add 1 tbsp Pav Bhaji Masala to it and saute for few seconds. Then add 3 roughly chopped tomatoes.
- Next add chopped 2 carrots and 1/4 beet root to it. Also add 1.5 cups of water and 3/4 tsp salt to it.
- Pressure cook it for 2 whistles on high flame.
- Meanwhile, heat 1 tsp oil and 2 tbsp butter in a pan/kadai and splutter 1 tsp cumin seeds.
- Add 2 finely chopped onion to it and sauté till golden in colour. Then add 1 capsicum finely chopped.
- After sautéing capsicum, add 1/2 cup of peas, 1 tsp ginger paste and 2 finely chopped green chili to it.
- Next, add 1 tsp Kashmiri Red Chili Powder, 1/4 tsp Turmeric Powder, salt to taste and 2 tsp Pav Bhaji Masala to it.
- Then add 2 tbsp finely chopped green coriander and 1/2 tsp Kasuri Methi to it.
- Add 1-2 drops red food colour and 1/2 tsp of lemon juice. Mix them well and sauté for couple of minutes.
- Once the pressure settle down on its own and then open the lid of the cooker. Vegetables has become soft, mash them and transfer to the pan.
- Cook to reduce the water content for 4-5 minutes on high flame. Again mash the vegetables smoothly making sure there are no lumps.
- Add water as required to adjust the consistency and boil for 2-3 minutes. I have added 3/4 cup of water. Bhaji is ready.
- Now prepare the pav by heating ½ tsp butter and add 1 tsp coriander leaves & 1 tsp of prepared bhaji. Mix well.
- Next take 2 pav together and slit from centre. Place on the tawa to roast with spiced butter. Roast both the sides of pav till they turn slightly warm.
- Finally, Pav Bhaji is ready to serve. Enjoy it hot with some chopped onions, lemon, green chutney and dollop of butter.
1. Ingredients Preview.
2. Firstly, heat 2 tsp oil in a pressure cooker and add 1 tbsp Pav Bhaji Masala to it and saute for few seconds. Then add 3 roughly chopped tomatoes.
3. Next add chopped 2 carrots and 1/4 beet root to it.
4. Add 1.5 cups of water and 3/4 tsp salt to it.
5. Pressure cook it for 2 whistles on high flame.
6. Meanwhile, heat 1 tsp oil and 2 tbsp butter in a pan/kadai and splutter 1 tsp cumin seeds. Heating butter with oil prevents butter from burning.
7. Add 2 finely chopped onion to it and sauté till golden in colour.
8. Then add 1 capsicum finely chopped. I have used 1/3 of each green, red and orange bell pepper. Only one coloured capsicum can also be used.
9. After sautéing capsicum, add 1/2 cup of peas, 1 tsp ginger paste and 2 finely chopped green chili to it.
10. Next, add 1 tsp Kashmiri Red Chili Powder, 1/4 tsp Turmeric Powder, salt to taste and 2 tsp Pav Bhaji Masala to it. Add salt as needed because we have added salt even while boiling the vegetables.
11. Then add 2 tbsp finely chopped green coriander and 1/2 tsp Kasuri Methi to it.
12. Add 1-2 drops red food colour and 1/2 tsp of lemon juice. Adding red food colour is totally optional, It is just added to give Bhaji the colour like street style bhaji.
13. Mix them well and sauté for couple of minutes.
14. Once the pressure settle down on its own and then open the lid of the cooker. Vegetables has become soft, mash them and transfer to the pan.
15. Cook to reduce the water content for 4-5 minutes on high flame. Again mash the vegetables smoothly making sure there are no lumps.
16. Add water as required to adjust the consistency and boil for 2-3 minutes. I have added 3/4 cup of water. Bhaji is ready.
17. Now prepare the pav by heating ½ tsp butter and add 1 tsp coriander leaves & 1 tsp of prepared bhaji. Mix well.
18. Next take 2 pav together and slit from centre. Place on the tawa to roast with spiced butter. Roast both the sides of pav till they turn slightly warm.
19. Finally, Pav Bhaji is ready to serve. Enjoy it hot with some chopped onions, lemon, green chutney and dollop of butter.
Tips:
- For street style flavour, prepare Pav Bhaji with butter.
- Oil added with butter prevents butter from burning.
- Add vegetables of your choice to make it more nutritious like green beans, cauliflower, broccoli etc.
- Adding red food colour is totally optional, It is just added to give Bhaji the colour like street style bhaji.
- Garam Masala can be used in place of Pav Bhaji Masala, but for street style bhaji flavour add Pav Bhaji Masala.
- Don't blend Bhaji with blender or grinder, always mash the bhaji to get street style texture.
- Pav Bhaji tastes great when served hot and spicy.
AuthorNidhi kakkarIngredients
Directions
1. Ingredients Preview.
2. Firstly, heat 2 tsp oil in a pressure cooker and add 1 tbsp Pav Bhaji Masala to it and saute for few seconds. Then add 3 roughly chopped tomatoes.
3. Next add chopped 2 carrots and 1/4 beet root to it.
4. Add 1.5 cups of water and 3/4 tsp salt to it.
5. Pressure cook it for 2 whistles on high flame.
6. Meanwhile, heat 1 tsp oil and 2 tbsp butter in a pan/kadai and splutter 1 tsp cumin seeds. Heating butter with oil prevents butter from burning.
7. Add 2 finely chopped onion to it and sauté till golden in colour.
8. Then add 1 capsicum finely chopped. I have used 1/3 of each green, red and orange bell pepper. Only one coloured capsicum can also be used.
9. After sautéing capsicum, add 1/2 cup of peas, 1 tsp ginger paste and 2 finely chopped green chili to it.
10. Next, add 1 tsp Kashmiri Red Chili Powder, 1/4 tsp Turmeric Powder, salt to taste and 2 tsp Pav Bhaji Masala to it. Add salt as needed because we have added salt even while boiling the vegetables.
11. Then add 2 tbsp finely chopped green coriander and 1/2 tsp Kasuri Methi to it.
12. Add 1-2 drops red food colour and 1/2 tsp of lemon juice. Adding red food colour is totally optional, It is just added to give Bhaji the colour like street style bhaji.
13. Mix them well and sauté for couple of minutes.
14. Once the pressure settle down on its own and then open the lid of the cooker. Vegetables has become soft, mash them and transfer to the pan.
15. Cook to reduce the water content for 4-5 minutes on high flame. Again mash the vegetables smoothly making sure there are no lumps.
16. Add water as required to adjust the consistency and boil for 2-3 minutes. I have added 3/4 cup of water. Bhaji is ready.
17. Now prepare the pav by heating ½ tsp butter and add 1 tsp coriander leaves & 1 tsp of prepared bhaji. Mix well.
18. Next take 2 pav together and slit from centre. Place on the tawa to roast with spiced butter. Roast both the sides of pav till they turn slightly warm.
19. Finally, Pav Bhaji is ready to serve. Enjoy it hot with some chopped onions, lemon, green chutney and dollop of butter.
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