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Pav Bhaji Recipe

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Ingredients

Adjust Servings:
1 medium potato
2 tbsp cauliflower
1/4 tbsp ginger paste
1 medium tomato
3 tsp carrot
1/4 peas
1/2 green chili
1 pinch salt
3/4 tbsp refined oil
2 tsp butter
1/2 tsp pav bhaji masala
2 tsp green beans
1/2 garlic paste
1/2 medium onion
2 pavs
For garnishing
Handful of coriander leaves

Nutritional information

508 kcal
calories
79.15 g
carbohydrates
9.95 g
protein
18.67 g
fat
106 mg
sodium
20 mg
cholesterol

Pav Bhaji Recipe

Features:
  • Veg
Cuisine:
  • 20 mins
  • Serves 2
  • Easy

Ingredients

  • For garnishing

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What was the last dish you ordered when you were at the restaurant or that trendy thela in your neighborhood? Quite possibly Pav Bhaji. Spicy red gravy with dollops of butter fuming an aroma like no other, the Pav Bhaji is an iconic Marathi vegetarian dish that reigns supreme with its authentic Indian spices, flavors, and buttery texture. What’s more, this sumptuous Indian delicacy is rich in nutritional content. Originating as street food in Mumbai, the dish is now popular as a wholesome meal and snack.

Health Benefits

Peas and green beans added to the pav bhaji are rich in dietary fiber and full of vitamins and iron that help improve your immune system. Capsicum is also high in anti-oxidant content that is known to help the body when it comes to cell repair. Pav and potato include the right proportion of carbohydrate in the meal.

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How to make Pav Bhaji

  • Clean the beans, carrot, peas, and cauliflower and blanch them. Boil the veggies with a little water in the cooker and then drain to mash them. Pour oil in the pan and turn the flame on, adding ¾ of the onions. Sauté them till they turn golden.
  • Add the ginger-garlic paste and green chilies in the pan. Sprinkle Pav Bhaji masala along and add the capsicum. Stir-fry for 1 minute.
  • Chop the tomatoes finely or grate them after removing their skin. Cook the tomatoes over medium heat and add salt. Heat for approx. 4 minutes. Add the mashed veggies and potato along with 2 cups of water. Bring the mixture of the veggies to a boil and simmer for 10 minutes. Press with the rear side of the spoon for a few minutes. Make sure that the vegetables are completely mashed and mixed well.
  • Take half of the butter and heat it on a tawa. Slice each pav into two and fry the horizontal slices with butter for a half a Do not forget to press multiple times to make sure that they are light brown and crisp. Garnish with the coriander leaves and serve the pav with lemon wedges and chopped onions.

Trivia

The century-old dish, pav bhaji was first sold in the 1850s at the Cotton Exchange in Mumbai. The rest is history. It soon made its way to every household across the country and is now one of the most popular delicacies around the world. Interestingly enough, some people are of the opinion that the word ‘Pav’ traces its roots to the Portuguese ‘Pao’ for bread!

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