How to Make Pav Bhaji at Home – Step-by-Step Recipe in English

How to Make Pav Bhaji at Home – Step-by-Step Recipe in English

Want to eat something delicious? Today, we are going to know how to make super delicious Pav Bhaji at home. Pav Bhaji is one of life's simple joys.

The fact is that Pav Bhaji is one of the super popular Indian street foods. It's a yummy mix of mashed veggies, butter, and spices, served with soft, buttery buns. And the best part? You can totally make it in your own kitchen!

You might have heard of other Indian dishes like Dosa Recipe from Chennai or Odisha, or Kozhi Ishtu and Kothamalli Sadam from down South. There is also the healthy Beetroot Kanji Recipe which is a light, flavorful soup. Here, I would like to also introduce Manipuri Singju which is a fresh salad from the North East as well. Let's come back to Pav Bhaji which is our star today, a quintessential dish from North India and it is also one of the best Indian recipes.

How to Make Pav Bhaji at Home – Step-by-Step Recipe in English

This recipe will help you make the best pav bhaji recipe right in your kitchen. No need for fancy words, just simple steps.

What You Need (Ingredients):

Veggies:

• 2-3 medium Potatoes (King of vegetables)
• ¼ head Cauliflower (
• ½ cup fresh Peas
• 1 small Bell Pepper/Capsicum (any colour)
• 1 large Onion (Fresh)
• 2-3 medium Tomatoes
• Spices & Other:
• 2-3 Pav Bhaji masala (easily found in any general store)
• 1 tablespoon Garlic paste
• 1 tablespoon Ginger paste
• 1 teaspoon Red chili powder (adjust to your liking)
• Some Salt (according to your taste)
• Butter (according to buns)
• 1-2 tablespoons Oil
• Coriander leaves (optional, for garnish)
• Lemon wedges (optional, for serving)
• For Serving:
• Pav (soft dinner rolls/buns)

Let's Get Cooking (The Steps):

Step 1: Boil the Veggies

First, cut potatoes and cauliflower into small pieces and wash them. Put them in a pressure cooker with the peas and water to cover them. Cook them until they seem soft and can easily be mashed. If you don’t have a pressure cooker, boil them in a boiler or a regular pot. It might take longer than usual. One cooked, drain the water, but save some for later. Mash the vegetables nicely. Try, there shouldn’t be any big lumps.

Step 2: Make the Bhaji Base

Second, preheat a large pan or a flat griddle (tava) on medium heat. Add a small amount of oil and a generous amount of butter. The oil prevents the butter from burning too quickly. Add the chopped onion after the butter has melted, wait until they are tender and have a light brown colour. Add the garlic and ginger pastes and now cook until the raw smell subsides, about 1 minute. Cook for a few minutes until the chopped capsicum softens a little. Add the chopped tomatoes after that, and cook until the oil begins to separate from the sides and they are mushy. It takes roughly five to seven minutes.

Spice it Up!

Then, lower the heat. Add the turmeric powder, red chili powder, and the star of the show, Pav Bhaji masala. Mix everything well. Cook for a minute, stirring constantly, so the spices don’t burn. You can sprinkle a little water if it looks too dry.

Combine and Mash

After that, add the mashed boiled vegetables to the pan with the spiced onion-tomato mix. Mix everything together really well. Now, use a potato masher to mash everything directly in the pan. Keep mashing until the bhaji is smooth and all the veggies are well combined. If it’s too thick. If it's too thick, add some of the saved water from boiling the veggies. Add salt to taste. Let the bhaji simmer for 5-7 minutes on low heat, stirring often, so all the flavors blend together. It should be thick but not too dry.

Prepare the Pav

Now, Cut the pav buns in half horizontally. Put another flat pan or griddle on the heat and put a good amount of butter on the pan. For added taste, you can top the butter with chopped coriander and pav bhaji masala. Place the cut side of the pav on the butter and toast until light golden and soft. Flip and toast the other side lightly too.

Serve Hot!

Last touch, serve your hot, buttery bhaji on a plate. Put a big dollop of fresh butter on top of the bhaji. Garnish with fresh coriander leaves and a lemon wedge. Serve with the toasted, buttery pav. Squeeze some lemon juice over the bhaji before eating.

There you have it! Your very own homemade Pav Bhaji. It's a little bit of effort that gives a lot of taste, totally worth it, enjoy!

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