Pav Bhaji Recipe | Street Style Pav Bhaji | बाज़ार से भी स्वादिष्ट पाव भाजी | Chef Sanjyot Keer

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with better fats.

pav bread

🥗Healthier: whole wheat bread

💰Cheaper: regular bread

Whole wheat bread offers more fiber.

Prepare homemade bhaji masala and store it in the fridge for up to 2 months.

Make a paste of Kashmiri red chili and garlic for color and flavor.

Make a paste of green chilies in a mixer grinder.

Boil potatoes in a pressure cooker separately as they take longer to cook.

Boil cauliflower and green peas in an open pot with salt and turmeric to avoid the smell.

Chop onions, tomatoes, and cilantro for the bhaji.

In a pan, heat butter and add chopped onions, sauté until golden.

Add chopped tomatoes and cook until soft.

Add the prepared Kashmiri red chili and garlic paste, mixing well.

Add the boiled and mashed vegetables to the pan, mixing thoroughly.

Adjust the consistency by adding water and continue to mash until smooth, about 15-20 minutes.

Taste and adjust seasoning as needed, ensuring a soft texture without being too watery.

Toast pav bread in butter until golden on both sides.

Serve bhaji hot with toasted pav, garnished with cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens