How To Make Pav Bhaji Recipe | Street Food | The Bombay Chef - Varun Inamdar

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.

Wash and peel 2 medium potatoes and roughly cut them.

Add the cut potatoes, 1 cup green peas, 2 medium tomatoes, and 1 teaspoon salt to a pot with water.

Cover and cook for 15 to 20 minutes until all the vegetables are cooked.

Once boiled, turn off the flame and mash the mixture using a potato masher, adding a little water to make it soft and mushy.

Transfer the mashed mixture into another container.

In the same pan, heat it moderately hot and add 2 tablespoons of butter.

Add 1 medium chopped onion, 1 teaspoon cumin seeds, 1 tablespoon garlic paste, and 1 teaspoon chili powder, mixing well.

Remove a few spoonfuls of this mixture to use as chutney later.

Add 1 medium chopped capsicum, 1/2 teaspoon turmeric, and 1 teaspoon garam masala, mixing everything together.

Once sautéed, add the mashed vegetable mixture back into the pan and mix evenly.

Optionally, add a little food grade red color to enhance the appearance.

Check for salt, considering the salt already added to the butter and potatoes, and adjust if necessary.

Add a little water to adjust the consistency of the bhaji as needed.

The bhaji can also be pressure cooked for 2-3 whistles if preferred.

Move the bhaji to a slow simmer to keep it bubbling while preparing the pav.

Generously apply butter on both sides of the pav bread.

Toast the pav on a griddle until golden brown, adding more butter as needed for flavor.

Once both bhaji and pav are ready, turn off the flame.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens