How to make Bombay Pavbhaji - Classic Mumbai style street food – spicy mashed mixed vegetables served with pav bread.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Potatoes (आलू), Tomatoes (टमाटर)
Cuisine : Maharashtrian
Course : Snacks and Starters
Bombay Pavbhaji Recipe Card
One of Mumbai’s most popular street food pav bhaji is a delectable mashed mixed vegetable curry served with pan fried pav bread. The consistency of the bhaji is totally your choice - can leave the veggies roughly mashed and serve it as a khada pav bhaji or mash them totally like the original recipe. You could also grate some cheese over the bhaji, but do not forget to top it up with a generous dollop of butter before serving.
For more recipes related to Bombay Pavbhaji checkout Dilli Aloo Kachalu Chaat, Batata Vada - Street Food, Aloo Ke Sooley, Katori Chaat . You can also find more Snacks and Starters recipes like Corn Bhel, Prawn Toast, Murgh Ke Wade, Toad in a Hole.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Bombay Pavbhaji Recipe
Potatoes boiled and mashed 4 medium
Tomatoes chopped 4 medium
Onions chopped 2 medium
Green capsicum chopped deseeded 1 medium
Cauliflower grated 1/4 small
Green peas shelled 1/4 cup
Ginger chopped 1 inch piece
Garlic 8-10 cloves
Oil 3 tablespoons
Green chillies chopped 3-4
Pav bhaji masala 1 1/2 tablespoons
Salt to taste
Butter 3 tablespoons
Pav 8
Fresh coriander leaves chopped 1/4 cup
Lemons cut into wedges 2
Method
Step 1
Boil green peas in salted water till soft, drain, mash lightly and set aside. Grind ginger and garlic to a fine paste.
Step 2
Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown. Add green chillies and ginger-garlic paste. Stir-fry for half a minute.
Step 3
Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala.
Step 4
Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed.
Step 5
Add Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously. Heat half of the butter in a thick-bottomed pan or a tawa.
Step 6
Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown.
Step 7
Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.
