Pav bhaji is an Indian dish related from Maharashtra and it is originated from Maharashtra. Consisting of a thick vegetable curry and served with a soft bread roll.
The dish originated in the 1850’s as a fast lunchtime dish for textile mill workers in Mumbai. Pav bhaji was later served at restaurants throughout the city.
Now you can easily find pav bhaji recipe all over India. You will easily get it from roadside small fast food corners and in big restaurants also. there is a lot of varieties
in pav bhaji dish like Cheese pav bhaji, with cheese on top of the bhaji, Fried pav bhaji, with the pav tossed in the bhaji, Paneer pav bhaji, with paneer cheese in the bhaji
Mushroom pav bhaji, with mushrooms in the bhaji and much more.
For The Chilli-garlic Paste
4 to 5 any red chillies
9 to 10 clove garlic
For The Bhaji
2 tablespoon butter
1 tablespoon oil
1 tablespoon cumin seeds (jeera)
3/4 cup chopped onions
1/2 cup capsicum chopped
1 1/2 cup tomatoes chopped
1 1/2 tablespoon pav bhaji masala
2 teaspoon chilli powder
Salt according to your taste
1/2 cup boiled green peas mashed
1 1/2 cups boiled potatoes mashed
2 tablespoon coriander fine chopped
For The Pav
8 piece pav
8 teaspoon butter for cooking
1 teaspoons pav bhaji masala
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total time: 40 minutes
Makes 4 plates
Method For the chilli-garlic paste
Dip red chillies in a warm water for at least 1 hour.
Now drain the chillies and add the garlic then blend in a mixer till smooth add little bit water also. Keep aside.
Method For the bhaji
Put kadhai on a burner then add butter and oil in it and heat it then add cumin seeds.
Now when the seeds crackle and slightly brown in colour, then we have to add the chilli-garlic paste and saute on a medium flame for at least 1 to 2 minutes.
After that, we need to Add the chopped onions and saute for at least 3 to 5 minutes while stirring occasionally.
Now add the chopped capsicum and saute it for at least 1 more minute.
Then Add the chopped tomatoes and cook for minimum 4 to 5 minutes, mashing it well with the help of a potato masher.
Now we have to add the salt (according to your taste), pav bhaji masala, chilli powder and cook for another 2-3 minutes.
Now add the green peas, potatoes, mix well and cook along with 1/3 cup of water for at least 2 to 3 minutes and mash it well with the help of a masher.
Then add coriander chopped leaves and mix it well.
Method For the pav
Split 2 pavs vertically and keep aside.
Put tawa on a gas burner and heat it then add 2 tsp of butter and split open the pavs and place on it.
Cook it on a medium flame until they become slightly light brown colour and crisp from both the sides.
Your dish is ready to serve. serve it with the chopped onions, half piece of lemon and with extra butter.
Nutrition for per 1 serve
Cholesterol 50 milligrams
Saturated Fat 5 grams
Trans Fat 0.2 grams
Total fat 11 grams
Potassium 813 milligrams
Total Carbohydrates 63 grams
Dietary Fiber 9.4 grams
Sugars 11g grams
Sodium 589 milligrams