Pao Bhaji is an Indian street food of Maharashtra State, a special delicacy of Mumbai now travelling across world because of its scrumptious taste. Although I love this street food from street itself, but since its loved by all in the family, so I make this at home on several occasions. My recipe is simple and I can control the amount of butter to be put in it. Having said that, the topping of butter and mirch ka tadka really makes it more tasty. We can always have it in the healthy version or the buttery version, I leave the choice to my readers. My first encounter with street Pav Bhaji was in Model Town. Its known for the spicy Pav Bhaji. Since I am not that big a fan of spices, I found it just okay. Few years later, I started making it at home specially for the fussy eaters who keep on reminding you of the veggies they dont wish to eat. When you have the control over the stove, you know very well to put all those veggies, mash and blend them generously, make a special onion, tomato tadka and top it with onion, butter and coriander leaves. These choosy ones then come up to you while licking their fingers and telling you its awesome. You give that gentle smile without telling them that its just the presentation which has been modified in a more dignified way. So next time, you dont eat baigan, peas, kashifal or tinda, I know what I have to do with them.
Coming to the recipe part, its actually the same as described above. I had taken aloo, gajar and peas as due to lockdown here I had not much of the choice. Feel free to add Cauliflower, baigan or any other vegetable of your liking. Boil them together. Sieve and mash so that they blend with each other. Take a thick bottomed Kadai and butter or ghee and add chopped onions, tomatoes and spices (Mirch, pav bhaji masala, haldi, salt). Add the mashed vegetables. It would be slightly dry so you may add water little by little and till it gets a smooth gravy consistency. Once done, Heat the pavs and serve them together.
I am going to have delicious Pav bhaji with green chutney!
Remember to share your views about it!!
You may also like –
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?
|Prep Time||15 min|
|Cook Time||15 min|
- 5 medium Potato
- 2 medium carrots
- 1/2 cup peas
- 2 large onions
- 2 large Tomato
- 1 small Green Chiili
- 1 large dried red chilli
- 1 tsp Jeera
- 1.5 tsp Haldi
- 2.5 tsp Pav Bhaji masala
- 1.5 tsp red chilli
- 1 tsp garm masala
- 1 tsp Amchur can replace with lemon juice
- 1 pack Amul Butter can use any brand
- 1 pack Pav I have used harvest gold
- 1-2 cups Water
- salt as per taste
- 1/2 tsp Heeng (Asafoetida)
- 1 tsp Ginger garlic paste You may use grated as well.
- Wash all vegetables under tap. Take a pressure cooker and add all vegetables in it. broadly cut carrots. I had to skip cauliflower as it was not available. If you take it, closely clean it and blanch for few min then transfer for boiling. Let it boil for 2 whistles on full and simmer for 5-10 min.
- Once it cools off, carefully take the vegetables out.
- Let the veggies be placed in a large bowl so that they cool off soon.
- Peel the potatoes. I had skipped peeling them off before boiling as they lose starch and I didnt want that. You may choose to do that.
- Mash the veggies in the bowl using a masher.
- While the vegetables are boiling, you may chop onions and green chillies
- Chop tomatoes
- Take a heavy bottomed Kadai. Add 1 tablespoon ghee/ butter and add Heeng, Jeera, Dried red chilli.
- add chopped onions and ginger garlic paste. you may grate ginger and garlic as well.
- once onions are transparent, add all spices . cook for 30 sec
- Add chopped tomatoes. Add little salt here so that tomatoes cook faster and they dont stick to bottom of kadai. cover with a lid. It takes around 3-4 min for cooking them.
- Add mashed veggies in batches.
- add gradually the other veggies.
- Mix well and add water little by little. Make consistency similar to a thick gravy. You may add more butter if you wish to.
- Take a tawa and once its hot, add butter for heating pavs.
- Place the pavs on tawa. Put flame on simmer. Apply butter on top side. Flip and toast them till they are light brown.
- The delicious Pav Bhaji is ready! Top it with butter, fresh onions and lemon juice. Serve it with your choice of chutney.
Pao Bhaji is generally a high calorie food having around 450 calories in one plate which comprises of two pavs and around one katori of subji. For pavs, I have used Harvest Gold Pavs. @ pavs have around 287 calories. Following table shows the calories of the bhaji.
|Serving size: 1 katori of Bhaji|
|Amount per serving|
|% Daily Value*|
|Total Fat 2.2g||3%|
|Saturated Fat 1.3g||6%|
|Total Carbohydrate 30.5g||11%|
|Dietary Fiber 4.9g||18%|
|Total Sugars 3.6g|
|Vitamin D 1mcg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
Leave a Reply