I’m so happy with the overwhelming response I got for my pav recipe, especially when so many of them prepared and shared their feedback. So friends, let’s learn today How to make Bhaji for Pav, which makes it a perfect match to the pavs. The star ingredient of pav bhaji is without any doubt, the perfect masala you use to prepare the bhaji.
Have you ever thought How to make Bhaji for Pav with homemade masala. There was a time when I used only readymade pav bhaji masala…. but not any more. Yes, you heard it right, I’m all set with the perfect recipe for homemade pav bhaji masala powder , click here to have the recipe.
I can’t remember how many times I would have made this for weekend parties and potlucks in the beginning days of living in Germany, The reason is simple – everyone loves a good Pav Bhaji and it’s incredibly easy to make in larger quantities. But obviously, I never used to make my own pav buns or the masala powder…they were all store bought.
I used substitute pav with small dinner rolls, burger buns, or a flatbread we get in the Turkish shops. I always thought as long as you butter and toast it properly, it doesn’t matter. It actually does matter but unless you want to take a little pain make your own pav bread for Pav Bhaji. Make it for yourself and see the difference!!
Though the bhaji recipe calls for generous amounts of butter to enhance its taste, you can definitely go easy on butter and oil. The street vendors make it with lots of butter to pep up the taste. Since we do not get to see how much butter goes into it, we happily enjoy it guilt free!! OMG!!… how I miss the street food of India…I’m just drooling!!
The only tedious part about this recipe according to me is chopping different veggies, if you could manage that, I am sure the rest of it would be a breeze for you. Once the veggies are chopped and all the prep work is done, believe me it’s super easy to prepare with a help of a pressure cooker.
Though the main vegetables which are a must to make the bhaji are onion, potato, tomato, peas and capsicum, rest of the vegetables an be added according to your choice or availability. The highlight of this recipe for me is the finely chopped raw onions garnished on the Bhaji with a squeeze of fresh lemon just before serving, it is truly blissful….it takes the taste of pav bhaji to the next level.
Let’s quickly see How to make Bhaji for Pav!!
Let’s learn How to make Bhaji for Pav:
- Wash and cut cauliflower into big florets.
- Peel & wash potatoes and carrots. Cut them into big cubes.
- If using frozen peas, remove them from the freezer and set aside.
- Finely chop onion, green chillies, tomatoes and bell peppers (capsicum).
- Finely grate or chop ginger and garlic.
I’m using green and red bell peppers. You can use whatever is available to you.
- Add cauliflower florets, potatoes, carrots and peas to the pressure cooker along with 3/4 cup of water and a little salt.
- Pressure cook for 2 whistles over medium heat. Do not add a lot of water, otherwise bhaji will become too watery.
It will look like the quantity of water added to the veggies is very little but remember that the veggies will also give out some water while cooking.
- Once the pressure subsides, open the lid of the pressure cooker and mash the cooked veggies.
- Don’t make it like a puree, it should be little chunky here and there. Now keep this aside and do the rest of the process to make bhaji.
- Heat a wide pan with 1 tablespoon each of oil and butter over medium heat.
- Once oil is hot, add cumin seeds. Let them sizzle a bit.
- Then add chopped onions and green chillies. Sauté for a minute till the onions turn translucent.
- Now add grated ginger and garlic.
- Sauté till the raw smell goes off. It takes 1 to 2 minutes.
- Add chopped bell peppers (or capsicum) and mix. Cook for 2-3 minutes till the capsicum softens.
- Now add chopped tomatoes. Mix well and cook till they become mushy.
- Add kashmiri red chilli powder and pav bhaji masala powder.
- Mix well and cook for a minute.
- Then add prepared mashed veggies. Mix well.
- Add water and mix well. Adjust the water quantity to desired consistency. It shouldn’t be too runny.
- Let it simmer for 15-20 minutes, stirring in between. Adjust salt and spice. Add another tablespoon of pav bhaji masala if you want it spicy. Simmering and cooking is important because it infuses all the flavours into the bhaji.
- Add 1 tablespoon of butter. Cover the pan and let the butter melt.
- Once butter is almost melted (about in 2 minutes), open the lid. Stir it well. You can repeat the process of adding butter a couple of times, which makes the bhaji super smooth in consistency with a buttery taste.
- Turn off the heat. Lastly add chopped coriander leaves.
- Mix well and keep it covered till you serve.
- The amount of butter is personal choice. I have used 1 tablespoon of oil and 2 tablespoons of butter for this recipe. You can increase or decrease as per your wish.
- Toast the pav with some butter and serve with piping hot bhaji garnished with finely chopped onions, coriander and lemon wedges. Or you can squeeze lemon over the bhaji.
A Quick Summary:
Please go through the pictorial stepwise explanation for detailed information.
- Veggies for pressure cooking:
- ½ head of cauliflower, cut into big florets (2 cups)
- 3 medium potatoes, peeled and cut into large chunks (4 Cups)
- 1 big carrot, peeled and cut into large chunks (1 Cup)
- ¾ Cup Green peas
- ¾ cup water to cook veggies
- Salt to taste
- Other Ingredients for bhaji:
- 1 Tablespoon oil
- 2 Tablespoons Butter, divided
- 1 teaspoon Cumin seeds
- 1 Large Onion, finely chopped
- 2 green chillies, finely chopped
- 1 teaspoon grated
- 1 teaspoon finely chopped garlic
- 1 Cup chopped bell peppers (mix of Red and green bell pepper)
- 3 Tomatoes, finely chopped (3 cups)
- 2 Tablespoons homemade pav bhaji masala (or store bought)
- 1 Tablespoon Kashmiri red chilli powder
- 1 to 1 ½ cups water
- Salt to taste
- 3 Tablespoons fresh coriander, finely chopped
- Pressure cook cauliflower, potatoes, carrots and peas with 1 cup water, a little salt and cook for 2 whistles over medium heat.
- Mash the cooked veggies and keep aside.
- Heat a pan with 1 tablespoon each of oil and butter over medium heat.
- Add cumin seeds.
- Then add chopped onions and green chillies. Sauté till the onions turn translucent.
- Add grated ginger and garlic.
- Sauté till the raw smell goes off.
- Add chopped bell peppers and mix.
- After 2 minutes add chopped tomatoes. Cook till they become mushy.
- Add red chilli powder and pav bhaji masala powder.
- Add mashed veggies. Mix well.
- Add required water and mix.
- Simmer and cook for 15-20 minutes, stirring in between.
- Finally add 1 tablespoon of butter and turn off the heat once it melts.
- Add chopped coriander leaves, mix and serve with pav
- Pav bhaji Masala is quite spicy, so add 2 tablespoons initially, taste it and then add the rest as per your liking later.
- Butter is very important to Pav Bhaji but this recipe doesn’t call for much butter. You may add as less or as much as you like the taste will not be compromised.
- If you are making bhaji in bulk, you can use a food processor for chopping some veggies. This make it easy and quick for you.
- Include vegetables of your choice, but do not skip the main ones given in the recipe.
- Potatoe is the base for the bhaji, so add more compared to other veggies. If you do not like to include a lot of potatoes, then add bottle gourd and squash, but do not skip potatoes completely.
- The quality of pav bhaji masala is very important, try to make your own or use a good brand of readymade masala.
- Kashmiri red chilli powder is to give the fiery red colour to the bhaji. You can also use regular red chilli powder but reduce the quantity.
- Last but not the least, well baked pav buns are a must to enjoy this bhaji. Click here for the recipe.
Hope you enjoyed to learn how to make bhaji for pav!!…Please click here for the recipe for Homemade Pav Buns and Pav Bhaji Masala Powder (coming soon).
Many more to come!!…STAY TUNED!!
Happy Cooking 🙂