Best 3 Pav Bhaji Recipes

**Pav Bhaji: A Culinary Journey Through India's Beloved Street Food**

Originating from the vibrant streets of Mumbai, Pav Bhaji is an iconic dish that has captured the hearts and taste buds of food enthusiasts worldwide. This delectable vegetarian dish consists of a flavorful medley of mashed vegetables, aromatic spices, and a soft, pillowy bun known as pav. As you embark on this culinary adventure, let me guide you through three distinct yet equally enticing variations of Pav Bhaji, each offering a unique symphony of flavors.

1. **Classic Pav Bhaji:** Dive into the traditional realm of Pav Bhaji, where a vibrant tapestry of colors and flavors awaits. This quintessential recipe forms the foundation of this beloved dish, boasting a rich and robust gravy brimming with tender vegetables, aromatic spices, and a hint of tangy tomatoes.

2. **Jain Pav Bhaji:** For those seeking a Jain-friendly interpretation of this classic, Jain Pav Bhaji presents a delightful alternative. This version adheres to the strict dietary guidelines of Jainism, excluding onions, garlic, and potatoes. Despite these omissions, the dish remains a flavorful and satisfying experience, showcasing the versatility of Indian cuisine.

3. **Pav Bhaji Fondue:** Indulge in a luxurious and innovative take on Pav Bhaji with this fondue-inspired rendition. This recipe transforms the traditional dish into an interactive culinary experience, where you can dip your soft pavs into a pot of creamy, velvety Pav Bhaji gravy. Perfect for special occasions or intimate gatherings, this fondue-style Pav Bhaji is sure to impress and delight.

No matter your preference, each Pav Bhaji variation promises a culinary journey that captures the essence of India's vibrant street food culture. So, prepare to tantalize your taste buds and embark on a flavor-filled adventure with these carefully curated recipes.

Let's cook with our recipes!

PAV BHAJI

Pav Bhaji image

This is a very popular recipe in India, liked by almost everyone. You may have to go to a nearby Asian Indian store to get the 'Pav Bhaji Masala' that is the special spice to bring the flavor (Masala means spice). Pav is actually the buns. Bhaji is the vegetables cooked with spice.

Provided by Bongadi

Categories World Cuisine Recipes Asian Indian

Time 50m

Yield 4

Number Of Ingredients 19

Ingredients

½ cup vegetable oil
2 teaspoons chopped garlic
1 teaspoon finely chopped green chile peppers
1 cup chopped onions
2 teaspoons grated fresh ginger
1 cup chopped roma (plum) tomatoes
2 cups cauliflower, finely chopped
1 cup chopped cabbage
1 cup green peas
1 cup grated carrots
4 potatoes, boiled and mashed
3 tablespoons pav bhaji masala
salt to taste
1 tablespoon lemon juice
8 (2 inch square) dinner rolls
½ tablespoon butter
¼ cup finely chopped onion
1 tablespoon finely chopped green chile peppers
¼ cup chopped fresh cilantro

Steps:

Heat the oil in a wok over medium heat. Saute garlic and green chile for 30 seconds, then stir in onions and ginger. Cook until onions are brown. Add tomatoes, and cook until pasty. Stir in cauliflower, cabbage, peas, carrots and potatoes. Season with pav bhaji masala. Cover, and cook for 15 minutes, stirring occasionally. Season with salt, and stir in lemon juice.
Toast the dinner rolls, and spread lightly with butter. Serve garnished with chopped onion, green chile and cilantro.

Nutrition Facts : Calories 651.8 calories, Carbohydrate 78.8 g, Cholesterol 6.1 mg, Fat 33.9 g, Fiber 10 g, Protein 13.4 g, SaturatedFat 6.3 g, Sodium 375.1 mg, Sugar 11.1 g

PAV BHAJI (INDIAN CURRY)

Pav Bhaji (Indian Curry) image

I made this after trying different methods over a few years. It all came together so well. The flavor and texture was amazing. You really need to add water at the end and not be scared that it will ruin the dish, it will not! You need a fairly runny consistency for the best pav bhaji. Garnish with fresh chopped tomatoes, onions, and fresh cilantro if desired. Serve with toasted white bread or bread rolls.

Provided by Punkech Patel

Categories Main Dish Recipes Curries

Time 1h5m

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons oil, divided
1 large onion, grated
¾ teaspoon salt, or as needed
5 cloves garlic, grated
1 ¼ cups water, or more as needed
2 teaspoons pav bhaji masala, divided
1 (14.5 ounce) can diced tomatoes
2 small potatoes, peeled and cut into small cubes
3 tablespoons canned sweet corn, drained
1 teaspoon mild chile powder
1 teaspoon ground coriander
1 pinch ground ginger
½ teaspoon lemon juice
1 tablespoon unsalted butter, or more to taste

Steps:

Heat 1 tablespoon oil in a saucepan over medium heat. Add onion and 1/4 teaspoon salt; fry until browned, 5 to 8 minutes. Add garlic; cook and stir for 4 minutes. Pour in 1 cup water. Add 1 teaspoon pav bhaji masala and 1/2 teaspoon salt. Bring to a boil. Reduce heat and simmer until flavors combine, about 10 minutes.
Add tomatoes, potatoes, and corn to the saucepan. Season with chile powder, coriander, and ginger. Bring to a boil. Reduce heat and simmer for 15 minutes. Mash curry gently with the back of a wooden spoon or spatula. Simmer for 10 minutes more. Taste and adjust salt. Add 1/2 teaspoon pav bhaji masala and lemon juice. Mash slightly again.
Add 1/4 to 1/2 cup water to give curry a runny consistency. Add remaining 1 tablespoon oil and butter; stir until butter is melted. Divide into serving bowls and sprinkle remaining pav bhaji masala on top.

Nutrition Facts : Calories 206.7 calories, Carbohydrate 25.7 g, Cholesterol 7.6 mg, Fat 10.2 g, Fiber 4 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 640.9 mg, Sugar 5.4 g

INDIAN FAVOURITE PAV BHAJI

Indian Favourite Pav Bhaji image

Indian fast food/ street food item. Pav- bun, Bhaji- a spicy preparation of various mashed veges, served with a dollop of yummy butter!! :P Hot and delicious! together they taste perfect! Refrigerates well. We make a bigger than required batch for next day too!

Provided by ExoticMJ

Categories Vegetable

Time 40m

Yield 1 batch, 10-12 serving(s)

Number Of Ingredients 28

Ingredients

10 medium boiled and peeled potatoes
6 large tomatoes
150 g cauliflower florets
1/2 cup green peas
1 chopped capsicum
3 medium sized peeled carrots
3 big chopped onions
4 -5 garlic cloves
1 inch piece fresh ginger (or1/2 teaspoon ginger powder)
2 lemons
some chopped fresh coriander leaves
2 -3 teaspoons chili powder
1 -2 tablespoon oil (any except olive or others that have strong flavour)
1 1/4 teaspoons turmeric powder
20 soft buns (as needed)
25 g butter, i use amul. plus as much as you want to put on the pav (salted is preferred)
2 tablespoons pav bhaji masala, or
50 g dry red chili
50 g coriander seeds
25 g cumin seeds
25 g black pepper
25 g cinnamon
25 g cloves
4 -5 black cardamom pods
25 g mango powder (optional)
10 g fennel seeds
1 star anise (if available)
1/4 teaspoon asafoetida powder (also called 'hing')

Steps:

For the masala:.
Roast for about 1 minute all the spices separately. One after the other in same pan is ok.Its just to dry them out fully and bring out their flavours. Cool these completely.
Grind them together. This may make more quantity of masala than needed for this recipe. (Use 2-3 tbsp for this recipe).
Store in air tight, dry containers.
For the gravy (Bhaji):.
Just blanch together peas, cauliflower,carrots.
Mash the potatoes. Finely chop and de-seed tomatoes. Finely chop capsicum.
Make a paste of ginger and garlic.
In a large thick bottomed deep pan heat oil. Add cumin seeds. Let them pop a little.
Add the ginger garlic paste, sautee for a minute. Add chopped onions.
Add turmeric, asefoteda and chilli powder. Also add half of the pav bhaji masala (1 -1 1/5 tbsp).
Sautee till the onion turns translucent. Stir continuously to avoid sticking and burning it.
Drop in the blanched vegetables, tomatoes and potatoes and capsicum.
With a hand masher or the back of a big ladle, mash up all the vegetables inside the pan. Add 1 cup water from the blanching. Mash well.
Add some more water if needed to create a thick gravy consistency. Mash to bring it all together.
Add salt and remaining masala. Also add a dash of black pepper powder if you want more heat.
Check for seasoning.
Let it cook for 10 minutes approximately Stir occasionally.
Put chopped coriander leaves and some butter. Cover to keep its flavours.
Heat a flat pan. Slit the buns horizontally. But not completely keeping the two sides hinged to each other. Generously butter the buns ( on all sides if you wish!).
Place them on the hot pan till slightly golden changing to toast all the surfaces in turn. It is a must to do this just before serving the dish as these do not taste as good if re-heated.
To serve:.
Put some bhaji, garnish it with some more coriander if you like, butter, and squeeze some lemon juice on top, place 2 pavs with it and some chopped onion to go with.

Tips:

Use fresh, high-quality vegetables for the best flavor.
Don't be afraid to experiment with different spice combinations to create your own unique pav bhaji.
If you don't have a pressure cooker, you can simmer the vegetables in a pot over medium heat for about 30 minutes, or until they are tender.
Be sure to mash the vegetables well before adding the spices and tomatoes.
Cook the pav bhaji over medium heat, stirring frequently, to prevent it from sticking to the pan.
Serve the pav bhaji immediately with toasted pav buns and a dollop of butter.

Conclusion:

Pav bhaji is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables and it is also a very affordable meal. With a little planning and effort, you can easily make pav bhaji at home. So next time you are looking for a quick and easy meal, give pav bhaji a try!