Make pav bhaji street style recipe at home, It is one of the popular street food in India. It has unlimited flavours of mashed veggies, spices, aromatics, and lots of butter with a toasted pav, lemon and onion. It is a great dinner, lunch or appetizer option for any day and I usually make this for dinner.
This recipe tastes delicious and requires very less effort.
Pav bhaji masala plays a very important role in this recipe so don’t forget to use it. Pav bhaji masala is the reason behind fragrant, aromatic, spicy and flavourful pav bhaji, It is easily available online and offline as well.
Satisfy your street food craving at home, If you’re like me a street food lover then you should definitely then do try Nepali-style momos, aloo tikki sandwiches, paneer tikka, veg manchurian, cheese burst bread pizza.
Quick jump
Ingredients
- Veggies– Capsicum, green chilli, green peas, boiled potatoes, tomatoes, coriander leaves, onion, and lemon.
- Spices & herbs– salt, red chilli powder, kasuri methi, and pav bhaji masala.
- Other– Ginger garlic paste, salted butter, and red food colour.
How to make pav bhaji street style
In a kadhai (deep bottom pan) or big tawa (big nonstick pan) add chopped capsicum, green chilli and boiled green peas in it. cook it for a few minutes at medium flame until capsicum becomes slightly soft. Add chopped tomatoes, ginger-garlic paste, mashed boiled potatoes, butter, pav bhaji masala, salt and red chilli powder in it. Mix it well.
(Note– I have used frozen green peas you can also use fresh peas, use any of the ones.)
Mash it well with a masher until a smooth consistency is formed.
Once mashed transfer the bhaji mixture to a bowl.
Tadka for bhaji
In the same kadhai or pan add butter then add chopped onion, chopped coriander leaves, Kasuri methi, salt, red food colour, and pav bhaji masala.
Cook it at medium flame until the onion turns transparent. once the onion is transparent and slightly cooked then lower the flame and add lemon juice in it.
Now, add the bhaji mixture to it and mix it with tadka, at this stage if you are not okay with the bhaji consistency then you can mash it more.
Then add 2 to 3 cup water in it and mix it well.
Stir the bhaji more often otherwise it may stick to the pan. let the bhaji cook at low flame for 7 to 10 minutes. Check the taste if needed add salt or chilli powder and turn off the flame.
Top it with chopped coriander leaves and butter or grated paneer or grated cheese.
Serve the bhaji hot with toasted pav and salad or laccha pyaz salad.
Top tips
✔️Beetroot, or cauliflower for bhaji. Don’t use any veggies in large quantities as it may have an overpowering taste and you may not like the taste.
✔️Salt and other spices quantity can be increased or decreased according to your taste.
✔️Homemade pav bhaji masala can also be used.
✔️I have used salted butter in this recipe as it is easily available in India, if you’re using unsalted butter then increase the amount of salt. butter makes the pav bhaji tastier so add a good quantity of butter to make street-style pav bhaji.
✔️Mash the bhaji nicely with the potato masher for perfect consistency.
✔️Red food colour is optional, If you don’t want to add skip it.
✔️To make the pav bhaji vegan skip butter with oil, That’s it!
✔️If the bhaji becomes thick then add little water to get the desired consistency.
FAQs
Pav is bread and bhaji is the flavourful and aromatic veggies mixture. I guess you can call it bread and spiced veggies.
How to boil green peas in the pressure cooker?
Green Peas
Wash the green peas and transfer them to a pressure cooker then add enough water so that the peas may sink in it. pressure cook it at high flame until it gets 1 whistle then turn off the flame and let the pressure release naturally. fresh green peas and frozen green peas both have the same process.
Potatoes
In the pressure cooker add potatoes, always use the same size potatoes as it may take equal time to cook, and add water in it so that it may drown in it. Cook it at high flame until it gets 2-3 whistles then lower the flame to simmer for 4 to 5 minutes and turn off the flame, let the pressure release naturally.
For medium size potatoes- 2 whistles
For large-size potatoes- 3 whistles.
Which brand pav bhaji masala is best?
I always use catch pav bhaji masala, you can also use everest masala or homemade as well.
Is pav bhaji good for health?
No, but homemade pav bhaji is much healthier than restaurant or street vendor pav bhaji. Definitely, it has its own taste but talking about health then homemade includes cleanliness, hygiene, cheap, good quality veggies used + high nutritional value.
How long does pav bhaji last in the fridge?
I would recommend you eat it fresh or not for more than one day, whenever I eat pav bhaji for dinner then most of the time if it is left then I keep it in the refrigerator for breakfast.
How to make pav bhaji without onion and garlic?
Skip adding onion and garlic to the recipe, use only ginger paste instead of ginger-garlic paste and use chopped tomatoes for tadka instead of chopped onion.
How to serve pav bhaji?
Serve the bhaji with toasted pav, lemon, laccha pyaz salad and fried papad or potato chips for the sides.
How to toast the pav?
In a pan add little butter and pav bhaji masala over it then cut the pav horizontally and place it over the pan. Toast it for 2 minutes or until slightly golden brown, and serve the toasted pav with bhaji.
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Recipe card
pav bhaji street style recipe|Bombay street style pav bhaji
Make pav bhaji street-style recipe at home, It is one of the popular street food in India. It has limitless flavors of mashed veggies, spices, aromatics, and lots of butter with a toasted pav, lemon, and onion. It is a great dinner, lunch, or appetizer option for any day and I usually make this for dinner.
Ingredients
- 2 small size capsicum
- 2 green chilli
- 1/2 cup boiled green peas
- 2 medium size tomato
- 2 tablespoon ginger garlic paste
- 6 medium size boiled mashed potato
- 1 tablespoon butter
- 2 tablespoon pav bhaji masala
- 1 teaspoon salt
- 1 teaspoon red chilli powder
Tadka
- 2 tablespoon butter
- 1 medium size onion
- 2 tablespoon chopped coriander leaves
- 2 tablespoon kasuri methi
- 1 tablespoon pav bhaji masala
- 1/8 teaspoon red food colour
- 1 lemon
- 2 cup water
Instructions
- In a kadhai (deep bottom pan) or big tawa (big nonstick pan) add chopped capsicum, green chilli and boiled green peas in it. cook it for a few minutes at medium flame until capsicum becomes slightly soft. Add chopped tomatoes, ginger-garlic paste, mashed boiled potatoes, butter, pav bhaji masala, salt and red chilli powder in it. Mix it well.
(Note- I have used frozen green peas you can also use fresh peas, use any of the ones.)
- Mash it well with a masher until a smooth consistency is formed.
- Once mashed transfer the bhaji mixture to a bowl.
Tadka for bhaji
- In the same kadhai or pan add butter then add chopped onion, chopped coriander leaves, Kasuri methi, salt, red food colour, and pav bhaji masala.
- Cook it at medium flame until the onion turns transparent. once the onion is transparent and slightly cooked then lower the flame and add lemon juice in it.
- Now, add the bhaji mixture to it and mix it with tadka, at this stage if you are not okay with the bhaji consistency then you can mash it more.
- Then add 2 to 3 cup water in it and mix it well.
- Stir the bhaji more often otherwise it may stick to the pan. let the bhaji cook at low flame for 7 to 10 minutes. Check the taste if needed add salt or chilli powder and turn off the flame.
- Top it with chopped coriander leaves and butter or grated paneer or grated cheese.
- Serve the bhaji hot with toasted pav and salad or laccha pyaz salad.
Notes
- You can also use beetroot, or cauliflower for bhaji. Don't use any veggies in large quantities as it may have an overpowering taste and you may not like the taste.
- Salt and other spices quantity can be increased or decreased according to your taste.
- Homemade pav bhaji masala can also be used. personally, my favorite is catch pav bhaji masala.
- I have used salted butter in this recipe as it is easily available in India, if you're using unsalted butter then increase the quantity of salt. butter makes the pav bhaji tastier so add a good quantity of butter to make street-style pav bhaji.
- Mash the bhaji nicely with the potato masher for perfect consistency.
- Red food color is optional, If you don't want to add skip it.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 236Total Fat: 14gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 25mgSodium: 503mgCarbohydrates: 25gFiber: 5gSugar: 7gProtein: 5g
All information presented is intended for informational purposes only.
If you have tried this street-style pav bhaji recipe or any other recipe on shellyfoodspot then please take a minute to rate the recipe and leave a comment and let me know how you liked it.
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