Very popular street food and an iconic dish of Maharashtra, which nowadays you can find it pretty much everywhere in India. Pav means the soft bun and bhaji is the tangy and spicy vegetable mash.
Pan toasted soft bun with lots of butter and served with a tangy and spicy mix vegetable mash. Topped with extra butter, a sprinkle of pav bhaji masala along with some freshly chopped onion and coriander leaves and a slice of lemon.
To make this dish a special masala is prepared, which is known as Pav bhaji masala, made by dry roasting Kashmiri dry red chilies, cloves, cumin seeds, coriander seeds, cinnamon, fennel, cardamom and blend all the spices with mango powder and black salt.
I prefer making the pav bhaji masala at home, however, you can buy the ready to use pav masala which is easily available in the market.
Also, I feel bhaji is the best and smartest way to have vegetables.
- 3 potatoes (boiled & mashed)
- 3 tomatoes (finely chopped)
- 1 capsicum (finely chopped)
- 1 onion (finely chopped)
- 1/2 cup green pea (frozen or boiled)
- 1 tbsp. ginger garlic paste
- 1/2 tsp. turmeric powder
- 1 tsp. Kashmiri red chili powder (for color)
- 1 tsp. Kasuri methi
- 3-4 tbsp. butter (add more as per your taste)
- 1 tbsp. pav bhaji masala
- 2 tbsp. Lemon juice (add and adjust as per your taste)
- 1 cup water (to adjust the consistency)
- In a pan heat 2 tbsp. butter, and the ginger garlic paste and cook for a minute.
- Add the vegetables (onion, green pea, capsicum, tomato, potato) and cook well.
- Then add the turmeric powder, pav bhaji masala, Kashmiri red chili powder, and Kasuri methi, mix well with the vegetable and mash it nicely.
- Add little water, boil and mash the vegetable adjusting the consistency of the bhaji.
- Now, add the lemon juice and adjust the seasoning if required or as per your taste.
- Serve the bhaji along with the pan-toasted bun with butter and with some extra butter on top of the bhaji.