Homemade Pav Bhaji (Indian Street Food)

Ingredients

• 2 pieces Potatoes (peeled and cut into bite‑size cubes)
• 0.5 cup Green Peas (frozen or fresh)
• 0.5 cup Cauliflower Florets (cut into small florets)
• 1 piece Green Chili (slit lengthwise, seeds optional)
• 1 tsp Salt (or to taste)
• 0.5 tsp Turmeric Powder (ground)
• 2 cup Water (for pressure cooking and adjusting consistency)
• 3 tbsp Vegetable Oil (for tempering)
• 2.5 tbsp Unsalted Butter (cut into cubes; 1.5 tbsp for bhaji, 1 tbsp for toasting pav)
• 1 pinch Asafoetida (Hing) (optional, adds depth)
• 1 tsp Cumin Seeds (whole)
• 1 medium Onion (finely chopped)
• 1 tbsp Garlic Paste (or 3 minced garlic cloves)
• 3 medium Tomatoes (chopped)
• 1 tsp Red Chili Powder (hot variety)
• 2 tsp Kashmiri Red Chili Powder (for vibrant color, mild heat)
• 0.5 tsp Coriander‑Cumin Powder (ground coriander and cumin blend)
• 1.5 tbsp Pav Bhaji Masala (store‑bought blend)
• 1 tbsp Lemon Juice (freshly squeezed (about half a lemon))
• 2 tbsp Fresh Coriander Leaves (chopped, for garnish)
• 4 pieces Pav (Indian Bread Buns) (soft buns, sliced horizontally for toasting)

Instructions

1. Prep the Vegetables

   Peel and cube the potatoes, measure ½ cup peas, ½ cup cauliflower florets, slice the green chili, and set aside.

   Time: PT5M

2. Pressure‑Cook the Veggies

   Add the potatoes, peas, cauliflower, green chili, 1 tsp salt, ½ tsp turmeric and enough water to just cover the vegetables in the pressure cooker. Close the lid and cook for 3 whistles (≈10 minutes).

   Time: PT15M

3. Mash the Cooked Veggies

   Release pressure, open the cooker and mash the vegetables with a masher, leaving some peas whole for texture.

   Time: PT5M

4. Temper the Bhaji Base

   Heat 3 tbsp oil in a large skillet over medium heat. Add a pinch of hing, 1 tsp cumin seeds, then the finely chopped onion. Sauté until the onion turns soft and translucent (≈5 minutes).

   Time: PT5M

   Temperature: Medium heat

5. Add Garlic Paste

   Stir in 1 tbsp garlic paste and sauté for 1–1.5 minutes until fragrant.

   Time: PT2M

   Temperature: Medium heat

6. Cook the Tomatoes

   Add the chopped tomatoes, a pinch of salt and a pinch of turmeric. Cook, stirring occasionally, until the tomatoes are soft and break down (≈5 minutes).

   Time: PT5M

   Temperature: Medium heat

7. Blend the Tomato Base

   Mash the softened tomatoes directly in the pan or transfer to a bowl and mash until smooth.

   Time: PT2M

8. Add Spices and Butter

   Stir in 1 tsp red chili powder, 2 tsp Kashmiri chili powder, ½ tsp coriander‑cumin powder, and 1.5 tbsp butter. Cook for 2–3 minutes until the butter melts and the spices release a fragrant aroma.

   Time: PT3M

   Temperature: Medium heat

9. Incorporate Pav Bhaji Masala and Water

   Add 1.5 tbsp Pav Bhaji masala and about 1 cup water. Mix well and simmer until the oil separates on the surface (≈5 minutes).

   Time: PT5M

   Temperature: Medium heat

10. Combine Mashed Veggies with Masala

    Add the mashed vegetable mixture to the spiced gravy. Stir thoroughly, then add an additional ½ cup water if needed to achieve the desired consistency. Cook for another 2 minutes.

    Time: PT2M

    Temperature: Medium heat

11. Finish with Lemon and Coriander

    Stir in 1 tbsp fresh lemon juice and 2 tbsp chopped coriander leaves. Mix and remove from heat.

    Time: PT1M

12. Toast the Pav

    In another skillet, melt 1 tbsp butter over medium heat. Slice each pav horizontally, place cut side down, and toast until golden brown on both sides (≈3 minutes per side).

    Time: PT5M

    Temperature: Medium heat

13. Serve

    Serve the hot bhaji in a bowl, topped with a little extra butter if desired, alongside the toasted pav. Garnish with extra chopped coriander and a wedge of lemon.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

12 g

Fiber

6 g

Ingredient Substitutions

• Instead of Potatoes: Sweet potatoes
• Instead of Green Peas: Fresh peas
• Instead of Cauliflower Florets: Broccoli florets
• Instead of Green Chili: Jalapeño, Serrano pepper
• Instead of Salt: Sea salt
• Instead of Vegetable Oil: Canola oil, sunflower oil
• Instead of Unsalted Butter: Ghee, margarine
• Instead of Asafoetida (Hing): Garlic powder
• Instead of Garlic Paste: Minced garlic
• Instead of Tomatoes: Canned diced tomatoes
• Instead of Kashmiri Red Chili Powder: Paprika
• Instead of Pav Bhaji Masala: Garam masala
• Instead of Lemon Juice: Lime juice
• Instead of Fresh Coriander Leaves: Parsley
• Instead of Pav (Indian Bread Buns): Burger buns

Equipment Needed

• Pressure Cooker
• Knife
• Cutting Board
• Mixing Bowl
• Masher
• Large Skillet or Frying Pan
• Spatula or Wooden Spoon
• Measuring Spoons

Critical Steps — Do Not Skip

• Pressure‑cook the vegetables until tender.
• Mash the vegetables leaving some peas whole for texture.
• Add butter after spices have cooked to avoid burning.
• Cook until oil separates, indicating the masala is properly cooked.
• Adjust water to achieve the signature thick‑but‑pourable consistency.
• Toast the pav with butter for authentic flavor.

Chef Tips from the Video

• Use a mix of sweet potatoes and regular potatoes for a richer flavor.
• Add a pinch of smoked paprika for a subtle smoky note.
• For extra heat, increase the red chili powder or add finely chopped green chilies.

Troubleshooting

Storage

Refrigerator: Store bhaji in an airtight container for up to 3 days.

Freezer: Not recommended; texture changes when frozen.

Room temperature: Can sit at room temperature for up to 2 hours; keep covered.

Make-Ahead Tips

• Prepare the bhaji a day ahead and refrigerate; reheat gently on low heat before serving.
• Toast the pav just before serving for maximum crispness.

Frequently Asked Questions