Street style pav bhaji recipe# pav bhaji banane ka asan tarika # bhajipav # tasty and easy pavbhaji

Ingredients

• 1 medium Eggplant (peeled and chopped)
• 1 cup Cauliflower (cut into florets)
• 1 cup Cabbage (shredded)
• 2 medium Potatoes (peeled and diced)
• 1/2 cup Green Peas (fresh or frozen, thawed)
• 3 medium Onion (grated)
• 3 medium Tomato (grated)
• 1 tablespoon Ginger‑Garlic‑Green Chili Paste (store‑bought or homemade)
• 3 tablespoons Oil (vegetable or canola oil)
• 1 teaspoon Cumin Seeds
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 3 teaspoons Bhaji Masala (store‑bought mixed veg masala)
• to taste Salt
• 1 tablespoon Lemon Juice (freshly squeezed)
• 2 tablespoons Butter or Ghee (for toasting pav)
• 1/2 teaspoon Red Chili Powder (for pav)
• 2 tablespoons Fresh Coriander Leaves (chopped)
• 4 pieces Pav Buns (soft Indian bread rolls)
• as needed Garlic Chutney (store‑bought or homemade)
• 1 small Onion Rings (thinly sliced for garnish)

Instructions

1. Prepare the vegetables

   Wash, peel and chop the eggplant, cauliflower, cabbage, potatoes and peas. Set aside in a bowl.

   Time: PT10M

2. Boil the vegetables

   Add the prepared vegetables to a pressure cooker with enough water to cover them. Cook on high heat until you hear three whistles, then turn off the heat and let the pressure release naturally.

   Time: PT10M

   Temperature: high heat

3. Heat oil and temper cumin

   Place a kadhai on medium heat, add 3 Tbsp oil and let it warm. Add 1 tsp cumin seeds and let them sizzle until fragrant.

   Time: PT2M

   Temperature: medium

4. Sauté onions

   Add the grated onions to the hot oil. Stir continuously and cook until they turn golden brown.

   Time: PT5M

   Temperature: medium

5. Add ginger‑garlic‑chili paste

   Stir in 1 Tbsp ginger‑garlic‑green chili paste and sauté for about 2 minutes until the raw aroma disappears.

   Time: PT2M

   Temperature: medium

6. Cook tomatoes

   Add the grated tomatoes and cook, stirring occasionally, until the oil separates from the mixture (about 5 minutes).

   Time: PT5M

   Temperature: medium

7. Add dry spices

   Stir in 1 tsp turmeric powder, 1 tsp red chili powder and salt to taste. Mix well.

   Time: PT1M

   Temperature: medium

8. Mash boiled vegetables

   Using a masher, roughly mash the boiled vegetables directly in the pressure cooker, then add them to the kadhai. Mix thoroughly with the gravy.

   Time: PT3M

   Temperature: medium

9. Add bhaji masala

   Sprinkle 3 tsp bhaji masala over the mixture, stir and cook for another 2 minutes to let the flavors meld.

   Time: PT2M

   Temperature: medium

10. Finish with lemon juice

    Add 1 Tbsp fresh lemon juice, adjust salt if needed, and give a final stir.

    Time: PT1M

    Temperature: medium

11. Transfer bhaji to serving bowl

    Spoon the hot bhaji into a serving bowl and keep warm.

    Time: PT1M

12. Toast the pav

    Heat a tawa, melt 2 Tbsp butter or ghee, add the pav buns and sprinkle ½ tsp red chili powder and chopped coriander. Toast each side until golden and slightly crisp.

    Time: PT5M

    Temperature: medium

13. Serve

    Serve the bhaji with toasted pav, sliced raw onions, lemon wedges and garlic chutney on the side.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

12 g

Fiber

6 g

Ingredient Substitutions

• Instead of Eggplant: zucchini
• Instead of Cauliflower: broccoli
• Instead of Cabbage: savoy cabbage
• Instead of Potatoes: sweet potatoes
• Instead of Green Peas: edamame
• Instead of Onion: shallots
• Instead of Tomato: canned crushed tomatoes
• Instead of Ginger‑Garlic‑Green Chili Paste: ginger‑garlic paste
• Instead of Oil: ghee
• Instead of Cumin Seeds: cumin powder
• Instead of Red Chili Powder: paprika
• Instead of Bhaji Masala: garam masala
• Instead of Lemon Juice: lime juice
• Instead of Butter or Ghee: vegetable oil
• Instead of Fresh Coriander Leaves: parsley
• Instead of Pav Buns: burger buns
• Instead of Garlic Chutney: mint chutney

Equipment Needed

• Pressure Cooker or Large Pot
• Kadhai or Deep Skillet
• Grater
• Masher
• Spatula or Wooden Spoon
• Tawa or Flat Griddle
• Serving Bowl
• Knife and Cutting Board

Critical Steps — Do Not Skip

• Boiling the vegetables until just soft (Step 2)
• Cooking onions to a deep golden brown (Step 4)
• Ensuring oil separates from the tomato mixture (Step 6)
• Mashing the boiled vegetables directly in the pan for texture (Step 8)
• Toasting the pav with butter and chili powder without burning (Step 12)

Chef Tips from the Video

• For extra smoky flavor, add a pinch of smoked paprika with the bhaji masala.
• Garnish with fresh coriander and a drizzle of melted butter just before serving.

Troubleshooting

Storage

Refrigerator: Store bhaji in an airtight container for up to 2 days. Reheat on stove or microwave before serving.

Freezer: Freeze bhaji in a freezer‑safe bag for up to 1 month. Thaw overnight in fridge and reheat.

Room temperature: Pav should be kept at room temperature and consumed within 4 hours.

Make-Ahead Tips

• Boil and mash the vegetables a day ahead and store them in the fridge; reheat with a little water before adding spices.
• The bhaji masala can be mixed into the gravy and refrigerated; the pav should be toasted fresh for best texture.

Frequently Asked Questions