Mumbai Spl Pao Bhaji

Ingredients

• 4 medium Potatoes (peeled and cut into chunks for boiling)
• 1 small head Cauliflower (cut into florets)
• 2 medium Carrots (peeled and cut into chunks)
• 1 large Capsicum (green bell pepper, cut into chunks)
• 1 small Beetroot (optional, grated for natural colour)
• 1 cup Green Peas (fresh or frozen)
• 2 large Onion (finely sliced)
• 3 medium Tomatoes (chopped)
• 1/2 cup Tomato Puree (store‑bought or homemade)
• 1 inch piece Ginger (peeled and roughly chopped)
• 4 cloves Garlic (peeled and roughly chopped)
• 2 whole Green Chilies (optional, slit lengthwise)
• 2 tablespoons Pav Bhaji Masala (store‑bought blend)
• 1 teaspoon Turmeric Powder
• 1 teaspoon Kashmiri Red Chili Powder (mild colour‑rich chili)
• 6 tablespoons Butter (divided; use generous amount for authentic flavour)
• 2 tablespoons Vegetable Oil (prevents butter from burning)
• 1 teaspoon Kasoori Methi (dried fenugreek leaves, crushed)
• 2 tablespoons Fresh Coriander Leaves (chopped for garnish)
• 1 whole Lemon (cut into wedges for serving)
• 6 pieces Pav (Indian Bread Rolls) (soft rolls, sliced horizontally)
• 1 pinch Chaat Masala (optional, for extra tang)
• 1 pinch Amchur (Dry Mango Powder) (optional, for sourness)

Instructions

1. Prepare Vegetables

   Wash all vegetables. Cut cauliflower, carrots, capsicum, beetroot and potatoes into rough chunks. Slice onions, chop tomatoes, mince ginger and garlic, and slit green chilies.

   Time: PT15M

2. Sauté Vegetables with Butter and Masala

   Heat a large deep pan over medium heat. Add 2 Tbsp butter and 2 Tbsp oil. Once butter melts, add all chopped vegetables, 1 tsp salt, 2 Tbsp pav bhaji masala, and green peas. Stir and cook for 3–4 minutes.

   Time: PT5M

   Temperature: Medium

3. Steam the Vegetables

   Add about 2 cups water, increase heat to high, cover the pan with a lid and let it steam until you hear three whistles (≈10 minutes).

   Time: PT10M

   Temperature: High

4. Reduce Excess Water

   Turn off the heat and keep the pan uncovered. Allow the remaining water to evaporate while stirring occasionally (≈5 minutes) until the mixture looks thick.

   Time: PT5M

5. Cook Onions in Separate Tawa

   In a flat skillet/tawa, melt 2 Tbsp butter with a splash of oil. Add sliced onions and sauté on medium heat until they turn pink (not brown).

   Time: PT5M

   Temperature: Medium

6. Add Aromatics

   Add the ginger‑garlic paste and slit green chilies to the onions. Stir for 1 minute.

   Time: PT1M

   Temperature: Medium

7. Introduce Spices

   Sprinkle 1 tsp turmeric, 1 tsp Kashmiri red chili powder, and an additional 1 tsp pav bhaji masala. Stir quickly so the spices release their colour.

   Time: PT1M

   Temperature: Medium

8. Cook Tomatoes

   Add chopped tomatoes and 1/2 cup tomato puree. Increase flame to high and cook until the oil separates from the masala (≈6 minutes).

   Time: PT6M

   Temperature: High

9. Combine Bhaji with Masala

   Transfer the thickened vegetable mixture from step 4 into the masala pan. Mix well to combine.

   Time: PT2M

   Temperature: Medium

10. Mash the Bhaji

    Using a potato masher, gently mash the mixture until it reaches a coarse‑smooth consistency. Avoid over‑mashing; a few small chunks are okay.

    Time: PT2M

11. Finish with Herbs and Butter

    Stir in 1 tsp crushed kasoori methi, 2 Tbsp chopped coriander, and a pinch of chaat masala or amchur if desired. Add the remaining 2 Tbsp butter; cook until the butter rises to the surface and the bhaji looks glossy (≈3 minutes). Adjust salt if needed.

    Time: PT3M

    Temperature: Medium

12. Toast the Pav

    Slice each pav horizontally. On a hot tawa, melt 1 Tbsp butter, sprinkle a pinch of pav bhaji masala, place the bhaji on the buttered surface, and let it heat for 2 minutes. Then place the pav halves on top, pressing gently, and toast until golden and crisp (≈3 minutes).

    Time: PT5M

    Temperature: Medium‑High

13. Serve

    Transfer the bhaji to a serving bowl, garnish with a dollop of butter, fresh coriander, and lemon wedges. Serve the hot buttered pav alongside.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Potatoes: sweet potatoes
• Instead of Cauliflower: broccoli
• Instead of Capsicum: red bell pepper
• Instead of Green Peas: edamame
• Instead of Tomatoes: canned diced tomatoes
• Instead of Tomato Puree: crushed tomatoes
• Instead of Green Chilies: jalapeño
• Instead of Kashmiri Red Chili Powder: regular red chili powder (use less)
• Instead of Butter: ghee
• Instead of Vegetable Oil: canola oil
• Instead of Pav (Indian Bread Rolls): burger buns
• Instead of Amchur (Dry Mango Powder): lemon juice

Equipment Needed

• Large Deep Pan or Pot
• Flat Skillet or Tawa
• Wooden Spoon
• Potato Masher
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Ladle (optional)
• Serving Bowl (optional)

Critical Steps — Do Not Skip

• Cooking the vegetables with butter and pav bhaji masala before adding water.
• Steaming until vegetables are over‑cooked and then reducing excess water.
• Preparing the aromatic onion‑garlic‑ginger masala on a separate tawa.
• Ensuring butter rises to the surface – the hallmark of authentic pav bhaji.
• Toasting the pav with butter and a pinch of masala for the final texture.

Chef Tips from the Video

• Use a generous amount of butter – it is the soul of authentic Mumbai pav bhaji.
• A pinch of beetroot gives a natural reddish hue without artificial colour.
• Mash the bhaji lightly; a few small vegetable pieces add texture.

Troubleshooting

Storage

Refrigerator: Store bhaji in an airtight container for up to 3 days. Reheat on stove adding a splash of water.

Freezer: Freeze bhaji in freezer‑safe bags for up to 1 month. Thaw overnight in fridge before reheating.

Room temperature: Pav can be kept at room temperature for a few hours, but toast just before serving.

Make-Ahead Tips

• Prepare the bhaji a day ahead; it tastes even better after the flavours meld.
• Chop all vegetables and store them in airtight containers in the fridge.
• The pav can be toasted just before serving to retain crispness.

Frequently Asked Questions