बाजार जैसी पाव भाजी बनाने की रेसिपी
बाजार जैसी पाव भाजी बनाने की रेसिपी is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by Kanak's Kitchen Hindi on YouTube.
Prep: 15 min | Cook: 45 min | Total: 1 hr 15 min
Cost: $7.66 total, $1.92 per serving
Ingredients
- 1 tsp Oil (neutral oil such as vegetable or canola)
- 1 tsp Cumin Seeds (whole seeds, toasted)
- 2 medium Potatoes (peeled and cut into 1‑inch cubes)
- 1 cup Cauliflower Florets (roughly chopped; optional)
- 1 medium Carrot (peeled and roughly chopped)
- 1 small Beetroot (peeled and roughly chopped; gives colour)
- 3 medium Tomatoes (roughly chopped; can increase to 4 for tangier taste)
- 1 tsp Salt (or to taste)
- 2 pieces Green Chilies (finely chopped; adjust to heat preference)
- 1 cup Frozen Peas (already blanched; added later)
- 2.5 cup Water (divided: 1.5‑2 cups for pressure cooking, rest for adjusting consistency)
- 6 tbsp Butter (unsalted, divided: 2 tbsp for base, 2 tbsp for topping, 2 tbsp for toasting pav)
- 1 large Onion (finely chopped)
- 1 medium Capsicum (green bell pepper, finely chopped)
- 1 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
- 1 tsp Kashmiri Red Chili Powder (mild, gives colour)
- 2 tsp Pav Bhaji Masala (store‑bought blend)
- 1 tbsp Garlic Chutney (optional, adds depth; can substitute with Schezwan chutney)
- 1 tsp Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
- 1 tbsp Lemon Juice (freshly squeezed)
- 2 tbsp Fresh Coriander Leaves (chopped for garnish)
- 6 pieces Pav (Indian Bread Rolls) (soft buns, sliced horizontally)
Instructions
Prepare Vegetables
Peel and cube the potatoes, chop cauliflower florets, carrot, beetroot and tomatoes. Finely chop onion, capsicum, green chilies and coriander. Measure all spices and keep them ready.
Time: PT10M
Pressure‑Cook the Veggies
Heat 1 tsp oil in the pressure cooker, add 1 tsp cumin seeds and let them pop. Add the potatoes, cauliflower, carrot, beetroot, tomatoes, green chilies and 1‑2 tsp salt. Pour in 1.5‑2 cups water, close the lid and cook on high flame for 2‑3 whistles, then lower the flame and cook 2‑3 more minutes.
Time: PT15M
Temperature: high flame
Mash the Cooked Vegetables
Release pressure safely, open the cooker and mash the vegetables with a masher until smooth. Set aside.
Time: PT5M
Prepare the Bhaji Base
In a large skillet, melt 2 tbsp butter with 1 tbsp oil. Add the chopped onion and sauté 2‑3 minutes until soft but not browned. Add capsicum and cook another 2‑3 minutes. Stir in 1 tbsp ginger‑garlic paste and cook 1 minute.
Time: PT8M
Temperature: medium flame
Add Spices and Flavorings
Reduce flame to low. Add 1 tsp Kashmiri red chili powder, 2 tsp Pav Bhaji Masala, 1 tbsp garlic chutney (or Schezwan chutney), and 1 tsp crushed dried fenugreek leaves. Stir for 1‑2 minutes, then pour in ½‑1 cup water and cook another 1‑2 minutes.
Time: PT4M
Temperature: low flame
Combine Mash with Base
Add the mashed vegetables to the spiced base, mix well, then add 1 cup frozen peas. Cook, stirring and mashing intermittently, for 5‑6 minutes until peas are heated through and the bhaji reaches a thick, glossy consistency. Adjust thickness with a little water if needed.
Time: PT7M
Temperature: medium flame
Finish with Lemon, Coriander & Butter
Stir in 1 tbsp lemon juice, 2 tbsp chopped coriander and the remaining 2 tbsp butter. Cook for another minute until the butter melts and the bhaji shines.
Time: PT2M
Temperature: low flame
Toast the Pav
Heat another skillet, melt 2 tbsp butter. Add the prepared bhaji to the pan, mix briefly, then place the sliced pav pieces on the buttered surface. Toast each side for 1‑2 minutes until golden and slightly crisp.
Time: PT5M
Temperature: medium flame
Plate and Serve
Transfer bhaji to a serving bowl, garnish with a final drizzle of butter, extra coriander, chopped onions and lemon wedges. Serve hot with the toasted pav.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 8 g
- Carbohydrates
- 55 g
- Fat
- 12 g
- Fiber
- 5 g
Dietary info: Vegetarian, Can be made vegan by substituting butter with oil or vegan butter
Allergens: Dairy (butter), Gluten (pav bread)
Ingredient Substitutions
- Instead of Oil: ghee, clarified butter
- Instead of Cumin Seeds: cumin powder (½ tsp)
- Instead of Potatoes: sweet potatoes (same amount)
- Instead of Cauliflower Florets: cabbage (1 cup)
- Instead of Carrot: parsnip
- Instead of Beetroot: a pinch of red food colour
- Instead of Tomatoes: canned diced tomatoes (½ cup)
- Instead of Salt: sea salt, rock salt
- Instead of Green Chilies: green chili paste (½ tsp)
- Instead of Frozen Peas: fresh peas (½ cup)
- Instead of Butter: ghee, vegan butter
- Instead of Onion: shallots (½ cup)
- Instead of Capsicum: red bell pepper
- Instead of Ginger‑Garlic Paste: fresh ginger and garlic minced (½ tsp each)
- Instead of Kashmiri Red Chili Powder: paprika + a pinch cayenne
- Instead of Pav Bhaji Masala: homemade bhaji masala (1 tsp cumin + 1 tsp coriander + ½ tsp garam masala)
- Instead of Garlic Chutney: Schezwan chutney (1 tbsp)
- Instead of Dried Fenugreek Leaves (Kasuri Methi): fresh fenugreek leaves (1 tbsp)
- Instead of Lemon Juice: lime juice
- Instead of Fresh Coriander Leaves: cilantro
- Instead of Pav (Indian Bread Rolls): burger buns
Equipment Needed
- Pressure Cooker
- Large Skillet or Kadhai
- Masher
- Knife
- Cutting Board
- Measuring Spoons
- Measuring Cup
- Spatula
Critical Steps — Do Not Skip
- Pressure‑cooking the vegetables until fully soft.
- Mashing the vegetables to a smooth consistency.
- Balancing the spice blend (Kashmiri chili, Pav Bhaji Masala, garlic chutney, kasuri methi).
- Achieving the right thick yet glossy bhaji consistency.
- Toasting the pav on butter without burning.
Chef Tips from the Video
- Use fresh butter for the richest flavour; it creates the signature glossy finish.
- Beetroot not only adds colour but also a subtle earthiness that mimics restaurant bhaji.
- Crush dried fenugreek leaves between your palms to release their aroma before adding.
- A splash of lemon juice at the end balances the richness and brightens the dish.
Troubleshooting
Bhaji is too watery.
Continue cooking on medium flame, stirring and mashing, until excess liquid evaporates. Add a pinch of roasted gram flour to absorb moisture if needed.
Bhaji is too thick.
Add warm water a tablespoon at a time, stirring until the desired consistency is reached.
Colour is dull.
Increase the amount of beetroot or add a tiny pinch of red food colour. Ensure Kashmiri chili powder is fresh.
Peas turn mushy.
Use fresh peas added at the end, or add frozen peas only after the bhaji has thickened.
Storage
Refrigerator: Store bhaji in an airtight container for up to 3 days.
Freezer: Freeze in portion‑sized bags for up to 1 month; thaw and reheat gently.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Mash the boiled vegetables and store them in the fridge; reheat with the spice base later.
- The bhaji flavor improves after a few hours; make it a day ahead and reheat gently.
- Toast pav just before serving for maximum crispness.
Frequently Asked Questions
What is the cultural significance and history of Pav Bhaji in Indian street food culture?
Pav Bhaji originated in Mumbai in the 1850s as a quick, affordable meal for textile mill workers. Over time it became a beloved street‑food staple, served at bustling stalls where the bhaji is cooked in a massive iron pot and the pav is butter‑toasted on the side.
What are the traditional regional variations of Pav Bhaji in Indian cuisine?
While the classic Mumbai version uses a mix of potatoes, cauliflower, peas and beetroot, other regions add ingredients like corn, beans, or paneer. In Pune, a spicier version with extra green chilies is common, and in Delhi some cooks add a touch of garam masala for a different aroma.
How is authentic Pav Bhaji traditionally served in Maharashtra?
Authentic Pav Bhaji is served piping hot in a shallow bowl, topped with a generous dollop of butter, chopped fresh coriander, lemon wedges, and finely chopped onions. The butter‑toasted pav is placed on the side, allowing diners to scoop the bhaji onto the bread.
During which occasions is Pav Bhaji traditionally enjoyed in Indian culture?
Pav Bhaji is a popular snack for monsoon evenings, weekend gatherings, and street‑food festivals. It is also served at birthday parties and informal celebrations because it is quick to prepare in large batches.
What makes Pav Bhaji special or unique in Indian street‑food cuisine?
The dish combines a richly spiced vegetable mash with buttery, toasted bread, creating a comforting balance of textures and flavors. Its signature bright red colour from beetroot and Kashmiri chili, along with the aroma of kasuri methi, sets it apart from other Indian curries.
What are the most common mistakes to avoid when making Pav Bhaji at home?
Common errors include over‑cooking the onions until they brown, adding frozen peas too early (they become mushy), and using too much water which makes the bhaji runny. Also, skipping the final butter garnish reduces the authentic glossy finish.
Why does this Pav Bhaji recipe use a pressure cooker for the vegetables instead of boiling them on the stovetop?
A pressure cooker softens the vegetables quickly while retaining their nutrients and natural flavours, which results in a smoother mash and reduces cooking time compared to traditional stovetop boiling.
Can I make Pav Bhaji ahead of time and how should I store it?
Yes, you can prepare the vegetable mash and spice base a day ahead, store them separately in the refrigerator, and combine them when ready to serve. Reheat gently on the stove, add a splash of water if needed, and toast fresh pav just before serving.
What texture and appearance should I look for when the Pav Bhaji is done?
The bhaji should be thick, glossy, and smooth with no visible water on the surface. It should have a deep reddish‑orange hue from beetroot and Kashmiri chili, and the vegetables should be fully mashed without large chunks.
How do I know when the Pav is perfectly toasted?
The pav is ready when each side turns golden‑brown and develops a crisp outer layer while remaining soft inside. A light press should give a slight crunch without burning the butter.
What does the YouTube channel Kanak's Kitchen Hindi specialize in?
Kanak's Kitchen Hindi focuses on easy‑to‑follow Indian home‑cooking tutorials in Hindi, covering classic street‑food dishes, regional specialties, and everyday family meals with clear step‑by‑step guidance.
How does the YouTube channel Kanak's Kitchen Hindi's approach to Indian cooking differ from other Indian cooking channels?
Kanak's Kitchen Hindi emphasizes practical shortcuts like using a pressure cooker for faster results, offers budget‑friendly ingredient swaps, and engages viewers with cultural anecdotes, making traditional recipes accessible for busy home cooks.
What other popular Indian street‑food recipes is the YouTube channel Kanak's Kitchen Hindi known for?
The channel is well‑known for its versions of Vada Pav, Chole Bhature, Masala Dosa, and Mumbai‑style Bhel Puri, each presented with clear Hindi narration and helpful visual tips.
Last updated: September 1, 2026
