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Pav Bhaji
Pav Bhaji

Before you jump to Pav Bhaji recipe, you may want to read this short interesting healthy tips about The Meals You Pick To Consume Will Effect Your Health.

One thing that some of you may already know is that by consuming the right foods can have a huge effect on your health. One of the foods you should be avoiding is any kind of foods you get at a fast food location. The foods that you receive from these fast food places are foods that are extremely unhealthy, loaded with fat and typically have little to no nutrition. Because of this we are going to be going over the foods that you should be eating that will have a good effect on your health.

You have to remember your mother and father telling you to actually eat your vegetables, that is simply because this is really important for a healthy and balanced body. Potassium is amongst the things that you will discover in various vegetables, and of course they also contain many different vitamins and minerals you will additionally need. For instance, broccoli has a lot of potassium to supply you with your daily recommended allowances. Spinach is additionally something that you may wish to start eating more of as it has a lot more vitamins and minerals than other vegetables.

By simply following a few of the suggestions above you will find that you can be living a healthier life. Something that you need to actually avoid is all of the processed foods that you can easily buy in the stores, and start preparing fresh foods for your meals.

We hope you got benefit from reading it, now let’s go back to pav bhaji recipe. To make pav bhaji you only need 23 ingredients and 10 steps. Here is how you do it.

The ingredients needed to cook Pav Bhaji:
  1. Provide For cooking veggies for bhaji
  2. Use 3 medium sizes potatoes
  3. Take 1-1.25 cups chopped cauliflower
  4. Take 1 cup chopped carrot
  5. Prepare 1 cup green peas
  6. Provide 1/2 cup chopped french beans
  7. Use 2.25-2.5 cups water for pressure cooking other ingredients
  8. You need 3 tablespoons amul butter
  9. Use 1 teaspoon cumin seeds
  10. Prepare 1 large onion
  11. Prepare 2 teaspoons ginger-garlic paste
  12. You need 1-2 green chilies
  13. Get 1/2 cup finely chopped capsicum
  14. Prepare 2 cups tightly packed finely chopped tomatoes
  15. Prepare 1 teaspoon turmeric powder
  16. Use 1 teaspoon kashmiri chilli powder
  17. Take 2-3 tablespoons pav bhaji masala
  18. Get 1.5 to 2 cups 1.5 to 2 cups
  19. Take As per taste salt
  20. Provide 12 pavs for serving with the bhaji
  21. Take 1 medium to large onion, finely chopped
  22. Prepare 1 lemon
  23. Take 3 tablespoons chopped coriander leaves
Steps to make Pav Bhaji:
  1. Cooking veggies for bhaji - rinse, peel and chop the veggies. you will need 1 cup chopped cauliflower, 1 cup chopped carrot, 3 medium-sized potatoes (chopped) and ⅓ cup chopped french beans. you can also add veggies of your choice. - add all the above-chopped veggies in a 2-litre pressure cooker. also add 1 cup green peas (fresh or frozen). - add 2.25 to 2.5 cups water.
  2. Pressure cook the veggies for 5 to 6 whistles or for about 12 minutes on medium flame. - when the pressure settles down on it's own, open the cooker and check if the veggies are cooked well. you can even steam or cook the veggies in a pan. the vegetables have to be cooked completely. - making bhaji for pav bhaji- - Heat a pan or kadhai. you can also use a large tawa. Add 2 to 3 tablespoons butter. you can use Amul butter or any brand of butter, butter can be salted or unsalted.
  3. As soon as the butter melts, add 1 teaspoon cumin seeds, let the cumin seeds crackle and change their colour. - then add ½ cup finely chopped onions. Mix onions with the butter and saute on a low to medium flame till the onions are translucent. Then add 2 teaspoons ginger-garlic paste. you can also crush 1.5-inch ginger and 5 to 6 medium garlic cloves in a mortar pestle.
  4. Mix and saute till the raw aroma of both ginger and garlic goes away. - Then add chopped green chilies. mix well. - Now add 2 cups finely chopped tomatoes. mix very well, then begin to saute tomatoes on a low to medium flame - Saute till the tomatoes become soft and mushy and you see butter releasing from the sides. this takes about 6 to 7 minutes on a low to medium flame. if the tomatoes start sticking to the pan, then sprinkle some water and mix well.
  5. When the tomatoes have softened, then add ½ cup finely chopped capsicum (green bell pepper). sauté for 2 to 3 minutes. if the mixture starts sticking to the pan, then you can sprinkle some water. you don’t need to cook the capsicum till very soft. a little crunch is alright. - add 1 teaspoon turmeric powder and 1 teaspoon Kashmiri red chilli powder. - then add 2 to 3 tablespoons pav bhaji masala. mix very well.
  6. Add the cooked veggies. add all of the stock or water from the pressure cooker in which the veggies were cooked. mix very well. - then season with salt as per taste. - with a potato masher, begin to mash the veggies directly in the pan. - you can mash the veggies less or more according to the consistency you want. for a smooth mixture mash more. for a chunky pav bhaji, mash less. - keep on stirring occasionally and let the bhaji simmer for 8 to 10 minutes.
  7. If the bhaji becomes dry and then add some more water. the consistency is neither very thick nor thin. - do stir often so that the bhaji does not stick to the pan. when the pav bhaji simmers to the desired consistency, check the taste. add salt, pav bhaji masala, red chilli powder or butter if required. - when the bhaji is simmering, you can fry the pav so that you serve the pav with hot bhaji. slice the pavs.
  8. Frying pav for pav bhaji- - heat a tawa or a shallow frying pan. keep the flame to a low and then add butter. - when the butter begins to melt, add a bit of pav bhaji masala. you can skip pav bhaji masala if you want. - mix the pav bhaji masala very well with a spoon or spatula. - then place the pav on the butter. - rotate the pav all over the melted butter so that the pav absorbs the butter.
  9. Now turn over the pav and rotate them on the tawa so that the second side absorbs the butter. add more butter if required. - you can turn over and toast them more if required. then remove in a plate and keep aside. - serving pav bhaji - now take the bhaji in a serving plate or a bowl. top it up with one to two cubes of butter. you can add more butter, if you like.
  10. Place a side of finely chopped onions, lemon wedges and finely chopped coriander leaves. or you can sprinkle onions, coriander leaves and lemon juice directly on the bhaji. - serve bhaji with the lightly pan fried and buttered pav. pav bhaji is topped with chopped onions, coriander leaves and the lime or lemon juice is squeezed on the bhaji while eating.

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