Pav Bhaji is an extremely tasty and famous street food of Maharashtra. Colorful vegetables cooked in thick gravy garnished with cheese, served with toasted and buttery paos are just a delightful treat to your taste buds. Learn how to make this mouth-watering dish with the help of step by step photos and detailed recipe given below:
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Recipe Yield: 2 servings
- Pav Bread - 1 packet
- Boiled Potato - 2 big size
- Tomato (tamatar) - 3 big size finely chopped
- Onion (pyaz) - 1 big size finely chopped
- Green Peas (hari matar) - 1/2 cup
- Capsicum (shimla mirch) - 1 cup finely chopped
- Green Chilli (hari mirch) - 3 cut along the length and 1 finely chopped
- Coriander Leaves (hara dhaniya patti) - 1 big spoon
- Cheese - 1 cup grated
- Turmeric Powder (haldi powder) - 1 tea spoon
- Salt as per taste (namak swaad anusar)
- Coriander Powder (dhaniya powder) - 1 tea spoon
- Red Chilli Powder (lal mirch powder) - 1/2 tea spoon
- Cumin Seeds Powder (jeera powder) - 1/2 tea spoon
- Black Pepper Powder (kali mirch powder) - 1/2 tea spoon
- Chaat Masala Powder (Or Pao Bhaaji Masala Powder) - 1 tea spoon
- Refined Oil - 1 table spoon
- Ghee or Butter for toasting the pao
- Wash all the vegetables well with plain water and finely chopped all of them. Then peel the boiled potatoes and cut into small pieces.
- Now heat some refine oil in a kadhai and add the chopped onion (pyaz) to it. Saute the onion (pyaz) till it turns light red in color.
- Then add the chopped green chilli (hari mirch) followed by the spices (haldi powder, dhaniya powder, lal mirch powder, jeera powder, kali mirch powder) to the kadhai. Now cook the masala for few seconds.
- After this add the green peas (hari matar) followed by the finely chopped capsicum (shimla mirch) and the tomato (tamatar). Saute the vegetables a little.
- Then add the chopped pieces of the boiled potato and saute them too.
- Now add 1 cup water to the cooking vegetables and cover the kadhai with a lid.
- Cook in this manner till all the vegetables become soft and are cooked. Then mash and chafe the vegetables a little with the help of a ladle.
- When the vegetables, masala and the gravy together begin to appear as a uniform bhaji then add finely chopped green chilli (hari mirch) and grated cheese to it and turn off the flame.
- Cut the pav bread from the center dividing it into upper and lower halves. Now heat some butter or ghee on a tawa or grilling pan and toast the bread nicely.
- Now serve the hot bhaji in a beautiful plate along with the toasted pavs.