Pav Bhaji Recipe

Recipe for easy home style pav bhaji recipe. Favorite Indian street food. Recipe with step by step pictures.

Pav Bhaji is one of my sons all time favorite food. Bread toasted in lots of butter served with a bhaji made with more butter. Its one of India’s popular street foods and here is my version of pav bhaji.

First we will cook the vegetables for the bhaji. I puree the tomatoes in a mixie and cook along with the vegetables as it gives a smooth sauce at the end. Puree the tomatoes in a mixie to a paste.

Take a pressure cooker and add in the cleaned and chopped vegetables. Add in the tomato puree to the veggies. Add in a cup of water and half a teaspoon of salt and cook for 3 whistles. Remove from heat and wait for the pressure from the cooker to settle naturally. I have used potatoes, green peas, cauliflower and carrots. The vegetables you use is more of a personal choice. I like to use these vegetables. Some people also cook capsicum and beans. So its totally up to you.

Once the vegetables are cooked, mash the veggies and set aside.

Heat butter in a pan (be generous with the butter) and add in the finely chopped onions, capsicum (I have used the red one for colour. Green capsicum works fine too!), green chillies and ginger garlic paste. Add in the remaining salt and cook for 2-3 minutes until the onions are soft.

Add in the pav bhaji masala powder (store bought) and the kashmiri red chilli powder. I do not add any artificial color to the bhaji. The Kashmiri chilli powder gives a very nice color to the bhaji. Saute for a minute.

Add in the mashed vegetables and kasuri methi.

Mash everything in the pan again.

Add in a cup of water to adjust the consistency of the bhaji.

Let the bhaji simmer for 5 minutes. The bhaji is ready.

Now, lets toast some pav buns. Cut the buns in half and apply butter.

Toast the buns on a tawa until golden.

Pav bhaji is ready. While serving, serve the bhaji and buns with a wedge of lime, chopped onions and garnish with coriander leaves. Top each bowl of bhaji with a teaspoon of butter.

• 4 tomatoes
• 2 medium sized potatoes
• 1 cup cauliflower florets
• 1 medium carrot
• 1/4 cup fresh green peas
• 1 teaspoon salt
• 3 tablespoon butter
• 1/2 cup onion, finely chopped
• 1/4 cup capsicum, finely chopped
• 2 teaspoon ginger garlic paste
• 2 green chillies, chopped
• 2 teaspoon pav bhaji masala (store bought)
• 2 teaspoon Kashmiri red chilli powder
• 1 teaspoon kasuri methi
• Pav Buns
• Butter to toast
• Chopped onions, coriander leaves and lime wedges to serve

1. Puree the tomatoes in a mixie to a paste. Take a pressure cooker and add in the cleaned and chopped vegetables. Add in the tomato puree to the veggies. Add in a cup of water and half a teaspoon of salt and cook for 3 whistles. Remove from heat and wait for the pressure from the cooker to settle naturally. Once the vegetables are cooked, mash the veggies and set aside.
2. Heat butter in a pan (be generous with the butter) and add in the finely chopped onions, capsicum (I have used the red one for colour. Green capsicum works fine too!), green chillies and ginger garlic paste. Add in the remaining salt and cook for 2-3 minutes until the onions are soft.
3. Add in the pav bhaji masala powder (store bought) and the kashmiri red chilli powder. I do not add any artificial color to the bhaji. The Kashmiri chilli powder gives a very nice color to the bhaji. Saute for a minute.
4. Add in the mashed vegetables and kasuri methi. Mash everything in the pan again. Add in a cup of water to adjust the consistency of the bhaji.
5. Let the bhaji simmer for 5 minutes. The bhaji is ready.
6. Cut the buns in half and apply butter. Toast the buns on a tawa until golden. Pav bhaji is ready. While serving, serve the bhaji and buns with a wedge of lime, chopped onions and garnish with coriander leaves. Top each bowl of bhaji with a teaspoon of butter.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: snack
• Cuisine: Mumbai

• 4 tomatoes
• 2 medium sized potatoes
• 1 cup cauliflower florets
• 1 medium carrot
• 1/4 cup fresh green peas
• 1 teaspoon salt
• 3 tablespoon butter
• 1/2 cup onion, finely chopped
• 1/4 cup capsicum, finely chopped
• 2 teaspoon ginger garlic paste
• 2 green chillies, chopped
• 2 teaspoon pav bhaji masala (store bought)
• 2 teaspoon Kashmiri red chilli powder
• 1 teaspoon kasuri methi
• Pav Buns
• Butter to toast
• Chopped onions, coriander leaves and lime wedges to serve

1. Puree the tomatoes in a mixie to a paste. Take a pressure cooker and add in the cleaned and chopped vegetables. Add in the tomato puree to the veggies. Add in a cup of water and half a teaspoon of salt and cook for 3 whistles. Remove from heat and wait for the pressure from the cooker to settle naturally. Once the vegetables are cooked, mash the veggies and set aside.
2. Heat butter in a pan (be generous with the butter) and add in the finely chopped onions, capsicum (I have used the red one for colour. Green capsicum works fine too!), green chillies and ginger garlic paste. Add in the remaining salt and cook for 2-3 minutes until the onions are soft.
3. Add in the pav bhaji masala powder (store bought) and the kashmiri red chilli powder. I do not add any artificial color to the bhaji. The Kashmiri chilli powder gives a very nice color to the bhaji. Saute for a minute.
4. Add in the mashed vegetables and kasuri methi. Mash everything in the pan again. Add in a cup of water to adjust the consistency of the bhaji.
5. Let the bhaji simmer for 5 minutes. The bhaji is ready.
6. Cut the buns in half and apply butter. Toast the buns on a tawa until golden. Pav bhaji is ready. While serving, serve the bhaji and buns with a wedge of lime, chopped onions and garnish with coriander leaves. Top each bowl of bhaji with a teaspoon of butter.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: snack
• Cuisine: Mumbai

Find it online : https://www.kannammacooks.com/pav-bhaji-recipe/

Recipe for Mangalore style Gobi Kempu. Deep fried cauliflower sauteed and finished in an yogurt sauce. Recipe with step by step pictures.

One of my favorite recipes on the site is Chicken Bezule. This is the veg version of the same recipe. This gobi kempu is a crowd winner. Deep fried cauliflower is sauteed and tossed in a spicy yogurt sauce. This mangalorean inspired recipe is a very nice appetizer. Do try at home.

Here is how to do it! Lets prep the cauliflower. Break the florets into bite size pieces.

Cut the Cauliflower into florets and add it to a pan filled with water. Add a little turmeric and salt. Bring it to a boil. Once the water in the pan comes to a boil, switch off the flame and let it rest for 20 minutes. Drain the water. Set aside. This process gets rid of all impurities, dirt and minute worms that might be present.

Take a big bowl and add in the corn flour, maida (all purpose flour), rice flour and salt. I do not use any color for the recipe. Using Kashmiri chilli powder will give the natural red colour for the dish.

Add in the red chilli powder, turmeric powder, garam masala powder and black pepper powder. Add in the ginger garlic paste. Add in the water and mix well. Note: If you eat eggs, add an egg to the batter. Its optional but the masalas coat very well to the gobi when eggs are used.

Add in the water and mix well to make a paste.

Add in the cauliflower florets and mix well to coat.Set aside.

Heat oil in a pan/kadai in high flame. High flame works well for frying Cauliflower. When the oil is hot, drop in the Cauliflower florets one by one. Do not over crowd. Do not disturb the oil with the spatula for the first 2 minutes. Leaving it as such helps in the batter to nicely coat the florets.

When the Cauliflower is cooked (the bubbles have subsided), remove from oil.

Drain on a paper napkin. Set aside. Repeat with the rest of the Cauliflower. In the same oil fry a couple of sprigs of curry leaves.

Drain the fried curry leaves on a paper napkin. Set aside.

Take 2 teaspoon of oil in a pan. I used the same oil used for frying cauliflower. Add chopped green chillies and chopped garlic. Add more chillies if you want a spicy gobi bezule.

Add in the yogurt and saute for a minute.

The yogurt will curdle and that’s what we want.

Add in the fried gobi pieces to the curdled yogurt sauce and briefly toss to coat. Add in the fried curry leaves too!

Remove off heat and serve gobi bezule hot immediately!

Prepping Cauliflower

• 300 grams cauliflower
• 1 teaspoon turmeric
• 1 teaspoon salt

For the batter

• 2 tablespoon corn flour
• 2 tablespoon rice flour
• 3 tablespoon maida
• 1 teaspoon salt
• 2 teaspoon kashmiri red chilli powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon black pepper powder
• 1/2 teaspoon ginger garlic paste
• 2 sprigs curry leaves
• Vegetable oil to fry (I used refined peanut oil)

For the sauce

• 2 teaspoon oil
• 3 green chillies, finely chopped
• 4 cloves garlic, finely chopped
• 1/2 cup plain yogurt (curd)

Deep Frying Cauliflower

1. Cut the Cauliflower into florets and add it to a pan filled with water. Add a little turmeric and salt. Bring it to a boil. Once the water in the pan comes to a boil, switch off the flame and let it rest for 20 minutes. Drain the water. Set aside. This process gets rid of all impurities, dirt and minute worms that might be present.
2. Take a big bowl and add in the corn flour, maida (all purpose flour), rice flour and salt. I do not use any color for the recipe. Using Kashmiri chilli powder will give the natural red colour for the dish.
3. Add in the red chilli powder, turmeric powder, garam masala powder and black pepper powder. Add in the ginger garlic paste. Add in the water and mix well. Mix well to make a paste.
4. Add in the cauliflower florets and mix well to coat.Set aside.
5. Heat oil in a pan/kadai in high flame. High flame works well for frying Cauliflower. When the oil is hot, drop in the Cauliflower florets one by one. Do not over crowd. Do not disturb the oil with the spatula for the first 2 minutes. Leaving it as such helps in the batter to nicely coat the florets.
6. When the Cauliflower is cooked (the bubbles have subsided), remove from oil.
7. Drain on a paper napkin. Set aside. In the same oil fry a couple of sprigs of curry leaves. Drain the fried curry leaves on a paper napkin. Set aside.

For the Sauce

1. Take 2 teaspoon of oil in a pan. I used the same oil used for frying cauliflower. Add chopped green chillies and chopped garlic. Add more chillies if you want a spicy gobi bezule. Add in the yogurt and saute for a minute. The yogurt will curdle and that’s what we want. Add in the fried gobi pieces to the curdled yogurt sauce and briefly toss to coat. Add in the fried curry leaves too! Remove off heat and serve gobi bezule hot immediately!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Appetizer
• Cuisine: Mangalore