Pav Bhaji is famous Indian road food where supper moves/buns are presented with fiery crushed veggies finished off with a spot of spread. Road food doesn’t beat this!

This Pav Bhaji Recipe is zesty, so delightful and can be effortlessly made veggie-lover by supplanting margarine with the vegetarian spread! In the event that you have never had pav bhaji in your life, you are truly passing up a great opportunity!

pav bhaji in a round plate presented with a side of green bean stew, lemon cuts, and hacked onions

Indian road food is my #1 sort of food. It’s something that I can eat regularly and still not get exhausted from it. EVER. I can’t deal with a lot of flavors however some way or another my resistance level mysteriously increments when I go to India and eat from those road merchants! I truly don’t have a clue how it occurs however it happens each and every time.

As far as I can recall, I have been a gigantic pav bhaji fan. You can think that it’s basically wherever in India yet in the event that you need to taste the best pav bhaji, go to Mumbai!

That is the place where this dish started from and the one at Juhu Beach is so acceptable, trust me!

I ate pav bhaji for my entire life yet can even now not fail to remember the one I had in Mumbai. I think next time I return home, I will make an excursion to Mumbai just for the food!

I have never met any individual who doesn’t care for pav bhaji and regardless of whether I meet somebody who doesn’t care for it, I will be astounded. It’s soooo acceptable and delectable, in what capacity can you not love it?

The most effective method to Make Pav Bhaji

There are 2 sections to this pav bhaji formula – the pav and the bhaji.

The Pav: is essentially eggless supper rolls. You can discover them at Indian supermarkets or in the event that you are available, here is the formula to make it at home – Ladi Pav.

In the event that you can’t discover pav and don’t have any desire to make them at home either, normal burger buns or supper rolls would likewise do.

The Bhaji: is a fiery mix of squashed veggies. To make bhaji, we first heat up the veggies and afterward cook them with onion, tomatoes, garlic, ginger, and an exceptional mix of flavors known as pav bhaji masala.

pav bhaji in a round plate presented with a side of green stew, lemon cuts, and cleaved onions

You may add any vegetable you need to your bhaji yet potatoes structure the base of bhaji. Different veggies that are normally added to bhaji are cauliflower, green peas, carrots, and green pepper.

The bubbled veggies are cooked with an extraordinary mix of flavors known as pav bhaji masala.

You can get this masala effectively at any Indian store. It’s a mix of flavors like coriander, cumin seeds, fennel, cinnamon, amchur (dried mango powder), and then some.

I favor the Everest brand of pav bhaji masala, however, you may utilize whatever you like!

In the event that you can’t discover Pav Bhaji Masala, here’s a fast formula to make it at home.

Natively constructed Pav Bhaji Masala

To make pav bhaji masala, you would require

4 tbsp coriander seeds (20 grams)

2 tbsp cumin seeds (18 grams)

5 dried red chilies (3-4 grams), conform to taste

8 cloves

1 tbsp fennel seeds (9 grams)

3 dark cardamom

1 cinnamon stick, around 2 inches

1.5 tsp turmeric powder (6 grams)

2 tsp ground dark pepper (6 grams)

1.5 tbsp amchur (18 grams)

½ tsp ground ginger (1 gram)

2 tsp dark salt (12 grams)

Dry meal coriander seeds, cumin seeds, dried red chilies, cloves, fennel seeds, dark cardamom, and cinnamon stick in a skillet on medium warmth until fragrant, around 3-4 minutes.

Allow it to cool and afterward move flavors to a zest processor. Mix turmeric powder, ground dark pepper, amchur, ground ginger, and dark salt.

Granulate until powdered and very much joined. Store pav bhaji masala in an impermeable holder at room temperature and use it as required. This makes around 100 grams of pav bhaji masala.

pav bhaji in a round plate presented with a side of green stew, lemon cuts, and cleaved onions

Tips to Make the Best Pav Bhaji Recipe!

✓ use bunches of margarine and Kasuri methi

✓ a liberal crush of lemon juice is a must prior to serving

✓ embellish with bunches of cilantro

✓ utilize new ginger and garlic, the locally acquired ginger-garlic glue won’t give a similar flavor

✓ when toasting the pav/bun, add a touch of pav bhaji masala and Kasuri methi to the spread and afterward toast the pav

✓ remember the slashed onions while serving the pav bhaji!


1-Boil the veggies first and keep them prepared.

2-Heat 1 tablespoon of spread and oil in an enormous pot on medium warmth. When the spread melts and the oil is hot, add the cumin seeds and let them sizzle.

3-Add the hacked onions and blend. I like to utilize my food processor to hack them truly fine.

4-Cook the onions for around 4 minutes until brilliant earthy colored in shading. Add the finely hacked ginger, garlic, and green bean stew. Once more, I utilized my food processor to hack them truly fine.

Cook the ginger-garlic-green stew for 1 moment.

5-Add hacked tomatoes and blend well. Let the tomatoes cook for 2 minutes.

6-Add tomato puree, 1/4 cup water, and 1/4 teaspoon salt. Cover the container and let the tomato cook for 6 minutes until relaxed and totally cooked.

7-Add the pav bhaji masala, red stew powder, and staying 1 teaspoon of salt. You may likewise add 1/2 teaspoon of sugar here (discretionary).

8-Mix well and afterward include 2 teaspoons of Kasuri methi (dried fenugreek leaves).

9-Stir in the bubbled veggies and blend.

10-Using a potato masher, squash the veggies until they are totally blended in with the masala.

11-Add the excess 3/4 – 1 cup water and blend. I utilized a submersion blender to mix the veggies to a glue-like consistency, this is discretionary. You may keep them all things considered.

Cover the pot and set warmth to low. Let the bhaji stew on low warmth for 15 minutes.

12-Open the pot and include the leftover 2 tablespoons of spread.

13-Add a liberal measure of cleaved cilantro.

14-Then include juice of 1 huge lemon. Let the bhaji stew for 2 additional minutes and afterward eliminate container from heat.

15-To toast the pav, liquefy margarine on a dish. Sprinkle some pav bhaji masala on top of the margarine and afterward place the buns on the skillet.

16-Press to toast the pav until fresh and brilliant earthy colored from the two sides.

To serve the pav bhaji, place a scoop loaded with bhaji on a plate. Top the bhaji with a dab of spread. Present with 2 pavs and a side of cleaved onions and a lemon wedge.

I like to present with loads of onions on the sides, it tastes truly stunning that way!

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