29 October, 2006

Pav Bhaji

When I left India with me came one big carton of different masalas. Among them was one pack of Pav Bhaji Masala. I never tried making pav Bhaji back in India because in every nook and corner of any street you will find these Gaadiwala's or Fast food corner who are expert in making Pav Bhajis. But here...No such luck!!! So with the help of my mom on phone and direction from my hubby here some how I managed to pull it out. And this happened some 10 months back and that 1 pack of Pav Bhaji Masala got over loooooooong time ago. Till now I have lost the count of times we have cooked Pav Bhaji as our special treat for weekends. Now I can say that I too can compete with other Gaadiwala's when it comes to Pav Bhaji;)
Here is the recipe for making Pav Bhaji. You may have to go to a nearby Asian Indian store to get the 'Pav Bhaji Masala' that is the special spice to bring the flavor (Masala means spice). Pav is actually the buns. Bhaji is the vegetables cooked with spice.

Yummyyy...Pav Bhaji

10 Pav (breads)
2 Large Potatoes
1/2 cup Green Peas
2 Carrots
1/4 Cauliflower
1/2 cup Beans
3 big tomatoes
2 Onions
1 big Capsicum
1/2 tbsp Turmeric Powder
1/2 tbsp Red chilli Powder
50 gms Butter
2 tbsp Pav Bhaji Masala
1/2 tbsp Dhania/coriander Pwder
Salt and sugar to taste

Grind together:
2 Green Chillies
1/2 inch Ginger
6 flakes of Garlic

Pav Bhaji

Cut carrots, cauliflower and beans into small pieces and pressure cook with green peas.
Peel the cooked potatoes and mash.
Melt butter into a shallow pan, season with Jerra/cumin seeds.
Add onions and fry till it turns golden brown.
To this add ground masala and fry.
Mix finely chopped tomatoes and fry till it is mashed properly.
Add mashed potatoes, chopped capsicum, other cooked vegetables, salt, chilli powder, turmeric powder, dhania powder, pav bhaji masala and little sugar.
Pour just enough water to make it into thick garvy.
take two laddles or masher and mash the vegetables with then thouroughly when it is boiling.
when the garvy becomes thick remove from flame and serve hot with garnished with chopped coriander leaves.

To serve:
Cut pav/bun horizontally into half.
Apply butter and heat on tawa.
Put little masala inside and serve with little more masala on its side.
Serve finely chopped onions and lime pieces as accompaniments.

All time fav-Pav Bhaji


  1. Is'nt this an all-time favourite? Love pav-bhaji anytime. I add a couple eggplants as well (well mashed). Adds a good flavour. Thanks for the recipe.

  2. Hi hema... my hubby dear is allergic to eggplants...so cant add them:(

  3. wow supriya...pav bhaji looks too good. my first time here.

  4. hi indira,
    thanks for ur comment:) hope it wont be your last visit;)

  5. hi indira,
    thanks for ur comment:) hope it wont be your last visit;)


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