Name: Street Style Pav Bhaji
Prep time: 20 min
Cook time: 30 min
Total time: 70 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 Potato, boiled and mashed; 1 cup Mixed Vegetables, cauliflower, peas, carrots (boiled and mashed); 2 Onion, finely chopped; 3 Tomato, finely chopped; 1 Green Bell Pepper, finely chopped; 1½ tbsp Ginger-Garlic Paste; 1 tbsp Kashmiri Chili Powder, for bright street-style red color; 2 tbsp Pav Bhaji Masala; 3 tbsp Butter, divided, plus extra for serving; 1 tbsp Cooking Oil; 1½ tsp Salt; 2 tbsp Coriander Leaves, chopped; 1 tbsp Lemon Juice; 4 Pav Buns

1 hr 10 mintotal

50 min hands-on20 min hands-off

Prep 20 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: Spicy

Add to your week

Method

Ignite an expansive, heavy-grade flat tawa or deep kadhai. Merge a specified fraction of butter with the cooking oil (the oil prevents the butter solids from scorching). Cascade the finely minced onions into the lipid bath, executing a sauté until they collapse into a soft, translucent state.
Add the ginger-garlic paste and fry it for 60 seconds. Add the finely diced capsicum and cook it down for 3-4 minutes, stirring, until it softens.
1 min3–4 min
Add the chopped tomatoes with the salt and the Kashmiri red chilli powder. Keep cooking until the tomatoes break down completely into a rich pulp and the oil separates at the edges.
Force the Pav Bhaji Masala into the seared paste. Sauté this highly concentrated base for exactly 2 minutes; the environment will become saturated with profound aromatic compounds.
2 min
Transfer the hyper-boiled, pre-mashed root and vegetable assembly (potatoes, peas, cauliflower, carrots) directly into the fiery base. Combine uniformly.
Take a heavy potato masher to the pan. Mash the mixture steadily for 5-7 minutes without stopping. Add splashes of water as you go to bring it to a thick, smooth, flowing consistency.
5–7 min
Clamp the heat to a low simmer. Allow the bhaji a 10-minute resting cook to permanently lock the flavor profiles together. Conclude by whipping in a secondary heavy slab of butter, the acidic lemon juice, and a cascade of fresh coriander.
Prepare the pav: split the buns horizontally with a serrated knife. Heat a tawa over high heat, melt a generous amount of butter, sprinkle it well with pav bhaji masala and coriander, and toast the buns cut-side down until golden, buttery and crisp.
Serve immediately: the hot bhaji with the toasted pav, raw chopped onion and a wedge of lemon.

How to tell it's done

The Bhaji should be velvety smooth, thick but spreadable, with a deep red color, contrasting with the extremely buttery, slightly crusty Pav buns.

Getting it right

Tip

Mashing the raw capsicum and tomatoes along with the boiled veggies directly on the hot tawa is what creates the unique 'street style' texture.

What to serve it with

Place a cube of butter floating on top of the bhaji right before serving. Pair with Masala Chaas.

Bhajani Thalipeeth

Thalipeeth presses a multigrain flour with onion and coriander into a flat cake cooked straight on a griddle.

30 minvegan

Bombay Masala Toast Sandwich

Bombay masala toast layers spiced potato and vegetables between bread and presses it on a griddle.

45 minvegetarian

Bread Pakoda

Bread pakoda sandwiches spiced potato between bread, dips it in gram flour batter and fries it.

35 minvegan

Crispy Bread Roll

Bread roll wraps spiced potato in flattened bread and fries it into a sealed log.

35 minvegan

Bread Upma

Bread upma tosses cubed bread through a tempering of onion and tomato.

15 minvegan

Cabbage Pakoda

Cabbage pakoda fries shredded cabbage in gram flour batter into loose, crisp clusters.

25 minvegan

Ingredients