Although this is filed under “starters and snacks”, we usually have it as a meal. It is a common Indian street food and is a simple one to make. The bhaji freezes well and so it’s a good idea to freeze a batch or leftovers when you want a quick snack another time or when you have guests coming over at short notice. With the bhaji ready, all you’ll need are the pav (buns) and the garnish. It’s a great dish to make with both children and adults and sharing the garnishes makes it interactive and a fun way to eat together.
There’s not always this many vegetables, so you can reduce 1 or two of these if you like. I also use less potato and more cauliflower than the traditional recipes as I prefer the texture that way. But you can make it as you prefer and adjust the seasoning accordingly. I like the taste of wholemeal pav, but you can use the traditional white flour buns if you prefer, or any other type.
This recipe serves about 4 – 5 people with approx 8 pav (buns)
What you need:
For The Bhaji
- 1/2 cup boiled and lightly mashed green peas
- 1 cup boiled , peeled and mashed potatoes
- 3/4 cup finely chopped onions
- 1/2 cup chopped green or red peppers/capsicum
- 1 cup cauliflower, cut into very small florets and steamed/boiled
- 1 1/2 cups finely chopped tomatoes
- 2 tbsp butter
- 1 tbsp oil
- 1 tbsp cumin seeds
- 1 tbsp Pav bhaji masala (or garam masala as an alternative)
- 2 tsp red chilli powder
- 1/2 tsp amchoor (dry mango powder)
- salt to taste
- 2 tbsp finely chopped coriander (dhania)
- 1 lemon/lime, cut into wedges
- Finely chopped coriander leaves
- Finely sliced/chopped onions
- Finely chopped green chillies (if you like it spicy)
- Sev (if you like a crunch!)
How to make it:
- Heat a large pan with butter,add onion and ginger garlic paste,fry till onion turns transparent and raw smell of the ginger garlic paste disappears.
- Then add the capsicum/peppers and fry for a minute,then add tomatoes,salt,masala, amchoor and red chilli powder.
- Sautee until the tomatoes turns soft and mushy and then add all the veggies and combine well.
- Simmer for 5 min and mash with a ladle so that all the veggies get mixed well, add butter at the end before serving (it really isn’t the same without it!)
- Toast the pav with butter.
- Serve the bhaji on one half of the Pav, add a squeeze of lemon and the rest of the garnish as you wish 🙂
I personally like to have this only on one pav half, but you can arrange it with the other half on top if you prefer to eat it like a pav sandwich 🙂 I love putting Sev on top for the crunch along with the other soft textures.