Pav Bhaji Recipe Video: Mumbai Street Food Magic in Your Kitchen!

Craving the vibrant flavors of Mumbai street food? Look no further! Pav Bhaji, that irresistible blend of mashed vegetables simmered in a spicy tomato-based gravy, served with buttery toasted pav (bread rolls), is a culinary experience you can easily recreate at home. And to make the process even easier and more enjoyable, we’ve got a fantastic pav bhaji recipe video that will guide you every step of the way. Forget complicated recipes and confusing instructions; this recipe is designed for home cooks of all skill levels, promising authentic taste and guaranteed satisfaction.

Imagine the aroma of spices filling your kitchen, the sizzling sound of bhaji on the tava (flat griddle), and the anticipation of that first bite – the soft, buttery pav soaking up the flavorful gravy. With our recipe and accompanying video, you’ll be transported to the bustling streets of Mumbai in no time. So, grab your ingredients, hit play, and let’s get cooking!

Why This Recipe Works

This pav bhaji recipe isn’t just another online recipe; it’s been carefully crafted and tested to deliver consistently delicious results. Here’s why it works:

• Authentic Flavor Profile: We use a blend of traditional spices, including pav bhaji masala, to capture the authentic taste of Mumbai street food.
• Simplified Instructions: The recipe is broken down into clear, concise steps, making it easy to follow even for beginners.
• Visual Guidance: The accompanying video provides visual cues and demonstrations, ensuring you understand each step of the process.
• Customizable Spice Level: We provide guidelines for adjusting the spice level to suit your personal preferences.
• Perfect Texture: The recipe guides you on achieving the perfect mashed consistency for the bhaji, ensuring a smooth and flavorful gravy.
• Buttery Goodness: We emphasize the importance of butter in both the bhaji and the pav, which is crucial for that authentic Mumbai taste.

Ingredients

• Vegetables:
  • 2 medium potatoes, peeled and cubed
  • 1 cup cauliflower florets
  • 1/2 cup green peas (fresh or frozen)
  • 1/2 cup carrots, peeled and diced
  • 1 medium onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1/2 cup tomatoes, finely chopped
• Aromatics:
  • 1 tablespoon ginger-garlic paste
  • 1-2 green chilies, finely chopped (adjust to taste)
• Spices:
  • 2 tablespoons pav bhaji masala
  • 1 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon cumin powder
  • Salt to taste
• Other:
  • 2-3 tablespoons butter
  • 2 tablespoons oil
  • 1/4 cup chopped cilantro, for garnish
  • Lemon wedges, for serving
  • Pav (bread rolls)

Instructions

1. Prepare the Vegetables: Boil the potatoes, cauliflower, peas, and carrots until tender. You can steam them or pressure cook them for faster cooking.
2. Mash the Vegetables: Once cooked, drain the vegetables and mash them well using a potato masher or a large fork. Don’t over-mash; leave some texture for a more authentic feel.
3. Sauté the Aromatics: Heat oil and 1 tablespoon of butter in a large pan or tava (flat griddle) over medium heat. Add the chopped onions and sauté until golden brown. Add the ginger-garlic paste and green chilies and sauté for another minute until fragrant.
4. Add the Tomatoes and Spices: Add the chopped tomatoes and cook until they soften and release their juices. Add the pav bhaji masala, red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Sauté the spices for 2-3 minutes until fragrant and the oil starts to separate.
5. Combine Vegetables and Spices: Add the mashed vegetables to the pan and mix well with the spice mixture. Add about 1 cup of water to adjust the consistency.
6. Simmer the Bhaji: Bring the bhaji to a simmer and cook for 15-20 minutes, stirring occasionally, until the flavors meld together. You can mash the vegetables further during this process to achieve your desired consistency.
7. Add Bell Pepper and Butter: Add the chopped green bell pepper and the remaining butter to the bhaji. Mix well and cook for another 5 minutes.
8. Toast the Pav: While the bhaji is simmering, heat a tava or griddle over medium heat. Spread some butter on both sides of the pav and toast them until golden brown and crispy.
9. Garnish and Serve: Garnish the pav bhaji with chopped cilantro and serve hot with toasted pav and lemon wedges.

Tips for Success

• Use Fresh Ingredients: Fresh vegetables and spices will result in the best flavor.
• Don’t Skimp on the Butter: Butter is key to the authentic taste of pav bhaji.
• Adjust the Spice Level: Add more or less red chili powder and green chilies to adjust the spice level to your liking.
• Mash to Your Preference: You can adjust the consistency of the bhaji by mashing the vegetables more or less. Some people prefer a smoother bhaji, while others prefer a chunkier one.
• Don’t Overcook the Vegetables: Overcooked vegetables will become mushy and lose their flavor.
• Use a Tava if Possible: A tava (flat griddle) is ideal for making pav bhaji, but a large pan will also work.
• Serve Immediately: Pav bhaji is best served hot and fresh.

Storage Instructions

Leftover pav bhaji can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, simply microwave it or heat it in a pan over medium heat. You may need to add a little water to prevent it from drying out. The toasted pav is best served fresh, so it’s recommended to toast only the amount you plan to eat.

FAQ

• Can I use other vegetables? Yes, you can add other vegetables such as beets, eggplant, or bottle gourd to the bhaji.
• Can I make pav bhaji without pav bhaji masala? While pav bhaji masala is essential for the authentic flavor, you can try substituting it with a blend of other spices such as garam masala, amchur (dry mango powder), and chaat masala. However, the taste will be slightly different.
• Can I make pav bhaji in a slow cooker? Yes, you can make pav bhaji in a slow cooker. Sauté the aromatics and spices as instructed, then add the mashed vegetables and water to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
• Can I freeze pav bhaji? Yes, you can freeze pav bhaji for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
• What can I serve with pav bhaji? Pav bhaji is typically served with toasted pav, lemon wedges, and chopped cilantro. You can also serve it with chopped onions or a side of raita (yogurt dip).

Conclusion

Now you have all the tools and knowledge you need to create delicious, authentic pav bhaji right in your own kitchen. Don’t be intimidated by the process – our recipe video makes it easy and fun! Gather your ingredients, follow the instructions, and get ready to enjoy a taste of Mumbai street food magic. Happy cooking, and enjoy your homemade pav bhaji!