Street Food Recipes Pav Bhaji

Pinterent September 14, 2023 Comment

Pav Bhaji is a popular Indian street food that's basically mashed vegetables tempered with spices and butter and topped with lots of coriander and lime juice. Served with ladi pav, this dish like all Indian street food, is BIG on flavours!

If you are from India you already know the cult following that Pav Bhaji has. If you live outside the country and have never tasted this, we need to change that asap.

Like most people, I grew up eating pav bhaji on the street at the local thela or kiosk where the bhaji would be freshly tempered once the order was placed, the pav or buns would be lightly tossed in butter on the hot pan after the bhaji was done. The smell is unbeatable. The steaming hot pav bhaji is unbeatable. And recreating this at home is really difficult.

Pav Bhaji Recipe (video + 3 Methods Step By Step)

But we did multiple round of tests, many variations and found the perfect recipe that gives us that amazing street style taste at home.

Vegetables: Prep all your vegetables ahead. The vegetables need to be boiled or pressure cooked so that they are tender and can be easily smashed between the fingers. These can be prepped up to a day ahead.

I prefer cooking the vegetables separately because the cooking time of each vegetable is different. But if you are short on time, you can roughly chop everything and pressure cook or boil them together till tender and then drain any extra water

Try This Buttery Street Style Pav Bhaji Recipe By Chef Sanjyot Keer

This recipe does need some time, patience and prep work but the result is amazing. It also makes a large batch that's enough for 6-8 people and that means you'll always have leftovers. And trust me, day old bhaji tastes even better!

Vegetables: I only recommend hardy vegetables like potatoes, carrots, capsicum, onions, beetroot and green peas for this recipe. A lot of people like to add cauliflower, but personally I don't enjoy the flavour. If you really want to use cauliflower, use only ½ cup. Cauliflower has a strong flavour and can overpower the flavour of the pav bhaji if too much is used

Pav Bhaji Masala: If you are super ambitious, you can make your own pav bhaji masala, but with this recipe you can easily convert store bought pav bhaji masala (my favourite - Everest Masala) into stellar pav bhaji!

Pav Bhaji Recipe Maharashtrian

Natural Red Colour: A lot of pav bhaji vendors on the street use colour to give pav bhaji that distinct reddish orange colour. My secret ingredient is cooked beetroot which adds that perfect colour naturally

Use a wide, shallow dish: Pav Bhaji should be made in a wide, shallow dish. I've used a 14 inch shallow pan for making my bhaji in the video below. It makes sauteing and mashing much easier. A kadhai or wok is not the best for making this recipe

Add water in parts: Adding water in parts and mashing the vegetables as you go helps improve the flavour and makes it more homogenous. It's also much easier to control the texture of the bhaji

Pav Bhaji Recipe (mumbai Street Style)

Don't skimp on butter: Please don't skimp on the butter. This is not a healthy recipe and it really needs that butter for that perfect texture and taste

Pav Bhaji tastes best when served with chopped onions, coriander, lime wedges and buttery ladi pav or mumbai style pav buns, which are also used for vada pav. But if you don't have those, bread, dinner rolls, hawaiian rolls or even burger buns will work in a pinch! The point is, you don't want to miss this recipe!

A really unique take on mashed vegetables, Pav Bhaji is a popular street food where cooked vegetables are tempered with spices and butter and mashed till creamy and buttery

Best Pav Bhaji Recipe (mumbai Street Style)

Heat a pan or tawa on medium flame. Once hot, add a blob of butter (as per your liking) and a pinch of pav bhaji masala and some chopped coriander leaves. Slice a piece of pav across the middle and place it on the tawa, flat side facing down. Move the pav piece around to soak up all the butter and masala.

The story of Bombay or Mumbai, a city unlike any other, is inextricably woven with its vibrant street food: a smorgasbord of dishes so incredibly delicious that you cannot help but fall in love after a single taste. And one of the most unique of these dishes is Pav Bhaji, a fiery-red but not too spicy vegetable mash that's scooped up with a fluffy, buttery, toasted bread roll called a pav.

Beautiful Indian Street Food

This is the food of the masses, food that sprung up in makeshift stalls outside the city's mills and factories and railway stations to fulfill workers' need for cheap, easily accessible and quickly served eats during the workday and especially at lunch.

Vendors borrowed elements of home cooking, took what was at hand, easily available, and not easily spoilt, and threw it all on their screeching-hot, three-foot-wide tavas (griddles) with a good dose of butter and spice. Then, using square steel spatulas that went clackety-clack on the tava, they mixed it all together into something incredibly delicious and even moderately healthy (although not remotely hygienic).

Restaurants were quick to cash in on the popularity of street food by introducing versions of it that you could eat in more sanitized surroundings. And while most street food style restaurants serve great approximations, the fact is that to truly savor Bombay's street food, you should be eating it standing up, with the pavement under your feet and the sound of the city thundering in your ears.

Easy One Pot Mumbai Pav Bhaji (spiced Mashed Vegetables)

As a Bombay gal through and through (although I haven't lived in my city of birth for over two decades now), street food runs thick in my veins. I love it all, but if I have to pick one favorite, it would have to be Pav Bhaji.

There's a definite way to do this. 😉 Once you have the pav and bhaji cooked, slit the pav down the middle, but leave it connected at the spine if possible, like an open book. Then toast it, cut side down, on a screaming-hot skillet with some melting hot vegan butter and pav bhaji masala or paprika until golden spots appear.

The bhaji has to be served hot, topped with a pat of vegan butter that complements the spicy-tangy-salty veggies perfectly. Swirl the butter around the bhaji, mix in some chopped onions and chopped coriander, and squeeze in a few drops of lime.Now you're ready to eat.

Street Food Recipe: Mumbai Style Pav Bhaji

Tear off a piece of the soft pav and dunk it into the bhaji and then into your mouth. No spoons and forks and knives here, folks. You can wash your hands before and after you eat. Even Desi, who can barely eat a chapati without a knife and fork, uses his fingers for Pav Bhaji. There just is no other way to enjoy it.

Finally, no Bombay street food is complete without a cup of chai, so pour yourself some vegan cutting chai to wash down the pav bhaji.

Pav Bhaji is the ultimate street food from India. It's a delicious mash of potatoes, tomatoes, onions, cauliflower, green peppers, green peas and spices, and you scoop it up with an airy, soft pav -- a bread roll. It's an easy dish to make, and it comes together in minutes.

Recipe: Brush Aside Monday Blues With Street Style Pav Bhaji

Hi! I'm Vaishali, a journalist turned food blogger. At Holy Cow Vegan I share easy, tasty recipes made with clean, wholesome ingredients that the entire family can enjoy.Pav bhaji is a popular Mumbai street food made of a spicy mashed vegetable curry served topped with a dollop of butter along with soft butter-toasted dinner rolls, crunchy onions, and lemon. It is an easy, hearty, and delicious meal that is a crowd-pleaser and perfect for dinner or even parties.

I'm sharing how to make an easy Mumbai street-style Pav Bhaji recipe at home using a stovetop and Instant Pot (or traditional pressure cooker).

Pav Bhaji Mit Geröstetem Brot: Streetfood Aus Indien

Pav bhaji is one of the most loved and famous Indian street food and undoubtedly it