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Jun 15, 2011

Pav Bhaji

Pav Bhaji - a quintessential food of mumbai was invented to feed the mill workers. The food that is easy, affordable  & nutritious too as it has got all vegetables. An excellent dish to satisfy the hunger quickly.

Pav Bhaji

Using beetroot

Its raining here heavily as monsoon has started. Thought of having hot baji and pav. So made it dinner of the day in low calorie version. Here is how i made it.

(Serves 3 to 4 people)

Ingredients :


  1. Pav bread - 10 to 12  pieces
  2. Onion - 3 nos. (1 to be chopped & kept for garnishing)
  3. Potato - 4 (medium)
  4. Tomato - 2 (medium)
  5. Carrot - 1 small (optional)
  6. Green Chillies - 3 nos.
  7. Coriander Leaves - chopped 1 tbsp
  8. Ginger - 1" piece
  9. Garlic - 8 cloves
  10. Lemon wedges - of 1 lemon
  11. salt to taste
  12. Pav baji masala - 1 tsp (or as required as per flavour preference)
  13. Red Chilli Powder as per taste (use Deggi mirch powder for rich color)
  14. Oil - 1 tbsp
  15. butter - 5 tsp 


 Procedure :- 
  • Boil, Peel & mash Potatoes. you can boil carrots also together.
  •  Chop onions finely. Keep one chopped onion for garnishing
  • Grate tomatoes (this helps tomato blend with the gravy well thus enhancing its color, flavour and taste)
  •  Finely chop green chillies and coriander leaves
  •  Grate ginger and garlic (or you can even grind to paste) or crush nicely with a pestle (i do it sometimes)
  •  Heat oil in a pan. Add chopped onions and saute till golden brown
  • Add green chillies, ginger garlic and stir fry for 30 seconds. 
  • Add grated tomato and cook till oil separates 
  • Add boiled & mashed carrots and potatoes
  • Add pav baji masala, red chilli powder (kashmiri chilli powder / Deggi mirch powder will give you colour too or use everest tika lal) and mix well
  •  add 1 and 1/2 cup water and bring to boil
  • Cook for 15 minutes in low flame or till the mixture becomes semi solid.
  • Remove from flame, add a tsp of butter and mix well
  • Heat a tawa, apply some butter and place the pav bread on it. You can have soft as well as crispy pavs. For soft pavs, just place both sides on the greased tawa only for a minute. For crispy pavs, just reduce the flame and cook both sides for a little long time, till it turns kadak (crisp).
Serving Suggestion

Place the hot pavs in a plate. Pour baji on the side. sprinkle chopped coriander leaves and finely chopped raw onions over it. Place a lemon wedge on the side which can be squeezed over the baji while eating as per the taste preference. 

Variation : Can add finely chopped, boiled and mashed Capsicum, Beet rootIf you add beetroot, it will get a rich pinkish red color as seen in the photo below

10 comments:

Raji said...

My tongue is just tickling after seeing this..it;s long since I made this...maybe time to gather up all the veggies.

Mahi said...

Superb pav-bhaji! :P

Mira said...

Thank you Raji. Its raining here so we enjoyed the piping hot baji very much.

Mira said...

Thank you Mahi

nityakalyani said...

Mira had a virtual yummy pav bhaji- too tempting

kAlyaniShAnti said...

Mira Dear,
I had no other option but to leave my first comment in your blog with this foody post. Just love having Pav Bhajji. May be this is my dinner today!

Over all, the blog is very nicely arranged. Rightly named Talent Gallery

Radhika said...

That is one truly yummy looking bhaji.

Mira said...

Thank you Nitya Bhen.

Kalyani, Thank you for visiting my blog and for your motivating appreciation. I am a food lover too. Very glad to know you belong to my gang. Did you have pavbaji for dinner?

Thank you Radhika

Jagruti said...

Please link shama's and my event page here..Thanks !

Mira said...

Hi Jagruti, I have made entries for the event and made a separate post for it linking to your page and shama's.

You can find it under the label : 'Events' in my blog.

Thanks for visiting

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