Cooked in a jiffy without any hassle, but gives a top-class taste. Irresistibly delicious dish appropriate for occasions.
Pavbhaji is an Indian street food that is mainly cooked on a huge pan by frying one boiled vegetable at a time and then mashing them all together along with some spices. It is served with fried bus, onions and lip smackingly hot dip. This traditional way of cooking it is quite time consuming and it requires a lot of hard work. So here is a recipe that skips all the hard work and prepares the dish in less than half the time of the traditinal cooking, yet not compromise with its taste ! So let's get started !
- 1 cup florets cauliflower
- ½ cup green peas
- ¼ cup pices of brinjal
- 6-8 medium size potatoes
- 3 medium to big onions
- ¾ cup finely chopped capsicum
- 2 tbsp ginger-garlic-green chillies paste
- 1-2 tsp salt (adjust as per your taste)
- 2 tbsp bhajipau masala
- 3 tsp kashmiri red chilli powder (adjust as per your taste)
- 5 tbsp oil
- 2 tbsp butter
- 1 cup chopped coriendar leaves
Ingredients for dip
- 1 tsp garlic paste
- 2 tbsp oil
- 2 tbsp tomato paste
- 1/4 tsp salt (adjust as per your taste)
- ¼ tsp garam masala
- 1 tsp red chilli powder (adjust as per your taste)
- 15-20 pieces small rolls / paubhaji buns
- some oil to fry buns
- some finely chopped onions
- Cut potatoes, tomatoes, brinjals and onions into large chunks and put them in the pressure cooker along with cauliflower and peas. Add 2 glasses of water (about 500 ml). Close the cooker and wait till pressure releases 3 times. Open the lid when the cooker cools down.
- Drain out vegetables while catching the water in a pot.
- Mash vegetables as much as possible.
- Heat oil and butter in a thick bottom pan. Fry ginger garlic green chilli paste till they change colour a bit.
- Add capsicum and fry till they are a bit tender.
- Add 1 tbsp bhajipau masala salt and red chilli powder.
- Following steps are very important for delicious bhaji i.e. sauté spices and vegetables. Add 2 tbsp water in the pan to allow the spices to fry.
- Fry spices till oil separates.
- Add mashed vegetables, mix well and allow them to sauté on low heat for about 10 min while stirring occasionally. The flavours of spices must blend well with the vegetables. And once that happens, the aroma will spread in your kitchen.
- Add the water that was recovered from boiled vegetables. Add more (hot) water if bhaji still looks thick. Add another spoon of bhajipau masala. Adjust chilli powder and salt too.
- Mix and cover the pot for it to simmer until everything blends well and oil oozes on the top. The consistency of bhaji should not be thick and dry as pulp. Garnish with chopped coriander leaves.
- This is how the consistency of bhaji should be.
- Heat 1 tsp oil/butter in a pan. Saute bun slices.
- Serve bhaji with lemon, chopped, chilli-garlic chutney, finely chopped onions and buns. Serve hot!
Chutney / dip
- Heat oil in a small pan. Saute garlic paste. add chilli powder and tomato paste right away. Add salt and garam masala. Saute till oil oozes. Add ¼ cup water to it. Simmer till oil floats on the surface and the dip is thick enough.
- Serve bhaji with lemon, chopped, chilli-garlic chutney, finely chopped onions and buns. Serve hot! Top up bhaji with a cube of butter if you like.
- It is important to drain out water completely after boiling vegetables in order to be able to mash them well.
- Ensure that you mash the vegetables as much as possible because it helps to add flavours and sweetness of all the vegetables in bhaji.
- Reuse the vegetable stock to get that flavours.
- A lot of coriander leaves add extra deliciousness to bhaji
- I prefer Ulhasben’s Pavbhaji masala or Badshah paubhaji masala