Street Style Fast food Paav Bhaji

Street Style Fast food
Paav Bhaji 

Good evening folks. Do you get this sudden cravings for Indian Street food style chat? Well I am someone who loves any kind of street food/ fast food, but to my dismay, the Mister hates Indian Chat! Well, thanks to all the viral videos that showed the unhygienic preparation of street food. So to satisfy my cravings, I make some them from home. 

Pav is basically the bread rolls that are served along with the bhaji (a Marathi word which indicates a vegetarian dish). Bhaji is basically prepared by cooking vegetables and adding spices, mashing the vegetables to form a gravy. A special combination of spices are used to prepare the paav bhaji masala which brings out the authentic taste. Though this spice mix (Pav bhaji masala powder) can be found in Indian stores and supermarkets, I like to prepare them from scratch, which helps to bring better flavors. 

It is said that Pav bhaji was invented as a quick lunch option for the textile mill laborers in Mumbai that is now enjoyed as a street - fast food and in restaurants. Though my recipe doesn't use red food color, you may use if required, I used kashmiri red chilli powder instead, sautéed them in butter to bring out the color.

Here, I have incorporated the street style way of cooking by sautéing a tbsp of the prepared masala in butter along with chopped Coriander leaves and toast the paav on an iron griddle. It takes the pav to a next level. I bet this recipe can fill your tummy and soul! 

*The picture displayed is a random capture for the time being , which will be replaced soon. 

Ingredients :

For 3-4 people

  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 1 large Potato (boiled and mashed)
  • 1 large tomato, chopped
  • 1/4 cup green Peas (I used frozen) 
  • 1 medium Onion chopped finely
  • 1/2 green Capsicum chopped finely
  • 2 tsp Pav bhaji masala powder (to make from scratch I will mention below)
  • 1 tsp Kashmiri Red chilli powder
  • 1/2 dry Fenugreek leaves, powder it by rubbing between palms
  • 1 green chili, finely chopped (if required)
  • Coriander leaves, finely chopped
  • 1 tsp Ginger garlic paste
  • 2 tbsp lemon juice
  • Around 1 cup water
  • Salt as required

For paav:

  • 1 tbsp butter
  • Coriander leaves, chopped
  • 1 tbsp prepared Pav bhaji masala (not powder) 

Instructions :

  1. In a wide bottom thick pan, pour 1 tbsp vegetable oil and 2 tbsp butter.
  2. Sautee the onion and Capsicum till the wetness from them dry around 2-3 minutes.
  3. Add salt as required. 
  4. Add in Pav bhaji masala powder, kashmiri chilli powder and dry Fenugreek leaves.
  5. Sautee and add in green chillies, Coriander leaves and ginger garlic paste. Sautee well. 
  6. Finally add in your tomatoes and green Peas. 
  7. Sautee and finally pour lemon juice.
  8. Add your mashed potato. Mix well.
  9. Pour around 1 glass of water, you want it the gravy loose. Close the lid and allow to boil for around 5 minutes and open the lid and mash using a masher and adjust water and salt as required. 
  10. In an iron tawa, place a tbsp butter, drop Coriander leaves and add the prepared Pav bhaji masala and Sautee for a few seconds and place the Pav and nicely toast both sides.
  11. Serve the paav and masala with a slice of lemon and chopped onion.

To prepare Pav bhaji masala powder from scratch : (can use this measurement to prepare the above recipe 2 - 3 times) 

  • 2 tbsp Coriander seeds
  • 1 tbsp cumin seeds
  • 1 cinnamon stick
  • 1 cardamom pod 
  • 2 cloves
  • 2 Bay leaves 
  • 2 tsp whole black pepper 
  • 1 tsp fennel seeds
  • 3 whole dried kashmiri chilli/ 1 normal dried chilli
  • 1/2 tsp Turmeric powder 
  • 1 tsp dry Mango powder/amchur powder. 

Instructions :

  1. Dry roast the above ingredients except for Turmeric powder and dry Mango powder and allow to cool completely.
  2. Grind well and finally add the Turmeric powder and dry Mango powder and give a couple of blitz and store in a dry and clean container.

  • If you want super mashed up veggies in your bhaji, you may cook them well in a pressure cooker before you prepare the masala.
  • The usage of the type of veggies used in Pav bhaji can make a slight difference in taste, if you like a sweeter taste you may use carrot, for extra color you may use beetroot. I personally like more Capsicum which helps bring out the flavors better.

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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