Pav Bhaji is a delicious hot and spicy Indian street food, served piping hot by vendors in many Indian streets. It is a blend of vegetables cooked on a open griddle with fragrant and aromatics spices called bhaji .The spicy bhaji is served hot topped on top of a soft pav which are soft bread roll cut in half and buttered and then toasted. The pav bhaji is garnished with chutneys and onions and served a with a squeeze of lime juice and a chilli pepper if you dare. It is a perfect meal in one, Indian street food at its best.
I first tasted this delicious street food snack when I visited India some 10 years ago. Much to my hosts amusement, I had tears rolling down from my eyes from the spiciness of the bhaji but despite that I can still remember the amazing taste. I have recreated this awesome Indian street food although I have toned down the spice levels considerably.
Pav Bhaji ~Indian Street Food
It is a blend of vegetables cooked on a open griddle with fragrant and aromatics spices. The spicy bhaji is served hot topped on soft pav which are soft bread rolls cut in half and buttered and then toasted toasted .
- 160g Potatoes finely diced
- 160g Frozen Peas coarsely ground in mixer
- 160g Carrots finely diced
- 160g Cauliflower grated
- 160g Aubergine peeled and grated
- 1/2 teaspoon Garlic paste
- 1/2 teaspoon Ginger paste
- 1/2 teaspoon Green chillies finely chopped
- 100 ml Tomato passata
- 1/2 teaspoon Chilli powder
- 1.5 teaspoons Pav Bhaji Masala
- 2 tablespoons Lemon Juice
- 1 teaspoon Salt
- 1 small Red Onion thinly sliced for garnish
- 1 tablespoon Olive oil
- 12 Soft white Bread rolls
- 1 tablespoon Sunflower spread
- 1 Lime cut into wedges
- 1 Red chilli thinly sliced
- 3 sprigs Fresh coriander finely chopped
- 2 tablespoons Green coriander chutney
- 2 tablespoons Date and tamarind chutney
1. In a large steamer bowl add the diced potatoes, carrots, cauliflower, aubergines and coarsely ground peas. Steam all the vegetables for 20 minutes until well cooked.2. Mash all the steamed vegetables using a potato masher.3. In a pan add the olive oil and heat it, add to the the garlic and saute for a few seconds, next add the ginger and finely chopped chillies and the passata.3. Add the salt chilli powder, pav bhaji masala and cook the tomato mixture until all the spices infuse into the tomatoes.4. Add the mashed vegetables together with 60 ml of water and mix all the tomato spice mixture thoroughly into the vegetables. Cook the vegetables on a low heat mixing intermittently for about 10 minutes until the spices are well infused into the vegetables and they have broken down fully.The mixture should not be totally dry.5. Take the mixture ff the heat and garnish with the chopped coriander.6. To serve the pav bhaji cut the bread rolls in half and butter them with the sunflower spread. Heat a griddle pan and when it is hot add the bread rolls buttered side down so that the bread starts to toast and you get a lovely caremelised buttery flavour to the rolls.7. Remove the bread rolls from the griddle and place them on a serving plate. Top the Pav (toasted bread rolls) with the bhaji(the vegetable mixture) and garnish with the thin onion slices, chutneys, and red chillies.
DetailsPrep time: Cook time: Total time: Yield: Serves 6
Tips: You can make the chutneys from my recipe posts below:
Green Coriander Chutney. These chutneys are also available ready bottled in most Asian supermarkets and also world food section in all large super markets.
The Pav Bhaji Masala is available in most Asian Super Markets and it is an essential part of the recipe to give it the authentic street food taste.