Pav Bhaji Recipe
I have been making pav bhaji till today. If you like any Pav Bhaji then today we will Pav Bhaji recipe with pictures step by step And this pav bhaji recipe will be like Mumbai street style So let's start pav bhaji recipe step by step.
So let's start today's pav bhaji recipe.
What if I tell you that you only need to stand in the kitchen for just 10 to 15 minutes? All your work will be done quickly, and it won't require much effort, yet you'll get the authentic Mumbai taste. So, in this recipe, I'll show you how to make Pav Bhaji instantly.
But how can you achieve the same texture of Mumbai-style pav at home, no matter where you live? I'll also tell you that. So, what are we waiting for? Let's get started. First, let's talk about the tempering.
Here, you need to take 2 onions first and slice them very thinly, removing the root. Friends, if you remove the root, the onion will remain separate and not stick together. There's one bit of hard work involved, which is my trump card in this recipe. You need to finely chop one of the onions. This will take a bit of effort, but it's very important, and I'll explain later how it will be useful. 
Take 3 to 4 tomatoes; if you use local tomatoes, you'll get a nice tangy taste. Roughly chop the tomatoes into big or small pieces, as you prefer. I've also roughly chopped one bell pepper. In this recipe, I've used one whole bell pepper. I have about one whole bulb of garlic, and I haven't chopped it at all. I'll add it just like that, seriously. 
You'll need to crush the ginger because ginger has this trait that it doesn't mind being crushed. Friends, if you crush it and add, you won't face any difficulty. So, these were the basic preparations; it will hardly take 2 to 3 minutes for you to do all this. Let's start cooking straight away.
You just need to take a pressure cooker, add butter, and cover it so that the butter doesn't burn. Add a little oil too. In the beginning, I've already added onions, bell peppers, whole garlic, and cumin seeds. Now, guess what? The oil wasn't even hot, it wasn't sizzling, and you've already added everything.
Yes, friends, that's why I added it first, so that the flavor of the butter remains intact, and whatever thirst there is, it also absorbs the flavor of the butter. This is very important because butter contains moisture. Anyway, you have to sauté until the onions become translucent, sautéing continuously. Then you add turmeric, Kashmiri red chili powder, and crushed ginger to enhance the color of the spices.
That's why I've briefly roasted the Kashmiri red chili powder here for a few seconds. Then, you add the tomatoes. And of course, we need to add salt, friends. But the most important thing here is to cook the tomatoes very well. That's when they'll release a wonderful flavor. That's the key point of this step.
And to make this task easier, you should cover it here, but don't fully cover it; let it remain slightly open. Because if you cover it completely, your tomatoes will soften too quickly. Doing all these things will take you about 3 to 4 minutes, and your tomatoes will soften. Keep it on a medium flame and ensure it's like a steady pace. When the tomatoes become soft, you should sauté them uncovered until all the water evaporates. 
Oil and butter will also start to separate. Look, friends, in the time it took me to sauté, I've roughly chopped all the vegetables. I've added beetroot for color; brother, it's cold, you must have beetroot. I've also added carrots. Along with carrots, I've added peas, friends, fresh peas, and only use fresh peas in this recipe. Here, I've taken 3 potatoes and a little cauliflower. You have to roughly chop all these vegetables.
You don't need to finely chop anything; when you were sautéing, you could easily do all these tasks. You should definitely sauté these vegetables with the spices for about 2 minutes so that the rawness of the vegetables disappears completely. Then you add water here.
According to me, adding about half a cup of water should be sufficient; don't add plain water, or you'll have to work really hard later on. Half a cup will be enough to ensure all the vegetables are cooked well. Put the pressure cooker lid on and in doing all these things, friends, it will only take you 10 to 15 minutes. Now you can relax; it'll come to 4 whistles on its own. Just relax, turn down the flame, and after the 4 whistles, turn off the pressure. It will cool down on its own, and when you open it, what will you find? It's not just Pav Bhaji; it's magic!
But that's when you need to see for yourself; all the vegetables will have softened. So now, what you need to do is take a pav bhaji masher and mash all these vegetables well. Mash them thoroughly, and this is a very small task, friends. It's done very quickly.
Just a little bit of mashing, and these vegetables will turn into a delicious bhaji. Friends, look at the color, the aroma, and everything is cooked perfectly. But now you'll ask, "Brother, is there pav bhaji masala in it or not?"
Where's the bhaji from? So, friends, let's add that final touch too. So now, what you need to do is temper it a little. Don't hold back, brother, come on, add a bit more bhaji, and the card you mentioned earlier, the thirst, is here too.
Finally, what will we do? We'll give it a touch of tempering because when we've boiled everything thoroughly, its flavor, its texture, comes from the tempering, right? It will have a slightly boiled-down texture. This little tempering will enhance its flavor a lot, friends. So here, you don't need to brown the onions, just give them a light color, as soon as they become translucent, it's done. Then you add the pav bhaji masala generously, I've added 2 tbsp here, and Alright, leave it there and now it's time to add the final touches. You need to add a bit of black pepper. Black pepper will bring a hot, spicy flavor. Along with that, here's my favorite, as it should not be forgotten at all, add a little sourness. Don't forget to add lemon juice, friends; it will bring balance to your bhaji. Now, add hot water and let it simmer for 1 minute on low flame.
Five minutes will be enough, and your bhaji will be perfectly blended with the spices, and you'll start to smell the wonderful aroma. Friends, I've added coriander for garnishing, and now I've left it to settle. Now, let's talk about... 
When I went to Mumbai, I realized, friends, that although you can make the bhaji at home just like they do, bringing those soft, fluffy pav is quite difficult. 
The reason why you get such amazing pav in Mumbai is because of the environment and the expertise that exists there. I was so excited to bring that taste back from Mumbai, but as soon as I tasted it in Delhi, the pav had become hard and lost its softness. They were fully cooked but didn't remain soft. So, we can't exactly replicate the same result, but I can show you how to make those commercial pav you find in the market soft. It's very simple, friends, you just need to master it.
FAQ
Is there any harm to our health by eating pav bhaji?
Pav bhaji can be unhealthy if eaten frequently due to its high calorie, fat, and sodium content, and the refined flour in pav. For a healthier version, use whole wheat bread, control the amount of butter and oil, add more vegetables, and prepare it at home to ensure hygiene.
What will happen if you eat pav bhaji every day?
1. It contains high amounts of carbohydrates and fats.2. Nutrient Deficiency: Lack of variety can lead to deficiencies in essential vitamins and minerals.3.Heart Health Impact: Excess oil and butter can increase cholesterol levels.4.Digestive Issues: Too many spices and oil can cause indigestion, acidity, and gas problems.
Where is pav bhaji dish from?
Pav bhaji is a popular street food dish that originated in Mumbai, India. It was created in the 19th century as a quick, nutritious meal for the city's textile mill workers. The dish consists of a spicy vegetable mash (bhaji) served with buttered bread rolls (pav). Over time, pav bhaji has become a beloved staple in Indian cuisine and is now enjoyed across the country and beyond.
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