Pavbhaji recipe | how to make mumbai style pavbhaji with garlic chutney | homemade pavbhaji masala

Pavbhaji with garlic chutney

Pav Bhaji is the most popular Indian street food made with spicy mashed veggies topped with butter and served with ladi pav. It is spicy, so flavorful, and can be easily made with all basic ingredients from your kitchen. In this recipe, I made homemade pav bhaji masala and spicy garlic chutney recipe which is served with bhaji to make it extra spicy and flavorful.

So with a few tips and tricks do try this street style pav bhaji and garlic chutney recipe at home and enjoy its mouth-watering taste along with friends and family!

The key to making street style pav bhaji at home are
  • For pav bhaji masala, dry roast all spices on low flame, giving good flavor to the masala and increasing its shelf life.
  • In pav bhaji, the proportion of potatoes is 50% and other vegetables are 50%. Potatoes give creaminess and vegetable gives crunchiness to pav bhaji. you can also extend the recipe by adding other veggies like gobi, carrots, and beans
  • Add some soaked kashmiri red chili while grinding tomato puree, which gives good color to pav bhaji.
  • Roast pav with some butter, a bit of masala, and bhaji. This would enhance the flavor of ordinary pav.
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Pavbhaji with garlic chutney

Recipe card for mumbai style pavbhaji with garlic chutney

Nehas Cook Book
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Street food
Cuisine Indian

Ingredients
  

For Pavbhaji masala

  • 5 tbsp coriander seeds
  • 3 tbsp Jeera seeds
  • 2 tbsp fennel seeds
  • 3 bay leaf
  • 8-10 cloves
  • 3 star anise
  • 3 black cardamom
  • ½ cup dry red chillies
  • 1 tbsp Aamchur
  • 1 tsp Turmeric
  • ½ tsp dry ginger
  • 1 tsp black salt

For pavbhaji

  • 3 tbsp butter
  • 2 tbsp +2 tbsp oil
  • 2 tsp jeera
  • Pinch of hing
  • ½ tsp turmeric powder
  • 3 medium size or 400 grm potatoes
  • ½ cup green peas
  • ¾ cup chopped cauliflower
  • 1 tsp pavbhaji masala
  • Salt to taste
  • 2 cup water
  • 3 medium size tomatoes
  • 1 inch ginger
  • 6-8 garlic cloves
  • 5 soaked kashmiri red chilli
  • 1 medium size or ½ cup chopped onion
  • ½ cup chopped capsicum
  • 1 tsp kashmiri red chilli
  • 1 tbsp coriander powder
  • 2.5 tbsp pavbhaji masala
  • ½ tsp garam masala
  • 1 tsp kasuri methi
  • ½ lemon juice
  • Some coriander leaves
  • Butter

For garlic chutney

  • 4 tbsp oil
  • 2 tbsp garlic paste
  • ½ tsp turmeric powder
  • 2 tsp red chilli powder
  • 1 tsp kashmiri red chilli powder
  • Salt to taste
  • 3 tbsp water

For roasting pav

  • ½ tsp butter
  • ¼ tsp pavbhaji masala
  • ¼ tsp pavbhaji
  • Some coriander leaves
  • Ladi pav

Instructions
 

Making pavbhaji masala

  • Dry roast coriander seeds, jeera seeds, fennel seeds, bay leaf, star anise, black cardamom, and red chilies for 2 minutes.
  • Cooldown masala and add into mixture jar.
  • Also add amchur, turmeric, dry ginger, black salt. grind it into fine powder. pav bhaji masala is ready, store it in air-tight container.

Making pav bhaji

  • Add 2 tbsp oil, jeera, a pinch of hing, and turmeric powder in a pressure cooker. Mix well
  • Then add chopped potatoes, cauliflower, green peas, chopped carrots, pav bhaji masala, and salt. Mix well.
  • Add 1 cup water and mix well. Cover the lid and pressure cook vegetables for 3 whistles on medium flame.
  • After 3 whistles, release pressure naturally and mash boiled vegetables with a masher.
  • In a mixture jar, add chopped tomatoes, ginger, garlic, and soaked red chili. Grind it into a smooth paste. Keep it aside.
  • Now In a pan, add butter, oil, and cumin seeds. Sauté for a minute.
  • Now add chopped onion and cook it till onion becomes translucent.
  • Add chopped capsicum and sauté it for 2 minutes.
  • Now add red chili powder and coriander powder. Mix well.
  • Add tomato puree and sauté till it releases oil from its sides.
  • Then add pav bhaji masala and mix well.
  • Now add 1 glass of slightly hot water and salt. Mix well and bring it to a boil.
  • Add boiled and mashed vegetables and mix well. Cook mixture for 5-7 minutes.
  • Lastly add garam masala, kasuri methi, and lemon juice. Mix well.
  • Switch off the gas. Sprinkle some coriander leaves and add some butter on top.
  • Pav bhaji is ready to serve.

For roasting pav

  • Heat butter in a pan, add little pav bhaji masala, pav bhaji, and coriander leaves. mix well.
  • Make a slit into the pav and roast it from both sides.
  • Serve pav with butter pavbhaji.

Making garlic chutney

  • Add oil, garlic paste, turmeric powder, red chili powder, Kashmiri red chili powder, and salt in a pan.
  • Mix well and cook the mixture till oil is separated from its sides.
  • Add some water and cook chutney till oil release on top.

Notes

  • The proportion of potatoes is 50% and other vegetables are 50%.
  • Potatoes give creaminess and vegetable gives crunchiness to pav bhaji.
  • Add less water to boil vegetables into the pressure cooker.
  • Soaked kashmiri red chili gives good color to pavbhaji.
  • addition of slightly hot water into oil and masala gives street style taste to the bhaji.

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