How to Make Pav Bhaji At Home?

Undeniably, the star of the show in any pav bhaji recipe is the pav bhaji masala. This masala, a special blend of spices, adds a robust flavour profile to the dish and lifts it to new heights. Making the masala at home is simple, and the freshness it imparts is unparalleled.

Here’s how to make your homemade pav bhaji masala:

• Coriander seeds – 2 tablespoons
• Fennel seeds – 1 tablespoon
• Cumin seeds – 1 tablespoon
• Cloves – 1 teaspoon
• Cinnamon – 1 inch
• Dry red chillies – 3-4
• Black peppercorns – 1 teaspoon
• Black cardamom – 1
• Green cardamom – 2
• Star anise – 1
• Turmeric powder – 1/2 teaspoon
• Amchur (Dry Mango) Powder – 1/2 teaspoon

1. Dry roast all the whole spices on low heat until they release a lovely aroma. Be careful not to burn them.
2. Let the roasted spices cool and then grind them into a fine powder along with turmeric and amchur powder.
3. Store your homemade pav bhaji masala in an airtight container and use it as needed.

The beauty of a pav bhaji recipe lies in its versatility. You can play around with the vegetables according to your preference or seasonal availability. Here’s a detailed pav bhaji ingredients list to make it easy for you:

• Mixed vegetables (cauliflower, potatoes, peas, carrots, and bell peppers) – 3 cups, chopped
• Onions – 2, finely chopped
• Tomatoes – 3, finely chopped
• Green chillies – 2, finely chopped
• Garlic – 5 cloves, minced
• Ginger – 1 inch, grated
• Butter – 3 tablespoons
• Homemade pav bhaji masala – 2 tablespoons
• Salt – to taste
• Lemon – 1, for juice
• Cilantro – for garnishing

• Pav buns
• Butter – as required
• Homemade pav bhaji masala – a pinch (optional)

Now that we have our homemade pav bhaji masala and ingredients ready, let’s move on to how to make pav bhaji. Follow this easy pav bhaji recipe for a lip-smacking meal:

1. Begin by cooking your mixed vegetables. You can boil them, steam them, or pressure cook them until they are soft and mashable. Make sure to drain any excess water and mash the vegetables well.
2. In a large pan or kadhai, heat the butter. Add the finely chopped onions and sauté until they turn translucent.
3. Next, add the minced garlic and grated ginger, and sauté until the raw smell disappears.
4. Now, add the finely chopped tomatoes and green chillies, and cook until the tomatoes turn mushy and the oil starts separating.
5. It’s time to add our star ingredient – the homemade pav bhaji masala. Mix well, ensuring the masala is well incorporated.
6. Now, add the mashed vegetables to this spiced onion-tomato mixture. Mix well, adding salt to taste. Cook for 5-10 minutes on low heat, allowing all the flavours to meld together. If the bhaji seems too dry, add a splash of water.
7. Squeeze in the juice of a lemon and garnish with finely chopped cilantro. Your bhaji is ready!
8. For the pav, slit the buns without breaking them into two. On a tawa, heat some butter. Sprinkle a pinch of the homemade pav bhaji masala (optional) on the butter, and roast the pav until it’s golden and crisp on both sides.
9. Serve the bhaji hot, topped with a dollop of butter, with the freshly toasted pavs on the side. Enjoy this flavorful meal!

With this detailed guide on how to make pav bhaji, you can bring the tantalizing flavours of street-side pav bhaji to your home. By making the pav bhaji masala at home, you’re ensuring the freshness and authenticity of flavours. This easy pav bhaji recipe is perfect for any time you crave a comforting and hearty meal. We assure you that once you try this homemade version, you won’t go back to the packaged masalas. So don’t wait anymore! Get your pav bhaji ingredients list ready and dive into the delectable world of Indian street food. Happy Cooking!