Simple pav bhaji recipe in English: 1 best snack

So today I got you very easy and best, Simple pav bhaji recipe in English.

Just try this pav bhaji recipe, once in my method; you will prepare the best pav bhaji recipe like Mumbai’s street-style pav bhaji.

Table of Contents

No matter, it’s Sunday or Monday evening, just try this super delicious pav bhaji.

I made it soft pavs with rich and creamy bhaji with best combination of healthy vegetables.

So hello friends, welcome to my kitchen kohlirecipe.com

And now, let’s start cooking our simple pav bhaji recipe with first ingredients,

Then simple to follow instructions with picture help. So that, you can understand clearly, how to cook pav bhaji recipe.

Also, in the last, I have given some tips for you guys, so that you can make a masterpiece pav bhaji.

So now, let’s not waste any more time and first gather all the below ingredients, before starting cooking.

Pav bhaji recipe ingredients:-

First take 2 medium size of Potatoes and cut it into cubes shapes. {1 cup quantity}
Next take Carrots and chop it into small pieces. {half cup quantity}
Then take Beetroot and chop it also into small pieces. ( ¼ cup quantity}
Next take Green peas and it should be perfect 1 cup quantity
Next take 3 table spoon of vegetable oil
Then take 1 table spoon of Cumin seeds
Then take 15 to 20 Garlic Cloves
Next take 8 to 10 whole dried Kashmiri chillies and soak them in hot water in a cup for 10 minutes.
Then take 1 table spoon of Degi Mirch powder
Next take 1 table spoon of Coriander powder
Next take 1 table spoon of Cumin Powder
Then take ½ tea spoon of Kasoori Methi (dried fenugreek leaves)
Next take 100 grams of Butter
Then take 2 table spoon of Pav Bhaji masala
Then take handful of Fresh Coriander
Next take 1 table spoon of Salt
Then take ½ cup quantity of chopped Onion
Next take ½ cup quantity of chopped Capsicum
Then same ½ cup quantity of chopped Tomato

First gather all these 19 ingredients, so that, while cooking, you don’t miss any ingredient.

Ok, so now let’s move to the simple and easy to follow instructions with picture help with step wise.

Instructions for Cooking simple Pav Bhaji Recipe in English in stepwise:

Step 1:- cumin activation step:

So first take a cooker, and in that add 2 table spoon of oil and heat it for a few seconds.

Once done, now add ½ (half) tea spoon of Cumin Seeds and let it splutter for few seconds on medium heat.

Step 2:- Vegetables Flavours Activation Step:

Now add perfect 1 cup of cubes shape chopped and peeled Potato Pieces In the cooker.

Turn the flame to medium flame and shallow fry potato for 2 to 3 minutes.

Step 3:-

Now add Half Cup of Chopped Carrots Pieces in the cooker.

Then add ¼ (half of half) cup quantity of Chopped Beetroot in the cooker.

Next add 1 perfect Cup Quantity of Green Peas in the cooker.

And now cook these 3 more vegetables (carrot, beetroot, peas) for 3 to 4 minutes on medium flame.

Step 4:-

Now add half cup quantity of Chopped Tomatoes in the cooker.

With this only, now add half tea spoon of salt in the cooker.

So that, tomatoes cook fast and become soft. Now mix everything.

Step 5:- Spices Touch:

Now add half tea spoon of Degi Mirch Powder in the cooker.

And mix it perfectly.

If you don’t have degi mirch powder, then you can use regular red chilli powder.

Degi mirch powder gives best red colour and correct spicy taste.

Because if you add Kashmiri red chilli powder, then you have to use 1 table spoon of it.

But degi mirch powder is best to use for colour and taste.

Ok so, after adding degi mirch powder, now cook all the vegetables in cooker for more 2 minutes on medium flame.

Step 6:-

Now add 2 cups of fresh warm water in the cooker and mix everything perfectly.

Note: don’t add too much water when you boil vegetables. Because vegetables already have water in them.

Now cover the cooker with its lid and turn the gas flame to medium to high flame and

Pressure cook vegetable for 4 to 5 whistles on medium to high flame.

Step 7:-

Now your vegetables are cooking in cooker, now let’s make other preparation ready.

Now take a mixer grinder and in that add 10 minutes perfectly soaked in hot water in a cup whole dried Kashmiri chillies.

Yess, add these soaked whole Kashmiri chillies in the mixer grinder and

Then add 18 to 20 garlic cloves in the mixer grinder and then add little water

And make a smooth paste of it like this.

Step 8:-

Now take a heavy bottomed karahi or tawa. We will now make bhaji, so now add 2 table spoon of oil in the karahi or pan.

Then add 50 to 80 grams of butter in the karahi or pan.

Yess we need this much of butter in our pav bhaji to taste good. It is good enough for 3 to 4 person.

Heat oil and butter for few seconds. But don’t burn the butter or else it will give little bitter taste.

Step 9:-

Now add half tea spoon of cumin seeds in the pan and with this only add 2 perfectly finely chopped onion pieces in the pan.

Before butter is melting, add these two ingredients {cumin seeds and onion} in the pan.

Turn the gas flame to high and cook onions for 2 to 3 minutes. So that the raw smell of onions disappears.

Don’t cook onions till brown colour. Just 2 to 3 minutes is enough for cooking onion.

Step 10:-

Now add half cup quantity of perfectly finely chopped Capsicum pieces in the pan.

I am telling you the perfect pav bhaji recipe. So just cook as I shared the recipe.

Then tell me in the comment section, how good your pav bhaji recipe tastes.

Ok, so let the gas flame to high flame only and cook capsicum for 2 to 3 minutes,

So that capsicum can become soft. And stir continuously.

Step 11:-

Now add garlic and whole Kashmiri red chillies paste which we have prepared in the 7^th step.

Yess, add this garlic and chilli paste with little water in the pan.

Mix everything perfectly and we will cook this paste perfectly for minutes.

Note: turn the gas flame to medium and stir continuously and cook all this for few minutes, until you see the oil is releasing in the pan.

Step 12:-

Now add 3 medium sizes of perfectly finely chopped Tomatoes in the pan.

And when you add tomato pieces, add half tea spoon of salt also.

So that tomatoes can become soft fast.

Ok so, cook tomatoes in the pan, until you see the oil is releasing in the pan.

When you see this, then your tomatoes are cooked perfectly in medium flame.

Stir continuously; try to make this smooth as smooth while mixing.

Step 13:-

Once you see, oil is releasing in the pan, now time to add boiled vegetables.

Yess, add those perfectly boiled vegetable, which we have cooked in cooker for 4 to 5 whistle on medium to high flame. {Step 6}

Add these boiled vegetables in the pan and mix everything perfectly in the pan. {Vegetables and masala}

Step 14:- Taste Touch:

Now add 1 small tea spoon of degi mirch powder or you can use Kashmiri red chilli powder.

Next add 1 small tea spoon of Coriander Powder in the pan

Then add 1 small tea spoon of Cumin Powder in the pan.

Then add 1 small tea spoon of dried Fenugreek leaves (kasuri methi) in the pan.

Now add main masala powder, add 2 small table spoon of Pav Bhaji Masala Powder in the pan

Now mix all the spices with the vegetables and masala in the pan.

Step 15:- Creamy Step:

Now take a masher and mash everything you see in the pan using masher like this.

Note:- when you are mashing your bhaji, please turn the gas flame to low and mash. So that our bhaji don’t burn.

Mash until all the vegetables and masala gravy become like a puree.

Don’t worry; it won’t take much of your time if you do it with your hand.

It just takes 2 to 3 minutes, because our vegetables and masala is already cooked.

So mash everything until it become like a puree like this.

Step 16:-

After mashing bhaji, your bhaji become thick, so now add half cup of warm water in the pan.

And again mix everything perfectly and cook on low flame.

After adding half cup water, if still your bhaji looks thick, then you can add more half cup of water in the pan

And mix it perfectly and cook it again on low flame for 3 to 5 minutes..

Pav bhaji’s bhaji is not much thick. So don’t make it thick bhaji.

Step 17:-

At the end of bhaji cooking in the pan, now add some butter cubes in the pan

With this only add handful of fresh finely chopped coriander leaves as a garnishing

And mix everything perfectly.

Step 18:-

Now your bhaji is ready, so take out all the bhaji from the pan in a separate bowl.

And let the gas flame to medium flame only and heat tawa.

And now we will prepare pav’s. this is very important step. Don’t skip it.

So take 2 pav’s and cut them in half like this.

And in the pan, add some butter and add little pav bhaji masala powder in the pan.

And little pav bhaji masala in the pan. Mix everything perfectly in the pan.

Add little chopped coriander leaves in the pan.

And now place pav’s in the pan like this. Heat pav’s in the butter for few seconds each side.

Step 19:- Serving Step:

So now you pav is ready and bhaji also ready.

So serve this hot delicious pav and bhaji in a plate and enjoy.

Just try once in my method, you will definitely going to love pav bhaji more.

Ok so, now let’s see some pro tips for you guys to cook pav bhaji recipe in more delicious way.

Pav bhaji tips and tricks in English:-

Tip number 1:-

First when you boil your vegetables, don’t just boiled them in cooker, first definitely shallow fry them in cooker,

So that, vegetables can activates their flavours. Shallow frying vegetables before boiling is very important,

So don’t skip and forgot. This is your first tip.

Tip Number 2:-

Use fresh vegetables for best bhaji taste.

Tip Number 3:-

To make rich creamy bhaji, you can use 2 table spoon of thick heavy cream,

After at the end of cooking bhaji. This will gives rich flavour to your bhaji masala.

Tip number 4:-

You can add more vegetables in your bhaji masala, like you can add cauliflower, green beans, and broccoli.

Try experimenting with your bhaji masala to give a unique taste.

Tip number 5:-

Yess, you can dry roast vegetables on a gas flame or tandoor using skewers to give a Smokey flavours to your pav bhaji masala.

Tip number 6:-

Don’t make your bhaji masala too thick. Add water and cook on low flame, until you see bhaji masala releases oil.

Tip number 7:-

Don’t over mash the vegetables like a smooth puree, you can make little crunchy crushed bhaji.

Tip number 8:-

Using butter is very important, so don’t skip it. And when you add butter, first add oil, and then add butter,

Because we don’t want to burn the butter in this pav bhaji recipe.

Tip number 9:-

Use best quality of pav bhaji masala powder. or make your own home made pav bhaji masala powder recipe.

if you want my style pav bhaji masala powder recipe, then comment down, i’ll share it in this blog post only.

Tip number 10:-

At the end, you can cheese as a garnishing and in the pav bhaji masala, you can also add finely chopped shallow fried mushrooms at the end bhaji masala cooking.

FAQ’s:-

What are the main ingredients of pav bhaji?

In my style pav bhaji, I say, the most important ingredients are:

Mix vegetables like potato, green peas, carrot, beetroot, cauliflower, beans.
Best quality of pav bhaji masala is very important and main ingredient of pav bhaji recipe.
Fresh red tomatoes, fresh veggies, onions.
Butter is also very important and main ingredient of pav bhaji recipe.
Next best quality of soft and tasty pav buns are also very important and main ingredient of pav bhaji recipe.
Spices like red chilli powder, Dhania powder, cumin powder, salt, coriander leaves, dried fenugreek leaves and water are main ingredients of pav bhaji.
Next using heavy bottomed pan or karahi or tawa is also main ingredient utensil of cooking pav bhaji.

So all these ingredients and utensils are the main ingredients of pav bhaji.

And yess, in this pav bhaji recipe blog post, I have shared the perfect recipe of pav bhaji like mumbai’s style pav bhaji.

So just follow as I shared the instructions and ingredients I have given in this recipe blog post.

How to improve pav bhaji taste?

You can improve your pav bhaji taste with simple 4 method. And they are:

Fresh ingredients and preparation step: use fresh vegetables, butter ingredient is very important.

You can make your own pav bhaji masala powder recipe or use best readymade market bought pav bhaji masala powder.

Comment down, if you want to me to share pav bhaji masala,

I will definitely post in this blog post only.

So comment down fast.

Don’t overcook bhaji masala and butter.

Flavours boosting step: you can use garlic chutney in bhaji masala to improve the taste of your pav bhaji.

Use sugar to balance the acidity of tomatoes. Yess sometimes tomatoes can use acidic taste in our food.

So using sugar can balance the acidic taste of pav bhaji.

For healthier option, you can use Jaggery to sweet taste.

Cooking technique: don’t use thin bottomed pan or karahi or tawa. Or when you cook, your pav bhaji masala’s can burn, and it will gives bitter taste,

Which is not at all good taste.

Use heavy bottomed utensils and slow cook the bhaji masala for richer taste.

Best combination as garnishing and serving: use fresh coriander leaves as garnishing,

Or you can use cheese as garnishing.

But very important, for more good taste, at the end, when you serve pav bhaji,

Serve it with little butter on top of the bhaji.

Shallow frying pav buns in little butter before serving improve your pav bhaji more.

So don’t forget all these steps to improve your pav bhaji.

How to get red color in pav bhaji?

To get good red color in pav bhaji, you can use whole Kashmiri chillies.

So first soak them in a cup full of hot water for 10 minutes and add whole Kashmiri red chillies in a hot water cup.

Next make a smooth paste of it adding garlic in it only.

And use this paste to make your pav bhaji red colour.

You can use degi mirch powder and Kashmiri red chilli powder also to get a good red colour in your pav bhaji recipe.

And very important,

For more good red color in your pav bhaji, you can add half beetroot in the pav bhaji recipe.

I have also added this ingredient in my pav bhaji recipe.

You can just follow my above pav bhaji recipe. You will get the perfect pav bhaji recipe, which is good red in colour and best taste like mumbai’s style pav bhaji.

important notice:- i had added all the pics, but this post is taking more time to load, so deleted many photos, and kept only necessary photos to help to understand the instructions.

but don’t worry, my simple written instructions don’t need picture help to understand, because i wrote this blog post for you guys in very easy to understandable language.

Alright guys, that’s it for this simple pav bhaji recipe in English step by step with picture help.