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As the name is Suggesting, this recipe of Pao Bhaji gives the same taste as by famous street Vendors in Mumbai.

Pao Bhaji is a delicious and a popular dish of Maharashtra. I was craving for this mouth-watering delicacy of Mumbai since a few days.

You will find Stalls of Pao Bhaji in almost every corners of streets in Mumbai.

A few years back, when I was in Mumbai. I tried this street food there. But who knew, trying it for the first time will make me fell in love with these the moment, I tasted them.

Ok, But I have to admit this, I am a very much health-obsessed person. And, this obsession made me curious to know the secret recipe of that Thele wale Bhaia.

Please, don’t judge me for this. But Yes, I stole his recipe (When he was making this Bhaji, I kept my eyes on his making recipe all the time). Being a true foodie, I was keen to know the Perfect street taste wala Recipe.

With a simple twist in his recipe, and a little moderation by me, this Bhaji comes out incredibly every time, I make it.

The Recipe is a true bliss for them who likes to eat street food and cares for hygiene at the same time.

If you are in Mumbai, make sure to eat Pao Bhaji in Juhu Beach. The Pao Bhaji served here, is World Popular.

What is Pav Bhaji

Pav Bhaji is a dish which is buttery and loaded with butter. The Dish comprises of two parts:

One is soft, fluffy Pao. The Pao Bread Loaf is easily available in the market. But, if you are looking for its recipe and want to make at Home. The recipe of Pao Bread is available on my blog. And, it is Eggless too.

And the other is buttery and spicy Bhaji. Bhaji is smashed, a mussy mix of vegetables such as Onion, Capsicum, Tomato, Potato, Peas, Cauliflower, Cabbage, Carrot. It is a spicy vegetable curry, loaded with Butter and lots of Butter.

Serving Suggestions

Pao and Bhaji are served together. They are served hot.

Toast the Pao with butter and a pinch of Pao Bhaji Masala and Kasuri Methi, on a hot Griddle. And serve a spoon full of the Bhaji in a bowl. Top the Bhaji with a glob of butter cube and squeeze Lemon juice over it.

Pao Bhaji is an epic combination and is a crowd-pleaser.

I like to serve this finger-licking dish is served along with lemon wedges and chopped Onions as sides.

Pao Bhaji Masala

Pao Bhaji Masala is easily available in the market. But, if in case you don’t have this Masala in your Pantry. You can easily prepare it at home too.

Steps to be taken while making Masala at home

Dry Roast 2 tbsp Coriander Seeds, 1 tbsp Cumin Seeds, 5 Lawang/ Cloves, 1 Bay leaf, 1 Green Cardamom, 1 inch Cinnamon stick, half a tbsp of Black Pepper Seeds, 5 Dry Red chillies, 1/2 tbsp Fennel Seeds, til they turn Aromatic.

Place them in a Grinder Jar.

Add 1/2 tsp Turmeric Powder, 1/2 tbsp Dry Mango Powder to the Masala. Grind the Masala into fine Powder.

You can store the Masala too up to 3-4 months in an air-tight jar. Masala has a good life.

I saw this Recipe once on Hebbar’s Kitchen Blog and the result was splendid. Since then I am using the recipe to make this Masala.

Step by Step Recipe with Pictures

Preparation

Boil 3-4 Potatoes until soft and can be mashed easily.

Finely chop the Veggies .i.e. Capsicum, Onions, Tomatoes, Carrot, Cauliflower Florets.

Shred the Cabbage into Slices.

Chop Green Chilies, Coriander Leaf. Make a tbsp paste of Ginger-Garlic.

Making Bhaji

First of all, Heat a butter cube in a Pressure Cooker. Add a tsp of Pao Bhaji Masala, a tsp of Salt. Pour the Veggies .i.e Cabbage, Carrot, Cauliflower into the Cooker. Add a cup of water. Pressure Cook it until one whistle or till the Veggies are Softened.

Heat Butter in a Pan. Once the butter melts, add cumin seeds. Let it sizzle. Add chopped Onions and Chopped Capsicum. Cook for 4-5 minutes, until the Capsicum, is softened and the onion has turned translucent.

Add chopped tomatoes and a pinch of salt. Salt fastened the cooking of Tomatoes. Allow it to cook until Mushy. Add Ginger- Garlic Paste, salt as per taste and a cup of water. Mix well. Add Kashmiri Red Chilly Powder and Pao Bhaji Masala too.

Mix well and then add chopped Green chillies, chopped Coriander leaves and Kasuri Methi. Cook for 2-3 minutes.

Now add the Pressure cooked veggies and Boiled Mashed Potatoes. Using a Potato Masher, combine all the veggies and Masala together. ADD A CUP OF WATER, IF THE BHAJI HAS THICKENED AND DRIED.

Cover the Pan and set the heat to low. Let the Bhaji simmer for 15-20 minutes. Open the Pan, add 2-3 cubes of Butter, squeeze a tbsp of Lemon Juice, and a pinch of Pao Bhaji Masala. Let the Bhaji simmer for 3-4 minutes. Turn off the Flame.

Toasting the Pao

Slit the Pao in between. For toasting the Pao, melt butter on a hot griddle. Sprinkle a pinch of Pao Bhaji Masala and a pinch of Kasuri Methi on the top of the Butter. Place the Buns over it. Let it toast well for 2-3 minutes. Press the Pao on the Pan and take it out on a plate to serve.

Recipe Card

Print Pin
5 from 1 vote

Mumbai Style Pao Bhaji

Course Appetizer, Breakfast, Street Food
Cuisine Indian, Indian Street Food
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Pooja Mahto

Ingredients

For Bhaji

  • 3 Lage Potatoes, Boiled and Mashed
  • 3 Onions, Medium Sized; Chopped
  • 7-8 Cauliflower florets, Chopped
  • 1 cup Cabbage, Shredded
  • 50 g Capsicum, Chopped
  • 3 Tomatoes, Medium-Sized, chopped
  • 50 g Coriander leaves, chopped
  • 2 Green Chilies, chopped
  • 1 tsp Kasuri Methi
  • 1 tsp Cumin Seeds
  • 1 tbsp+ 1 tsp Pao Bhaji Masala; as per taste
  • 1 tsp Kashmiri Red Chilly Powder
  • 2 cups Water
  • as per taste Salt

For Pao

  • 12 Pao Breads
  • Butter to toast
  • a sprinkle Pao Bhaji Masala
  • a pinch Kasuri Methi

Instructions

Making Bhaji

  • First of all, Heat a butter cube in a Pressure Cooker.
  • Add a tsp of Pao Bhaji Masala, a tsp of Salt. Place the Veggies .i.e Cabbage, Carrot, Cauliflower into the Cooker. Add a cup of water. Pressure Cook it until one whistle or till the Veggies are Softened.
  • Heat Butter in a Pan. Once the butter melts, add cumin seeds. Let it sizzle.
  • Add chopped Onions and Chopped Capsicum. Cook for 4-5 minutes, until the Capsicum, is softened and the onion has turned translucent.
  • Add chopped tomatoes and a pinch of salt. Salt fastened the cooking of Tomatoes. Allow it to cook until Mushy.
  • Add Ginger- Garlic Paste, salt as per taste and a cup of water, Kashmiri Red Chilly Powder and Pao Bhaji Masala too.
  • Mix well and then add chopped Coriander leaves and Kasuri Methi. Cook for 2-3 minutes.
  • Now add the Pressure cooked veggies and Boiled Mashed Potatoes. Using a Potato Masher, combine all the veggies and Masala together. ADD A CUP OF WATER, IF THE BHAJI HAS THICKENED AND DRIED.
  • Cover the Pan and set the heat to low. Let the Bhaji simmer for 15-20 minutes
  • . Open the Pan, add 2-3 cubes of Butter, squeeze a tbsp of Lemon Juice, and a pinch of Pao Bhaji Masala. Let the Bhaji simmer for 3-4 minutes. Turn off the Flame.

Toasting Pao

  • Slit the Pao in between.
  • For toasting the Pao, melt butter on a hot griddle. Sprinkle a pinch of Pao Bhaji Masala and a pinch of Kasuri Methi on the top of the Butter.
  • Place the Buns over it. Let it toast well for 2-3 minutes.
  • Press the Pao on the Pan and take it out on a plate to serve.

Pooja Mahto

Hello all.
Thank you for stopping by on SheWritesFood. It is basically a blog page on the vivid delicacies of India and the other corners of the globe.
My name is Pooja Mahto and this is my little space of the social world.
Indigenously, I'm from Bihar but currently living in Uttarakhand. I'm the sole handler and creator of this page.
I started cooking way back during my teen days as a casual hobby. Little did I know that it will turn out into a passion that I'll live and breathe each day.
As with life, whatever I have learned inside the kitchen is through repeated mistakes and misfortunes but the one thing which kept me going was my love for the flavours.
Cooking is anything but tedious. It is not only a basic necessity of life but also one of the most imaginative activities that a human finger can do.
My reason for starting this blog is pure and simple, my sheer love for cooking. The fun of experimenting with the various flavours and then waiting with bated breath for its veracity is truly magical.
I was a rookie when I started and I don't think that I have reached my destination. However, despite the failures, I have been able to enjoy the journey with complete acceptance. All this has been possible only because of my passion and understanding of the craft of cooking.
My Mumma has been a pillar all through the way, right from teaching me how to stir a dish to bake a cake. She has been my confidant and inspiration to keep going and to keep trying.
My goal is to share my recipes and experiences with you all so that you can go and try the same. There is no better feeling that to cook a dish with all your heart and soul and then listen to all the ravings by your loved ones.

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