Ek plate pav bhaji, butter se teptapate pav aur spicy, mashed bhaji — sirf khana nahi hota, ek emotion hota hai.
Bachpan mein TV dekhte-dekhte jab bhi bhookh lagti thi, toh mummy ka ek hi jawab hota tha – “Chalo Pav Bhaji bana lete hain.” Aur us buttery bhaji ki khushboo poore ghar mein ghoom jaati thi.
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Aaj bhi jab kabhi Sunday brunch ya shaam ki craving hoti hai, toh ye Pav Bhaji Recipe har dil ka winner ban jaati hai. Is post mein milega aapko Mumbai street style taste, ghar ka comfort, aur kuch secret tips jo aapke pav bhaji ko next level bana denge. Ready?
📝 Ingredients for Authentic Pav Bhaji (4 Servings)
🥣 For Bhaji:
- 2 boiled potatoes (aloo)
- 1/2 cup green peas (matar) – boiled
- 1/2 cup finely chopped capsicum
- 1/4 cup beetroot ka kachcha kachumbar — sirf natural red colour ke touch ke liye
- 2 medium tomatoes – finely chopped
- 1 large onion – finely chopped
- 1 tbsp ginger-garlic paste
- 1 tbsp pav bhaji masala
- 1 tsp Kashmiri red chilli powder (for color)
- 1/2 tsp turmeric
- Salt to taste
- 2 tbsp butter
- 1 tbsp oil
- Water as needed
- Fresh coriander for garnish
- Lemon wedges for serving
🥖 For Pav:
- 8 ladi pav buns
- Butter as needed
- Pav bhaji masala (for toasting)
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🍳 Step-by-Step Pav Bhaji Recipe (With Visual Cues + Tips)
🔥 Step 1: Saute the Base
Ek heavy pan ya tawa mein butter aur thoda sa oil daal kar garam karo. Pyaaz aur ginger-garlic paste ko ache se bhuno, jab tak woh thoda sa golden ho kar kitchen mein khushboo na chhodne lage. (approx. 4-5 mins).
🧠 Tip: Butter ke saath oil isliye daalte hain taaki butter jal na jaaye.
🍅 Step 2: Masala Magic
Ab daalo tomatoes aur capsicum. 2-3 minute tak bhuno. Fir turmeric, red chilli powder aur pav bhaji masala daal kar ache se mix karo.
👃 Aroma Tip: Masale properly bhunne chahiye — jab tak oil chhootne lage, tab tak cook karo.
🥔 Step 3: Veggies Add + Mash
Boiled aloo, matar, beetroot daal do. 1/2 cup paani daal kar sabko mash karo — ek smooth but slightly chunky texture chahiye.
🔥 Why: Beetroot se bhaji ka colour naturally bright ho jaata hai bina food colour ke.
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⏱️ Step 4: Simmer
Ab bhaji ko 8–10 minutes tak simmer hone do. Beech beech mein mash karte raho.
👀 What if: Agar bhaji patli lag rahi ho toh halki flame par aur mash karo. Agar zyada thick ho jaaye toh thoda paani daal do.
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🧈 Step 5: Toast the Pav
Tawa pe butter garam karo, usmein pav bhaji masala daal kar pav toast karo dono sides se — crispy aur golden brown hone tak.
😋 Street Touch: Pav bhaji masala wala butter pav street-style taste deta hai.
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🌿 Variations You Can Try
1. Healthy Pav Bhaji Recipe – Beetroot + lauki daal kar fiber aur iron badhao
2. Jain Pav Bhaji – Onion aur garlic skip karke tomatoes aur capsicum ka base banao
3. Quick Pav Bhaji – Frozen veggies + readymade pav bhaji masala + 15 min shortcut version
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💡 Pro Tips For Perfect Pav Bhaji
Pav bhaji masala brands matter – try Everest, MDH ya homemade
Bhaji ko mash karne ke liye ek flat masher ya belan jaisa tool use karo — taaki texture bilkul smooth aaye.
Butter thoda generous daalo — street-style taste butter se hi aata hai 😁
Lemon juice daalna na bhoolo – tanginess complete karti hai dish ko
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🍽️ Serving Suggestions
Bhaji ko serve karo garam pav ke saath
Side mein ho chopped onion, lemon wedge aur thoda sa extra makhan
Want full meal? Try it with Cheesy Masala Fries ya Cold Coffee — ekdum Mumbai vibes!
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🙌 Final Thoughts
Har plate Pav Bhaji ki ek kahaani hoti hai — kabhi college canteen ki, kabhi Marine Drive ke footpath ki. Har ghar mein iska apna version hota hai, lekin agar aapko bhi woh asli Mumbai wale taste ke saath ghar ka pyaar chahiye, toh yeh recipe zaroor try karein.
Maine aapke saath apne kitchen ka real experience share kiya hai — agar aapko pasand aaye toh comment mein zarur likhna.
Aur haan, agar aapka bhi koi twist ho Pav Bhaji mein, toh woh bhi share karna mat bhoolna!
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