Nikunj Vasoya Makes Indian Village style Pav Bhaji Recipe, Ladi Bun or Pav Bread Buns in his own style with Green Garlic Chutney and Salad. Bombay Pav Bhaji is very popular in the world, but just one time make this delicious village style Bhaji Pav and you will enjoy it so much for sure.
0:00 Introduction
0:13 Plain Flour Maida atta
0:51 Curd Dahee
2:45 My Clay Pot Amazon Link in Description
3:55 Water Paanee
4:24 Cauliflower GOBHEE
4:39 CARROT GAAJAR
4:47 Potato Aaloo
5:01 Peas Mater
5:53 Baingan Ringan
6:21 Tomato Tamaatar
7:53 Green chilli
8:31 Butter Makkhan
8:37 Garlic Lahasun
8:41 My Mortar & Pestle Amazon Link in Description
8:58 Onion Pyaal
9:20 Salt Namak
9:30 Turmeric Haldee
9:34 Red chilli powder Laal mirch
9:39 Pav Bhaji Masala Pav Bhajl Spice Mix
10:48 Green Peas Matar
14:57 Mirch Hari mirch
15:11 Sugar Cheenee
15:16 My Spice box Amazon Link in Description
15:25 Coriander Dhaniya
16:28 Milk Doodh
Pav Bhaji Recipe.
Vegetables: Potato, Peas, Onion, Tomato, Brinjal, Cauliflower, Green chilly, Carrot
Spices: Salt, turmeric, red chilly powder, oil, sugar
1. Wash & clean all vegetables. Peel potato skin, brinjal skin, carrot skin.
2. Cut Carrot, potato into big dice. Remove flowers from cauliflower. Remove peas from shell.
3. Boil water, add salt, add carrot, potato, cauliflower, boil. Remove keep aside
4. Boil peas until done, remove keep aside.
5. Mash above boiled vegetables except peas using masher and broad plate.
Pav Masala Gravy:
1. In tava melt butter and heat it, add garlic crushed, add onion, green chilly, tomato, saute.
2. Add salt, mix, add turmeric, red chily powder, pav bhaji masala, stir-mix, fry in low flame.
3. Add mashed mixed vegetable in tava gravy, stir-fry with some water. Let it blend well.
4. Remove pav bhaji from tava into empty kadai, add boiled peas, mix well.
Pav Dough:
1. In big vessel take required amount of maida flour, add salt, sugar, add oil mix well.
2. Add thick curd, using this curd make dough, keep aside for 20 to 30 mts.
3. In Empty plate, spread oil and grease it.
4. Make big pav shaped bun and place on greased plate.
5. Make cutlet shape, place on heated tava, roast light golden brown on both sides.
6. Roast both sides again on grill fire, till dark crisp brown, remove from fire.
7. Place in plate, apply milk on roasted pav.
Green FRy:
1. Heat oil in tava, in low flame, add chopped garlic, add green chilly, add salt, sugar, saute.
2. Add garlic greens, coriander leaves mix and fry .
To sprinkle on pav bhaji.
To Garnish:
1. Chop onions and tomato finely, keep aside.
2. Cut lemon into 1/4 keep for squeezing on pav bhaji.
3. Keep finely chopped coriander leaves aside.
Pav Bhaji, a popular Indian street food, is a delectable and flavorful dish that originates from the streets of Mumbai. It consists of two main components: the pav (soft bread rolls) and the bhaji (a mixed vegetable curry). While the core recipe remains consistent, there are various regional and creative adaptations that have given rise to different versions of this beloved dish.
The Classic Mumbai Pav Bhaji is a medley of boiled and mashed vegetables like potatoes, peas, carrots, and capsicum, cooked with a blend of spices such as pav bhaji masala, red chili powder, and cumin. This mixture is then served with butter-toasted pav, garnished with chopped onions, cilantro, and a drizzle of lemon juice. The dish strikes a balance between the rich flavors of the curry and the mild sweetness of the pav.
However, variations have emerged to cater to diverse tastes. Cheese Pav Bhaji adds a twist by incorporating grated cheese into the bhaji, creating a creamy and indulgent texture. Jain Pav Bhaji is adapted for those who follow a vegetarian diet without consuming onions and garlic, using alternative ingredients to enhance the flavor profile.
Innovations like Schezwan Pav Bhaji infuse Chinese flavors into the traditional recipe, incorporating spicy Schezwan sauce for an extra kick. Additionally, Paneer Pav Bhaji incorporates cottage cheese (paneer) chunks into the curry, adding a protein-rich element to the dish.
The South Indian version, known as Pav Bhaji Dosa, marries Pav Bhaji with the popular dosa. The bhaji is spread over a dosa and cooked until crispy, resulting in a unique combination of textures and flavors.
Vegan adaptations have also gained popularity, replacing butter with plant-based oils and eliminating dairy products while maintaining the dish's essence.
Ultimately, the diverse renditions of Pav Bhaji showcase the adaptability of Indian cuisine and its ability to embrace regional preferences and culinary influences. Each variation brings a unique twist to the classic, ensuring that Pav Bhaji continues to be a beloved dish enjoyed by people of all tastes and backgrounds.
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