Mumbai style (pav) bhaji recipe

Step 1

Put all the vegetables in pressure cooker.

Step 2

Add water & salt and pressure cook for 3 whistles.

Step 3

When the pressure releases, open the lid of pressure cooker & mash the veggies with potato masher. Keep aside.

Step 4

Cut a mark X on the bump side of tomatoes.

Step 5

Boil tomatoes in water till they turn soft.

Step 6

Remove their skin & chop finely. Keep aside.

Step 7

Add butter in a kadai & let it melt.

Step 8

Add ginger garlic paste & green chillies. Saute till paste changes its colour to light brown.

Step 9

Now add onions but cook them only till they turn light pink and translucent. There should remain a crunch left in them.

Step 10

Add tomatoes and salt. Mix

Step 11

Cover the kadai with lid and tomatoes cook for 10 minutes.

Step 12

When the tomatoes are seen to be releasing oil, that's a sign that tomatoes are cooked.

Step 13

Add red chilli powder and beetroot. Mix.

Step 14

Time to add pav bhaji masala. Mix well.

Step 15

Now pour in mix vegetables from the pressure cooker along with some coriander leaves. Mix veggies with the cooked masala.

Step 16

Mash the vegetables one more time for more smooth texture.

Step 17

Cover the kadai and let it simmer for 5 minutes.

Step 18

When the vegetables mixture reaches a consistency that they will start bubbling, it is done.

Step 19

Add butter and lemon juice and mix good.

Step 20

Your bhaji is ready.

Step 21

Put some butter on hot tawa and sprinkle pav bhaji masala over it.

Step 22

Take a pav & cut it from the middle.

Step 23

Toss it over the hot butter from all the sides.

Step 24

Pav bhaji plate is complete only when it has butter toasted hot pav, piping hot bhaji having a chunk of butter in the middle, finally chopped onions & lemon cut into wedges along with green chilli, though it is optional, on the corner of the plate.