My kids love Pav Bhaji, which is among their favorite foods (along with Bhature and pindi chole). I also make fresh homemade eggless ladi pav, Burger Buns, and dinner rolls to accompany it. The most crucial difference between street-style and homemade pav bhaji is that quite a few vegetables are added at home, and the latter has a less spicy flavor. However, both are just awesome in taste. If your kids are picky eaters, this is the best opportunity to feed them vegetables without them knowing. Hiding vegetables is super easy in this dish, and they will love it without suspicion. Street-style Pav Bhaji is traditionally made on a vast tawa or flat griddle. Since we don’t have that available at home, making it in an Instant Pot or stovetop is quite convenient.
What Types of Spices are Used in Mumbai Pav Bhaji?
I like to use store-bought pav bhaji masala. I don’t think that when we have something to do every second, there is any harm in taking help with store-bought spices. It’s readily available in all Indian grocery stores. Several brands are available, and my favorites are MDH or Everest Pav Bhaji Masala. If you cannot access store-bought ones, you can certainly make them at home.
Tips for Making a Wonderful Pav Bhaji-
Try to buy/make soft bread /dinner rolls. Any good-quality bun will work well. An important trick is to use at least a few essential vegetables, such as potatoes, cauliflower, carrots, and peas. If you can use butter, make bhaji in butter. It will enhance the taste wonderfully. Mash the vegetables to give the bhaji a soft and smooth appearance. Saute the spice mix with onions and tomatoes till it releases the oil. Sprinkle some lemon on the bhaji before serving. Garnish with chopped fine onions and fresh cilantro. Red-colored bhaji looks fantastic, so you must use the less spicy Kashmiri red chili powder. It will give the dish a beautiful color without the excessive spicy flavor. Use tomato paste (if possible)that gives a lovely red color to the bhaji.
How To Make Bhaji in the Instant Pot-
Chopping Vegetables- Chop all the vegetables, such as onions, tomatoes, potatoes, cauliflower, carrots, green peppers, and green chili. Then, chop fresh cilantro and wash the peas. Making Ginger-Garlic Paste—You can buy store-bought paste, but I always make my own. They taste more flavourful, and the bhaji becomes fantastic. To do so, grind equal amounts of ginger and garlic to make a fine paste. You can store the leftover ginger-garlic paste in the fridge for 4-5 days. Sauteing Vegetables—Turn the Instant Pot’s saute mode on. Add Oil or butter. I always prefer to use butter combined with oil. When it’s hot, add chopped onion. Saute until it looks transparent. Add ginger-garlic paste and saute until the raw smell is gone. Add all chopped vegetables and saute for 1-2 minutes. Scrape if you find vegetables sticking to the base. Pressure-cooking Vegetables: Add 1 cup of water, turmeric, and salt. Stir well and secure the lid. Set the pressure release to seal in position. Set the timer for 10 minutes. Perform the manual release, or wait for the natural release if you do not want to. Mash the vegetable mix with a potato masher. I don’t particularly appreciate using an immersion blender because some texture increases the taste. However,, if you are doing it, do not make a fine paste. Stir the pav bhaji masala, Kashmiri red chili powder, and tomato paste. Mix it well and let it cook for 2-3 minutes. Stir continuously to avoid sticking. At this point, you can add ½ cup of hot water. Cover it with a lid if it splatters. Add a little bit of butter at this point. Avoid butter if making vegan bhaji. Taste and adjust seasoning. Butter the rolls and heat them. Chop onion and cilantro for garnish. Sprinkle some lemon juice. Serve with onion, cilantro, and hot buns. Then, enjoy the Pav Bhaji!
