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Recipe details are AI-generated from the video and may contain errors — for reference only.
Add 1 tbsp butter to a pan, then add 3 finely chopped tomatoes, 1/4 cup peas, half finely chopped capsicum, 2 boiled and mashed potatoes, and 1 tsp salt.
Watch out
Butter must melt fully before vegetables are added, otherwise vegetables will not coat evenly.
Saute the vegetables for 2 minutes, then add half cup water and mix well.
local_fire_departmentmedium heat for 2 minutesWatch out
Stir continuously while sauteing, otherwise vegetables at the bottom will burn.
Cover and boil for 10 minutes, until vegetables are thoroughly softened.
local_fire_departmentmedium heat for 10 minutesWatch out
Ensure lid is tightly covered, otherwise steam will escape and vegetables will remain undercooked.
Mash smoothly until it reaches a smooth texture.
local_fire_departmentlow heatWatch out
Mash thoroughly while hot, otherwise lumps will remain and ruin the smooth street style texture.
Add 1 tsp chilli powder, 1/4 tsp turmeric, 1 tsp pav bhaji masala, 1 tsp kasuri methi, and 2 tbsp finely chopped coriander, then saute for 1 minute until it sticks to the sides.
local_fire_departmentmedium heat for 1 minuteWatch out
Stir constantly after adding spices, otherwise spice powder will burn quickly and taste bitter.
Create a well in the center and add 1 tbsp butter, 1/4 tsp chilli powder, 0.5 tsp pav bhaji masala, 1 tsp kasuri methi, 1 tsp ginger garlic paste, 1 finely chopped onion, 1 tbsp finely chopped coriander, and half lemon, then saute for 1 minute.
local_fire_departmentmedium heat for 1 minuteWatch out
Melt the butter and mix central ingredients thoroughly before blending with outer bhaji, otherwise raw onion flavor will overpower.
Add 3 drops of red food colour and mix well.
local_fire_departmentmedium heatWatch out
Add food colour drop by drop, otherwise too much will give an unnatural bright red tint.
Hot thick bhaji may sputter violently while boiling, keep a safe distance to avoid burns.
Add half cup water to adjust consistency, boil and mash for ~5 minutes until a smooth texture is achieved, then transfer to a plate ready to serve.
local_fire_departmentmedium heat for 5 minutesWatch out
Stir and mash continuously while boiling with added water, otherwise the thick bhaji will burn at the bottom.
Heat half tsp butter, a pinch of chilli powder, a pinch of pav bhaji masala, and 1 tsp finely chopped coriander on low flame, slit center of pav, spread and toast on both sides until golden, then enjoy.
local_fire_departmentlow flameWatch out
Keep flame low when toasting pav with butter, otherwise butter will burn and bread will turn black before getting crispy.
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