Although traditionally Pav Bhaji is made with copious amounts of butter and is considered a fairly indulgent treat, you can easily turn this dish vegan by using any kind of light cooking oil. Cutting down on the amount of fat will also make this a very nutritious, well-balanced meal. This recipe of mine is super simple and using the Instant Pot makes it super quick and hands-free as well. It’s the perfect recipe for a busy weeknight or a weekend brunch. Need to feed a crowd? It works great for that too!
What vegetables do I use?
Traditionally, the Bhaji is made using mostly potatoes, carrots, green peas and tomatoes which are usually pantry staples in most kitchens. However, you can also add in any seasonal veggies you have to bump up the flavour and nutritional value of this dish. Some great examples of veggies that you can also add to this recipe include cauliflower, zucchini, peppers, beets and sweet potatoes. Changing up the blend of vegetables you use will slightly alter the flavour every time (in a good way, of course!), which in turn also makes this a great recipe to use up all the little bits and bobs left in the fridge at the end of the week.
What kind of bread do I use?
I love using soft, mini dinner rolls for my Pav Bhaji that are easily available in the grocery stores around where I live. Slider buns, Hawaiian rolls and soft burger buns work great as well.
What is Pav Bhaji Masala?
Pav Bhaji Masala is a spice blend that is traditionally used to make the Bhaji – which is the mashed mix vegetable curry. This spice blend usually consists of coriander, fennel, cumin, cinnamon, peppercorns and cardamom, to name a few. Because it requires a ton of different spices in small varying amounts to get the right flavour, I suggest buying the readymade spice blend so that your recipe comes out tasting great every time! Some of my favourite brands of Pav Bhaji Masala include Everest, MDH and Badshah – all readily available online or any Indian grocery store.
How do I Serve Pav Bhaji?
The best way to serve Pav Bhaji is to add a dollop of butter (totally optional), a generous sprinkling of chopped raw onions and cilantro, and a squeeze of lime over the Bhaji. Then pair this with buttered dinner rolls slightly warmed on a pan so that the outside is a bit crisp along the edges, while the inside stays soft. If you liked this recipe, then you will surely love my Keema Pav and Masala Egg Bhurji recipe as well. Tried this recipe? Leave a Comment and let me know, also Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat
