Follow these steps for perfect results
Pav buns
sliced
Paneer
grated
Lemon
juice extracted
Salt
Coriander Leaves
finely chopped
Chaat Masala Powder
Garlic
finely chopped
Cauliflower
Onion
finely chopped
Potatoes
peeled and diced
Carrots
finely chopped
Tomato Puree
homemade
Onion
finely chopped for serving
Butter
Green Bell Pepper
finely chopped
Pav Bhaji Masala
Butter
for toasting
Prep all ingredients.
Place the pressure cooker on medium heat.
Add butter and allow it to melt.
Add onion, capsicum, and garlic, saute until softened.
Add tomato puree, potatoes, carrots, cauliflower, pav bhaji masala, and chaat masala powder.
Saute for a few seconds.
Add 1/2 cup of water, pressure cook for 5-6 whistles until vegetables are very soft.
Turn off the heat, allow pressure to release naturally.
Open the cooker, mash vegetables well.
Add paneer and mix well.
Add coriander leaves and lemon juice, mix well, check seasoning.
Transfer bhaji to a serving bowl and sprinkle onions on top.
Heat a skillet on medium-high heat.
Spread butter over sliced pav buns and toast until golden brown and crisp.
Serve bhaji with toasted pav buns.
Expert advice for the best results
Adjust spice level by varying the amount of pav bhaji masala.
Add other vegetables like peas or beans for variety.
Grate cheese on top for extra richness.
Everything you need to know before you start
15 mins
Bhaji can be made a day ahead.
Garnish with chopped onions, cilantro, and a squeeze of lemon.
Serve hot with toasted pav buns.
Accompanied by a side salad.
Light and refreshing
Discover the story behind this recipe
Popular Indian street food
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