add all of the stock or water from the pressure cooker in which the veggies were cooked.
with a potato masher, begin to mash the veggies directly in the pan. you can mash the veggies less or more according to the consistency you want in the pav bhaji. add salt, pav bhaji masala, red chili powder or butter if required. when the bhaji is simmering, you can fry the pav so that you serve the pav with steaming hot bhaji.
apart from pav bhaji there are various street food recipes which are popular in mumbai and any foodie visiting mumbai should try them like: later when still in my teens, i started making pav bhaji at home. i personally prefer to use amul butter while making pav bhaji, but you could use any brand or even white butter.
the best taste of pav bhaji comes with using the perfect pav bhaji masala. mix onions with the butter and saute on a low to medium flame till translucent.
you don’t need to cook the capsicum till very soft. depending on how strong is the aroma and flavor of pav bhaji masala, you can add it less or more.
if the tomatoes start sticking to the pan, then sprinkle some water and mix well. when the tomatoes have softened, then add ½ cup finely chopped capsicum (green bell pepper). if the mixture starts sticking to the pan, then you can sprinkle some water. add 1 teaspoon turmeric powder and 1 teaspoon kashmiri red chilli powder. then add 2 to 3 tablespoons pav bhaji masala powder.
for the pav you can either make them at home or buy from a good bakery. pressure cook the veggies for 5 to 6 whistles or for about 12 minutes on medium flame. when the pressure settles down on its own, open the cooker and check if the veggies are cooked well.
serve bhaji with the lightly pan fried and buttered pav.
rotate the pav all over the melted butter so that the pav absorbs the butter. now turn over the pav and rotate them on the tawa so that the second side absorbs the butter.
you can check the video above to see how pav bhaji is served and eaten.
this takes about 6 to 7 minutes on a low to medium flame.
then begin to saute tomatoes on a low to medium flame. saute till the tomatoes become soft and mushy and you see butter releasing from the sides.