How much cooking time?

45 min — 20 min prep, 25 min cooking.

Vadodari Pav Bhaji

Name: Vadodari Pav Bhaji
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Gujarat Indian
Ingredients: 320g pav buns; 2tbsp Coriander Leaves; 200g Tomato; 1tsp coriander powder; 1tsp Red Chilli Powder (Lal Mirch); 150g onion; 100g Butter; 15tbsp pav bhaji masala; 250g Potato; 0.5tsp Turmeric Powder; salt; 120g green bell pepper; 100g green peas; 150g Cauliflower; 1tsp Cumin Seeds; 2tbsp oil

Vadodara version of pav bhaji with sweeter profile from jaggery and less butter than Mumbai style. Mixed vegetable mash with local spice blend served with toasted pav.

Time 45 min · Serves 4 · 673 kcal · Vadodara, Gujarat

Ingredients

Accompaniment

pav buns — 320 g (whole)

Garnish

Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

Tomato — 200 g (whole)
coriander powder — 1 tsp (ground)
Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
onion — 150 g (whole)
Butter — 100 g (whole)
pav bhaji masala — 15 tbsp (whole)
Potato — 250 g (whole)
Turmeric Powder — 0.5 tsp (ground)
salt (optional) (whole)
green bell pepper — 120 g (whole)
green peas — 100 g (whole)
Cauliflower — 150 g (whole)

Tempering

Cumin Seeds — 1 tsp (whole)
oil — 2 tbsp (whole)

Method

Wash and boil the potatoes and cauliflower together until soft, then mash them coarsely.
Heat the oil and half the butter in a large tawa or wide pan, and add the cumin seeds, letting them splutter.
Add the chopped onions and saute on medium flame until they turn soft and light brown.
Add the chopped tomatoes, chopped capsicum, coriander powder, red chilli powder, turmeric powder and salt, and cook, mashing with a masher, until the tomatoes turn pulpy and the masala is well cooked.
Add the boiled potato-cauliflower mash and green peas, mixing and mashing everything together into a thick bhaji.
Sprinkle the pav bhaji masala generously and mix well, then add a little water if needed and simmer for 8 to 10 minutes, mashing continuously until the bhaji turns thick and uniform, the Vadodari style, extra spicy and buttery.
Add the remaining butter on top and let it melt into the bhaji, stirring once more.
Slit the pav buns and toast them on a hot tawa with a little butter until golden on both sides.
Garnish the bhaji with chopped coriander leaves and a knob of butter, and serve hot with the toasted pav.

Common questions

How many calories in one plate of Vadodari Pav Bhaji?: 673 kcal per plate.
How much cooking time?: 45 min — 20 min prep, 25 min cooking.

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