Are you a food lover who craves mouthwatering street food? Pav Bhaji is the ultimate treat that every Indian misses during their travels! This golden-brown, flaky bhajji served with specifier daal and spices is not just a snack but a true flavor explosion. In this detailed guide, we’ll take you through every step to make the best Pav Bhaji recipe at home.

What is Pav Bhaji?

Before diving into making this iconic dish, let’s understand what makes it special. Pav Bhaji is a type of bhajji, a flatbread popular in India, that’s deep-fried and flavored with spices like cumin, coriander, fennel seeds, turmeric, and garam masala. Traditionally served with specifier daal (kidney beans), it’s a quick and flavorful snack.

Ingredients for Pav Bhaji Recipe

crafting the perfect Pav Bhaji recipe requires high-quality ingredients:

Pav Mix:

  • 100g of semolina flour
  • 2 tbsp finely chopped cumin seeds
  • 2 tsp ground coriander
  • 3 g fennel seeds
  • 1 tsp turmeric powder

Dry Filling:

  • 60g specifier daal (kidney beans)
  • 5 tbsp oil
  • 4 tbsp green chilies, slit lengthwise
  • 2 tbsp green chilly powder
  • 3 tbsp yellow chilly powder
  • 1 tsp red chilly powder

Butter-Ginger Mix:

  • 60g butter
  • 2 tbsp ginger paste
  • 4 tbsp oil (for deep-frying)

Why This Recipe Will Win You Over

Whether you’re a newbie or an expert, this recipe will help you make the best Pav Bhaji:

  • Flaky and Crispy: The semolina flour ensures light and flaky bhajji that’s crispy on the outside.
  • Rich Flavor Profile: The mix of spices creates a complex taste with hints of cumin, coriander, and turmeric.
  • Quick Preparation: Ideal for those wanting a quick snack or a finger-licking meal.

Step-by-Step Pav Bhaji Recipe

1. Making the Pav Mix:

– In a bowl, combine semolina flour, cumin seeds, coriander, fennel seeds, and turmeric powder.
– Add 2 tbsp oil and mix until it forms clumps but isn’t sticky.

2. Preparing the Dry Filling:

– In a large bowl, add specifier daal, green chilies, green chilly powder, yellow chilly powder, and red chilly powder.
– Stir with a wooden spoon to coat the beans in spices.

3. Shaping the Bhajji:

– Roll the mixture into small balls of about 1 inch diameter using your fingers or a rolling pin.
– Place them on an oiled plate.

4. Deep-Frying:

– Heat oil in a deep pan until it reaches medium-high heat.
– Carefully drop bhajji one at a time, ensuring they are not overcrowded.

5. Cooking the Dry Filling:

– Once frying is done, drain bhajji on paper towels to remove excess oil.
– In a pan, add garam masala and fry until fragrant.
– Mix dry filling with fried bhajji and serve hot.

Tips for Making Elevate Your Dish

  • Choose High-Quality Ingredients: Opt for whole-grain semolina flour for better texture.
  • Use Fresh Herbs: Chars hing (ginger) adds a tangy flavor to the bhajji.
  • Mix Dry Filling Evenly: Ensure every bhajji has an equal amount of daal for consistent taste.

FAQs: Pav Bhaji Recipe

How do I make the best Pav Bhaji?

Answer: Follow our step-by-step guide using high-quality semolina flour and spices to achieve the perfect texture and flavor.

Can I substitute specifier daal in Pav Bhaji?

Answer: Yes, you can use chickpeas or moong dal as substitutes, but the taste may vary slightly.

Is there a quick way to make Pav Bhaji?

Answer: Absolutely! You can store the bhajji balls overnight and fry them the next day for convenience.

Conclusion

Making this authentic Pav Bhaji recipe is an exciting journey of taste and technique. With high-quality ingredients and simple steps, you’ll soon have this iconic dish in your collection. So, gather your family and friends—your taste buds are about to be delighted!