Bhajiya Pav - Classic Indian Street Snack Recipe

Bhajiya Pav

If you have visited Mumbai and had your fill of Bhajiya Pav, you are going to love the recipe we have here for you, an authentic Bhajiya Pav recipe from Mumbai! Made with delicious Bhajiyas and served with sweet and spicy chutney and tangy tamarind chutney, this dish will become your favorite if you are already a fan of Pav Bhaji (which is not the same thing, don’t worry). Read on to learn how to make this yummy Indian treat in your own kitchen!

  1. Description
  2. Recipe
  3. Ingredients
  4. Serving
  5. Imli
  6. Batata Bhajji
  7. Aloo Bajji
  8. Kurkurit Aloo bhajji
  9. Video Guide
  10. Pictures

A Bhajiya Pav Recipe with step by step instructions, ingredients and method to make Bhajiya Pav. Bhajiya Pav is a popular street food which originated in Mumbai and it consists of many different varieties of vegetables served inside bread rolls or buns with lots of chutneys and spicy Indian sauces. I will show you how to make the best Bhajiya Pav that you can easily make at home with the help of this recipe video.

What is Bhajiya Pav?

If you’re unfamiliar with Bhajiya Pav, it’s an Indian street food made from deep-fried vegetables in a thick, spicy sauce. Bhajiya Pav is a street food that can be found on every street corner in Delhi or Mumbai. Crispy fried bhajiyas stuffed in a Pav make for a delicious treat. It is a sure bet for foodies because it is usually served with chutney and fried chillies. Bhajiya Pav is not one of the healthiest snacks, but you can make it healthier by making it at home.

A popular Indian street food, Bhajiya Pav is made using vegetables such as potatoes, onions, and green peas that are coated in spicy gram flour batter and then deep fried to perfection. And if you’re looking for the best bhajiya pav recipe around, you’ve come to the right place!

Bhajiya Pav key Ingredients includes Besan, Rice flour, Baking soda, Salt, Turmeric powder, Red chilli powder, Water, Potato, Green chillies, Imli, Jaggery powder, Red chilli powder, Salt, Black salt, Cumin powder, Green chutney.

Recipe Facts

Bhajiya Pav recipe

Recipe: Bhajiya Pav Recipe
Category: Snacks
Cuisine: Indian
Author:
Preparation Time:
Cooking time:
Ingredients: Ingredients list here
Instructions: Click to go to process
Servings: 4
Average rating: 4.8 of 5.0 from 64 reviews
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About: Bhajiya Pav easy recipe from LHH Food. Learn how to make your bhajiya pav from home.

Bhajiya Pav Ingredients

  • 1 Cup Besan
  • 2 Tbsp Rice flour
  • 1/4 tsp Baking soda
  • 1 tsp Salt
  • 1/4 tsp Turmeric powder
  • 1 tsp Red chilli powder
  • 1 Cups Water
  • 4 Potato, sliced
  • 6 Nos Green chillies
  • 1/2 Cups Imli
  • 1 Cups Jaggery powder
  • 1 tsp Red chilli powder
  • 1/8 tsp Salt
  • 1/2 tsp Black salt
  • 1 tsp Cumin powder
  • Green chutney

How to make Bhajiya Pav

  • In a bowl, combine the besan, rice flour, salt, baking soda, turmeric powder, and red chili powder. Be sure to thoroughly combine.
  • Add water, then thoroughly stir.
  • Now, fully coat the potato slices with the mixture by dipping them in it. 3. Fry it in hot oil in a deep fryer until golden brown.
  • Take the green chilies and lightly sauté them.
  • How to make Bhajiya Pav Imli

    1. Let the imli soak all night.
    2. Take the imli pulp and bring it to a boil in a pan.
    3. Add powdered jaggery
    4. Mix it up completely.
    5. Add the cumin powder, salt, black salt, and red chili powder at this point.
    6. Spread the green chutney and imli chutney on opposite sides of each split bun.
    7. Serve the fried potato slices (or bhajiya) sandwiched between the pav. (Read on to learn how to make it as well)

    How to make kurkurit aloo bhajji

    1. Rinse and scrub three medium-sized potatoes.
    2. Utilizing a peeler, remove the skin and discard it.
    3. With the aid of a knife, thinly slice the potatoes. Use a mandolin slicer if you have one to get uniform potato slices. If the slices are too thick, they might not fully cook when fried.
    4. Put the potato slices in water to keep them from oxidizing while you are completing other preparations.

    How to make Batata Bhajji batter

    1. Put the besan in a large bowl. Include the turmeric powder, which will give the batter a lovely yellow hue.
    2. Chili powder should be added. It gives the batter the necessary spice.
    3. Put the salt in. Add some ajwain to the batter to help with digestion if you don't like besan.
    4. water to the mixture gradually. It will not form any lumps and the batter will be smooth if you add a little water at a time.
    5. To create a smooth batter, add the remaining water and whisk it in thoroughly. Medium coating consistency should be achieved with the batter.
    6. Place the coriander in. To make the aloo pakora crispier, you can also add a tablespoon of rice flour, semolina, or hot oil.
    7. The potato pakora can now be coated with our besan batter after a thorough mixing.

    How to fry aloo bajji for Bhajiya Pav

    1. In a deep nonstick pan, heat the oil. If a small amount of batter floats to the top in just a few seconds after being dropped into the oil, the oil is hot enough to deep fry with. If it goes under, the oil isn't ready; if it comes to the surface right away, the oil is already very hot.
    2. After removing the potatoes from the water, thoroughly dry them on a kitchen towel.
    3. Slices of potato should be dipped into the batter and thoroughly coated.
    4. Slide the potato slices with batter on them gently into the hot oil.
    5. At a time, deep-fry about 6 potato bhajjis until they are crisp and golden brown on one side.
    6. Flip the food gently, then cook the other side until golden and crispy. The potato bhajji should be nicely cooked and crunchy after a few turns.
    7. On absorbent paper, drain the potato bajji and drain any extra oil.
    8. To deep fry more aloo bhajis in 4 batches, repeat steps 3 and 4.

    How to serve your bhajiya pav

    1. Slice a pav horizontally and spread 1 1/2 tsp khajur imli ki chutney and 1 tsp green chutney on both sides.
    2. Arrange 6 hot bhajiyas on the lower half of the pav over the chutneys.
    3. 1 teaspoon dry garlic chutney, evenly distributed
    4. Cover the bhajiya with the top half of the pav and gently press it down.
    5. Repeat steps 1 and 4 to make four more bhajiya pav.
    6. Immediately serve the bhajiya pav with fried green chilies.

    Recipe Video: How to make Bhajiya Pav

    Video Title: How to make Bhajiya Pav

    Learn how to make bhajiya pav. This is a video on how to prepare your bhajiya pav.

    Bhajiya Pav pictures

    Bhajiya How to make bhajiya pav Bhajiya Pav food

    Bhajiya Pav endnote

    When it comes to eating on the streets of India, there’s no snack quite as popular as the Bhajiya Pav. These crispy, crunchy snacks are made from rice and chickpea flour, seasoned with spices and deep fried in oil or ghee (clarified butter). They’re typically served with homemade chutneys or sweet syrups and are so popular in Mumbai that they even have their own special carts! If you love chowing down on these tasty treats and want to learn how to make them at home, we’ve got the perfect recipe for you.

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