Pao bhaji tastes great and it’s hot, and spicy and has a lot of health benefits as well. I have made this Pao Bhaji several ...

2 tablespoons pav bhaji masala (such as MDH), divided. 1 tablespoon plus 3/4 teaspoon kosher salt, divided, plus more to taste. 1 1/4 cups unsalted butter (10 ounces), divided.

Pav Bhaji Recipe: Pav bhaji is made with oodles of butter, making it quite unhealthy. Here are some easy ways to transform it into a healthy yet delicious snack.

Pav bhaji, mashed vegetables in a tomato-onion curry and served on buns, is one of Mumbai’s most popular street foods. It’s simple to make at home.

3 large potatoes, peeled and cut into large pieces; Handful or 2 frozen peas, which mashes better than fresh peas; 3 tomatoes roughly chopped + 1 chopped fine ...

Transfer bhaji to a large shallow bowl and top with a few pats of butter, reserved red onions, and ½ cup finely chopped cilantro. Step 4 Heat 1 Tbsp. unsalted butter in a large skillet ...

20 gm lightly boiled green chana or hola or chickpeas, alternatively you can use matar or green peas; 50 gm ber or Indian jujube, washed and stem removed; 5 small baigan or brinjals or eggplant ...

8 Brussels sprouts, thinly sliced; ½ onion, thinly sliced; 1 tsp bhaji spice mix; ¼ tsp salt; splash of water; 1 to 2 tbsp YQ flour; Method: First, make the bhaji spice mix.