Pao Bhaji Recipe| How to make Mumbai street style Pao bhaji

Pao Bhaji Recipe| How to make Mumbai street style Pao bhaji. An easy to follow and make Mumbai style Pao Bhaji recipe. Simple steps make it easy to follow and bring the authentic flavors of Pao Bhaji in your kitchen.

World-famous street food and loved by all. A popular at many restaurants and preferred party food. Served with toasted or pan-fried Pao-bread with butter. #paobhaji #streetfood #recipe #mumbaistreetfood #famous #popularfood #indian #partyfood.

Tips to make perfect Pao Bhaji :

1. Add sufficient Pao Bhaji masala for a perfect taste.
2. Lemon juice adds to the street food flavors and enhances the flavors of the spices, giving it the perfect taste.
3. Grind the tomatoes and not chop them to have perfect gravy consistency and flavors of the bhaji.

Other Popular street food recipes from the blog you may like:

1. Stir-Fried Vegetables in Schezwan Sauce and Hakka Noodles.
2. Chole Bhature Baked Bites
3. Momos 
4. Rajma Chawal
5. Vermicelli Upma
6. Moong Dal Cheela

Pao Bhaji Recipe-Mumbai style recipe

Famous street food and popular party dish. Make this easy Pao bhaji recipe with authentic Mumbai style flavors.

Course appetizer, entree, main course, Main Dish, side dish, snack

Cuisine fusion, indian, Maharashtrian, north indian

Keyword Popular snack, Street Food

Servings 4 ppl

Prep Time 10 minutes

Cook Time 15 minutes

Ingredients

• 1 cup potatoes Mashed
• 1/4 cup green capsicum chopped
• 1/3 cup onionchopped finely chopped for cooking
• 1 cup tomato paste
• 3 tbsp tomato puree
• 3 tbsp oil /ghee
• 4 tbsp Pao bhaji masala add more if you like it rich
• 1/2 tsp coriander poder
• 2 tbsp butter
• 1/4 cup Green peas boiled
• 1.5 tbsp Ginger garlic paste
• 2 tbsp kasoori methi /Fenugreek leaves
• 2 tbsp lemon juice or juice of one lemon
• 1 big onion garnish
• 6 Pao buns
• 1 tsp red chilli powder optional, add if you like chili

Instructions

1. Heat oil in wok/pan
2. Add chopped onions. Let them turn golden brown.
3. Add all the spices and kasoori methi. Add 2-3 tbsp water to avoid spices to burn.
4. Once the onions leave oil, add the tomato puree and tomato paste.
5. Cook on simmer covered till it leaves oil.
6. Add the potatoes, boiled peas, green capsicum and water for consistency. Cook on simmer till well blended.
7. Switch off the flame, add lemon juice, butter and garnish with coriander leaves and chopped onion.
8. Serve hot with Toasted Pao buns.

Recipe Notes

1. Use red ripe tomatoes for natural red color gravy, to avoid using artificial food color.