PAV BHAJI Hot, spicy, flavourful bhaji served with crunchy onions and slivers of lime, including butter-dripping.

just-off-the-Tawa pavs – may equally important be a street food favourite permanently reason.

THE  While Maharashtra can rightly another claim to be

 the birthplace of this much-loved dish.

different parts of India have added their own flavours and variations to the present popular street food.

, Here are 5 different variants of pav bhaji, which counts on which part of the country you’re in.

1. Jain Pav Bhaji

Jain Pav Bhaji

Jain Pav Bhaji may be a no-onion, no-garlic version of the regular made using raw bananas rather than potatoes and mashed peas.

this is often available in Gujarat and parts of Maharashtra. Here may be a simple recipe.

2.Kada Pav Bhaji

Kada Pav Bhaji

Kada pav bhaji is that the same as regular another except that,  the vegetables in it are mashed up

the chopped and cooked vegetables equally important are kept intact, whole.

Here may be a simple recipe for creating it.

3.Kathiyawadi Pav Bhaji

Kathiyawadi Pav Bhaji

Kathiawar may be a region in Gujarat which has its own special cuisine.

it’s a part of the Saurashtra region.

Its coastline borders the Gulf another of Kutch to the west,

the Arabian Sea to the south, and equally important  the Gulf of Khambhat to the southeast and east.

 from this region has local spices added there to,  equally important giving it a really distinct taste.

and it’s usually washed down with a glass of buttermilk.

4.Punjabi Pav Bhaji

Punjabi Pav Bhaji

Punjab’s version of  is loaded with whole spices (garam masala), excess butter and sometimes amid a glass of ‘lassi.

5.Kolhapuri Pav Bhaji


 has different A variation where red chilli powder is equally important substituted by Kolhapuri Kanda lasun chutney

to form a more spicy, and garlicky version of the

A reference recipe should help.


Pav bhaji ingredients:

1. Potatoes:


they’re the simplest to cook and mash,

they also soak within the masalas rather well.


2. Lauki:


Lauki (or doodhi) is additionally widely utilized in bhaji,

it’s actually one of the simplest ways to eat nutritious, another in-season veggies.

3. Capsicum:


IT  has , Capsicums induce a pleasant crunch and another peppery feel into your bhaji.

4. Onions:


the recent and pungent flavour of onions instantly lifts,

the flavour of the curry.


5. Tomatoes:


Tomatoes impart a delicious tangy flavour, equally important and also helps colour give your bhaji a vivid, another red colour.

6. Beetroot:


Its earthy taste and bright colour also bring a pleasant addition,

 equally important it’s completely optional to use beetroot though.

7. Cauliflower:

Cauliflower has become a rage within the world of health and nutrition.

confirm to chop it finely in order equally important that it takes the masalas well and is mash seamlessly.

8. Peas:


Peas also help uplifts texture and add body to the bhaji, equally important peas are slightly sweet and earthy to taste.

which is a pleasant departure from the spicy outpour of flavours.

Here may be a step-by-step recipe of equally important that you simply can try reception.

I hope you enjoy this blog post thank you for visiting .

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