Pav Bhaji

Bhaji - Platter To PalateAssorted vegetables cooked with masalas and served with pav. A famous fast food of Mumbai.

Preparation Time 25-30 minutes
Cooking Time 25-30 minutes
Servings 2
Main Ingredients Potatoes, Tomatoes, Pav (Bread – Small Rolls)
Course Snack
Level Of Cooking Medium


  • Potatoes  2 medium
  • Tomatoes  2 medium
  • Cauliflower  1/2 small
  • Carrot  1/2 medium
  • Green Peas Shelled  1/4 cup
  • Onions  1 medium
  • Ginger  1 inch piece
  • Garlic  4-5 cloves
  • Green Capsicum (Bell-pepper)  1/2 medium
  • Green Chillies  2
  • Fresh Coriander Leaves  1/4 cup
  • Lemon  1
  • Oil  2 tablespoons
  • Pav Bhaji Masala  1 1/2 tablespoons
  • Turmeric  1 teaspoon
  • Red Chilli Powder  1/2 teaspoon
  • Salted Butter  2 tablespoons
  • Salt  to taste
  • Pav  4


Step 1
Boil potatoes (peeled), cauliflower, peas and carrot together with a pinch of salt and turmeric. Cool and mash all the boiled vegetables. Finely chop tomatoes and green chillies. Remove seeds and finely chop green capsicum. Peel and finely chop onion. Peel ginger, garlic and grind to a fine paste. Chop coriander leaves. Cut lemon into wedges.

Step 2
Heat oil in a pan and add chopped onions. Sauté till light brown. Add ginger garlic paste. Stir-fry for half a minute. Add chopped tomatoes and green chillies and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala.

Step 3
Add chopped capsicum and stir for 2-3 minutes. Add mashed vegetables (potatoes, cauliflower, peas and carrot). Bring it to a boil and simmer for ten minutes, pressing with the back of the spoon a few times, till all the vegetables are completely mashed. Add pav bhajee masala, chillie and salt. Cook on medium heat for two minutes, keep stirring. Squeeze 1/2 cut lemon after switching off the flame and mix.

Step 4
Heat half of the butter in a tawa (pan). Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown.??????????

Step 5
Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav. Accompany with lemon wedges and chopped onions (optional).

Relish your Palate!



  1. Pingback: Mixed Vegetables – Indian Curry Shack by Anugya

  2. Pingback: Poori (Deep-fried and Puffed Wheat Bread) | Indian Curry Shack

Leave a Comment

Your email address will not be published. Required fields are marked *