Pav Bhaji For The Street Food Lovers Soul

4 from 1 vote

The best of Indian style fast food made with a spicy mash of mixed vegetables cooked in onion tomato masala and served with buttery pavs.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Served AsDinner, Lunch, Snacks
Servings 6


  • 1/2 head cabbage quartered
  • 1/2 head cauliflower broken into big pieces
  • 2 potatoes peeled and halved
  • 2 carrots peeled and cut into 2-3 pieces
  • 3/4 cup peas
  • 1/2 beetroot peeled
  • 1 onion finely chopped
  • 1/2 capsicum diced small
  • 1 green chili chopped
  • 2 tbsp Ginger garlic paste
  • 4 big tomatoes chopped
  • 3 tbsp butter plus more for pavs
  • 1/2 teaspoon heeng
  • 1 teaspoon cumin seeds
  • 2 cloves
  • 1/2 teasspoon turmeric powder
  • 1 tbsp coriander powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon amchur powder
  • 1/2 teaspoon garam masala powder
  • 2-3 tbsp pav bhaji masala
  • Salt to taste
  • 1 tbsp lime juice
  • 12 pavs
  • 3 tbsp chopped coriander
  • Butter chopped onions, and lime wedges for serving


  • Boil or pressure cook the vegetables listed under Bhaji with a cup of water and salt, until mushy. Mash with a potato masher (to a “mushiness” that you like, we like ours a little chunky). Set aside.
  • Set a big non-stick (like this) or any other heavy bottomed skillet on medium high heat. Add butter and let it sizzle. Add asafoetida, cumin seeds and cloves.
  • Add ginger garlic pastes, green chili (if using) and chopped onion with a pinch of salt. Stir around and once the onion turns pinkish-brown (about five minutes), add the chopped capsicum.
  • Cook for 2-3 minutes and then add the tomatoes. Mix everything together, lower the heat to medium, and let the masala cook for 5 minutes.
  • Raise the heat back to medium high, add the mashed vegetables and all the dry powders along with salt. Give a big mix, adjust seasonings, cover and let cook on medium low heat for 10 minutes.
  • Uncover, add lime juice and give a final taste test to adjust pav bhaji masala and salt.
  • Slice pavs or dinner rolls from the middle, slather with butter and toast on a skillet.
  • To serve, add bhaji to a bowl, top with butter, sprinkle pomegranate seeds and chopped cilantro and serve in a plate with pavs, chopped onions and lime wedges on the side. Enjoy.


Use whole wheat rolls to make it healthier.
If vegan is your thing, skip butter and use olive oil.
If beetroot is in season, I strongly recommend using it. It gives Bhaji a gorgeous color.
Bhaji freezes really well. Freeze cooled bhaji in a freezer bag or container. When ready to use, thaw in the refrigerator or room temperature. Reheat with some butter and enjoy.

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4 from 1 vote

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