Pav Bhaji For The Street Food Lovers Soul

Pav Bhaji For The Street Food Lovers Soul - Plattershare - Recipes, food stories and food lovers

About Pav Bhaji For The Street Food Lovers Soul

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.
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Recipe Time & More

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Recipe TasteSaltySpicy
Calories - 366 kcal
Servings - 6


  • 1/2 head cabbage quartered
  • 1/2 head cauliflower broken into big pieces
  • 2 potatoes peeled and halved
  • 2 Carrot 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 Chillies chopped
  • 2 tablespoon Ginger garlic paste
  • 4 tomatoes big, chopped
  • 3 tablespoon Butter plus more for pavs
  • 1/2 tsp heeng
  • 1 tsp cumin seeds
  • 2 cloves
  • 1/2 tsp turmeric powder
  • 1 tablespoon Coriander Powder
  • 1/2 tsp red chili powder
  • 1/2 tsp Dry Mango Powder
  • 1/2 tsp Garam Masala
  • 2-3 tablespoon pav bhaji masala
  • 1-2 tsp Salt or to taste
  • 1 tablespoon lime juice
  • 12 piece bread pav
  • 3 tablespoon coriander chopped
  • 1-2 tsp Butter chopped onions, and lime wedges for garnishing
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  • 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.

Recipe Notes

  • 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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Recipe Nutrition

Calories: 366kcal | Carbohydrates: 59g | Protein: 12g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 792mg | Potassium: 1055mg | Fiber: 11g | Sugar: 13g | Vitamin A: 4873IU | Vitamin C: 101mg | Calcium: 159mg | Iron: 4mg

Vaishali Sharda
Vaishali Sharda

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