Pav Bhaji - Plattershare - Recipes, food stories and food lovers

Pav Bhaji

Recipe by Anju Bhagnari
3.50 from 2 votes
Served As Brunch, Snacks
Bombay Pav Bhaji is an iconic street food that has been adapted by many homes as a part of their weekly menu. Of course, while making at home, one can control the factors like freshness, quality, hygiene and health. Going little bit easy on the oil and butter, adding in choice veggies still means one super delish snack or even a full meal.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Recipe Category Vegetarian
Servings 2


  • Boiled potatoes - 2
  • Peas - ½ cup
  • Beetroot - ¼
  • Cauliflower florets - 1 cup
  • Capsicum - ¼ of a big one
  • Carrot - ¼
  • Pav Bhaji masala - 1 teaspoon
  • Red chilli powder - 1 teaspoon
  • Green chilli - 1
  • Garlic pods - 6
  • Salt to taste
  • Oil - 1 tablespoon
  • Butter - as needed
  • Water as needed
  • Onion - 1
  • Tomatoes - 3
  • Pav - as needed
  • Lemon - 1


  • Blanch the tomatoes.
  • Deskin them and grind into a puree.
  • Grate the boiled potatoes.
  • Crush together the Green chilli and the garlic finely.
  • In a pressure cooker, add 4 to 5 cups of water.
  • Add in the peas, beetroot, carrot and cauliflower.
  • Boil on full flame till 2 whistles.
  • Chop the onion very finely.
  • Slice the capsicum in thin, long strips.
  • In a heavy bottom pan, heat the oil.
  • Add in the onion.
  • Saute till it turns translucent.
  • Put in the sliced capsicum.
  • Let cook till it turns soft.
  • Now, put in the garlic-green chilli paste.
  • Stir fry for a minute.
  • Add in the tomato puree and cook till colour change.
  • Add all seasonings.
  • Mix well.
  • Now, add in the boiled potatoes and vegetables.
  • Reserve the water in which the vegetables were boiled.
  • Cover the pan with a heavy lid and let the vegetables cook for about 10 minutes on slow flame.
  • This helps them in absorbing the seasonings.
  • Stir once in a while so that they don't stick to the bottom of the pan and burn.
  • Can adjust the gravy consistency at this stage by adding more water.
  • Shut off the flame and mash the Sabjhi with the Pav Bhaji masher.
  • To serve-Cut the buns horizontally.
  • Smear with little butter.
  • Toast lightly on a tawa.
  • Serve the ready Pav Bhaji with sliced onions and lemon wedges.
  • The Beetroot gives the Bhaji a reddish tinge organically, without adding in any artificial colours.


Though it is a street food, it has become a part of most family”s menu.
Better to ‘healthify” it in your own way and enjoy it without the guilt.
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Anju Bhagnari
Anju Bhagnari

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