Pav Bhaji

pav bhaji

Pav Bhaji

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast, dinner, Snack
Cuisine Indian
Servings 4 people


  • 2 large Juicy Tomatoes (finely chopped)
  • 1 large Carrot (finely chopped)
  • 1 cup cooked green peas or frozen
  • 4 medium sized boiled potatoes
  • 1/2 large capcicum finely chopped
  • 1 wedge Lemon
  • 6 tsp Pavings bhajji Masala
  • 1 tsp Crushed or powdered Kasuri methi
  • 3 tsp Kashmiri Red chilli powder
  • 1/4 cup Corriander leaves (finely chopped)
  • 2 & 1/2 cups Water or as required
  • 1/4 cups Butter
  • 2 tbsp Oil
  • 1 Onion Finely Chopped
  • 2 tsp Ginger garlic paste
  • Red onions ( for serving ) finely chopped
  • 10-12 Soft milk buns or Mumbai pav


  • In a flat and wide pan, add oil + butter and sauté tomatoes until soft, next add in the carrots, boiled green peas, capsicum and ginger garlic paste with little salt and add little water may be 1/4 cup and cover and steam cook until they have softened. Stir in-between or add more water to prevent from burning. ( Alternatively you can also pressure cook the veggies and continue with next step.
  • Once the veggies are cooked, add the boiled potatoes, roughly crumble it with your hand and add it to the veggies. Add 4 tsp of pav bhaji masala , 1 and 1/2 tsp Kashmiri Red chilli powder, Kasuri methi and mix it in the veggies
  • Add 2 tsp of butter to the veggies, use a potato masher and mash it until all the veggies combine well. Add water about a cup to make it more creamy in consistency.
  • Cover and cook until all the veggies also have absorbed all the pav bhaji flavour. Check for seasoning, salt and add more if required.
  • Transfer the cooked veggies to a plate and keep aside.
  • Use the same pan, add 1/2 of remaining butter and once it melts, add onions and sauté until soft add 2 tsp of pav bhaji masala and 1 and 1/2 tsp of Kashmiri red chilli powder 1/2 of Corinder leaves. Sauté for a few mins until you start to see oil oozing on the sides
  • Next add the cooked veggies, add the remaining water to loosen the pav bhajji, use the masher to further smoothen it out.
  • Cover and Simmer 10 more minutes or more until the pav bhajji is runny at the same time thickened and glossy. Finally garnish with some fresh coriander leaves and a generous squeeze of lime juice and butter before serving.
  • Toast the milk buns or pav buns with butter and serve it hot with Lime or lemon wedges and some finely chopped red onions.
Keyword pav bhajji, Street food