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Pav bhaji

Pav Bhaji

anubhav mahajan
As the name suggests " Pav bhaji" is a combination of a spicy curry of mixed vegetables cooked in a special blend of spices and loads of butter called 'bhaji', and it is served 'Pav ' which are small white buns, shallow fried in butter. 
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer, Main Course, Snack, street food
Cuisine indian, maharashtrian
Servings 4 servings


Preparing Veggies

  • 3-4 medium potatoes washed, peeled and roughly cut into cubes
  • 2 small green bell peppers/ capsicum roughly cut into cubes
  • 1 cup peas use fresh or frozen
  • 2-3 inch bottle gourd washed, peeled and roughly cut into cubes- optional
  • 1 small carrot washed, peeled and roughly cut into cubes- optional
  • 3-4 cloves garlic
  • little salt
  • 1/2 tsp turmeric powder
  • 1/2 cup water

Preparing tempering

  • 2 tbsp butter or ghee / preferred cooking oil
  • a pinch of asafoetida powder
  • 1 tbsp ginger garlic paste
  • 1 medium onion finely chopped for tempering
  • 3 medium tomatoes finely chopped
  • 2-3 green chillies finely chopped
  • salt dont add too much as there is salt in veggies, and you are using butter which has salt
  • 1 tsp deghi mirchi powder
  • 1/2 tsp red chilli powder
  • 2 tbsp pav bhaji masala
  • 1 cup water or more/ less -to adjust the consistency of the bhaji
  • chopped coriander leaves

To serve

  • Pav/ white buns
  • butter as per your choice - to warm buns and to add to the bhaji
  • 1/2 tsp pav bhaji masala optional
  • chopped coriander to garnish
  • chopped onions to garnish
  • chopped green chillies to garnish
  • Juice of fresh lime to add to bhaji


Preparing Vegetables to cook bhaji-

  • To start with roughly cut all the vegetables, including potatoes . Add these to a pressure cooker with few garlic cloves, a little salt, turmeric and little water . Pressure cook for 1-2 whistles, and take these off heat.
    If you do not have a pressure cooker, you can cut the vegetables and boil these in a little water in a covered pan for 10 minutes , till all veggies are tender and cooked.Keep these aside to cool.
    Pav bhaji
  • Once cooled, using a masher mash all the veggies till these form a rough paste ,kind of texture.But it should be mashed good enough that you cannot make out what veggies are in there, but make sure to not make a very fine paste out of it.Keep aside
    Pav bhaji

Preparing Tempering´╗┐

  • Heat butter in a pan, add a pinch of asafoetida powder. Add ginger garlic paste. Cook for 2-3 minutes till the raw aroma goes away. Add chopped onions and cook for a few minutes till these turn translucent.
    Pav bhaji
  • Add tomato puree, and cook till the tomatoes are nicely cooked, and start leaving butter on the sides.Add chopped green chillies.
    Pav bhaji
  • Add a little salt, red chilli powder, deghi mirchi powder, coriander powder, Pav bhaji masala. Mix together all the masalas, in the tempering.
    Pav bhaji
  • Add mashed veggies. Use a masher to mix together the veggies with the tempering. .Check the consistency. It should be a little runny, and not too thick. 
    Pav bhaji
  • If required add water at this stage to adjust consistency. 
    Pav bhaji
  • Cover and let it cook for another 10 minutes.Once done check and adjust the seasoning. Add finely chopped coriander.
    Pav bhaji

Preparing Pav and serving Pav bhaji

  • To serve, heat another spoon of butter/ ghee or any oil of your preference. Add a little chopped coriander in butter, a sprinkle of pav bhaji masala, and heat the buns in this butter on both the sides. Thats how these are usually served, or you can simply warm both sides of the buns in plain butter.
    Pav bhaji
  • While serving ,Sprinkle chopped onions, fresh chopped coriander, chopped green chillies, a little butter and a dash of fresh lime juice on the hot bhaji, and serve with warm and crusty pav.
Keyword pav bhaji, recipe, vegetarian, food, street food, indian street food