Pav Bhaji

Pav bhaji is not just a snack, it is a meal for the masses. What makes pav bhaji’s appeal so appealing is that it is quick to conjure and tastes absolutely divine. Add a dollop of golden salted butter, squeeze a wedge of lemon and let yourself get lost in the taste. We propose that you try our cinch recipe of the Mumbai street-style pav bhaji and do tell us how your version turned out to be.

Serves Preparation Time Cooking Time
4 People 15-20 Minutes 25-30 Minutes


  • 4 potatoes
  • 4 tomatoes
  • ½ cup cauliflower
  • 2 onions
  • 1 inch ginger
  • 8-10 cloves garlic
  • ½ capsicum
  • ¼ cup green peas
  • 4 Nos green chillies
  • ¼ cup coriander leaves
  • Juice of 2 lemons
  • 3 tbsp butter
  • 2 tbsp pav bhaji masala


Step 1

Boil potatoes, peel, mash and keep aside.

Step 2

Boil peas in salted water for 10-15 min, keep aside.

Step 3

Boil cauliflower in salted water for 5-10 min, keep aside.

Step 4

Wash capsicum, remove seeds and cut them lengthwise.

Step 5

Grind garlic-ginger to a fine paste.

Step 6

Finely chop onion and coriander.

Step 7

Heat oil in a pan and add chopped onions. Saute for 3-4 min. Next, add chopped green chillies and ginger-garlic paste.

Step 8

Add tomatoes and stir continuously till the oil starts separating from the mix.

Step 9

Add capsicum, boiled peas, boiled cauliflower and mashed potatoes.

Step 10

Mix thoroughly and let the whole thing simmer for 10 mins.

Step 11

Lastly, add the pav bhaji masala.

Step 12

For the pav, slice individual pieces into two and roast them in a little butter on a griddle.

Step 13

Garnish the bhaji with chopped coriander leaves and a dollop of butter.

Step 14

Serve hot with buttered pav, chopped onion and a lemon wedge.

Nutritional Information

Calories 303 Kcal
Proteins 7.1 g
Fat 9.4 g
Carbohydrates 50.2 g
Cholesterol 23 mg
Sodium 99 mg
Potassium 1421 mg


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