Pav Bhaji
Pav Bhaji is an Indian fast food (Street food) dish that originated in Maharashtra (Mumbai). Pav Bhaji is vegetables mix with a roasted buttery pav. Pav Bhaji is a most popular, hottest selling, widely loved street food. This delicious street food available everywhere in India as a fast food and people love this so much.
Recipe type: Streetfood & Chaat
Cuisine: Indian
For Mix Veggies
  • 2-3 medium sized Peeled Potato
  • 1 cup Cauliflower Florets
  • 1 Chopped Carrot
  • 1 medium sized Capsicum
  • 1 small Brinjal
  • ¼ cup Green Peas
For Gravy Masala
  • 4 tbsp Butter/Oil/Ghee
  • 1 cup Finely Chopped Onion
  • 1 cup Finely Chopped Tomato
  • 2 tsp Crushed Garlic
  • Pinch of Asafoetida
  • ½ cup Finely Chopped Capsicum
  • ¼ cup Shredded Carrot
  • ¼ cup Shredded Beet
  • 2 tsp Red Chili Powder
  • 2-3 tsp Pav Bhaji Masala
  • Salt
  • 1-2 tbsp Chopped Coriander Leaves
Extra ingredients (optional)
  • 1 tbsp Ghee
  • ½ tsp Red Chili powder
  • ¼ tsp Pav Bhaji Masala
For Roasted Buttery Bun/Pav
  • Pav/Bun
  • Melted Butter
For Garnishing
  • ¼ Cup finely chopped onion
  • 3-4 lemon wedges
  • Chopped Coriander leaves
  • Melted butter
  1. Wash the all mix veggies and presser cook with water (as required) till completely cooked or 4-5 whistle then keep aside, let it be cool.
For Gravy Masala
  1. Heat butter in a pan. Add crushed garlic and sauté for few seconds.
  2. Add asafoetida, chopped onion, 2-3 pinch salt and again sauté for few minutes till onion becomes golden brown.
  3. Add chopped capsicum, shredded carrot, shredded beet and stir it, and cook it till completely soft or 3-4 minutes.
  4. Add chopped tomato and again sauté/stir till tomato will soften and mix very well.
  5. Add red chili powder, Pav Bhaji masala, salt and mix well, mash with masher, then stir it on a medium flame till oil separates.
  1. Drain the boiled veggies, mix with the prepared gravy masala and mash it with potato masher, mix well. Add salt, ½ - ¾ cup water (use boiled veggie water) and stir it on a medium flame for 4-5 minutes.
  2. Heat 1 tbsp ghee in a small tempering pan. Add red chili powder, Pav Bhaji masala and mix for a minute on a medium flame, then pour over the Bhaji. Add chopped coriander leaves and mix well, again stir it for few minutes.
  3. Your Bhaji is ready. Now cut bun/pav into halve, heat butter on a griddle and roast both sides of bun/pav till golden color.
  1. Place the hot Pav and Bhaji on a serving plate. Add some dollop of butter or ghee, garnish with chopped corianders leaves and chopped onions, and lemon wedges.
• You can use boil veggies as per your choice.
• You can use oil instead of butter to make Bhaji.
• Add more butter to get richer taste in Bhaji.
• Add spice level as per your taste.
• Use Kashmiri red chili powder to get reddish color.
• I used shredded beet and carrot to making gravy masala because it makes Bhaji more colorful and healthier too. Normally street stalls or restaurants use red food color to get more red color, which is not healthy.
Recipe by Binjal's VEG Kitchen at