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pav bhaji recipe

pav bhaji recipe, how to make pav bhaji

Pav bhaji recipe eaten with pav and bhaji made with mashed veggies and pav bhaji masala...
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Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Course Street food
Cuisine Maharashtrian
Servings 3
Calories 340 kcal


To make the pav bhaji:

  • 2 teaspoon butter
  • 2 teaspoon oil
  • 2 onions very finely chopped
  • 1 teaspoon ginger garlic paste
  • 1 green capsicum very finely chopped
  • 3 to matoes very finely chopped
  • salt - to taste
  • 1 teaspoon red chilli powder
  • 2 teaspoon pav bhaji masala
  • 1 cup matar/green peas boiled
  • 6-7 potatoes boiled and peeled
  • ½ cup water
  • 1 teaspoon butter
  • ¼ teaspoon red food color mixed with little water
  • 2 tablespoon chopped coriander leaves
  • ½ teaspoon crushed kasoori methi
  • 1-2 tablespoon lemon extract
  • freshly chopped coriander leaves

To toast the pav:

  • 1 teaspoon butter
  • fresh pav

For garnishing the bhaji:

  • onion rings
  • lemon wedges
  • coriander leaves


To make the pav bhaji:

  • Take a pan, add butter, oil and heat it.
  • Add very finely chopped onions, saute for few minutes until the onions turn soft.
  • Add ginger garlic paste and saute for few minutes to get rid of raw smell.
  • Add green capsicum and saute them until they turn soft.
  • Add very finely chopped tomatoes and cook them until they turn soft.
  • Add salt as per taste, red chilli powder, pav bhaji masala, mix well and cook the gravy until oil starts leaving the sides.
  • Add boiled matar/green peas, boiled and peeled potatoes, mash the veggies with a masher.
  • Add some water, butter, red food color, chopped coriander leaves, mash again until all the ingredients are mashed well.
  • Add some salt if required and mash it again.
  • Cook the gravy for few minutes on low flame and add little more water if the gravy is too thick.
  • Add crushed kasoori methi, mix well.
  • Cook for 2-3 minutes.
  • Add some lemon extract, add some freshly chopped coriander leaves.
  • Mix well.
  • Switch off the flame.

Toasting the pav:

  • Take a pav and slit the pav in between.
  • Take a tawa/gridle, add butter and heat it.
  • Toast the pav well with butter.
  • Serve the pav with bhaji.
  • Garnish with onion rings, lemon wedges and chopped coriander leaves.
  • Serve hot.


1. Pav bhaji is all about using butter generously and if one is health conscious and not fond of street food then I suggest to reduce the quantity of butter while making pav bhaji.
2. Adding food color is optional and if does not have food color handy then skipping the ingredient does not change the taste of the dish and only the color of the dish does not appear red.
3. If one wants to achieve street food color then adding good amount of red food color gives us the street style pav bhaji color.
4. I have however added less amount of butter and if one wants to get the shiny texture in pav bhaji then, it can be obtained by using more amount of butter while cooking the bhaji.
5. I have used a masher to mash the veggies evenly. If one does not have it handy then mash the matar separately using a spatula or hands and also similarly mash the boiled potatoes using a spatula or make use of hands before adding into the curry.


Nutrition Facts
pav bhaji recipe, how to make pav bhaji
Amount Per Serving
Calories 340
* Percent Daily Values are based on a 2000 calorie diet.