Pav Bhaji


  1. 8 pavs (squarish soft buns about 4″ x 5″ size)
  2. butter to shallow fry.

For Bhaji

  • 1 capsicum chopped fine
  • 2 onions chopped fine
  • 2 tomatoes chopped fine
  • 2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.) 1/2 cup shelled peas
  • 2 tbsp. butter
  • 2 tsp. pavbhaji masala
  • 1 1/2 tsp. chilli powder
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. sugar
  • salt to taste
  • 1 cup water (in which vegetables were boiled)
  • 1/2 tsp. each ginger grated, garlic crushed
  • juice of 1/2 lemon.

To Garnish

  • 1 tbsp. coriander chopped
  • 1 onion chopped
  • small pieces of lemon


  • Pressure cook mixed vegetables and peas till well done.
  • Mash them coarsely after draining.
  • Heat butter in a pan.
  • Add ginger-garlice, capsicum, onion, tomatoes.
  • Fry for 2-3 minutes till very soft.
  • Add pavbhaji masala, chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.
  • Bring to boil.
  • Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
  • Add lemon juice, stir.
  • Garnish with chopped coriander and a block of butter.

For Pavs

  • Slit pavs horizontally leaving one edge attached. (To open like a book).
  • Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.
  • Serve hot with bhaji, a piece of lemon and chopped onion.

Making time : 30 mins. (excl. pressure cooking time)

Serve : 4 (2 pavs each)

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