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Pav Bhaji Recipe

by Sonia on August 13, 2009

Post image for Pav Bhaji Recipe

I know, I know I’ll post nothing new but very common yet everyone’s favourite street food recipe today. But still,  my version is slightly different from others. I already tried couple of Pav-bhaji recipes but finally ended up my Mom’s version which only give me fool-proof satisfaction. :) She does make a very beautiful and mouth-watering Pav-bhaji. After getting married, my Mom and MIL have given me cooking lessons over the phone chit-chat. :) Here, it’s very simple recipe from my mom and I am sure you would love it. She used to prepare each plate of bhaji like Pav-Bhaji walah bhaiya….one by one and man we would totally relish to it. :))

Back my home, my Papa and brother don’t like crunchy onions in Pav-Bhaji. So my mom never add any onions in gravy. We used to sprinkle chopped onions over bhaji or use as per choice. To make my Pav-Bhaji special is nothing but the Garlic chutney.  A tbsp of thick garlic chutney drizzle over your bhaji just enhances the whole taste of your bhaji!  So, I also make garlic chutney beforehand and add into prepared bhaji with splash of lemon juice, chopped onions and coriander and butter!

Print Recipe!

Pav-Bhaji Recipe:

[serves 3 people]


  • 2 cups Cauliflower florets, cut and washed very well
  • 2 cups mix vegetables, fresh or frozen (I used frozen carrot, green beans, peas and corn)
  • 2 medium Potato – peeled and roughly chopped
  • 3 medium Tomatoes – finely chopped
  • 1 tsp Ginger – Garlic paste (I use freshly crushed)
  • 1 tsp Turmeric powder
  • 2 tsp Red Chili powder (Adjust to your taste)
  • 1 tsp Coriander powder
  • 2 tsp Pav-bhaji Masala powder (Everest/Badshah brand) ~ please adjust with your taste
  • Salt to taste
  • 1 Tbsp Oil + 2 tbsp Butter
  • Extra butter/oil — for pav.
  • Bread/buns(dinner rolls)/pav – as much as you want.

For Garlic chutney:

  • 4-5 big cloves of peeled garlic
  • 2 tsp Red chili powder (less or more – adjust to your heat tolerance)
  • A pinch of salt
  • 1 tsp Ghee

For Garnish:

  • 1 medium Onion – finely chopped
  • Lemon wedges
  • Handful of chopped Coriander leaves
  • Butter or Margarine – your choice

How to:

1. Pressure cook all vegetables (adding 2 cups water) till soft, about 4-5 whistles. Drain them and keep aside. Reserve this water/vegetable stock.

2. Heat oil+butter in a wide pan, add into ginger-garlic paste, sauté it for a second and add chopped tomatoes. Sprinkle some salt to it. Cook tomatoes on medium heat with continuous stir.

3. When tomatoes are almost wilted and oil start to leave the side, add all the spices and cook it 2-3 mins more and mash the tomatoes with help of potato masher.

4. To this, add all the boiled vegetables and salt. Mix it well.  Add a little vegetable stock if needed. Mash the bhaji using potato masher. Cover partially and cook it on slow-medium heat for 10-12 mins more. Check for seasoning.

5. You will see all the spiced blended well. Remove from the heat. Leave it covered for 5-10 mins more.

6. Garnish with coriander leaves and serve hot with a dollop of butter/margarine, chopped onions, lemon slices and drizzle some garlic chutney on top.

7. Heat your griddle and spray some oil/butter and toast pav/bread lightly brown and serve with your yummy bhaji.


I usually prepare each plate of bhaji; little by little. Once the bhaji is ready, heat 1 tsp butter in a pan; add about 2 ladleful prepared bhaji, pinch of Paav-bhaji masala powder, garlic chutney (about 1-2 tsp) and a little water or vegetable stock.  Mix it well and cook it for 1-2 mins and slightly mash it with potato masher. Transfer it to serving dish and serve with finely chopped onions, lemon slices, coriander leaves and butter if you want more. This way making a bhaji turns very yummy and tasteful!

Garlic Chutney

This chutney gives an extra kick to your bhaji. Try it next time and you’ll thank me!

Blend all ingredients except Ghee. Make a smooth paste adding 1/2 cup of water. I usually make medium thick what is easy to blend with prepared bhaji. Heat a tsp ghee in a small pan and add garlic chutney. Stir on a slow heat. Cook it for 3-4 mins. This stage, chutney will smell so heavenly because of the Ghee. Now your chutney is ready! Trust me about adding garlic chutney. If you really love spicy street food, this idea won’t disappoint you. However, it’s completely optional. Please have a mouth freshener ready if you are using garlic chutney. ;)

  • Paav Bhaji …yum yum. Garlic Chutney looks interesting. I love cripsy onions in my paav bhaji :)

    • Yes Sakshi. Do try garlic chutney sometime. You will notice a huge difference. :)

  • i usually make a psste of onion tomatoes, and then add the veggies…this is also different, worth a atry.
    Tell me something…have u evear tried Jain pavbhaji..how do they make it without any onions and garlic?
    do u have the recipe for a jain version…and even without the key ingredients, its sssoooo very yummy.

    Im waiting for the tulsi pic!!!

    • Rushu, ur version sound interesting too. I never have had tried Jain Paav-bhaji but very famous in Ahmedabad. I’ll find a recipe and will let u knw. Thanks for your words. :)

  • the pic rocks babe..totally loved it..weekend is ur version of pav bhaji!!!

    Tune kaccha cauliflower daala decor ke liye?

    • Do try and let me knw ur outcome. :)

  • SJ

    I usually make Nupur’s bhaaji and Jugalbandi’s Pav. WIll try this out next time.

    • I also tried Paav at home…but it takes good time…so finally end up store-bought one. Do try this version and let me know. :)

  • Mouthwatering indeed. Reminds me of the few lovely months we were in Pune & this is what we joyfully survived on!! those buttered pavs & the pictures are making me drool. this is in my hubby’s favorite list.

    • Thanks Soma. :) Even I love buttery paav…but I try to avoid. But taste of buttery paav is awesome and nothing can beat it. :)

  • 365DaysVeg

    Couldn’t be any better. Perfect recipe!

    • Thanks Priya. :)

    • 365DaysVeg

      You gotto teach me how to edit pics and add dish name, background color etc :) I just don;t seem to get it!

  • very similar to the one i tried from Nupur’s :) We make it often, easy and welcome change na?

    • Yes, I knw Nupur’s version is very famous among food bloggers. :) Mine is similar to her version. Yes, it’s always welcome in my home…as it’s quick to make yet tasty! :) I make it at-least once in a month.

  • i’m going to try your garlic chutney..sounds awesome!

    • Thanks for dropping by. I can’t imagine my Paav-bhaji without garlic chutney. Try it and let me know. :)

  • Wow what gorgeous clicks, looks delicious, i remember having pav bhaji on juhu beach way back in bombay:) would love to try this, allergic to garlic so will skip the chutney..

    • Thank you Parita. :)

  • Looks very good and loved the pictures. Thanks for reminding me, it has been a long time since I made it.

    • Thank you RC. :)

  • sireesha

    Happy ganesh chaturthi to you & your family dear :)
    Pav Bhaji looks Divine…..
    Soup ‘N Juice Event is going on in my blog.Please do participate in it.

    • Wish the same to you and your family! Thanks for dropping by. :) But you didn’t leave your web address. Give me your URL and will join soon. :)

  • This is one of our favourite street foods, esp. my daughter’s! I prefer home made because I can limit the fat. Yours looks delightful!

    • Thank you! Yeah, the home made one is always better and healthy too. :)

  • Mmm, this has gotta be everyone’s fav street food….yummy! Nice Sonu!

    • Thank you Namratha. :)

  • Oh wow……creamy and delectable….love the idea of chutney…

  • What lovely pics….. And the garlic chutney sounds interesting.. I should try it out next time!!

  • Hmm, looks and sounds so gooood!

  • Wow…this looks so lovely and amazing — I love how the texture looks, too. I’ve never had paav-bhaji but now I’ve got to try it. Thanks for sharing this!

    • Sonia

      Thanks Lauren. The ingredients list seems a long list but it’s really easy to prepare. Let me know when you try it. :-)

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