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Pav Bhaji

Pav Bhaji, Linu Freddy,
Written by Linu Freddy

A popular street food from western India, Pav Bhaji can also be had as a complete meal in itself.
1 onion (chopped)
2 tomatoes (chopped)
2 medium potatoes (boiled and mashed)
1/4 cup green peas (shelled, boiled and mashed lightly)
1 small piece ginger (about 1 inch)
5-6 garlic cloves (medium sized)
2 tablespoon oil
2 green chillies (chopped)
1 1/2 tablespoon pav bhaji masala (I used Everest brand)
Salt to taste
3 tablespoon butter
4 pav
2 tablespoon fresh coriander leaves (chopped)
How To
Grind ginger and garlic to a fine paste. Heat the oil in a pan. Add onions and sauté till they turn light brown. Add ginger garlic paste and green chillies and saute for a couple of minutes. Add half the quantity of tomatoes and saute for three to four minutes on medium heat till oil starts separating from the masala. Add the peas and potatoes along with a cup of water. Bring the water to a boil and then simmer for 5-10 minutes. Keep pressing with the back of your spoon till all the vegetables are mashed properly. Add Pav bhaji Masala, salt and the remaining tomatoes. Cook for 3-4 minutes while stirring continuously. Remove from heat and garnish with coriander leaves.
Heat half of the butter in a thick-bottomed pan. Slice the pav into two horizontally and fry in this butter for half a minute until the pav turns light brown. Serve the pav hot with the bhaji, remianing butter and some chopped onions.
Source: Adapted from

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Linu Freddy


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