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Pav Bhaji recipe by Indiaphile.info
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4.80 from 5 votes

Pav Bhaji

Pav Bhaji is a spicy, buttery dish made up of mashed vegetables served with bread.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Indian
Keyword: street food
Servings: 4
Calories: 369kcal
Author: Puja

Ingredients

  • 1 green bell pepper diced
  • 2 large tomatoes 300g chopped
  • 1 red onion 175g finely chopped and separated
  • 1 medium potato 250g boiled or baked and roughly mashed
  • ½ cup peas fresh or frozen will work
  • 1 ½ Tbsp ginger-garlic paste 150g
  • ½ tsp turmeric
  • ½ tsp red chili powder or to taste
  • 1 tsp sea salt or to taste
  • ½ cup cilantro roughly chopped and separated
  • 6 tbsp butter separated
  • ¼ tsp asafoetida
  • 1 Tbsp pav bhaji masala separated
  • 1 tsp kasoori methi dried fenugreek leaves
  • 2 tablespoons finely grated beet optional, for color
  • 1 lemon
  • 4 pav dinner rolls

Instructions

  • Heat 1 tablespoon of butter in a pan. When it starts to foam, add the hing (asafoetida), half of the onions, the bell peppers, and mix well. Then add the ginger-garlic paste, half of the pav bhaji masala, half of the cilantro, and the kasoori methi. Cook until the onions and bell peppers soften. Add water if anything starts to stick or looks too dry in the pan.
  • When you are able to mash the bell peppers with the bottom of a metal cup, add tomatoes, beets, turmeric, chili powder, salt, peas, and the boiled potato, broken up into small pieces.
  • Mash everything together with the bottom of a metal cup or a potato masher to roughly mash the mixture together.
  • Push aside the mash to make room on the pan (or use a separate pan). Add 3 tablespoons of butter the open area. Top the butter with remaining pav bhaji masala. Mix the spices into the butter and let the spices bloom for 10-15 seconds.
  • Mix the spiced butter into the vegetable mash. Add a half cup of water and let the mixture cook until the butter separates and rises to the top, about 5-8 minutes.
  • Mash to desired consistency, or transfer half of the bhaji to a blender and blend until smooth, then recombine with the roughly mashed bhaji. Add water to adjust consistency if needed. Remove from heat and set aside.

For the Pav

  • Slice the pav 3/4 of the way through and spread open the rolls.
  • Heat 1/4 tablespoon of butter on a flat pan. Sprinkle with a pinch of pav bhaji masala and a pinch of cilantro (optional). Spread the mixture on the pan and place 2 rolls face down over the mixture. Rub the rolls into the mixture to coat. Allow to toast lightly on the pan. Flip and repeat. Do this for all of your rolls. If you use a large pan you can do more rolls at a time.

Plating

  • Spoon a serving of veggie mash onto a plate. Top with 1/2 tablespoon of butter. Sprinkle with onion and cilantro. And serve with lemon wedge and toasted pav.

Video

Nutrition

Calories: 369kcal | Carbohydrates: 42g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 960mg | Potassium: 640mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1431IU | Vitamin C: 67mg | Calcium: 123mg | Iron: 3mg