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Photo of Pav Bhaji by Monika S Suman at BetterButter

Pav Bhaji

Monika S Suman
10 minutes
Prep Time
30 minutes
Cook Time
3 People
Read Instructions Save For Later


One of the most famous and hottest selling street foods.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Pressure Cook
  • Frying
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 3

  1. To pressure cook:
  2. 1/2 cup cabbage, roughly chopped
  3. 1 medium sized carrot
  4. 1 small beetroot (the secret to the awesome color)
  5. 1/4 cup peas
  6. 2 medium potatoes, peeled
  7. 2 medium tomatoes
  8. 1/2 tsp turmeric powder
  9. To make paste:
  10. 1 medium onion
  11. 1 green chilly
  12. 1 big garlic clove
  13. 1/2 inch ginger
  14. Other Ingredients:
  15. 1 tbsp bhaji masala
  16. 2 tbsp oil or butter
  17. salt to taste
  18. coriander leaves to garnish
  19. Pavs as needed


  1. Pressure cook the veggies in 1 cup water along with salt and turmeric powder till done. Beetroot takes a little time to cook. I cook the veggies for around 10 minutes in low flame after one whistle.
  2. Switch off the flame after 10 minutes and let the pressure release on its own.
  3. Simultaneously, grind the onion, garlic, ginger, chilly together and make a coarse paste using a little water if needed.
  4. In a pan, heat butter or oil and add the onion paste. Cook in low flame for 3 minutes or till the raw smell goes away. Add bhaji masala and 4 tbsp of warm water to the onion, mix well and cook it till oil seperates from the mixture.
  5. By now, the pressure of the cooker might have cooled down. Open the lid, using a big spoon or a masher, mash the boiled vegetables very nicely.
  6. Now add this mashed mixture to the prepared masala and mix well. Let it cook in low flame for 5 to 7 minutes. Garnish with coriander leaves and serve with pav along with some lemon and onions.

Reviews (8)  

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Rekha Bharatarajan
Rekha Bharatarajan   Mar-21-2018

Shweta Sahni
Shweta Sahni   Sep-20-2016

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