Pav Bhaji | How to make Pav Bhaji

By Monika S Suman  |  26th Feb 2016  |  
4.7 from 7 reviews Rate It!
  • Pav Bhaji, How to make Pav Bhaji
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  • Cook Time


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Video for key ingredients

  • Pav Buns

About Pav Bhaji Recipe

One of the most famous and hottest selling street foods.

Pav Bhaji is one dish which makes its accompaniments tastier. With the right mix of flavours, Pav Bhaji has always been everyone's favourite. This recipe by Monika S Suman is the perfect one to try at home for your family. The Pav Bhaji recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Pav Bhaji is 10 minutes and the time taken for cooking is 30 minutes. This is recipe of Pav Bhaji is perfect to serve 3 people. Pav Bhaji is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Pav Bhaji. So do try it next time and share your experience of cooking Pav Bhaji by commenting on this page below!

Pav Bhaji

Ingredients to make Pav Bhaji

  • To pressure cook:
  • 1/2 cup cabbage, roughly chopped
  • 1 medium sized carrot
  • 1 small beetroot (the secret to the awesome color)
  • 1/4 cup peas
  • 2 medium potatoes, peeled
  • 2 medium tomatoes
  • 1/2 tsp turmeric powder
  • To make paste:
  • 1 medium onion
  • 1 green chilly
  • 1 big garlic clove
  • 1/2 inch ginger
  • Other Ingredients:
  • 1 tbsp bhaji masala
  • 2 tbsp oil or butter
  • salt to taste
  • coriander leaves to garnish
  • Pavs as needed

How to make Pav Bhaji

  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.

My Tip:

Use more green chilies to increase the spice level. This recipe will give you normal spice. I add beetroots for that darK red gorgeous color.

Reviews for Pav Bhaji (7)

Shweta Sahnia year ago


Manjushree Sooraj2 years ago


Madhuchanda Sharma2 years ago

wow..adding beetroots is a lovely the colour of your bhaji!

Karthik Km2 years ago


monika mitruka2 years ago


Faheema Delvi2 years ago

one doubt while boiling vegetables do we hve to add tomatoes as well

Shweta Srivastava2 years ago

I agree monika! hot selling street food ever! Thanks to you I will prepare it

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