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Photo of Pav Bhaji by Bishakha Kumari Saxena at BetterButter

Pav Bhaji

Bishakha Kumari Saxena
15 minutes
Prep Time
20 minutes
Cook Time
4 People
Read Instructions Save For Later


This recipe is by famous chef Tarla Dalal. Everybody loves pav bhaji and nothing better tham the one made at home. So follow this easy recipe to make this delicious dish at home.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • North Indian
  • Sauteeing
  • Breakfast and Brunch
  • Egg Free

Ingredients Serving: 4

  1. For the pav preparation : 8 ladi pavs
  2. 4 tbsp butter
  3. 1 tsp pav bhaji masala(optional)
  4. For the bhaji : 1 +1/2 cups potatoes
  5. boiled and mashed 1 cup cauliflower,
  6. 1/2 cup green peas
  7. 1/2 cup carrots, chopped
  8. 1 cup onion, chopped
  9. 1/2 cup capsicum, finely chopped
  10. 2 + 1/2 cups chopped tomatoes
  11. 1/2 tsp turmeric powder (haldi)
  12. 1/2 tsp chilli powder
  13. 1 + 1/2 tbsp pav bhaji masala
  14. 1/2 tsp black salt (sanchal)
  15. 4 tbsp butter
  16. To be ground into a chilli-garlic paste :
  17. 4 to 6 cloves garlic (lehsun)
  18. 3 to 4 whole dry kashmiri red chillies, soaked in warm water


  1. Boil the cauliflower, peas and carrots till they are soft. Drain out the excess water.
  2. Heat the butter in a large pan, add the onion and capsicum and saut for 2 minutes. Then, add the prepared chilli-garlic paste and saut till the onion softens.
  3. Add the tomatoes and simmer till the oil separates.
  4. Add the turmeric powder, chilli powder, pav bhaji masala, black salt and salt and cook for 2 to 3 minutes.
  5. Add the boiled vegetables and potatoes and mash thoroughly using a potato masher, adding ½ cup of water if required.
  6. For the pav: Slice each pav into 2 horizontally. Apply a little butter to each side and sprinkle with a little pav bhaji masala, if desired.Heat a large tava and cook the pav on both sides till the pieces are lightly browned.

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