🧾 Ingredients

For Bhaji

  • 3 potatoes, boiled
  • 1 cup cauliflower, boiled
  • ½ cup green peas, boiled
  • 1 large onion, finely chopped
  • 1 green capsicum, finely chopped
  • 3 tomatoes, finely chopped/pureed
  • 1 tbsp ginger-garlic paste
  • 2 green chillies, chopped
  • 2–3 tbsp butter
  • 1 tbsp oil
  • 2 tbsp pav bhaji masala
  • 1 tsp red chilli powder
  • ½ tsp turmeric
  • 1 tsp Kashmiri chilli powder
  • Salt to taste
  • 1–1½ cups water
  • Fresh coriander
  • 1 tbsp lemon juice

For Pav

  • 8 pav
  • Butter
  • A pinch of pav bhaji masala
  • Chopped coriander

👩‍🍳 Method

1. Cook and mash the vegetables

  1. Boil potatoes, cauliflower and peas until soft.
  2. Drain and mash them together. Keep aside.

2. Make the bhaji

  1. Heat oil and 2 tbsp butter in a large pan.
  2. Add onion and sauté until soft.
  3. Add ginger-garlic paste and green chilli. Cook for 1 minute.
  4. Add capsicum and cook for 2–3 minutes.
  5. Add tomatoes and cook until completely soft.
  6. Add pav bhaji masala, chilli powder, Kashmiri chilli powder, turmeric and salt.
  7. Cook until the oil/butter starts separating.
  8. Add mashed vegetables and water.
  9. Mash everything together using a potato masher.
  10. Simmer for 10–15 minutes, stirring occasionally.
  11. Add lemon juice and fresh coriander.

🧈 Toast the Pav

  1. Heat a tawa and add butter.
  2. Sprinkle a little pav bhaji masala.
  3. Cut the pav and place it cut-side down.
  4. Toast until golden and buttery.

⭐ Restaurant-Style Secret

For authentic street-style flavour, use plenty of butter and keep mashing the bhaji while it cooks. Add a small spoonful of butter on top just before serving.

🍽️ Serve With

Serve hot with buttered pav, chopped onion, coriander, lemon wedges and extra butter. 😋