Pav Bhaji

On every Mumbai street corner, pav bhaji is cooked on huge flat pans with lots of butter. Pav bhaji masala gives the typical taste.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 4
• Prep 20 min
• Cook 35 min
• Vegetarian
• Famous in Mumbai

Ingredients

• 3 potatoes, 1 small cauliflower, 1 carrot, 100 g peas – boiled and mashed
• 4 tbsp butter
• 1 onion, finely chopped
• 1 green pepper, finely chopped
• 1 tbsp ginger-garlic paste
• 4 tomatoes, finely chopped
• 1 tsp Kashmiri chilli powder
• 3 tsp pav bhaji masala
• ½ tsp turmeric
• 1½ tsp salt
• Juice of 1 lemon
• 8 soft bread rolls (pav)
• Chopped onion, coriander and lemon to serve

Method

1. Melt 2 tbsp butter, fry onion and pepper until soft, then ginger-garlic paste.
2. Add tomatoes and cook until mushy. Add chilli, pav bhaji masala, turmeric and salt.
3. Add the mashed vegetables and 200 ml water. Mash everything together and simmer 10 minutes. Stir in lemon juice and 1 tbsp butter.
4. Cut the rolls open, spread with butter and a pinch of pav bhaji masala and toast on a pan.
5. Serve the bhaji topped with butter, raw onion and coriander, with the warm pav.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.