Chef Sanjyot Ki Pav Bhaji
Chef Sanjyot Ki Pav Bhaji! is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by Farah Khan on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr 5 min
Cost: $21.53 total, $5.38 per serving
Ingredients
- 2 tablespoons Vegetable Oil (neutral oil such as canola or sunflower)
- 4 tablespoons Unsalted Butter (softened, cut into cubes)
- 1 teaspoon Cumin Seeds (whole seeds)
- 2 medium Onion (finely chopped)
- 1 medium Capsicum (Green Bell Pepper) (finely diced)
- 2 large Tomatoes (chopped)
- 2 medium Potatoes (peeled and cubed)
- 1 cup Cauliflower Florets (roughly broken into small pieces)
- ½ cup Green Peas (fresh or frozen)
- 1 small Beetroot (peeled and boiled, then finely chopped (adds color))
- 1 tablespoon Green Chili Paste (pureed fresh green chilies with a splash of water)
- 1 teaspoon Turmeric Powder (ground)
- 2 teaspoons Kashmiri Red Chili Powder (mildly spicy and bright red)
- 1 teaspoon Coriander Powder (ground)
- 2 tablespoons Pav Bhaji Masala (store‑bought blend)
- to taste Salt
- 2 tablespoons Fresh Cilantro (Coriander Leaves) (chopped, for garnish)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 8 Pav Buns (soft Indian dinner rolls)
- 2 tablespoons Additional Butter for Toasting Pav (softened)
Instructions
Boil the Vegetables
Place potatoes, cauliflower florets, peas, and the peeled beetroot in a saucepan with enough water to cover. Bring to a boil, then simmer until all vegetables are fork‑tender, about 12‑15 minutes. Drain and set aside.
Time: PT15M
Prepare Green Chili Paste
In a blender, combine fresh green chilies (adjust to heat preference) with 2‑3 tablespoons of water. Blend for 20 seconds until a smooth, thin paste forms.
Time: PT5M
Sauté Aromatics
Heat vegetable oil and 2 tbsp butter in the large pan over medium heat. Add cumin seeds and let them sizzle for 10 seconds. Add the finely chopped onions and sauté until they turn light golden, about 5 minutes.
Time: PT5M
Temperature: Medium heat
Add Capsicum and Tomatoes
Stir in the diced capsicum and cook for 2 minutes. Then add the chopped tomatoes and cook until they break down and the oil starts to separate, about 5 minutes.
Time: PT7M
Temperature: Medium heat
Mash the Boiled Vegetables
Add the boiled potatoes, cauliflower, peas, and beetroot to the pan. Using a sturdy potato masher or the back of a spoon, mash everything together until you achieve a coarse puree.
Time: PT5M
Season the Bhaji
Sprinkle turmeric, Kashmiri red chili powder, coriander powder, and pav bhaji masala over the mash. Stir well to combine. Add salt to taste.
Time: PT3M
Incorporate Green Chili Paste & Adjust Consistency
Pour the green chili paste into the pan, mix thoroughly, and add ½‑1 cup of water (or more) to reach a thick‑but‑pourable consistency. Simmer for 10‑12 minutes, stirring occasionally.
Time: PT12M
Temperature: Medium‑low heat
Finish with Fresh Flavors
Stir in lemon juice and half of the chopped cilantro. Cook for another minute, then turn off the heat.
Time: PT2M
Toast the Pav
Heat a tawa or flat skillet over medium heat. Butter each side of the pav buns with the remaining 2 tbsp butter and toast until golden brown and slightly crisp, about 2‑3 minutes per side.
Time: PT5M
Temperature: Medium heat
Serve
Transfer the hot bhaji to a serving bowl, garnish with the remaining cilantro, and serve alongside the toasted buttered pav. Offer extra lemon wedges and chopped onions on the side if desired.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 8 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 6 g
Dietary info: Vegetarian, Can be made vegan by substituting butter with oil or vegan butter
Allergens: Dairy (butter), Gluten (pav buns)
Ingredient Substitutions
- Instead of Vegetable Oil: olive oil (for a richer flavor)
- Instead of Unsalted Butter: ghee, vegan butter
- Instead of Cumin Seeds: ground cumin (use ½ tsp)
- Instead of Onion: shallots
- Instead of Capsicum (Green Bell Pepper): red bell pepper
- Instead of Tomatoes: canned diced tomatoes (½ cup)
- Instead of Potatoes: sweet potatoes (will change flavor)
- Instead of Cauliflower Florets: broccoli florets
- Instead of Green Peas: edamame
- Instead of Beetroot: no beetroot – color will be less vibrant
- Instead of Green Chili Paste: green chili powder (½ tsp)
- Instead of Turmeric Powder: fresh turmeric (½ tsp grated)
- Instead of Kashmiri Red Chili Powder: regular red chili powder (½ tsp for less color)
- Instead of Coriander Powder: fresh cilantro leaves (added at end)
- Instead of Pav Bhaji Masala: garam masala + extra chili powder
- Instead of Salt: sea salt, kasuri methi for extra flavor
- Instead of Fresh Cilantro (Coriander Leaves): parsley
- Instead of Lemon Juice: lime juice
- Instead of Pav Buns: soft hamburger buns
- Instead of Additional Butter for Toasting Pav: ghee
Equipment Needed
- Large Heavy‑Bottomed Pan or Kadhai
- Medium Saucepan
- Blender or Food Processor
- Knife
- Cutting Board
- Spatula or Wooden Spoon
- Ladle
- Tawa or Flat Griddle
- Serving Bowl
Critical Steps — Do Not Skip
- Boiling vegetables until just tender
- Mashing vegetables to the right texture
- Balancing spices and adjusting consistency
- Toasting pav with butter for crispness
Chef Tips from the Video
- Add a small piece of beetroot for a natural, vibrant red hue without artificial coloring.
- Use a mix of butter and oil – oil raises the smoke point while butter adds richness.
- For extra depth, stir in a tablespoon of roasted garlic water (blend garlic with water and strain) just before finishing.
Troubleshooting
Bhaji is too watery.
Simmer uncovered for a few more minutes to evaporate excess liquid, or mash the vegetables a bit more to thicken.
Bhaji tastes bland.
Adjust salt, add an extra teaspoon of pav bhaji masala, and finish with a squeeze of fresh lemon.
Pav becomes soggy.
Toast pav on medium heat until crisp and serve immediately; avoid covering the toasted buns.
Storage
Refrigerator: Store bhaji in an airtight container for up to 2 days. Reheat on stovetop with a splash of water.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Best served immediately; can sit at room temperature for up to 1 hour.
Make-Ahead Tips
- Boil and mash the vegetables a day ahead; store in fridge and reheat with a little water.
- Prepare the green chili paste and keep it refrigerated for up to 3 days.
Frequently Asked Questions
What is the cultural significance and history of Pav Bhaji in Indian cuisine?
Pav Bhaji originated in Mumbai's bustling street‑food scene in the 1850s as a quick, affordable meal for textile mill workers. Over time it became a beloved city staple, symbolizing the blend of Maharashtrian flavors and Western influence from the soft pav buns.
What are the traditional regional variations of Pav Bhaji in Maharashtra?
In Maharashtra, variations include adding cheese (Cheese Pav Bhaji), using extra butter (Butter Pav Bhaji), or incorporating regional vegetables like carrots and beans. Some coastal versions add a hint of coconut milk for richness.
How is authentic Pav Bhaji traditionally served in Mumbai street stalls?
Street vendors serve Pav Bhaji piping hot in a shallow metal bowl, garnished with a dollop of butter, chopped cilantro, and a wedge of lemon. The buttered pav is toasted on a griddle and placed beside the bhaji for diners to scoop.
During which occasions is Pav Bhaji traditionally enjoyed in Indian culture?
Pav Bhaji is a popular choice for monsoon evenings, late‑night cravings, and festive gatherings like Ganesh Chaturthi. Its comforting warmth makes it a go‑to snack for family movie nights and casual parties.
What authentic ingredients are essential for traditional Pav Bhaji versus acceptable substitutes?
Key authentic ingredients include butter, fresh vegetables (potato, cauliflower, peas, capsicum), pav bhaji masala, and Kashmiri red chili powder. Substitutes like ghee for butter or frozen peas for fresh are acceptable, but using non‑Indian spices can alter the signature flavor.
What other Maharashtrian dishes pair well with Pav Bhaji?
Pav Bhaji pairs beautifully with Indian street snacks like Bhel Puri, Sev Puri, or a side of fresh cucumber raita. For a fuller meal, serve it alongside a simple cucumber‑onion salad or a glass of sweet lassi.
What are the most common mistakes to avoid when making Pav Bhaji at home?
Common pitfalls include over‑cooking the vegetables (they become mushy), under‑seasoning the bhaji, and using too much water which makes it soupy. Also, avoid burning the butter; keep the heat medium and stir continuously.
Why does this Pav Bhaji recipe use both oil and butter instead of just one fat?
The combination raises the smoke point with oil while butter adds the characteristic richness and flavor. Using only butter can cause it to burn, whereas oil alone would lack the signature buttery taste.
Can I make Pav Bhaji ahead of time and how should I store it?
Yes, you can prepare the vegetable mash and spice mix a day ahead. Store the bhaji in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water to restore the desired consistency.
What texture and appearance should I look for when making Pav Bhaji?
The bhaji should be thick yet pourable, with a coarse mash that still shows tiny vegetable pieces. It should have a deep orange‑red hue from Kashmiri chili and a glossy surface from the butter.
How do I know when Pav Bhaji is done cooking?
When the vegetables are fully mashed, the spices are fragrant, and the bhaji has thickened to a stew‑like consistency after simmering 10‑12 minutes, it is ready. A final taste test for seasoning confirms doneness.
What does the YouTube channel Farah Khan specialize in?
The YouTube channel Farah Khan focuses on fun, relatable home‑cooking tutorials that blend Indian street‑food classics with personal storytelling, often featuring guest chefs and interactive challenges.
What is the cooking philosophy and style of the YouTube channel Farah Khan?
Farah Khan’s cooking philosophy emphasizes approachable, ingredient‑focused recipes with a dash of humor. The style mixes step‑by‑step guidance, cultural anecdotes, and a casual, conversational tone that makes viewers feel like a kitchen companion.
Last updated: September 6, 2026
