Original Pav Bhaji Recipe (from a stall at Juhu Beach)

Ingredients

• 4 medium Potatoes (peeled and quartered)
• 1 large Green Bell Pepper (diced)
• 4 medium Tomatoes (chopped)
• 1 cup Green Peas (frozen, thawed)
• 1 large Onion (finely chopped (half for bhaji, half for pav topping))
• 6 tablespoons Butter (divided: 4 Tbsp for bhaji, 2 Tbsp for pav)
• 1 tablespoon Ginger‑Garlic Paste (store‑bought or homemade)
• 1 teaspoon Red Chili Powder (adjust to heat preference)
• 1/2 teaspoon Turmeric Powder
• 2 tablespoons Pav Bhaji Masala (store‑bought blend)
• 1 teaspoon Kasoori Methi (Dried Fenugreek Leaves) (crushed between palms)
• 1 pinch Asafoetida (Hing)
• 2 tablespoons Fresh Coriander Leaves (chopped, plus extra for garnish)
• 1 tablespoon Lemon Juice (freshly squeezed)
• to taste Salt
• 8 pieces Pav (Indian Bread Rolls) (soft buns, sliced horizontally)
• a few drops Food Coloring (optional) (red for traditional hue)

Instructions

1. Prep the Vegetables

   Dice the green bell pepper, chop the tomatoes, peel and quarter the potatoes, and thaw the frozen peas. Finely chop half of the onion for the bhaji.

   Time: PT10M

2. Sauté Base Veggies

   Heat 2 Tbsp butter in the large flat pan over medium heat. Add the diced capsicum and a splash of water (≈2 Tbsp) to soften, stirring for 2 minutes.

   Time: PT2M

   Temperature: Medium

3. Add Tomatoes, Potatoes & Peas

   Add the chopped tomatoes, quartered potatoes, and peas to the pan. Sprinkle red chili powder, turmeric, and half the ginger‑garlic paste. Stir, then add enough water (≈1 cup) to cover the vegetables.

   Time: PT3M

   Temperature: Medium

4. Mash the Vegetables

   When the potatoes are soft, use the masher to crush everything into a coarse puree. Add the remaining ginger‑garlic paste, 1 Tbsp butter, and continue mashing until the mixture is almost smooth.

   Time: PT5M

   Temperature: Medium

5. Season the Bhaji

   Stir in Pav Bhaji masala, salt to taste, and a pinch of kasoori methi. If using, add a few drops of red food coloring for the classic hue. Continue to cook, stirring, until the oil separates on the surface (≈3‑4 minutes).

   Time: PT4M

   Temperature: Medium

6. Finish the Bhaji

   Add the remaining 2 Tbsp butter, chopped coriander leaves, and lemon juice. Give a final stir, adjust salt, and keep the bhaji warm on low heat.

   Time: PT2M

   Temperature: Low

7. Prepare the Pav Topping

   In a separate small skillet, melt 1 Tbsp butter. Add the remaining half of the chopped onion, a pinch of asafoetida, and the rest of the ginger‑garlic paste. Sauté until golden, then sprinkle a little extra Pav Bhaji masala and stir.

   Time: PT3M

   Temperature: Medium

8. Toast the Pav

   Slice each pav horizontally. In the same skillet, add 1 Tbsp butter and toast the buns cut‑side down until golden brown (≈2 minutes).

   Time: PT2M

   Temperature: Medium

9. Plate and Garnish

   Spoon generous portions of bhaji into serving bowls. Top with the onion‑masala mixture, a dollop of butter, chopped coriander, and a lemon wedge on the side. Serve with the toasted pav.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

6 g