1 cup potatoes, cubed
½ to ¾ cup green peas or matar
1 carrot
½ cup beans
½ cup capsicum, chopped
1 - 2 tbsp butter (can be substituted for 2 tbsp oil)
1 green chilli (optional)
1 tsp ginger garlic paste
½ to ¾ tsp red chilli powder
¼ tsp turmeric or haldi
1 tbsp pav bhaji masala (use more if needed)
1 large or 2 medium tomatoes, chopped
½ tsp kasuri methi (dried fenugreek leaves, optional)
½ tsp salt

Toasting Pav:

4 to 6 pav (buns)
1 tsp of butter for toasting
½ tsp pav bhaji masala powder

Garnish for pav bhaji:

Lemon wedges
2 tbsp onions, chopped
2 tbsp coriander
1 tbsp butter



Add carrots, beans, potatoes and peas to a pot or pressure cooker
Pour water to partially cover them and cook until soft. If using pressure cooker, allow to whistle once or twice
Mash well when cooled slightly
In a separate pan, add butter or oil to heat
Add onions and fry until translucent
Then add ginger garlic paste and green chilli and fry till fragrant
Add tomatoes and salt, frying until tomatoes soften
Add chilli powder and pav bhaji masala
Mix and fry for another 2 minutes until raw spice smell goes away
Add boiled and mashed vegetables
Pour water to bring to a thick-paste consistency
Cook for 3 to 5 minutes until the bhaji thickens
Add kasuri methi if using and cook until it reaches desired consistency

Assembling and serving Pav Bhaji:

Cut open buns leaving top and bottom attached
Heat butter in a pan
Sprinkle buns with masala and fry cut-side down in the pan to toast
Add cooked bhaji and top with onions and coriander, serve hot or warm

The Story Behind The Recipe

This recipe comes from the 2nd version of our eBook - Rediscovering Our Recipe Roots: More Traditional Recipes from Refugees and Migrants. It was kindly shared by Madhumitha (Madhu) Arul Nandeeswaran who is a migrant from South India, specifically Tamil Nadu.

Of the recipe she says, ‘Pav Bhaji is a common recipe that is made very often. In north India, it’s a street food. South Indians started making this more as a “proper food” - you don’t really get it in the streets in South India. My mother taught me this recipe and we make it for dinner, especially for my child as he likes burgers and this is a healthier option. You have to toast the bun with butter, not oil because butter is healthier - especially for the children.’

If you liked this recipe, be sure to take a look through the rest of our eBook and download it today!