Pav bhaji with a platter of buttered pav

Recipe N° 09 — Street food

Pav Bhaji

पाव भाजी

Mumbai's street favourite, loved just as much in Surat. This version builds the bhaji's flavour from single spices, with a Surti twist: buttered pav dusted with our garlic chatni.

Prep
20 min
Cook
35 min
Serves
4
Level
Easy
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From the Veda Organic shelf

7 spices that make the pav bhaji.

Every spice below is one we clean, grind and pack ourselves. Here's what each one does in this dish.

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Method

  1. Step 1: Pressure-cook the potatoes, cauliflower and peas until very soft. Peel the potatoes and mash everything together.

  2. Step 2: Melt 2 tbsp butter in a wide pan. Cook the onions until soft, add the ginger-garlic paste, then the capsicum for 3 minutes. Add the tomatoes and cook until completely mushy.

  3. Step 3: Add the Haldi, Kashmiri Mirch, Coriander Powder, Jeera Powder and Black Pepper Powder with a splash of water and cook for 2 minutes until fragrant.

  4. Step 4: Add the mashed vegetables, salt and ½–1 cup of water. Mash everything together in the pan and simmer for 10 minutes, stirring often. Finish with the Dry Mango Powder, the remaining butter, coriander and lemon juice.

  5. Step 5: Slit the pav and toast in butter on a hot tawa. Dust with Garlic Chatni Special and serve with the bhaji, chopped onion and lemon wedges.

From our kitchen
Keep mashing as it simmers — a smooth, well-mashed bhaji is what makes it taste like the street version.

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Veda Organic — Eat Right, Live Bright

Every spice in these recipes is cleaned, ground and packed by our family in Katargam, Surat. Message us on WhatsApp and we'll deliver fresh, sealed packs to your door.