Ingredients: (for 5 people)

  • Potato                                  : 2 medium size
  • Carrot                                  : 3 medium size
  • Capsicum                            : 1 medium size
  • Cabbage                              : 150 grams
  • Bottle guard (gheeya)           : 150 grams
  • Peas                                     : 50 grams
  • Tomato                                : 5 medium size
  • Onion                                  : 3 medium size for paste, 2 for serving
  • Salt                                      : 2 tea spoon (add more if required)
  • Butter                                  : 2 table spoon for bhaji, more for cooking paav
  • Paav Bhaji masala                : 2 tea spoon (add more if required)
  • Jeera (Cumin seed)              : 1/2 tea spoon
  • Red chilly powder  as per taste
  • Green chilly                           : 2 medium size
  • Paav
  • Coriander leaves for garnishing
  • Lemon to enhance taste


  • Wash and chop vegetables (carrot, capsicum, cabbage, potato, beans, bottle guard) in small pieces.  (Some of these or more vegetables can be used)
  • Add peas to them.
  • Place the chopped vegetables in a pressure cooker.
  • Add salt to it. No need to add water  for boiling.
  • Boil them in the pressure cook on high flame.
  • 2-3 whistles are good enough for indicating boiling.
  • Keep the boiled vegetables aside for cooling.
  • Once cooled, mash them properly using masher. (Avoid grinding)
  • Chop onion and tomatoes into smaller pieces.  (Optional: Garlic can also be added to enhance the taste)
  • Grind the chopped onion and tomatoes in the mixer to get a paste.
  • Heat two spoon butter in a fry pan on medium flame.
  • Add jeera to it and wait for 30 sec until it get reddish.
  • Add the tomato-onion paste and chopped green chilly to it.
  • Cook them on medium flame for 15-20 minutes.
  • Add mashed vegetable to the  fry and mix them well with the tomato-onion paste.
  • Add pav-bhaji masala, red chilly powder and salt as per taste.
  • Cook the bhaji for 10 minutes on medium flame.
  • Garnish the bhaji with coriander leaves.


  • Apply butter on the paav and heat it over tawa on medium flame.
  • Serve the hot bhaji, with paav, chopped onion and lemon. :)

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