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Pav bhaji
Also known as पाव भाजी · pao bhaji · pav bhajee · bhaji pav
A buttery mash of tomatoes and vegetables on a hot plate, mopped with toasted buttered buns. Street food built for speed and mess.
Typical serving
560 kcal
usually 440–710 kcal
 Protein | 12 g |
|---|---|
 Carbs | 74 g |
 Fat | 24 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- a wide flat pan or tawa you can mash on
Ingredients
Serves 2 · dimmer marks are storecupboard
- 300gpotatoes
- 250gcauliflower, peas and green pepper
- 1 tintinned tomatoes
- 1onion
- 50gbutter
- 4pav or soft rolls
- 1 tbsppav bhaji masala
- 1lemon
Method
5 steps
boil · 20m walk awayPotatoes and cauliflower boiled together until a knife meets no resistance at all. This mash wants them overcooked; anything with a bite left ends up as a lump.
fry · 14mOnion in half the butter until soft, then the tomatoes and the masala cooked down hard until the whole thing darkens.
fold · 10mVegetables in, and now mash it in the pan with the back of a masher, loosening with splashes of their cooking water. Keep going well past the point it looks finished — the texture wanted is a thick paste with nothing recognisable left in it.
grill · 5mPav split and pressed face-down in butter on the same pan until the cut sides are properly brown.
finish · 3mThe last of the butter melted into the bhaji off the heat, then lemon, raw onion, and the pav alongside for scooping.
Worth knowing
Invented for Bombay’s mill workers who had one short break — the dish is every vegetable in the market, pre-mashed for time.
More from the South Asian kitchen
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Browse macros for every South Asian dish Foodakl can log: South Indian · North Indian · Bengali · Pakistani · Sri Lankan · Nepali & Tibetan
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