Pav bhaji

Recipe from: 2/28/2007 12:00:00 AM
Ingredients 16
Servings 4


  • 500g potatoes, boiled, peeled and diced
  • 1 cup of chopped mixed vegetables, carrots, beans, peas etc
  • 1/2 cup of chopped onions
  • 1/2 cup of ghee
  • 4 green chilis, slit and chopped
  • 1/2 inch ginger, sliced finely
  • 250g tomato, chopped
  • 1 tsp red chili powder
  • 1 tsp ginger garlic paste
  • salt to taste
  • 5 tbsp butter
  • 1 tsp garam masala
  • a bunch of fresh coriander leaves, chopped
  • 2 tbsp lemon juice
  • lemon wedges for garnish
  • 4 pao or buns, halved


Heat ghee in a pan. Reserve 3 tsp chopped onions for garnish and fry the remaining till light brown. Add green chillis, ginger and tomatoes and saute over medium heat for 2-3 minutes. Reduce heat, then add the red chilli powder, mixed vegetables and potatoes.

With a metal spatula, simultaneously mash and stir for 5 minutes. While stirring, keep sprinkling the ginger garlic paste, dissolved in 6 tablespoons water. Add salt and two thirds of butter. Increase the heat and stir well.

Sprinkle garam masala, coriander leaves, lemon juice and remove from heat. Garnish with remaining chopped onions. Apply the remaining butter on the bun-halves, place them on a pre-heated frying pan. Fry until golden brown on both sides. Serve with the bhaji and a lemon wedge


Read more on: shallow-fry

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