Recipe: Brush apart Monday blues with avenue fashion pav bhaji

Although the Pav Bhaji recipe was originally created for textile factory workers in Mumbai, this Indian fast food dish is popular across the country for lunch or dinner, but it is a preferred brunch choice of many desserts. If you follow our advice, you will never have lunch with a person who doesn’t put butter in their pav-bhaji plate.

Trust us, you don’t need that kind of negativity in your life! Do you fancy street food tonight? This smacking recipe from street style Pav Bhaji by head chef Sanjyot Keer can be prepared in just 30-35 minutes, serves 7-8 people and is sure to take all the Monday stress away.


Coriander seeds 5 tbsp

Cumin seeds 3 tbsp

Cloves 20-22 No.

Star anise 4-5 No.

Black cardamom 5-6 No.

Cinnamon 3-4 sticks

Bay leaf 4-5 No.

Cashmere red chillies 20-25 No.

Fennel seeds 3 tbsp

Kasuri Methi 2 tbsp

Turmeric powder ½ tsp

Dry ginger powder ½ tsp

Hung 1 tsp

Kaala Namak 1 tsp

Aamchur powder 1 tbsp

Salt 1 tbsp


Set a pan on medium heat, heat the pan moderately, reduce the heat, add coriander seeds & jeera seeds, roast on a low flame for 1-2 minutes, add the remaining whole spices and roast on a low flame until they smell nice. Finally add the Kasuri-Methi & briefly toast for 5 seconds.

Put the roasted spices on a plate and allow to cool to room temperature, after cooling down in a grinding glass and add the spice powder, grind to a fine powder. You can grind them in batches.

Your Pav Bhaji Masala is ready, you can use the masala directly or pass it through a sieve. Store in an airtight container, shelf life in the refrigerator for up to 2-3 months, use accordingly.

Preparation –

Ingredients for red chili paste:

Kashmiri red chillies 15-20 no. (Pitted & soaked)

Water as needed

Ingredients for garlic paste:

3/4 cup garlic cloves

Water as needed

Ingredients for cooking vegetables:

Boiling water

Phool gobhi 1 medium in size

Bunny Matar 3/4 cup

A pinch of Haldi powder

A pinch of salt


For red chilli paste, put the soaked red cashmere chillies in a blender, add water as required and grind to a fine & liquid paste.

For garlic paste, put the garlic cloves in a blender grinder, add water as required & grind to a fine and thin paste. The consistency should be watery.

To cook the vegetables, put water to a boil in a stock pot, add the vegetables, haldi and salt, cook and cover until soft and cooked through. Once it’s cooked, strain the water and set aside.

Ingredients for basic bhaji:

Butter 50 g + oil 2 tbsp

Jeera seeds 2 tsp

Onions 2-3 medium-sized (chopped)

Paprika 2 medium-sized (chopped)

Potatoes 7-8 medium-sized (cooked & mashed)

Tomatoes 7-8 medium-sized (chopped)

Boiled green peas

Boiled cauliflower florets

Beetroot 1 medium (cooked & grated)

Fresh coriander a handful (chopped)

Salt to taste

Prepared Pav Bhaji Masala 2 tbsp

Cashmere red chilli 1 tsp

Dhaniya powder 1 tbsp

Haldi powder ½ tsp

Kasuri methi 1 tsp

Green chilli paste (paste made from 2 green chillies)

Prepared garlic paste 7-8 tbsp

Prepared red chili paste 7-8 tbsp

Hot water as required

Ingredients for Tadka:

Butter 50 grams

A pinch of jeera seeds

Prepared red chili paste 4-5 tbsp

Garlic paste / water 2-3 tbsp

Pav Bhaji Masala 1 tsp

A pinch of garam masala

Salt to taste

Freshly chopped coriander leaves

Butter as desired

Lemon juice 1 tsp


Put a large tawa on medium heat, add butter and oil, keep adding jeera and crackling, add onions and cook until they turn pink.

Keep adding peppers and cook on a high flame for 2-3 minutes.

Add the cooked & chopped vegetables, salt, prepared Pav Bhaji Masala, spice powder & green chili paste, mix well & try to chop the vegetable pieces with the spatula.

Further add the prepared garlic and chili paste, mix well and first add 1-2 cups of hot water, now use a Pav Bhaji pounder and start mashing the bhaji really well, keeping the flame low and mashing until the bhaji is almost crushed.

You can adjust the consistency of the bhaji by adding extra hot water. I like the consistency of my pav bhaji a little thin, just like the street vendors, you can adjust the consistency of the bhaji to your liking. The entire cooking process takes about 15-20 minutes.

The base of the bhaji is ready, let the bhaji simmer on a low flame until you can prepare the tadka that will be needed on the bhaji.

For tadka, put a pan on medium heat, add butter, jeera, prepared red chili paste and garlic paste, pav bhaji masala and garam masala, cook on a medium flame for 1-2 minutes, continue to add tadka to the bhaji and mix well.

Check the spices and adjust the salt to taste.

Also, add freshly chopped coriander leaves, butter and lemon juice, mix everything well and cook over medium heat for 2-3 minutes, your bhaji is ready to be served with a nice soft butter pav.

Ingredients for the red chilli garlic chutney:

Oil 3-4 tbsp

Jeera seeds 1 tsp

Prepared chili paste ½ cup approx.

Prepared garlic paste ½ cup approx.

Salt to taste

Pav Bhaji Masala 1 tsp

Garam Masala 1 tsp

Jeera powder 1 tsp

Kala Namak 1 tsp

Green chilli paste (paste made from 2 green chillies)

Fresh coriander 1 tbsp (chopped)

Lemon juice 1 tsp


Put a pan on medium heat, add oil and add all the remaining ingredients one after the other, stir and cook over medium heat until the oil separates from the chutney, your red garlic chutney is ready, serve as a seasoning with hot pav bhaji.

Ingredients for assembly:

Fig. 2 No.

Butter 2 tbsp

Chutney with red garlic 2 tsp

Fresh coriander 1 tbsp


Cut the patch in half, leaving the end intact.

Place a tawa or pan on medium heat, add butter, red garlic chutney, and fresh coriander, mix and place the pav on top of the tawa, butter the pav all the way and cook briefly for a soft pav You can toast it a little further if you want the pavs to have a slightly golden brown color and a crispier texture.

Your bhaji and hot soft pav are ready. Serve Garma Garam with some cucumber, chopped onions and lemon along with the red garlic chutney and don’t forget to top it with butter on a hot bhaji.

Enjoy this amazing street style Pav Bhaji with your family and friends.

(Recipe: Chef Sanjyot Keer)

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