Pav Bhaji/ Pao Bhaji – The healthier version!

August is already here! Can you believe it? The year is fast approaching its end already. The weather is hot and beautiful here in the States but back home, it is raining cats and dogs and the monsoon has finally in full swing there! Monsoon reminds me of all the spicy and chat-pata food that we used to have in Delhi. Street food! Yassss! And what screams street food more than Pav Bhaji?! Very few things, in my opinion! So today, that’s the recipe that I am going to share with you. A healthier version of Pav Bhaji.

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Trust me, there are very few things better than having a bowl of hot bhaji with some buttered soft pavs! Very few things, indeed!

Let me tell you how I used to see Pav Bhaji. A mish-mash of vegetables, including pumpkins and bottle gourd (which I totally dislike!) laden with loads and loads of butter. I was ignorant. I knew very little about the kitchen and cooking itself. I realize now, that it does not have to be that – pumpkin-y and unhealthy!

Pav Bhaji to me is a very versatile dish. You can add whichever vegetables you want and also how much butter/oil you want to use. I have realized that you can ‘enjoy’ Pav Bhaji without feeling guilty. I mean just look at that!

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Last week, I had a few vegetables lying around in the fridge. And I always have pav bhaji masala in my pantry as I use it to add an extra kick to pulao, masala rice or stir fries. So I grabbed some burger buns from the local grocery store and decided to surprise Nishant with some delicious Pav Bhaji for dinner. I find that it’s easier to find buns rather than pavs here. Plus the buns here are softer.

It is so easy, you would want to make this a regular. Just a few chopped onions and some slivers of lemon are all you need to complete the meal!

So without further ado, let’s get started with it!

Print Recipe
Pav Bhaji
This is a healthier version of Pao Bhaji, so delicious and so masaledaar! You are going to love it!
Course Main Dish
Cuisine indian
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine indian
Prep Time 10 minutes
Cook Time 30 minutes
  1. In a pressure cooker, take the potatoes, peas, cauliflower, carrot, beans and eggplant. Add 1/2 cup or so of water and pressure cook the vegetables till done. My pressure cooker took 3 whistles for that.
  2. Once the pressure is released, mash all the vegetables with a masher. Make sure the water lever before you start mashing is not too much. Remove some water if you feel that water is too much.
  3. In another pan, heat the oil and butter together. Add the cumin seeds. once they splutter, add the turmeric to the oil. after about 20 seconds, add the chopped onions.
  4. Saute the onions till they become a little translucent.
  5. Add the chopped bell peppers and mix well. Saute. Cook covered till they become soft too.
  6. Now add the chopped tomatoes, red chilli powder, garam masala and about 1/4 cup water.Mix everything well and cook covered till the tomatoes become mushy too.
  7. Saute this masala for a couple of minutes till the oil separates.
  8. Add the mashed vegetables and salt to this. Mix everything well. Add the pav bhaji masala and the orange food colour also.
  9. Adjust the consistency of the sauce. Cook this for about 5-7 minutes till everything comes together.
  10. Switch off the heat and add the lemon juice and the chopped coriander.
  11. Serve with chopped onions and lemon wedges. Enjoy!
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Remember, you can add or mix and match the vegetables that you want to use. You can add any of your choice.

If you are feeling indulgent, top it with a blob of butter!! The point is to enjoy your food!

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I hope you enjoyed my quick and delicious recipe. Do give this a try and share your experiences with me!

Till next time..


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