Khada pav bhaji is a delicious variation of the traditional and popular Mumbai Pav Bhaji where the vegetables are not mashed but kept whole in pieces. This variant is also served by street carts in Mumbai as well as in some restaurants. Serve with fluffy aka pav buns or with roti or mild chapati for a filling and satisfying meal.
Basically, in this version, the chopped and cooked vegetables are kept intact and in pieces. The vegetables are not crushed. That’s it. The recipe for making khada pav bhaji is the same as the usual recipe.
I have had khada pav bhaji countless times in Mumbai with Paneer Pav Bhaji. Since it’s a favorite dish, I do it often. This time I decided to make khada pav bhaji, instead of the mashed version. If you haven’t tried this version, you must try it. I like mashed bhaji, but if you give me an option between mash and khada pav bhaji, then I will choose kada pav bhaji.
You might feel like it’s more like eating a mixed vegetable dish made with onions and tomatoes. But it’s not. Khada pav bhaji has the taste and feel of pav bhaji because pav bhaji masala powder is also added.
Something about adding onions to bhaji. I made bhaji with and without onions and I like the taste of both. You decide and choose according to your tastes, whether or not you want to add onions to the recipe.
In this recipe however, I have added onions. By the way, so far I have always seen pav bhaji wallahs in Mumbai adding onions while doing bhaji. And when I was a teenager too, when I made this dish at home, I used to add onions to the recipe. However, if you wish, you can skip adding the onions and the bhaji will still taste great.
Step by step guide
How to do Khada Pav Bhaji
1. First take the chopped vegetables, mainly:
- ½ to ¾ cup of cauliflower florets
- 2 medium potatoes – cubed
- 2 to 3 small carrots – cubed
- ⅓ cup green peas – fresh or frozen
- ¼ cup green beans – chopped
You can either rinse them, or chop them, or rinse them after chopping them.
2. Store the vegetables in a pot or pressure cooker. Now add water to the vegetables just to cover them.
You can also steam the vegetables in a pot or pressure cooker.
4. Sprinkle 1 teaspoon of salt or as needed.
5. Pressure cook or boil vegetables for 1 to 2 whistles or until almost soft and tender. Do not overcook the vegetables.
6. In the picture below, the vegetables are cooked. Drain the vegetables and keep the broth or broth aside.
7. Meanwhile, when the vegetables are cooking, you can prepare the following ingredients:
- 1 medium onion – finely chopped
- 1 green pepper – finely chopped
- 1 inch of ginger – Note that half of the ginger should be chopped and the other half should be made into a paste.
- 2 medium tomatoes – finely chopped
- 1 medium-sized bell pepper – finely chopped
8. In the mortar and pestle, crush the remaining half of the ginger and 5-6 medium sized garlic cloves. You can keep it coarsely crushed or make a fine paste. You can also use ready-made ginger-garlic paste.
9. In a kadai or large tava or pan, heat about 2 tablespoons of butter or oil.
10. Add the finely chopped onions and sauté, stirring often, until they become translucent.
11. Then add the finely chopped tomatoes.
12. Also add the finely chopped ginger, green peppers and bell pepper.
13. Stir and sauté for 7-8 minutes, stirring, until the tomatoes soften and become mushy.
14. Now add ¼ teaspoon of red chili powder and teaspoon of powdered turmeric.
15. Combine the spice powders and sauté for 1 to 2 minutes.
16. Add the ginger-garlic paste or the crushed ginger-garlic.
17. Mix very well and cook for 2 more minutes.
18. Add 1 to 2 tablespoons of butter to the masala.
19. Add the boiled vegetables.
20. Stir and mix gently to combine.
21. Add ½ to 1 tablespoon of Pav Bhaji Masala powder.
22. Add about 1 or 1.5 cups of broth or water or both broth + water.
23. Gently mix the entire mixture.
24. Simmer for 10 to 12 minutes over low heat until the sauce thickens a little.
25. Keep checking the bhaji in between and stir.
26. Now add the garam masala powder and mix it gently with the rest of the bhaji.
27. Finally, add chopped coriander leaves. Check the taste and adjust the spices and salt to taste. The bhaji is now ready to be served with the paver.
28. Cut the pavers into two equal halves. Lightly grill them or fry them on the tava or hotplate with a little butter.
Lightly toast on both sides of the pavement, adding more butter as needed. You can use any type of paver like whole wheat paver or made with all-purpose flour.
But make sure the paver is soft so that it absorbs the bhaji sauce.
Serve the Khada Pav Bhaji garnished with hot butter and pavé, chopped onions and chopped lemon or lime.
Garnish the bhaji with cilantro leaves. While you eat, garnish the bhaji with onions and squeeze some lemon or lime juice on top.
Dip the pavement in the bhaji and enjoy.
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Khada pav bhaji is a variation of pav bhaji where chopped and cooked vegetables are kept intact, in pieces and not mashed. A different and unique street food from Mumbai.
Preparation time 15 minutes
Cooking time 45 minutes
Total time 1 time
Portions 3 balls
Prevent your screen from going dark while preparing the recipe
Take the chopped vegetables first, mainly: cauliflower, potatoes, carrots, peas and beans. Store them in a pot or stove. Now add water to the vegetables just to cover them.
Pressure cook or boil vegetables for 1 to 2 whistles or until almost cooked through. Do not overcook the vegetables. Drain the vegetables and keep the broth or broth aside.
Meanwhile, when the vegetables are cooking, chop the onions, green peppers, ginger, tomatoes and bell pepper.
In the mortar and pestle, crush the remaining half-cloves of ginger and garlic. You can keep it coarsely crushed or make a fine paste. You can also use ready-made ginger-garlic paste.
Make khada pav bhaji
In a kadai or large tava or pan, heat 2 tablespoons of oil or butter. Add the onions and sauté, stirring often, until they become transparent.
Add the chopped tomatoes, ginger, green peppers and bell pepper. Sauté for 7 to 8 minutes, stirring in between.
Now add the red chilli powder and turmeric powder. Mix the powders and cook for 1 to 2 minutes.
Add ginger garlic paste or crushed ginger garlic. Mix and cook for 2 more minutes.
Add 1 to 2 tablespoons of butter to the masala.
Add the boiled vegetables and the pav bhaji masala powder.
Add about 1 or 1.5 cups of broth or water or both broth + water. Gently mix the whole mixture.
Simmer for 10 to 12 minutes over low heat. Keep checking the bhaji in between and stir often.
Now add the garam masala powder and mix it gently with the rest of the bhaji.
Finally, add the chopped coriander leaves.
Your khada pav bhaji is ready now. Slice the pavers and fry them on the tava or the hotplate with a little butter. Serve the bhaji garnished with butter with the hot pavers, chopped onion and chopped lemon.
Garnish the bhaji with cilantro leaves when ready to serve.
- This recipe can be scaled to make a small or a large batch.
- You can change the proportions of the vegetables used.
- To make a spicy version, add more green chillies and red chili powder.
- For a healthy meal, serve with a whole wheat steak or roast.
- Vegetables can be steamed or cooked in an instant pot or pot or pressure cooker, adding water as needed. However, don’t forget to cook the vegetables until they are almost tender. Do not overcook them as later they can become mushy and mushy during cooking.
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This post from Khada Pav Bhaji from the Archives (September 2010) was republished and updated on September 25, 2021.
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