October 20, 2021

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Khada Pav Bhaji

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Khada pav bhaji is a delicious variant of the traditional and popular Mumbai Pav Bhaji where the vegetables are not mashed but kept whole as chunks. This variant is also served by the street food carts in Mumbai as well as in some restaurants. Serve with some fluffy dinner rolls aka pav or with some soft roti or chapati for a filling and satisfying meal.

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Basically in this version, the chopped and cooked vegetables are kept intact and chunky. The veggies are not mashed. That’s it. The recipe for making khada pav bhaji, is same as the regular one.

I have had khada pav bhaji umpteen times in Mumbai along with Paneer Pav Bhaji. Since it is a favorite dish, I do make it often. This time I decided to make khada pav bhaji, instead of mashed version. If you have not tried this version, then you must try it. I do like mashed bhaji but if you give me an option between mashed and khada pav bhaji, then I will go for the kada pav bhaji.

You might feel that it is more like eating a typically onion-tomato based mixed vegetable dish. But it is not. Khada pav bhaji has the pav bhaji taste and feel to it as the pav bhaji masala powder is also added.

Something about adding onions to bhaji. I have made bhaji both with and without onions and I like the taste of both. You decide and choose as per your taste, if you want to add onions to the recipe or not.

In this recipe though, I have added onions. By the way, till now, I have always seen the pav bhaji wallahs in Mumbai adding onions while making bhaji. And as a teen too when I used to make this dish at home, I used to add onions to the recipe. However, if you wish then you can skip adding onions and the bhaji will still taste good.

Step-by-Step Guide

How to Make Khada Pav Bhaji

1. First take the chopped veggies, mainly:

  • ½ to ¾ cup cauliflower florets
  • 2 medium potatoes – cubed
  • 2 to 3 small carrots – cubed
  • ⅓ cup green peas – fresh or frozen
  • ¼ cup french beans – chopped

You can either rinse or chop them or rinse after chopping them.

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2. Keep the veggies in a pan or stovetop pressure cooker. Now add water to the veggies just about covering them.

You can also steam the veggies in a pan or the pressure cooker.

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4. Sprinkle 1 teaspoon of salt or as required.

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5. Pressure cook or boil the veggies for 1 to 2 whistles or till they are almost softened and tender. Do not overcook the veggies.

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6. In the picture below, the veggies are cooked. Strain the veggies and keep the broth or stock aside.

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7. In the meantime, when the vegetables are cooking, you can prepare the following ingredients:

  • 1 medium-sized onion – finely chopped
  • 1 green chilli – finely chopped
  • 1 inch ginger – Note that half of the ginger is to be chopped and the remaining half to be made into a paste.
  • 2 medium-sized tomatoes – finely chopped
  • 1 medium-sized capsicum – finely chopped
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8. In the mortar and pestle crush the remaining half of the ginger and 5 to 6 medium sized garlic cloves. You can keep it coarsely crushed or make a fine paste. You could also use ready ginger-garlic paste.

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9. In a kadai or a big tava or skillet heat around 2 tablespoons butter or oil.

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10. Add the finely chopped onions and saute stirring often till they become translucent.

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11. Then add the finely chopped tomatoes.

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12. Also add the finely chopped ginger, green chilies and capsicum.

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13. Stir and saute for 7 to 8 minutes stirring in between till the tomatoes soften and become mushy.

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14. Now add ¼ teaspoon red chili powder and ¼ teaspoon turmeric powder.

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15. Mix the spice powders and saute for 1 to 2 minutes.

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16. Add the ginger-garlic paste or crushed ginger-garlic.

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17. Mix it very well and saute for 2 minutes more.

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18. Add 1 to 2 tablespoons of butter to the masala.

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19. Add the boiled vegetables.

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20. Stir and mix gently to combine.

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21. Add ½ to 1 tablespoon Pav Bhaji Masala Powder.

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22. Add about 1 or 1.5 cups of stock or water or both stock+water.

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23. Gently mix the entire mixture.

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24. Simmer for 10 to 12 minutes on low heat till the gravy thickens a bit.

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25. Keep checking the bhaji in between and give a stir.

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26. Now, add the garam masala powder and gently mix it with the rest of the bhaji.

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27. Lastly, add chopped coriander leaves. Check the taste and adjust spices and salt as per your taste. The bhaji is ready now to be served with the pav.

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28. Slice the pavs into equal half. Lightly toast or pan fry them on the tava or griddle with some butter.

Lightly toast on both sides of the pav adding butter as needed. You can use any type of pav like whole wheat pav or made with all-purpose flour.

But make sure that the pav is soft so that it soaks up the bhaji gravy.

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Serve the Khada Pav Bhaji topped with butter and with warm pav, chopped onion and chopped lemon or lime.

Garnish the bhaji with coriander leaves. While eating top the bhaji with onions and squeeze some lemon or lime juice on top.

Dip the pav in the bhaji and enjoy.

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More Tasty Street Food Recipes

If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

Khada pav bhaji is a variation of pav bhaji where the chopped and cooked vegetables are kept intact, chunky and not mashed. A different and unique street food from Mumbai.

Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr



Servings 3 bowls

Units

Preparation

  • First take the chopped veggies, mainly: cauliflower, potatoes, carrots, peas and beans. Keep these in a pan or cooker. Now add water to the veggies just about covering them.

  • Pressure cook or boil the veggies for 1 to 2 whistles or till they are almost cooked. Do not over cook the veggies. Strain the veggies and keep the broth or stock aside.

  • In the meantime, when the vegetables are cooking, chop the onions, green chillies, ginger, tomatoes and capsicum.

  • In the mortar and pestle crush the remaining half ginger and garlic cloves. You can keep it coarsely crushed or make a fine paste. You could also use ready ginger-garlic paste.

Making khada pav bhaji

  • In a kadai or a big tava or skillet heat up 2 tablespoons of oil or butter. Add the onions and saute stirring often till they become transparent.

  • Add the chopped tomatoes, ginger, green chillies and capsicum. Saute for 7 to 8 minutes stirring in between.

  • Now add the red chili powder and turmeric powder. Mix the powders and saute for 1 to 2 minutes.

  • Add in the ginger garlic paste or crushed ginger garlic. Mix it and saute for 2 minutes more.

  • Add 1 to 2 tablespoon 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 entire mixture.

  • Simmer for 10 to 12 minutes on a low heat. Keep checking the bhaji in between and give a stir often.

  • Now, add the garam masala powder and gently mix it with the rest of the bhaji.

  • Lastly, add chopped coriander leaves.

  • Your khada pav bhaji is ready now. Slice the pavs and fry them on the tava or griddle with some butter. Serve the bhaji topped with butter with the warm pavs, chopped onion and chopped lemon.

  • Garnish the bhaji with coriander leaves while serving.

  • This recipe can be scaled to make a small or a big batch.
  • You can alter the proportions of the vegetables used.
  • To make a spicy version add more green chilies and red chili powder.
  • For a wholesome meal serve with whole wheat pav or roti.
  • The vegetables can be steamed or cooked in a pan or Instant pot or stovetop pressure cooker adding water as required. However keep in mind to cook the vegetables until they are almost tender. Don’t overcook them as later they can get mushy and pasty while cooking.

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This Khada Pav Bhaji post from the archives (September 2010) has been republished and updated on 25 September 2021.

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