Quick Pav Bhaji

Quick Pav Bhaji

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The recipe of this Pav-bhaji is slightly different from the conventional recipe, where chopping, sauteing and mashing is required. In this recipe all ingredients are Pressure Cooked to make it in a quick manner. Hence, the name is Quick Pav-bhaji.

Quick Pav Bhaji recipe - How to make Quick Pav Bhaji

Preparation Time:    Cooking Time:    Total Time:     Makes 1 serving
Show me for serving


For The Vegetables
1 cup roughly chopped onions
1 cup roughly chopped tomatoes
1 cup of chopped capsicum , cauliflower and green peas
4-5 medium sized boiled potato

For The Spices
2 tbsp chili garlic (lehsun) chutney
2 tbsp pav bhaji masala
1 tsp kashmiri red chilli powder
1 tbsp ginger garlic paste
salt to taste

Other Ingredients
1/2 cup oil
water for cooking vegetables
coriander (dhania) for garnishing

For The Pav
ladi pav
butter for frying ladi pav

For Serving
red chilli-garlic chutney
finely chopped onion
roasted ladi pav
grated processed cheese (optional)

  1. Pressure cook tomatoes, onions and vegetables (except boiled potatoes) for 3-4 whistles.
  2. Allow the steam to escape before opening the lid.
  3. Blend the cooked onions, tomatoes and vegetables to fine paste in a blender.(If you do not like fine paste, then blend it with hand-blender to keep the vegetables chunky)

For the bhaji

    For the bhaji
  1. Heat oil and butter in a kadai, add red chilly-garlic paste, ginger-garlic paste and pav bhaji masala, saute for 1-2 minutes.
  2. Add the cooked vegetables paste and cook for 5-6 minutes.Add mashed boiled potatoes, salt and red chilli powder. Cook for another 5-6 minutes,add water if required.
  3. Garnish with fresh chopped coriander.

For the pav

    For the pav
  1. Cut pav in the centre.
  2. Heat pan and grease it with butter and roast the pav on the greased pan from both the sides.
  3. Serve hot.

How to serve

    How to serve
  1. Serve pav-bhaji in a bowl and garnish it with chopped onions and coriander, add a dollop of butter on the bhaji.
  2. Serve the pav bhaji with buttered pav and red chill-garlic chutney and slice of lime.