Beetroot Pav Bhaji Recipe
by Tarla Dalal
The deep red colour of cooked beetroots and the palate-warming flavour of pav bhaji masala team up to make this Beetroot Pav Bhaji a delightful dish that everyone will love.
The grated beetroot is combined with other veggies that go into the classic bhaji like onions, tomatoes, mashed potatoes, etc., and flavoured with the typical spice powders like chilli powder and pav bhaji masala.
The sweetness of the beetroot is a good match for the spiciness, giving you a very balanced and enjoyable flavour.
Serve it with nice buttery pav, and do not forget the lemon wedges because its tangy touch adds great value to the bhaji.
Also have a go at other recipes like Pav Sandwich or Pav Bhaji Masala .
Beetroot Pav Bhaji Recipe recipe - How to make Beetroot Pav Bhaji Recipe
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Beetroot Bhaji
3/4 cup grated beetroot
1 tbsp butter
1 tbsp oil
1 tsp garlic (lehsun) paste
3/4 cup finely chopped onions
1/2 cup finely chopped capsicum
1 cup finely chopped tomatoes
2 cups boiled and mashed potatoes
1 1/2 tsp chilli powder
2 tbsp pav bhaji masala
1/4 cup finely chopped coriander (dhania)
1 tbsp lemon juice
salt to taste
For The Pavs
8 ladi pav
4 tbsp butter
1 tsp pav bhaji masala
For Serving
1/2 cup finely chopped onions
lemon wedges
For the beetroot bhaji
- For the beetroot bhaji
- Heat the butter and oil in a deep non-stick pan, add the garlic paste and onions and sauté on a medium flame for 2 minutes.
- Add the capsicum an sauté on a medium flame for 2 minutes.
- Add the tomatoes, beetroot and ½ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add the potatoes, chilli powder, pav bhaji masala, coriander, lemon juice, salt and ½ cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while mashing it occasionally. Keep aside.
For the pavs
- For the pavs
- Slit 2 pavs vertically and keep aside.
- Heat a non-stick tava (griddle), add 1 tbsp of butter and slit open the pavs and place on it.
- Cook on a medium flame till they turn light brown and crisp on both the sides.
- Repeat steps 1 to 3 to cook more pavs. Keep aside.
How to proceed
- How to proceed
- Serve the bhaji hot with pavs, onions and lemon wedges.
| Energy | 418 cal |
| Protein | 8.2 g |
| Carbohydrates | 58.7 g |
| Fiber | 2.5 g |
| Fat | 16.7 g |
| Cholesterol | 37.5 mg |
| Vitamin A | 830.6 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.4 mg |
| Vitamin C | 48.1 mg |
| Folic Acid | 21 mcg |
| Calcium | 55.5 mg |
| Iron | 1.8 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 143 mg |
| Potassium | 235.1 mg |
| Zinc | 0.5 mg |
Delicious even without cauliflower, carrot, ginger, green peas. Quick and easy. Good in summers as well when there are less veggies available. Everyone liked it. Will make it again.
very nice test
This recipe has delighted me.. it is a unique and tasty recipe. Pav bhaji made with beetroot is something which cannot be thought of. Thank you for this wonderful dish. Could you give the nutrition values of this recipe please! It helps me a lot.
Beetroot pav bahji.. tastes great.. and colour is nice and vibrant.. the mouth feel is really nice.. just loved this recipe.. with some hot buttered pav..