Khada Pav Bhaji, Restaurant Style Pav Bhaji
by Tarla Dalal
‘Khada’ mean whole and not mashed, which explains the difference between this and the regular pav bhaji. Although it has the same tongue-tickling and invigorating taste, the veggies are not mashed to a pulp in this variant.
This gives a different consistency and mouth-feel to the dish, while also letting you enjoy the singular taste of each veggie that goes into the bhaji.
While making this, make sure you just lightly mash the cooked veggies once or twice and not much, because then you will not get the authentic taste and texture.
Make sure you heat the khada bhaji well before serving it with buttered and roasted pavs.
You can also try other recipes like Tava Pulao or Masala Pav .
Khada Pav Bhaji, Restaurant Style Pav Bhaji recipe - How to make Khada Pav Bhaji, Restaurant Style Pav Bhaji
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Khada Bhaji
2 tbsp butter
2 tsp garlic (lehsun) paste
1 cup chopped onions
1 cup chopped tomatoes
1/2 cup chopped capsicum
1/2 cup boiled cauliflower florets
1/2 cup boiled green peas
1 1/2 cups boiled potato cubes
2 1/2 tsp chilli powder
1 1/2 tbsp pav bhaji masala
1/2 tsp turmeric powder (haldi)
salt to taste
1/4 cup chopped coriander (dhania)
2 tsp lemon juice
For The Buttered Pavs
4 tbsp butter
2 tsp pav bhaji masala
8 ladi pavs
For Serving
1/2 cup chopped onions
lemon wedges
For the khada bhaji
- For the khada bhaji
- Heat the butter in a deep non-stick pan, add the garlic paste and onions and sauté on a medium flame for 2 minutes.
- Add the capsicum and tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the cauliflower, green peas, potatoes, chilli powder, pav bhaji masala, turmeric powder, salt and 1 cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while mashing it lightly with a masher. Do not mash it too much as we need whole vegetables.
- Switch off the flame, add the coriander and lemon juice and mix well. Keep aside.
For the buttered pavs
- For the buttered pavs
- Slit all the ladi pavs.
- Heat 1 tbsp of butter in a non-stick tava (griddle) , put ½ tsp pav bhaji masala, place 2 slit ladi pavs on it and cook on a medium flame till it turns golden brown in colour from both the sides.
- Repeat step 2 to cook 6 more ladi pavs in 3 more batches.
How to serve
- How to serve
- Just before serving, re-heat the khada bhaji and serve with pavs, onions and lemon wedges.
Khada Pav Bhaji, Restaurant Style Pav Bhaji Video by Tarla Dalal
How to make roadside famous khada bhaji
- Heat the butter in a deep non-stick pan and add the garlic paste. Many people even prefer adding Chilli Garlic Chutney.
- Also, add the onions and sauté on a medium flame for 2 minutes. Jains can skip adding onion.
- Add the tomatoes.
- Then add the capsicum and mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the boiled cauliflower florets.
- Add the boiled green peas. You can also add boiled carrots and French beans.
- Add the boiled potato cubes. You can make Jain Pav bhaji by using raw bananas instead.
- Finally, add chilli powder. Substitute half the quantity with Kashmiri red chilli powder to give it a fiery red colour.
- Add the pav bhaji masala. You can additionally add garam masala too. For those of you who are hardcore homemade food fans, here is the perfect recipe for Homemade Pav Bhaji Masala.
- Then add the turmeric powder, salt and 1 cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while mashing it lightly with a masher. Do not mash it too much as we need whole vegetables.
- Switch off the flame, add the coriander and lemon juice.
- Mix well. Our khada bhaji is ready. Keep aside.
For the buttered pavs
- Slit all the ladi pavs. To make pav at home you can check our recipe for Eggless Homemade Laadi Pav Buns.
- Heat 1 tbsp of butter in a non-stick tava (griddle), put ½ tsp pav bhaji masala. This being a popular street food of Mumbai, it is loaded with butter but, you can always adjust the amount used.
- Place 2 slit ladi pavs on it and cook on a medium flame till it turns golden brown in colour from both the sides. Health conscious people can bake Whole Wheat Ladi Pav.
- Repeat step 2 to cook 6 more ladi pavs in 3 more batches.
How to serve Khada pav bhaji
- Just before serving, re-heat the khada bhaji and serve with pavs, onions and lemon wedges.
- Serve with tongue-tickling tawa pulao to make it a full meal.
- If you are looking for more Mumbai roadside recipes then check out Vegetable Grill Sandwich , Schezuan Chopsuey Dosa , Ragda Pattice and Veg Frankie.
| Energy | 411 cal |
| Protein | 9.3 g |
| Carbohydrates | 58.8 g |
| Fiber | 3.8 g |
| Fat | 15.4 g |
| Cholesterol | 45 mg |
| Vitamin A | 907.6 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 1.4 mg |
| Vitamin C | 51.6 mg |
| Folic Acid | 29.2 mcg |
| Calcium | 60.8 mg |
| Iron | 2 mg |
| Magnesium | 30.7 mg |
| Phosphorus | 77.3 mg |
| Sodium | 166.5 mg |
| Potassium | 259.4 mg |
| Zinc | 0.4 mg |
My dad really likes khada bhaji so I always wanted to learn and make it for him when I came across this recipe i was very very happy and made it for him...He loved every bite of it and told me to make it often...