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How to make street-style pav bhaji, vegan-style!

Pav Bhaji vegan recipe

Pav Bhaji is incredibly comforting on a cold day because it's not only filling but it's a healthy snack.

There's several variations of Pav Bhaji across India, but what about one that it suitable for vegans and meat-eaters alike?

And what's not to like about that? In this recipe, you'll find that the end result is just as delicious and just as comforting as it always has been!

So give this recipe a share to all your friends- vegan or not!


For the pav

For the bhaji

  • 1 1/2 cups boiled and mashed potatoes

  • 1/2 cup green peas

  • 1/2 cup chopped carrots

  • 1 cup chopped onions

  • 1/2 cup capsicum, finely chopped

  • 2 1/2 cups chopped tomatoes

  • 1/2 tsp turmeric powder

  • 1/2 tsp chilli powder

  • 1 1/2 tbsp pav bhaji masala

  • 1/2 tsp salt

  • 4 tbsp One Good Butter

To be ground into a chilli-garlic paste

  • 3 to 4 whole dry Kashmiri red chillies, soaked in warm water

  • 4 to 6 cloves garlic

For serving

  • 1 large onion, chopped

  • 4 lemon wedges

  • 1 tbsp chopped coriander


For the bhaji

  • Grind the Kashmiri red chillies and garlic into a paste.

  • Boil the potatoes, peas, and carrots till they are soft; drain out the excess water.

  • Heat the One Good Butter in a large pan, add the onion and capsicum, and sauté for 2 minutes. Then, add the prepared chilli-garlic paste and sauté till the onion softens.

  • Add the tomatoes and simmer till the oil separates.

  • Add the turmeric powder, chilli powder, pav bhaji masala, black salt, and salt, and cook for 2 to 3 minutes.

  • Add the boiled vegetables and potatoes and mash thoroughly using a potato masher, adding ½ cup of water if required.

For the pav

  • Slice each pav into 2 horizontally. Apply a little One Good Butter to each side and sprinkle with a little pav bhaji masala, if desired.

  • Heat a large tava and cook the pav on both sides until the pieces are lightly browned.

  • Serve the hot bhaji on 4 individual plates and top with the onion and coriander.

  • Serve with the hot pav and lemon wedges.

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