This Pav Bhaji is a bold, buttery street-style preparation where mixed vegetables are slow-cooked, mashed, and finished with aromatic spices. Brought to life with Qora Pav Bhaji Masala, this recipe delivers the unmistakable flavour of Mumbai’s street food—rich, balanced, and deeply satisfying without being overpowering.
Perfect for casual gatherings, weekend indulgence, or comfort meals, pav bhaji is best enjoyed hot with buttered pav and a squeeze of lemon.
Ingredients for Pav Bhaji
For the Bhaji
- Mixed vegetables (potatoes, green peas, cauliflower, capsicum – boiled and mashed) – 500 g
- Oil – 2 tbsp
- Butter – 2 tbsp (plus extra for serving)
- Garlic paste – 2 tsp
- Onion (finely chopped) – 2 medium
- Tomatoes (finely chopped or puréed) – 2 medium
- Qora Pav Bhaji Masala – 1 tbsp
- Qora Chilli Powder – 1 tsp
- Salt – to taste
- Water – as required
- Fresh coriander leaves (chopped) – 2 tbsp
For Serving
- Pav (bread rolls) – 6–8
- Butter – as required
- Lemon wedges – for garnish
- Chopped onions – optional
How to Make Pav Bhaji
Heat oil and butter together on a flat pan or kadai. Add garlic paste and sauté briefly until aromatic.
Add chopped onions and cook until soft and translucent. Stir in tomatoes and cook until the mixture turns thick and glossy.
Add Qora Pav Bhaji Masala, Qora Chilli Powder, and salt. Mix well and cook for 1–2 minutes to bloom the spices.
Add the boiled, mashed vegetables and mix thoroughly. Use a masher to blend everything together while cooking for 2–3 minutes.
Adjust consistency with water as needed and simmer briefly until the bhaji is rich and well combined.
Toast pav with butter on a hot pan. Garnish bhaji with fresh coriander and serve hot with buttered pav, chopped onions, and lemon wedges.
Why Cook with Qora Pav Bhaji Masala?
- Crafted to recreate authentic Mumbai street-style flavour
- Balanced heat with buttery depth
- Enhances vegetable sweetness without overpowering
