🍛 Classic Pav Bhaji Recipe

Serves: 4 | Prep Time: 15 mins | Cook Time: 30 mins | Type: Street-style, Vegetarian, Main Course

🧂 Ingredients
🥦 For the Bhaji (vegetable curry):
2 medium potatoes (boiled & mashed)

1 cup cauliflower (boiled & mashed)

½ cup green peas (boiled)

1 medium capsicum (finely chopped)

2 medium onions (finely chopped)

2 tomatoes (finely chopped or pureed)

1 tbsp ginger-garlic paste

2–3 tbsp Welza Pav Bhaji Masala

½ tsp turmeric powder

1 tsp red chilli powder (optional, for extra heat)

Salt to taste

2–3 tbsp butter

Water as needed

Fresh coriander, chopped (for garnish)

Lemon wedges (for serving)

🍞 For the Pav (bread rolls):
8 pav buns

2 tbsp butter

A pinch of Welza Pav Bhaji Masala (optional, for toasting)

👨🍳 Method
1️⃣ Prepare & Mash the Vegetables
Boil potatoes, cauliflower, and peas until soft.
Mash them roughly — not too fine — to keep a rustic texture.

2️⃣ Sauté Onions & Aromatics
Heat butter in a large pan.

Add chopped onions and sauté until golden.

Add ginger-garlic paste, cook till the raw smell goes.

Add chopped capsicum, cook for 2–3 mins.

Stir in tomatoes and cook till they break down and oil starts to separate.

3️⃣ Add the Spices
Add turmeric, red chilli powder (if using), and Welza Pav Bhaji Masala.

Fry the spices in butter for 1–2 minutes to bring out their full flavor.

4️⃣ Combine & Cook the Bhaji
Add the mashed vegetables to the masala base.

Mix everything well and mash further using a potato masher or ladle.

Add water gradually to get your preferred consistency.

Let it simmer on low heat for 10–15 minutes, stirring occasionally.

Finish with a cube of butter and chopped coriander.

5️⃣ Toast the Pav
Slice pav buns horizontally.

Toast them on a tawa with butter and a pinch of Welza Pav Bhaji Masala for extra flavor.

🍽 Serve It Right
Serve hot bhaji in a bowl, topped with a cube of butter and coriander.

Plate the toasted pav alongside, with lemon wedges and chopped onions.

💡 Welza Tips
Use Amul butter for that authentic Mumbai flavor.

Mash and mix the bhaji well — it should be creamy but with some texture.

Garnish generously — coriander and lemon bring it all together.