🍛 Pav bhaji

Name: Pav bhaji
Total time: 45 min
Yield: 4
Cuisine: India · Mumbai
Ingredients: 500 g potatoes, boiled and peeled; 3 tomatoes, finely chopped; 1 green bell pepper, finely chopped; 1 onion, finely chopped; 2 tbsp pav bhaji masala (spice blend); 1/2 tsp chili powder, 1/2 tsp turmeric, salt; 40 g butter; 8 soft bread rolls; Lemon wedges and fresh coriander

Origin: India · Mumbai

770kcal

per serving · 350 g

220kcal

per 100 g

18 gProtein5 g / 100 g

32 gFat9 g / 100 g

98 gCarbs28 g / 100 g

Pav bhaji is a Mumbai street food of potatoes, tomatoes and bell peppers cooked down and mashed on a large griddle with butter and a spice blend called pav bhaji masala. The thick, tangy and spicy mash is served with soft bread rolls toasted in butter, plus chopped onion and a wedge of lemon.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: butter

Contains glutenbecause of: bread roll

Contains dairybecause of: butter

Not keto28 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

potatobell peppertomatobutterspicesbread roll

Recipe

4 servings45 min

Ingredients

500 g potatoes, boiled and peeled
3 tomatoes, finely chopped
1 green bell pepper, finely chopped
1 onion, finely chopped
2 tbsp pav bhaji masala (spice blend)
1/2 tsp chili powder, 1/2 tsp turmeric, salt
40 g butter
8 soft bread rolls
Lemon wedges and fresh coriander

Method

Melt half the butter in a wide pan, add the onion and cook for 4 minutes.
Add the bell pepper and tomatoes and cook for 8–10 minutes until soft.
Stir in the spices, then add the potatoes and 150 ml water.
Mash everything together in the pan and simmer for 10 minutes until thick, adjusting salt.
Split the rolls and toast them on a griddle with the remaining butter.
Serve the bhaji topped with raw onion and coriander, with the rolls and lemon.

How to make it lighter

Cut the butter in half and finish with only a small knob on top — 10 g butter ≈ 75 kcal.
Toast the rolls dry instead of in butter, and have one instead of two.
Add extra bell pepper and tomato to bulk up the bhaji with fewer calories per bowl.

History

Pav bhaji is usually said to have started in Mumbai in the mid-19th century as a quick, cheap meal for textile mill workers, made from leftover vegetables mashed on a griddle. The soft bread roll, pav, traces back to Portuguese influence on the western coast of India. Today it is sold from street stalls and restaurants across India.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →