Pau Bhaji recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Dishoom Kensington›Pau Bhaji Recipe

Pau Bhaji Recipe

Inspired by Dishoom Kensington
Time45m
Serves4

Make Pau Bhaji Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Vegetables

Spices

Other

Method

Preparation of Vegetables

  1. 1

    Chop the vegetables

    Peel and chop the potatoes, carrots, and cauliflower into small pieces. Rinse the green peas and set aside.

  2. 2

    Boil and mash vegetables

    Boil the potatoes, carrots, cauliflower, and green peas in salted water until they are soft. This should take about 15-20 minutes. Once cooked, drain the water and mash the vegetables together until smooth.

Cooking the Bhaji

  1. 3

    Sauté the onions

    In a large pan, heat the butter over medium heat. Add the chopped onions and sauté until they are translucent.

  2. 4

    Add ginger-garlic and chilies

    Add the ginger-garlic paste and green chilies. Sauté for another 1-2 minutes until fragrant.

  3. 5

    Cook the tomatoes

    Stir in the chopped tomatoes and cook until they are soft and mushy, about 5-7 minutes.

  4. 6

    Mix in spices and cook

    Add the boiled and mashed vegetables to the pan. Mix well and add the Pav Bhaji masala, turmeric powder, red chili powder, coriander powder, and salt. Stir everything together and let it cook for about 10 minutes, stirring occasionally.

  5. 7

    Add finishing touches

    Add lemon juice and chopped coriander leaves. Mix well and cook for an additional 2 minutes.

Serving

  1. 8

    Toast the Pav

    While the bhaji is cooking, prepare the pav. Heat a bit of butter in a separate pan and toast the pav until golden brown on both sides.

  2. 9

    Serve and enjoy

    Serve the bhaji hot, garnished with extra coriander leaves, alongside the toasted pav.

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