How to make Black Pav Bhaji - SK Khazana -

The popular Mumbai street food pav bhaji gets a new identity – it is black and not red

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pavs (पाव), Lemon wedges (नींबु के वेड्जेस)

Cuisine : Indian, Mumbai

Course : Snacks and Starters

For more recipes related to Black Pav Bhaji - SK Khazana checkout Dabeli, Dabeli, Pav Bhaji Buns with Cheese, Masala Pav . You can also find more Snacks and Starters recipes like Khatta Boti Kabab Grilled Chicken and Peppers Sandwich Rajma Pav Bhaji Palak Ke Kebab

Black Pav Bhaji - SK Khazana

Black Pav Bhaji - SK Khazana Recipe Card


You can’t eat breakfast at night or dinner in the afternoon – but snacks? that you can eat anytime of the day! Along with tea, after school or at a birthday party – snacks are every foodie’s ultimate favourite. Healthy snacking is the best way to satisfy your munchies without the worry of to many added calories.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Black Pav Bhaji - SK Khazana Recipe

  • Pavs slit 8

  • Lemon wedges to serve

  • Black Spice Mix

  • Dried coconut ( khopra) 30 grams

  • Bay leaves 2

  • Dried coconut ( khopra) sliced 1/2 cup

  • Coriander seeds 1 1/2 tablespoons

  • Fennel seeds (saunf) 1 teaspoon

  • Cloves 4-5

  • Cinnamon 1/2 inch stick

  • Black peppercorns 6-8

  • Black cardamom 1

  • Stone flower (dagad phool) 1 piece

  • Bhaji

  • Potatoes boiled, peeled and grated 3 medium

  • Green capsicum chopped 1 medium

  • Fresh green peas boiled 1/2 cup

  • Pav bhaji masala 1 1/2 tablespoons

  • Butter as required

  • Onions chopped 2 medium

  • Ginger-garlic paste 1 tablespoon

  • Tomato chopped 1 large

  • Salt to taste

  • coriander leaves chopped 2 tablespoons


Step 1

To make the black spice mixture, dry roast the dried coconut piece on direct flame till charred well from all sides. Set aside to cool.

Step 2

Heat a non-stick pan, add bay leaves, driedcoconut slices, coriander seeds, fennel seeds, cloves, cinnamon stick, black peppercorns, black cardamom and stone flower, and dry roast on low heat till fragrant and well browned. Set aside to cool slightly.

Step 3

Transfer the roasted spices into a blender jar. Cut the charred coconut into small pieces and add to the spice mixture and blend into a fine powder.

Step 4

To make the bhaji, heat butter in a kadai. When it melts, add onions and sauté till golden brown. Add ginger-garlic paste, mix and sauté for 1-2 minutes.

Step 5

Add tomato and salt, mix well and sauté till tomato is pulpy. Add potatoes, capsicum and green peas and mix well.

Step 6

Add pav bhaji masala powder and 2½ tbsps roasted spice powder and mix well. Add 2 cups water, mix well and let the mixture come to a boil. Cook for 4-6 minutes or till it thickens. Add coriander leaves and mix well. Take the pan off the heat.

Step 7

Heat a little butter on a non-stick tawa, slit the pavs and place them on it and toast on both sides till golden brown.

Step 8

Transfer bhaji into a serving plate, garnish it with butter and coriander leaves and serve hot with pavs, chopped onion and lemon wedges.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.