How to make Pavbhaji Bun -

A quick and easy but delicious recipe served in a different way.

Sanjeev Kapoor

This recipe is from the book Fun Food For Fussy Kids.

Main Ingredients : Brown Pav, Pavbhaji Masala

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Pavbhaji Bun checkout Pesto Mozzarella Sandwich - SK Khazana. You can also find more Snacks and Starters recipes like Club Sandwich - SK Khazana Recipe Pastama Chocolate And Coconut Slices Egg Chaat - SK Khazana

Pavbhaji Bun

Pavbhaji Bun Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Pavbhaji Bun Recipe

  • Brown Pav 8

  • Pavbhaji Masala 1 1/2 tablespoons

  • Butter 3 tablespo for shallow frying

  • Oil 2 tablespoons

  • Onions chopped 2 medium

  • Green chilli chopped 1

  • Ginger-garlic paste 1 tablespoon

  • Tomatoes chopped 3 medium

  • Green capsicum chopped 1 medium

  • Green peas blanched and mashed 1/4 cup

  • Potatoes boiled and grated 4 medium

  • Salt to taste

  • Fresh coriander leaves chopped 1 tablespoon

  • Lemon juice 1 tablespoon


Step 1

Heat two tablespoons butter and oil in a non-stick pan and add three fourth of the onions and sauté till light golden. Add the green chilli and ginger-garlic paste. Stir-fry for half a minute.

Step 2

Add half the tomatoes and cook on medium heat for three to four minutes, stirring continuously or till the oil separates from the masala.

Step 3

Add the capsicum, green peas, potatoes and one cup of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed. Add the pavbhaji masala, salt and the remaining tomatoe

Step 4

Cook on medium heat, stirring continuously, for two minutes or till the mixture is thick and of spreading consistency. Add the fresh coriander, lemon juice and one tablespoon of butter and remove from heat.

Step 5

Allow to cool slightly. Slit the pavs without cutting through. Spread some of the pav bhaji on the lower half. Apply some butter on the both the outer surfaces of the pav.

Step 6

Heat a flat non-stick tawa, place the pavs on them and roast on low heat till golden and crisp on the outside.

Step 7

Serve hot.

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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.