khada pav bhaji recipe, how to make mumbai khada pav bhaji recipe

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khada pav bhaji recipe

khada pav bhaji is a variation of pav bhaji where the chopped and cooked vegetables are kept intact, whole and not mashed. a different and unique pav bhaji from mumbai

5 from 1 vote
total time:
60minutes

khada pav bhaji recipe with step by step photos. khada pav bhaji is a variation of the popular mumbai pav bhaji and is also a served by the street food carts and outlets in mumbai.

kada pav bhaji recipe

basically in khada pav bhaji, the chopped and cooked vegetables are kept intact, whole and not mashed. thats it. the recipe for making khada pav bhaji, is same as the pav bhaji recipe.

i have had khada pav bhaji umpteen times in mumbai. since pav bhaji is a favorite dish, i do make it often. this time I decided to make khada pav bhaji, instead of mashed pav bhaji. if you have not tried kada pav bhaji, you must try it. i do like mashed pav bhaji but if you give me an option between mashed and kada pav bhaji, then i will go for the kada pav bhaji.

you might feel that it is more like eating a typically onion-tomato based mixed vegetable dish. but it is not. khada pav bhaji has the pav bhaji taste and feel to it.

something about adding onions to pav bhaji. i have made pav bhaji both with and without onions and i like the taste of both. recently, i came across pav bhaji recipes in two cookbooks. one cookbook uses onions and the other does not. you decide and choose as per your taste, if you want to add onions to the recipe or not.

in this kada pav bhaji recipe though, i have added onions. by the way, till now, i have always seen the pav bhaji wallahs in mumbai adding onions while making pav bhaji. and as a teen too when I used to make pav bhaji at home, I used to add onions to the recipe. by the way, i have shared one version of pav bhaji in which onions and garlic are not used. here is the link for this pav bhaji with no onion no garlic.

if you are looking for more mumbai street food recipes then do check paneer pav bhaji, misal pav, chole bhature, bhel puri, sev puri and pani puri.

khada pav bhaji recipe card below:

khada pav bhaji recipe
5 from 1 vote
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khada pav bhaji recipe

khada pav bhaji is a variation of pav bhaji where the chopped and cooked vegetables are kept intact, whole and not mashed. a different and unique pav bhaji from mumbai
course snacks
cuisine indian street food, mumbai street food
prep time 15 minutes
cook time 45 minutes
total time 1 hour
servings 3 bowls
author dassana amit

ingredients (1 cup = 250 ml)

  • ½ to ¾ cup cauliflower florets (phool gobi)
  • 2 to 3 small carrots - cubed
  • ¼ cup french beans - chopped
  • 2 medium potatoes - cubed
  • cup green peas (matar) - fresh or frozen
  • 1 medium onion - finely chopped
  • 2 medium tomatoes - finely chopped
  • 1 green chili - finely chopped
  • 1 medium sized capsicum, (bell pepper or shimla mirch) - finely chopped
  • 1 inch ginger - use half of the ginger for making the ginger-garlic paste and half to be chopped
  • 5 to 6 medium sized garlic cloves (lahsun) - chopped
  • ½ to 1 tablespoon pav bhaji masala
  • ¼ teaspoon garam masala powder
  • ¼ teaspoon red chili powder (lal mirch powder)
  • ¼ teaspoon turmeric powder (haldi)
  • a few sprigs of coriander leaves, for garnish
  • chopped lemon to be served with pav bhaji
  • 2 to 3 tablespoons butter or oil - preferably amul butter
  • salt as required
  • water as required

how to make khada pav bhaji recipe

  1. first take the chopped veggies, mainly: cauliflower, potatoes, carrots, peas and beans. keep these in a pan or cooker. now add water to the veggies just about covering them.

  2. pressure cook or boil the veggies till they are done. do not over cook the veggies. in the picture below, the veggies are cooked. strain the veggies and keep the broth or stock.

  3. in the meantime, when the vegetables are cooking, chop the onions, green chillies, ginger, tomatoes and capsicum.

  4. in the mortar and pestle crush the remaining half ginger and garlic cloves. you can keep it coarsely crushed or make a fine paste. you could also use ready ginger-garlic paste.

  5. in a kadai or a big tava heat up around 2 tablespoon oil or butter. add the onions and fry till they become transparent.

  6. add the chopped tomatoes, ginger, green chillies and capsicum. saute for 7 to 8 minutes stirring in between.

  7. now add the red chili powder and turmeric powder.

  8. mix the powders and saute for 1 to 2 minutes.

  9. add in the ginger garlic paste or crushed ginger garlic .

  10. mix it and saute for 2 minutes more.

  11. add 1 to 2 tablespoon butter to the masala. 

  12. add the boiled vegetables.

  13. sprinkle the pav bhaji masala.

  14. add about 1 or 1.5 cups of broth or water or both broth+water. gently mix the entire mixture.

  15. simmer for 10 to 12 minutes on a low flame. keep checking the bhaji in between.

  16. now, add the garam masala powder and gently mix it with the rest of the bhaji.

  17. lastly, add chopped coriander leaves.

  18. your khada pav bhaji is ready now. slice the pavs and fry them on the tava or griddle with some butter. serve the khada pav bhaji topped with butter with the warm pavs, chopped onion and chopped lemon.

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how to make khada pav bhaji recipe: 

1. first take the chopped veggies, mainly: cauliflower, potatoes, carrots, peas and french beans. you can either rinse or chop them or rinse after chopping them.

veggies to make kada pav bhaji recipe

2. keep the veggies in a pan or pressure cooker. now add water to the veggies just about covering them.

making kada pav bhaji recipe

4. sprinkle 1 teaspoon of salt or as required.

salt for kada pav bhaji recipe

5. pressure cook or boil the veggies till they are done. do not over cook the veggies.

veggies for preparing kada pav bhaji recipe

6. in the picture below, the veggies are cooked. strain the veggies and keep the broth or stock.

making khada pav bhaji recipe

7. in the meantime, when the vegetables are cooking, chop the onions, green chillies, ginger, tomatoes and capsicum. half of the ginger is to be chopped and the remaining half to be made into a paste.

preparing khada pav bhaji recipe

8. in the mortar and pestle crush the remaining half of the ginger and 5 to 6 medium sized garlic cloves. you can keep it coarsely crushed or make a fine paste. you could also use ready ginger-garlic paste.

making kada pav bhaji recipe

9. in a kadai or a big tava heat around 2 tablespoons butter or oil.

butter for kada pav bhaji recipe

10. add the onions and saute till they become translucent.

onions for kada pav bhaji recipe

11. then add the chopped tomatoes.

tomatoes for making kada pav bhaji recipe

12. also add the chopped ginger, green chilies and capsicum.

making khada pav bhaji recipe

13. saute for 7 to 8 minutes stirring in between till the tomatoes soften and become mushy.

making kada pav bhaji recipe

14. now add the red chili powder and turmeric powder.

spices for kada pav bhaji recipe

15. mix the spice powders and saute for 1 to 2 minutes.

spices for kada pav bhaji recipe

16. add the ginger-garlic paste or crushed ginger-garlic.

preparing kada pav bhaji recipe

17. mix it very well and saute for 2 minutes more.

making khada pav bhaji recipe

18. add 1 to 2 tablespoon butter to the masala.

butter to make khada pav bhaji recipe

19. add the boiled vegetables.

preparing khada pav bhaji recipe

20. stir and mix well.

making kada pav bhaji recipe

21. sprinkle the pav bhaji masala.

making kada pav bhaji recipe

22. add about 1 or 1.5 cups of stock or water or both stock+water.

making kada pav bhaji recipe

23. gently mix the entire mixture.

making khada pav bhaji recipe

24. simmer for 10 to 12 minutes on a low flame till the gravy thickens a bit.

kada pav bhaji recipe

25. keep checking the bhaji in between.

kada pav bhaji recipe

26. now, add the garam masala powder and gently mix it with the rest of the bhaji.

kada pav bhaji recipe

27. lastly, add chopped coriander leaves. check the taste and adjust spices and salt as per your taste. khada pav bhaji is ready now.

kada pav bhaji recipe

28. slice the pavs and fry them on the tava or griddle with some butter. for making pav at home you can check this pav recipe or this ladi pav recipe in pressure cooker.

pav for kada pav bhaji recipe

serve the khada pav bhaji topped with butter and with warm pavs, chopped onion and chopped lemon.

kada pav bhaji recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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12 comments/reviews

  1. This seems very delicious… Definitely i need to try it asap 🙂

    • thanks gustavo. do try the recipe.

  2. dish looking nice i will try it thankx

  3. The effort you have taken to write down and put up photos in such detail is laudatory, really helps novice cooks like me:-), am planning on making pav bhaji today. Earlier I had tried badhshah, no good flavour at all and then quickly i changed to MTR which was very hot but the flavour is still missing. I guess as you suggested i will stick to garam masala and amchur this time. hope it turns out well

    • thanks kiran for your positive comments. the pav bhajii recipe will surely turn out well.

  4. the best garam masala is Catch kitchen king. almost all catch masalas taste better than rest of competitors.

  5. Hi,

    I too don’t like the vegetables overcooked so can you tell me how to pressure cook the veggies till they are done and not overcooked? i.e. Time in pressure cooker??

    • i think instead of pressure cooking its better to cook steam the vegetables in a pan or a steamer. different vegetables have different cooking time and if you pressure cook some may get cooked and some may still be half cooked.

      but still if you have to go for pressure cooking, then just give one whistle which may take about 3-4 minutes depending on the size of your pressure cooker. after one whistle if the veggies are not cooked than cook them for a few minutes in the pressure cooker itself but without the lid… two whistles would also be fine…..depends on the quantity of vegetables used and the size of the pressure cooker.

      another option would be to microwave the vegetables…

  6. Hi Dassana,

    I tried this dish for dinner yesterday and it tasted really very nice.
    Most of your recipes use simple spices yet tasty outcome. 🙂 Thank you very much.

    • thankyou priya and thank you also for taking the time to post all the comments. I am glad that the kada pav bhaji recipe came out very well. I feel good and it encourages me more, to write and share good recipes.

  7. Hi Dassana,

    The dish looks nice. Will try it for evening snack or may be for dinner n will let you know how it tasted.
    Can you tell me which brand of ‘Garam masala’ tastes good? I have been using ‘Everest’, but then, the flavour is not so satisfactory. Thanks n Bye.

    • I have tried the everest and mdh brand, but they were ok….. sometimes the aroma is not fresh, sometimes the powder looks dull. I prefer using garam masala made at home. So I always make it at home.

      Since, we are talking about masalas here, i have used the Badshah Biryani Masala and the Badshah Pav Bhaji Masala and both of them were good. I have never used their garam masala, though. I think since the above two masalas are good, their garam masala may also be good.

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