Cheese Pav Bhaji Recipe
Recipe type: side, main, vegetarian, snack
RecipeCuisine: Indian Cuisine
Serves: 8 to 9 servings
Cheese Pav Bhaji a popular Mumbai street food loved by all age groups.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 3 tbsp butter
  • ½ cup grated cheese Or add more if you love cheese
  • 1 big green capsicum diced into small cubes and de -seeded
  • 1 cup water
  • 5 to 6 medium-sized tomatoes
  • 4 potatoes boiled and mashed
  • ½ cup green peas
  • 1 carrot boiled chopped (optional)
  • 4 french bean (optional)
  • 4 to 5 cauliflower florets (optional)
  • 1.5 tbsp ginger-garlic paste
  • 2 onions finely chopped
  • 2 tbsp pav bhaji masala powder
  • 1 and ¼th tbsp kashmiri red chili powder
  • 1 tbsp garam masala powder
  • pinch of asafoetida (hing)
  • 1 t/s turmeric powder
  • few chopped coriander leaves
  • 1 tbsp dried fenugreek leaves (kasuri methi)
  • some lemon wedges for garnish
  • some chopped onion for garnish
  • black salt as per taste
Masala Pav:
  • 20 laadi pavs / bread
  • 2 tbsp pav bhaji masala powder
  • 1 t/s turmeric powder
  • 1 tbsp kasuri methi
  • black salt as per taste
How to make the recipe?
  1. Take a heavy bottomed pan place on high heat. Once pan is hot add chopped capsicum to it.
  2. Keep stirring once capsicum is softened add a little water to it. Now mash them with the help of a masher.
  3. Add chopped tomatoes, french beans if using and boiled carrots if using. Keep stirring and allow them to cook for 2 mins.
  4. Now add rest of veggies like mashed potatoes, cauliflower florets if using, 1 t/s ginger-garlic paste, green peas.
  5. Saute for 2 mins now mash all of them with the help of a masher. Alternatively, you could grind them into a processor until they are smooth.
  6. Cook the mashed mixture for 2 to 3 min add a cup of water to it. Also, add a tbsp of butter and cook until oil separates from the bhaji.
  7. Take a different pan add 1 tbsp butter add chopped onion, pav bhaji masala, kashmiri red chili powder, turmeric powder, garam masala powder, kasuri methi, a pinch of asafoetida (hing) and salt.
  8. Saute for 2 to 3 mins until onions soften.
  9. Add a little water if the onions are getting too dry. Mash them with the masher. Transfer this mixture to the cooking bhaji.
  10. Now mix all nicely. Add black salt for seasoning. Check the consistency add water if required and alter any spices if required. Cook until bhaji bubbles switch off the gas and add some grated cheese. Mix all nicely.
For Masala Pav:
  1. Take little butter saute onions, turmeric, chili powder, chopped coriander leaves and salt. Fry them from both sides until slightly brown.
  2. Garnish pav bhaji with dollop of butter, coriander leaves,lemon wedges and loads of grated cheese along with masala pav's
1. You could add as much cheese you want.
2. Some veggies like carrots, beans and cauliflower are optional.
3. If you are calorie conscious then don't add too much butter.
4. Generally, pav bhaji has medium consistency nor too thick nor thin.
Recipe by Flavors of Mumbai at