Khada Pav Bhaji, Restaurant Style Pav Bhaji

Khada Pav Bhaji, Restaurant Style Pav Bhaji

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 4 cookbooks   This recipe has been viewed 7600 times

‘Khada’ mean whole and not mashed, which explains the difference between this and the regular pav bhaji. Although it has the same tongue-tickling and invigorating taste, the veggies are not mashed to a pulp in this variant.

This gives a different consistency and mouth-feel to the dish, while also letting you enjoy the singular taste of each veggie that goes into the bhaji.

While making this, make sure you just lightly mash the cooked veggies once or twice and not much, because then you will not get the authentic taste and texture.

Make sure you heat the khada bhaji well before serving it with buttered and roasted pavs.

You can also try other recipes like Tava Pulao or Masala Pav .

Add your private note

Khada Pav Bhaji, Restaurant Style Pav Bhaji recipe - How to make Khada Pav Bhaji, Restaurant Style Pav Bhaji

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
Show me for servings


For The Khada Bhaji
2 tbsp butter
2 tsp garlic (lehsun) paste
1 cup chopped onions
1 cup chopped tomatoes
1/2 cup chopped capsicum
1/2 cup boiled cauliflower florets
1/2 cup boiled green peas
1 1/2 cups boiled potato cubes
2 1/2 tsp chilli powder
1 1/2 tbsp pav bhaji masala
1/2 tsp turmeric powder (haldi)
salt to taste
1/4 cup chopped coriander (dhania)
2 tsp lemon juice

For The Buttered Pavs
4 tbsp butter
2 tsp pav bhaji masala
8 ladi pavs

For Serving
1/2 cup chopped onions
lemon wedges
For the khada bhaji

    For the khada bhaji
  1. Heat the butter in a deep non-stick pan, add the garlic paste and onions and sauté on a medium flame for 2 minutes.
  2. Add the capsicum and tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  3. Add the cauliflower, green peas, potatoes, chilli powder, pav bhaji masala, turmeric powder, salt and 1 cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while mashing it lightly with a masher. Do not mash it too much as we need whole vegetables.
  4. Switch off the flame, add the coriander and lemon juice and mix well. Keep aside.

For the buttered pavs

    For the buttered pavs
  1. Slit all the ladi pavs.
  2. Heat 1 tbsp of butter in a non-stick tava (griddle) , put ½ tsp pav bhaji masala, place 2 slit ladi pavs on it and cook on a medium flame till it turns golden brown in colour from both the sides.
  3. Repeat step 2 to cook 6 more ladi pavs in 3 more batches.

How to serve

    How to serve
  1. Just before serving, re-heat the khada bhaji and serve with pavs, onions and lemon wedges.

Nutrient values (Abbrv) per serving
Energy411 cal
Protein9.3 g
Carbohydrates58.8 g
Fiber3.8 g
Fat15.4 g
Cholesterol45 mg
Sodium166.5 mg

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.


Khada Pav Bhaji, Restaurant Style Pav Bhaji
 on 30 Oct 17 11:32 AM

My dad really likes khada bhaji so I always wanted to learn and make it for him when I came across this recipe i was very very happy and made it for him...He loved every bite of it and told me to make it often...