Street-Style Pav Bhaji with Uttam Shahi Pav Bhaji Masala

Pav Bhaji is one of India’s most loved street foods — buttery, spicy, and full of bold flavours.
Inspired by Chef Vikas Khanna’s style, this recipe focuses on slow cooking, proper spice layering,
and achieving that rich, smooth texture that melts in your mouth.

Ingredients

For the Bhaji

• Potatoes: 3 (boiled & mashed)
• Cauliflower: 1 cup (boiled & mashed)
• Green peas: 1 cup
• Onions: 1 cup (finely chopped)
• Tomatoes: 1 cup (finely chopped or pureed)
• Capsicum: 1 (finely chopped)
• Uttam Shahi Pav Bhaji Masala: 2 tbsp
• Red chili powder: 1 tsp (optional)
• Turmeric powder: 1 tsp
• Ginger-garlic paste: 1 tbsp
• Salt: as per taste
• Butter: 2 tbsp (plus extra for serving)
• Fresh coriander: for garnish
• Lemon wedges: for serving

For the Pav

• Pav buns: 6
• Butter: 2 tbsp
• Pav Bhaji Masala: a pinch (for toasting, optional)

How to Make Pav Bhaji (Vikas Khanna Style)

1. Prep the Base:
   Heat butter in a pan. Add chopped onions and sauté until golden brown.
   Now add ginger-garlic paste and cook until the raw smell disappears.This forms the flavour foundation of your bhaji.
2. Add Vegetables:
   Add tomatoes and cook until soft and mushy. Then add capsicum and sauté for 3–4 minutes.This step adds freshness and slight crunch to balance the dish.
3. Spice it Right:
   Add turmeric and Uttam Shahi Pav Bhaji Masala. Let the spices cook in butter.Allowing spices to bloom is the secret to that street-style aroma.
4. Mash & Mix:
   Add boiled potatoes, peas, and cauliflower. Use a masher to blend everything together.The more you mash, the smoother and richer your bhaji becomes.
5. Simmer for Perfection:
   Add water to adjust consistency and let it simmer on low flame for 10–12 minutes.Slow cooking helps all flavours combine beautifully.
6. Toast the Pav:
   Heat butter on a tawa, sprinkle a pinch of pav bhaji masala, and toast pav buns until golden.This gives that authentic buttery street-style finish.

Serve Hot & Fresh

Serve the bhaji hot with buttered pav, topped with fresh coriander, a dollop of butter,
chopped onions, and a squeeze of lemon juice for the perfect balance of flavours.