For the bhaji:

  • 1 tablespoon butter
  • 1 tablespoon oil
  • 3 tomatoes, finely chopped
  • ¼ cup peas
  • ½ capsicum
  • 2 potatoes, boiled
  • 2 teaspoon red chili powder
  • 2 ½ teaspoons pav bhaji masala
  • 2 teaspoons coriander powder
  • 1 onion, finely chopped
  • 100 g California walnut halves
  • Finely chopped onions, for garnish
  • Salt
  • Water
  • Lemon, butter and green chili, for garnish

For the pav:

  • 3 fresh pav
  • 50 g butter for toasting


  1. In a pan, heat oil and butter, and then add the onions. Sauté well.
  2. Add all the dry masalas and cook by adding a little bit of water, if required, to ensure the mixture doesn’t burn.
  3. Add tomatoes and cook for another 10 minutes.
  4. Then add the peas and capsicum, and cook for another 10 minutes.
  5. Add boiled potatoes and mash well.
  6. Once it’s a homogenous mixture and all the veggies are cooked, taste for salt and spice. If you like it spicy, add more masala or salt accordingly. Add the walnuts and a little bit of water and let it cook. Add coriander before finishing the bhaji.
  7. Garnish with butter, onions, lemon slice and chili.
  8. For the pav, add butter in a pan and let it heat. Slice the pavs and toast on both sides. Serve hot with the bhaji.