Plain Pav Bhaji Recipe is a quick, comforting version of the famous street food, made with just a few basic ingredients and no pav bhaji masala.
It’s perfect for those busy evenings when you want something delicious without spending too much time in the kitchen. (Step-by-step-recipe-video)
About Plain Pav Bhaji Recipe:
This plain pav bhaji is made using boiled potatoes, green peas, tomatoes, and onions, with basic Indian spices like turmeric and red chilli powder.
It doesn’t use store-bought pav bhaji masala but still brings out a delicious balance of flavours.
The best part?
It gets ready in under 30 minutes and uses everyday pantry ingredients.
Perfect for weeknights, or when you’re out of veggies but still want to enjoy a plate of easy pav bhaji with warm, butter-toasted buns.
When I was in Delhi, Dilip made this pav bhaji for the first time. It wasn’t the usual pav bhaji with lots of vegetables and spices, but it tasted amazing.
Just potatoes, peas, tomatoes, and onions, and somehow it still had all the comforting flavors you expect in pav bhaji.
That day I realized that if you’re a bachelor, a busy mom, or just someone craving pav bhaji but don’t have much time, this quick pav bhaji recipe is a great option.
No complicated prep, no pav bhaji masala, and still incredibly tasty.
Serving Suggestion:
Serve the hot bhaji with toasted pav, sliced onions, a lemon wedge, and green chillies. Pair it with a glass of buttermilk or lassi for a complete meal.
You can enjoy this bhaji with normal bread, poori, roti or paratha as well.
Storage Suggestion:
You can store the bhaji in an airtight container in the refrigerator for up to 2 days. Reheat with a splash of water before serving.
Pro Tips:
Mash the bhaji well to get a smooth, thick texture.
Add a little butter while serving for that street-style taste.
You can increase the spice level by adding green chillies or a dash of garam masala if you like.
Why You Should Make This Simple Pav Bhaji:
It needs no special pav bhaji masala.
Gets ready in less than 30 minutes.
Made with just a few common vegetables.
Budget-friendly and perfect for bachelors or busy days.
Full of flavour despite being minimal.
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Basic Ingredients Used and Their Importance:
Potatoes: Potatoes form the base of this pav bhaji. When mashed, they give the bhaji its signature creamy and thick texture, helping all the spices blend beautifully.
Since this version doesn’t use many vegetables, the potatoes play an even more crucial role in adding volume to the dish.
Green Peas: Green peas add a slight sweetness and a pop of color to the bhaji.
They also give a nice bite, breaking the otherwise soft texture of the mashed potatoes and making the dish more wholesome.
Onion and Tomatoes: Onions and tomatoes are the soul of most Indian gravies, and here too they bring depth, tanginess, and a mild sweetness.
The onions, when sauteed well, give a rich base, and the tomatoes help bring everything together with their juicy consistency.
Turmeric powder and red chilli powder: Turmeric powder and red chilli powder are the only two basic spices used in this recipe, yet they are enough to bring out wonderful flavors.
Turmeric adds earthiness and a golden hue, while red chilli powder gives just the right amount of heat.
Pav Buns: Pav buns, when toasted with butter, complete the dish. The soft buns with crispy edges soak up the bhaji perfectly, making every bite a comforting experience.
Plain Pav Bhaji Recipe
Ingredients
- 6 Pavs / Buns
- 500 gm Potato boiled and mashed
- 1/2 cup Green Peas
- 2 Onions large, cut into slices
- 2 Tomatoes large, chopped
- 1/2 tsp Mustard Seeds
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder
- Coriander Leaves As needed , to garnish
- 1 tsp Lemon Juice
- 2 tbsp Oil for frying
- To taste Salt
- As needed Water
Instructions
- Boil the potatoes in a pressure cooker. Peel the skin and mash it in a bowl.
- In a kadai, heat oil and fry the onions until they are translucent.
- Add the finely chopped tomatoes into the fried onions and cook for a minute or, so until the tomatoes leave the juices.
- Put the green peas into the mixture and fry for some more time.
- Add the mashed potatoes into the kadai and mix well.
- Add the turmeric powder and chilly powder and salt to taste.
- Then add half a glass of water to the mixture and let the mixture boil.
- Slit the pavs from the middle and apply butter on all the surfaces well.
- Then place the pavs on a hot frying pan or, a tava and keep rotating it and flipping it until all of the sides are slightly toasted.
- Garnish the bhaji with coriander leaves and lemon juice and serve hot with onion, lemon and chillies.
Nutrition
How to Make Plain Pav Bhaji Recipe:
Let us learn how to make this Simple Pav Bhaji Recipe with my easy to follow step by step method. You can download the below recipe card for easy reference.
Frequently Asked Question About this Simple Pav Bhaji Recipe:
Can I add pav bhaji masala to this recipe?
Yes, you can. But this version is meant to be a quick pav bhaji without any ready-made masala.
Can I use frozen green peas?
Yes, just boil or microwave them before adding.
Is this recipe suitable for kids?
Absolutely! You can reduce the spice level for kids.
Can I add other vegetables?
Yes, but then it becomes more like traditional pav bhaji. This is a minimal version.
How to make it vegan?
Skip butter or use plant-based butter for toasting the pav.
My Recommended Product:
I usually boil the potatoes in a pressure cooker. It’s faster and makes sure the potatoes are soft enough to mash easily. If you don’t have one yet, I highly recommend getting a good pressure cooker.
It’s a must-have in any Indian kitchen and saves so much time.
I only recommend products I’ve personally used or truly believe in for home cooking.
You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.
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I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.
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