Pav Bhaji (Spicy Mixed Vegetables on Buns)

by on March 4, 2006
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Sailu’s Food recently posted this amazing recipe for Pav Bhaji, which she describes as “the quintessential Mumbai street food,” and I couldn’t wait to try it. After all, I love Indian food, and this recipe contains bunches of vegetables and lots of spiciness. So last night, while daughter E. (aka “the spice hater”) was off with friends, D. and I sat down to a great meal.

Pav Bhaji

My version didn’t have quite as many vegetables as Sailu’s–I was missing beets, which gave hers such a beautiful, vibrant color. I also took out the oil and ghee, which are both traditional ingredients, but it still turned out delicious.

Though it wouldn’t be traditional, this is also excellent over rice, for those of us who want to avoid flour products. Be warned–it’s spicy! I cut down the amount of chili powder in the original recipe, but to an American tongue, it was still spicy. Fortunately, D. and I both love spicy foods, so this was a real winner. While the kid’s away, the parents can play! ;-)

I served this along with another of Sailu’s recipes, but you’ll have to wait until tomorrow to find out what it was. Thanks, Sailu, for a wonderful meal!

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{ 7 comments… read them below or add one }

1 Mahek November 20, 2009 at 2:13 am

hi
I discovered your blog today you have a great blog , will read the whole of it ..
Good to see that you try Indian recipes and also love them..

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2 FatFreeVeganFan November 23, 2010 at 8:10 pm

I am SO happy to have found your site. I share the exact philosophy of the ideal diet of fat FREE and plant based. I imagine I’d feel happy to eat to my satisfaction and not feel any worries about giant fat molecules clogging my body. Do you find that this is the case? While I could spend my life cooking, my boyfriend pays the rent and buys groceries, loves to cook, so he calls the shots on cooking. He has the metabolism of an 18 year old boy so he can eat anything and so he is obsessed with starting every preparation with spoonfuls of oil, scoops of coconut oil, I want to cry because before any food is added to the ensemble, I see the meal tainted with polluting oil. Cooking without oil is PURE! Bless you. You’re a wonderful role model for your little girl! I hope she assumes your philosophy too.

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3 sid October 31, 2011 at 12:49 pm

Wow its a great recipe and to add a pinch of taste ..

Add low cal chips and small pieces of onions+cilantro to its and see the magic..

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4 Emily March 9, 2012 at 6:48 pm

What brand of the pav bhaji masala spice to you use? I have nothing like an Indian grocery nearby so I’d like to try to find it online. Any recommendations?

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5 Emily March 12, 2012 at 11:10 pm

I was looking online for a pav bhaji masala spice mix and saw they all have dried mang0–which sounds delicious but to which one of is allergic. I was wondering, if you were going to mix your own spices, which would you use and how much? (Granted, I expect you wouldn’t mix your own, but I trust your judgement better than my own. Thanks for your blog–my family is eating so much more healthfully.

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6 Moi Contre La Vie March 4, 2013 at 8:50 am

YUM! This looks delicious. I think I’ll make it tonight when my dinner guest comes and serve it in purple cabbage cups! :)

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7 CandyceJ June 26, 2013 at 3:56 pm

We made this Pav Bhaji last night and it has gone to the list of my favorites. Many, many thanks for sharing this recipe.

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