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Pav Bhaji


For the pav

  • 8 pavs
  • 3 tbsp Goodmylk’s Dairy-Free Butter

For the bhaji

  • 1 1/2 cups boiled and mashed potatoes
  • 1/2 cup green peas
  • 1/2 cup chopped carrots
  • 1 cup chopped onions
  • 1/2 cup capsicum, finely chopped
  • 2 1/2 cups chopped tomatoes
  • 1/2 tsp turmeric powder
  • 1/2 tsp chilli powder
  • 1 1/2 tbsp pav bhaji masala
  • 1/2 tsp salt
  • 4 tbsp Goodmylk’s Dairy-Free Butter

To be ground into a chilli-garlic paste

  • 3 to 4 whole dry Kashmiri red chillies, soaked in warm water
  • 4 to 6 cloves garlic

For serving

  • 1 large onion, chopped
  • 4 lemon wedges
  • 1 tbsp chopped coriander


For the bhaji

  • Grind the Kashmiri red chillies and garlic into a paste.
  • Boil the potatoes, peas, and carrots till they are soft; drain out the excess water.
  • Heat the Goodmylk’s Dairy-Free Butter in a large pan, add the onion and capsicum, and sauté for 2 minutes. Then, add the prepared chilli-garlic paste and sauté till the onion softens.
  • Add the tomatoes and simmer till the oil separates.
  • Add the turmeric powder, chilli powder, pav bhaji masala, black salt, and salt, and cook for 2 to 3 minutes.
  • Add the boiled vegetables and potatoes and mash thoroughly using a potato masher, adding ½ cup of water if required.

For the pav

  • Slice each pav into 2 horizontally. Apply a little Goodmylk’s Dairy Free Butter to each side and sprinkle with a little pav bhaji masala, if desired.
  • Heat a large tava and cook the pav on both sides until the pieces are lightly browned.
  • Serve the hot bhaji on 4 individual plates and top with the onion and coriander.
  • Serve with the hot pav and lemon wedges.