Pao bhaji is one of the most popular street food in India. Though it is found all over India, Mumbai aka Bombay has the best Pao Bhaaji to offer. It is basically a tangy-veggie curry aka bhaji with buns aka Pao.

Who doesn’t love the buttered and crispy Pao/buns and the tangy-buttery and rich bhaji with it? This is such a match made in heaven. Isn’t it? You can totally make it healthier by reducing the potato content and adding Pumpkin to it. This is what my mom used to do. Do check out that super healthy Pumpkin Pao Bhaji Recipe too.

This is my favorite street food, What is yours? If you love it as much as I do, then don’t forget to check out my other street food recipes:

  1. Vada Pao
  2. Ragda Patties
  3. Dahi Bhalle


PREPARATION TIME: 10-15 minutes
COOKING TIME: 30 minutes


For the bhaji:
  1. Boiled potatoes – 3, medium
  2. Cauliflower – ½ cup, grated
  3. Carrots – 2, grated
  4. Cabbage – ½ cup, shredded
  5. Capsicum – 1, diced
  6. Onion – 1, large
  7. Tomatoes – 3, large
  8. Lemon juice – ½ lemon
  9. Butter – 3 tablespoons
  10. Cumin seeds – 1 teaspoon
  11. Turmeric Powder – 1 teaspoon
  12. Coriander Powder – 1 tablespoon
  13. Red Chilli Powder – 1 teaspoon
  14. Pao Bhaji Masala – 1 teaspoon
  15. Coriander Leaves – for garnish
  16. Salt – to taste
For the Pao/Buns:
  1. Pao Buns
  2. Butter


  1. Wok/Kadhai
  2. Pressure Cooker
  3. Potato Masher
  4. Grater


For the Bhaji:
  1. Boil the potatoes and allow them to cool. Peel them off and keep them aside.
  2. Take a cooking pot or kadhai and add 2 tablespoons of butter to it.
  3. Finely chop the onions. We will use ¾ of the onions in the bhaji and save ¼ quantity for the garnish later.
  4. Once the butter melts up, add a teaspoon of cumin seeds and allow them to crackle.
  5. Add the chopped onions and allow them to turn slightly brown. This will take 3-4 minutes.
  6. Deseed the capsicum and finely dice it.
  7. Add it to the onions and allow it to cook for 2 minutes or so.
  8. Peel and grate the carrots. Also, grate the cauliflower.
  9. Add all the veggies to the wok and shredded cabbage as well.
  10. Cover the pot and allow them to cook on low heat for 5-7 minutes.
  11. Mash the boiled potatoes and add them to the pot.
  12. Puree the tomatoes in a blender and add the puree to the pan.
  13. Add turmeric, salt, red chilli powder and coriander powder.
  14. Mix well and allow the tomatoes to cook and blend with the veggies.
  15. Add Pao Bhaaji Masala and take it off the heat.
For the Paos/Buns:

16. Heat the Paos on a non-stick pan with butter. Allow them to crisp on both sides.
17. Serve the bhaji by adding lemon juice, butter and diced onions on top along with the crispy-buttery Paos.