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Beetroot Pav Bhaji | Beetroot Mumbai Bhaji | Beetroot Street-Style Bhaji |
Tarla Dalal
03 May, 2018
Table of Content
About Beetroot Pav Bhaji Recipe
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Ingredients
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Methods
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How to make Beetroot Pav Bhaji
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For the buttered pav
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How to Serve Pav bhaji
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Nutrient values
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Beetroot Pav Bhaji | Beetroot Mumbai Bhaji | Beetroot Street-Style Bhaji |
The Beetroot Pav Bhaji is a vibrant and flavour-packed twist on the Mumbai classic. The natural sweetness and deep red hue of grated beetroot transform the traditional bhaji into a colourful, nutrient-rich delight. When cooked with onions, capsicum, garlic paste, and tomatoes, the beetroot blends beautifully, giving the dish its signature pinkish-red glow. This version retains the essence of pav bhaji while adding an earthy, slightly sweet depth that makes every bite unique.
As a variation often called Beetroot Mumbai Bhaji, this recipe maintains the soul of street-style food with its rich base of mashed potatoes, chilli powder, and pav bhaji masala. The mixture simmers together to create a velvety bhaji with a perfect balance of spice, tang, and sweetness. The addition of lemon juice and fresh coriander (dhania) brightens the flavours, ensuring that the dish stays lively despite the richness of potatoes and beetroot.
The charm of Beetroot Street-Style Bhaji lies in its rustic preparation. Stir-frying the vegetables in a mix of butter and oil brings out their aromas, while gradually cooking with small amounts of water helps the beetroot soften without losing its colour. As the mixture cooks, the vegetables meld together, and the gentle mashing creates that iconic pav bhaji texture. The bold aroma of pav bhaji masala fills the kitchen, signaling a plateful of comfort on the way.
A key highlight of this dish is the beautiful harmony between contrasting flavours. The natural sweetness of beetrootcomplements the spicy notes of the masala, resulting in a bhaji that feels well-rounded and satisfying. The chilli powderadds warmth, the tomatoes contribute tang, and the mashed potatoes help achieve the perfect consistency. This balance makes it a great option for kids and adults alike, especially those who enjoy colourful, wholesome meals.
No pav bhaji experience is complete without the iconic buttery pav. For this recipe, ladi pav is toasted on a tava with generous amounts of butter and a touch of pav bhaji masala, giving it that irresistible street-style flavour. The crisp edges and soft interior pair beautifully with the warm, spicy bhaji. Serving it with finely chopped onions and a lemon wedge adds the crunch and zing that every pav bhaji lover expects.
This beetroot-infused version stands out not only for its visual appeal but also for its pleasantly layered taste. Whether you call it Beetroot Pav Bhaji, Beetroot Mumbai Bhaji, or Beetroot Street-Style Bhaji, this dish brings something refreshingly different to the table while staying true to its roots. Perfect for family dinners, casual gatherings, or weekend cravings, this vibrant bhaji is sure to win hearts with its colour, comfort, and unbeatable flavour.
Also have a go at other recipes like Pav Sandwich or Pav Bhaji Masala .
Tags
Soaking Time
0
Preparation Time
20 Mins
Cooking Time
25 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
45 Mins
Makes
4 servings
Ingredients
For The Beetroot Bhaji
3/4 cup grated beetroot
1 tbsp butter
1 tbsp oil
1 tsp garlic (lehsun) paste
3/4 cup finely chopped onion
1/2 cup finely chopped capsicum
1 cup finely chopped tomato
2 cups boiled and boiled and mashed potatoes
1 1/2 tsp chilli powder
2 tbsp pav bhaji masala
1/4 cup finely chopped coriander (dhania)
1 tbsp lemon juice
salt to taste
For The Pavs
8 ladi pav
4 tbsp butter
1 tsp pav bhaji masala
For Serving
1/2 cup finely chopped onion
Method
For the beetroot bhaji
- Heat the butter and oil in a deep non-stick pan, add the garlic paste and onions and sauté on a medium flame for 2 minutes.
- Add the capsicum an sauté on a medium flame for 2 minutes.
- Add the tomatoes, beetroot and ½ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add the potatoes, chilli powder, pav bhaji masala, coriander, lemon juice, salt and ½ cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while mashing it occasionally. Keep aside.
For the pavs
- Slit 2 pavs vertically and keep aside.
- Heat a non-stick tava (griddle), add 1 tbsp of butter and slit open the pavs and place on it.
- Cook on a medium flame till they turn light brown and crisp on both the sides.
- Repeat steps 1 to 3 to cook more pavs. Keep aside.
How to proceed
- Serve the bhaji hot with pavs, onions and lemon wedges.
Beetroot Pav Bhaji Recipe recipe with step by step photos
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To make the Beetroot Pav Bhaji, take a deep non-stick pan that is little big in size and add 1 tbsp. oil.
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Add 1 tbsp. butter. The combination of using oil and butter both give a great taste to this bhaji.
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Heat the oil and butter and cook for 30 seconds.
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Add the 1 tsp garlic (lehsun) paste and 3/4 cup finely chopped onion.
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Sauté on a medium flame for 2 minutes.
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Add the 1/2 cup finely chopped capsicum an sauté on a medium flame for 2 minutes.
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Add the 1 cup finely chopped tomato, 3/4 cup grated beetroot and ½ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
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Add the 2 cups boiled and boiled and mashed potatoes, 1 1/2 tsp chilli powder, 2 tbsp pav bhaji masala, 1/4 cup finely chopped coriander (dhania), 1 tbsp lemon juice, salt to taste and ½ cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while mashing it occasionally. Keep aside.
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Slit 2 ladi pav vertically and keep aside.
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Heat a non-stick tava (griddle), add 1 tbsp. of butter.
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Put ½ tsp pav bhaji masala.
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Mix well with the help of a flat spoon.
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Place 2 slit ladi pavs on it.
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Cook on a medium flame till they turn light brown and crisp on both the sides. Repeat steps 1 to 3 to cook more pavs. Keep aside.
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Serve the Beetroot Pav Bhaji hot with pavs, onions and lemon wedge.
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Beetroot Pav Bhaji.
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Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
| Energy | 418 cal |
| Protein | 8.2 g |
| Carbohydrates | 58.7 g |
| Fiber | 2.5 g |
| Fat | 16.7 g |
| Cholesterol | 37.5 mg |
| Sodium | 143 mg |
Click here to view Calories for Beetroot Pav Bhaji Recipe
The Nutrient info is complete
Foodie #679283
June 19, 2016, 2:24 p.m.
Delicious even without cauliflower, carrot, ginger, green peas. Quick and easy. Good in summers as well when there are less veggies available. Everyone liked it. Will make it again.
vinay parikh
Nov. 4, 2015, 4:58 p.m.
very nice test
Sonal Modi
Sept. 13, 2009, 3:30 p.m.
This recipe has delighted me.. it is a unique and tasty recipe. Pav bhaji made with beetroot is something which cannot be thought of. Thank you for this wonderful dish. Could you give the nutrition values of this recipe please! It helps me a lot.
Archana
March 21, 2009, 1:35 p.m.
Beetroot pav bahji.. tastes great.. and colour is nice and vibrant.. the mouth feel is really nice.. just loved this recipe.. with some hot buttered pav..
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