Street Foods

Bhajji Pav

Bhajji pav, the westerner would never have imagined such an indian version of the sandwich! thinly-sliced potatoes are dipped in a besan batter and deep-fried. A stack of six to seven such crisp bhajjis are sandwiched in pav, to make a veritable feast! a good option for those who love street food but prefer to stay away from spices.



Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 4 bhajji pav


For The Bhajji
1/2 cup besan (Bengal gram flour)
1/4 tsp turmeric powder (haldi)
salt to taste
3 medium sized potatoes , peeled and thinly sliced
oil for deep-frying

For Serving
laddi pavs
meetha chutney
teekha chutney
sukha lehsun ka chutney
8 to 10 fried green chillies



For the bhajji

  1. Combine the besan, turmeric powder, salt and ¼ cup of water in a bowl and mix well to make a smooth batter of pouring consistency.
  2. Heat the oil in a kadhai, dip a few potato slices in the batter and deep-fry till they turn light brown in colour and crisp from all the sides. Drain on absorbent paper.
  3. Repeat with the remaining potato slices and batter to make more bhajjis.

How to serve

  1. Slit a pav horizontally, apply meetha chutney, teekha chutney and sukha lehsun ka chutney (as per your taste) on the inner sides of the pav and stuff it with 6 to 7 hot bhajjis.
  2. Repeat with the remaining ingredients to make 3 more bhajji pavs. Serve immediately with fried green chillies.
Recipe Source: Bhajji Pav

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