Category Archives: Breakfast

Pav – Bhaji Pot Pie – Indian spiced vegetable pot pie

Pav Bhaji is a famous Indian fast food, especially in Mumbai and the regions of Maharashtra. You can find almost every roadside food vendor with a big masher mashing away something on a huge flat round griddle or Tava. And frying some crisp pav or bread.

Pav Bhaji literally means Bread with vegetables. A spicy lovely combination of numerous vegetables, mashed, cooked and saute’d with a magic spice mix! The Pav- fluffy buns are toasted untill crisp on the hot iron tawa, and the Bhaji is served with dollop of butter! The bhaji is garnished with chopped onions, sev and lemon juice! Now this is the epitome of deliciousness and various flavors combined in one dish! I can imagine all you guys out there just drooling over the thought of the last time you had this yummy dish 🙂

Having spent almost all my life in Maharashtra, Pav bhaji was a part of all my growing up years. The birthday parties of my school friends, where the moms served yummy homemade pav bhaji with birthday cake. The special holiday treats when Dad would take us for a pav bhaji meal followed by ice cream! The girls meet up with my best friends during college days, perfect combination of gossip and a yum spicy pav bhaji. 🙂 The life saver and happy meal after a bad day at work ! Gosh I am getting nostalgic!! 🙂

So this is how badly I love Pav Bhaji!! 🙂 And that’s what made me think of this delicious version of  Veggie Pot Pie for a chilly winter evening! This is a beautiful vegetarian option to capture the flavors of the vegetables and a pie! And it’s so worth it when you dive in for a bite full of deep flavors, magically spiced soft vegetables and the flaky crispy pastry! Please try this and you are gonna to love this! 🙂


  • 1 cup of cauliflower florets
  • 2 medium potatoes, peeled and boiled, cut into large chunks
  • 1 green bell pepper,chopped
  • 4-5 fresh green beans, diced
  • 1/2 cup green peas, fresh or thawed
  • 1/2 cup baby carrots, diced
  • 1/2 cup onion chopped (preferably red onions)
  • 1 ripe tomato, chopped
  • 2 tspn oil
  • 1/2 tspn. turmeric powder
  • 1 tspn chili powder or red chili paste
  • 1 heaped tspn Pav Bhaji masala powder ( Use Everest or Shaan)
  • salt to taste
  • 1/2 tspn sugar
  • Frozen Puff Pastry , thawed ( I used Pepperidge farm pastry sheet)

For garnishing:

  • Chopped cilantro
  • Grated mozarella cheese
  • 2 tspn Lemon Juice
  • Finely chopped onion
  • Crispy Sev (optional)
  • Fresh Butter


  • For the filling, heat the oil in a deep saucepan. Saute the onions in the oil until the onions are golden brown, about 4-5 minutes.
  • Then add the cauliflower florets, baby carrots, green beans and green peppers. Mix well, sprinkle with 1/2 tspn salt and fry the vegetables on medium heat. For about 5 minutes.The vegetables should be crunchy but should not turn mushy.
  • Then add the chopped tomatoes, turmeric powder, red chili powder, sugar and pav bhaji masala, mix well and saute for 2-3 minutes.
  • The add in the green peas, and the boiled potatoes. Mix well and saute further for about 2-3 minutes.
  • Taste the filling for salt and Pav bhaji masala, you can add in more of the masala if required. Remove from the heat and set aside.
  • At least 1/2 hour before the filling is ready, roll the puff pastry out on a lightly floured surface to a square.
  • Place the sheet on a cutting board. Directly onto the dough, invert the mini ramekin or the bowl. With a sharp knife, cut around the bowl or ramekin so that you have a perfect circle, leaving a 2 inch space.
  • Preheat the oven to 400 degrees. Transfer the filling to the ramekins or the bowl you are using for your pot pies. Sprinkle with cheese.
  • Invert the pastry sheet on the ramekin or the bowl, pressing lightly to seal overhanging crust to the side of the bowl. With a fork make small holes in the center of the pastry, this will allow the steam to vent.
  • Place the ramekins on a baking sheet, bake for 20- 25 minutes. After 20 minutes keep checking and bake until the crust is golden brown. Serve hot.
  • Your house will be filled with the smell of the vegetables and the magical spices!
  • Garnish with cilantro and chopped onions, and a dollop of butter. Serve with crispy Indian sev alongside to get that Mumbai feel!


Buttermilk Pancakes with Grape jam syrup


1 cup all-purpose flour
2 tspn sugar
1/2 tspn salt
1 tspn baking powder
1/2 tspn baking soda
2 cups buttermilk
1 large egg, lightly beaten
1 tspn unsalted butter, melted and cooled  ( you can use 1 and 1/2 tspn of canola oil instead of butter)
1-2 tspn vegetable or canola oil for frying


In a medium bowl, whisk together the flour, sugar, salt, baking powder and baking soda.  Create a well in the center of the mixture.  Add the buttermilk, egg and melted butter to the dry ingredients and whisk gently just until combined – the batter will be lumpy and it’s fine if there are a few streaks of flour.  (Avoid over-mixing or the pancakes won’t be as tender.) Let the batter sit for 10 minutes.

Heat 1 teaspoon of the oil in a 12-inch nonstick skillet set over medium heat.  Once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides.  Use a 1/4 cup measure to portion the batter into the pan.  Cook on the first side until the edges are set and bubbles form on the surface, about 2-3 minutes.  Use a spatula to flip the pancakes and cook for 1-2 minutes on the second side, or until golden brown and cooked through. Repeat with remaining batter, adding the rest of the oil to the pan if necessary.

Makes about 7-8 pancakes.

For the Grape Jam syrup:

I used equal measures of grape jam and water, and boiled the mixture in an open pan for 5 mins. Boil the mixture on medium heat until the desired thickness of syrup. I like the syrup just runny, as you pour the syrup on hot pancakes… the sponge absorbs the syrup and….. yummy!!!