Anda Pav Bhaji - SK khazana

Make this egg-citing Pav bhaji when you are bored of the regular one! This is a Sanjeev Kapoor exclusive recipe.

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Anda Pav Bhaji - SK khazana

Main Ingredients Eggs, Pav bhaji masala
Cuisine Indian,Fusion
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Anda Pav Bhaji - SK khazana

  • 8 Eggs
  • Pav bhaji masala 2 tablespoons + 2 teaspoons
  • 8 to serve Pavs butter toasted
  • 1 1/2 tablespoons Oil
  • Butter 3 tablespoons+ 8 teaspoons
  • 1 medium Onion finely chopped
  • 1 tablespoon Ginger-garlic paste
  • 1 medium Tomato finely chopped
  • 1 cup Tomato puree
  • 1/2 cup Carrot grated
  • 1 medium Green capsicum finely chopped
  • 2 medium Potatoes boiled, peeled and mashed
  • to taste Salt
  • Fresh coriander leaves 1 1/2 tablespoons + for garnish
  • 1 cup Mozzarella cheese grated


  1. Heat oil in a non-stick pan, add 2 tbsps butter and let it melt. Add onion and sauté till golden brown.
  2. Add ginger-garlic paste and sauté for 2 minutes or till the raw smells disappear. Add tomato and sauté till it turns pulpy.
  3. Add tomato puree, mix well and cook till the mixture thickens. Add carrot and capsicum, mix well and sauté for 1 minute.
  4. Add potatoes, salt and 2 tbsps pav bhaji masala, mix well and cook for 1-2 minutes.
  5. Add 1 cup water and mix well. Mash the mixture with a masher till well combined. Cook for 1-2 minutes.
  6. Add 1 tbsp butter, coriander leaves and mix well. Take it off the heat.
  7. Break eggs into a bowl, add salt and 1 tsp pav bhaji masala and whisk till well combined.
  8. For each portion, heat 2 tsps butter in another non-stick pan, and let it melt. Add a portion of the egg mixture and spread it evenly.
  9. Place a portion of the bhaji on one half of the omelette and sprinkle grated mozzarella cheese over it, cover it with the remaining half of the omelette. Cook for a few seconds and take it off the heat. Similarly make more potions.
  10. Transfer the stuffed omelette onto a serving plate, garnish with coriander leaves and serve hot with pavs.