How to make Sprout Pav Bhajee -

A street food delight with addition of sprouts in it.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mixed Sprouts (मिक्स्ड स्प्राऊट्स ), Onion (प्याज़ )

Cuisine : Indian

Course : Snacks and Starters

Sprout Pav Bhajee

Sprout Pav Bhajee Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Sprout Pav Bhajee Recipe

  • Mixed Sprouts steamed (moong, moth, chana) 2 cups

  • Onion 3 tablespoons

  • Onions finely chopped 2 medium

  • Green chillies finely chopped 3-4

  • Ginger paste 1 tablespoon

  • Garlic paste 1 1/2 tablespoons

  • Tomatoes finely chopped 4 medium

  • Green capsicum finely chopped 1

  • Green peas boiled and mashed 1/4 cup

  • Cauliflower grated 1/4 small

  • Pav bhaji masala 1 1/2 tablespoons

  • Salt to taste

  • Butter 3 tablespoons

  • Pav 8

  • Fresh coriander leaves finely chopped 1/4 bunch

  • Lemons cut into wedges 2


Step 1

Heat oil in a pan and add three-fourths of the onions. Sauté till light brown. Add green chillies and ginger-garlic paste.

Step 2

Stir-fry for half a minute. Add half of the tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala.

Step 3

Add capsicum, peas and cauliflower with one cup of water. Bring to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed.

Step 4

Add pav bhajee masala, salt, steamed sprouts and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously.

Step 5

Heat half of the butter in a thick-bottomed pan or on a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown.

Step 6

Garnish the bhajee with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onions and lemon wedges.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.