Pav Bhaji Cutlets


Pav Bhaji Cutlets


  • 2 mashed Potatoes
  • 1 chopped Tomato
  • 2 chopped Onions, finely chopped
  • ½ cup Cauliflower Florets
  • 1 chopped Capsicum
  • 1/4 Green Peas
  • 1/2 inch grated Ginger
  • 4-6 cloves of Garlic
  • 1/2 tsp Everest Turmeric Powder
  • 1/4 tsp Everest Kashmirilal Powder
  • 1/2 tsp Everest Garam Masala
  • 1 tsp Everest Pav Bhaji Masala
  • 1/4 tsp Everest Dry Mango Powder
  • 1/2 tsp Everest Kasuri Methi Powder
  • 2 tbsp chopped Coriander Leaves
  • Bread Crumbs for coating
  • Salt
  • 1½ tbsp Butter


  • Heat butter in a pan. Add chopped onion, grated garlic, ginger and sauté them till the raw smell disappears
  • Add chopped tomatoes, chopped capsicum, Everest Red Chilli Powder, Everest Turmeric Powder and fry them till capsicum and tomatoes turn soft.
  • Next add blanched cauliflower, green peas, boiled and mashed potatoes. Mix it well.
  • Sprinkle Everest Pav Bhaji Masala, Everest Garam Masala, Everest Dry Mango Powder, Everest Kasuri Methi Powder, salt as per taste and finely chopped coriander leaves.
  • Remember not to add water throughout, cook on low flame for 5 mins, and later switch off the flame.
  • To make the cutlets, divide the bhaaji in equal portions. Take a portion of the mixture, make round ball and flatten them between your palms as seen in collage pic below.
  • Now coat them in bread crumbs and shallow fry [5-6 cutlets at a time] till they turn crispy and golden brown on both sides.
  • Serve them hot with dip or salad on side. You can stuff them as patties topped with onion, tomato, cheese slices and use them in sandwich/burgers.
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