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If you like your dishes to have a bit of kick, this burger is for you. Being a burger, it’s not a "traditional" Indian snack, but it has been adapted for international tastes. "Pao Bhaji" literally means bread roll and vegetables. In its original form, it is a very popular snack created in Mumbai that consists of a very lightly toasted buttered bread roll eaten with a spicy vegetable sauce.






Skill level

Average: 4.4 (7 votes)



  • 1 bunch coriander
  • ½ bunch mint
  • 1 green chilli
  • ½ inch ginger
  • 2 gloves garlic
  • ½ lemon, juiced
  • salt, to taste


  • 2 tbsp oil
  • 1 onion, finely diced
  • 1 inch ginger, crushed
  • 3–4 green chillies
  • 3 cloves garlic, crushed
  • 250 g tomatoes, finely diced
  • 100 g green peas
  • ½ green capsicum, finely diced
  • 2 tbsp Pao Bhaji masala (powdered spice)
  • 1 kg potatoes, peeled, diced and boiled
  • 50 g plain flour
  • 4 burger buns
  • 50 g butter

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make the chutney, add the chutney ingredients to a blender with a dash of water. Blend to form a sauce.

To make the patties, heat oil, onion, ginger, chilli and garlic in a pan. Then add in the tomatoes, peas and capsicum. Cook for 10 minutes. Then add the Pao Bhaji masala.

Combine the mixture with the boiled potatoes and mash together. Form patties 3 cm thick. To prevent sticking, dust hands with flour.

Fry the patties in oil until golden on both sides.

Toast the burger buns and butter each side. Add the chutney sauce and place a patty in each bun to serve.