Pav Burger

A good Pav always takes me back to my college days—those carefree evenings spent at the college canteen, chatting away with friends over a plate of Pav Bhaji. It was our ultimate treat, filling, flavourful, and easy on the pocket. Later, Vada Pav stole the show, becoming my new favourite with its spicy, tangy flavours packed into one tiny bun.

As a college student and then a young professional, these two were my chaat options—affordable, delicious, and absolutely satisfying. There’s something magical about Pav’s simplicity that makes it so versatile. And now, years later, as I experiment with food and try out new ingredients, I couldn’t resist giving this classic a makeover.

This time, I decided to skip the usual potato-based patty and add a little twist to the base filling. The result? A Pav Burger that’s wholesome, packed with protein, and bursting with flavours. Here’s how you can make it too!

Ingredients:

For the Patty

1 cup boiled rajma (kidney beans)
1 cup boiled chickpeas
½ cup crumbled tofu
1 tsp chili powder
1 tsp coriander powder
½ tsp garam masala
2 tbsp besan (gram flour)
1 tbsp rava (semolina)
Oil for frying

For the Base Filling

1 large avocado, mashed
1 small onion, finely chopped
1 small tomato, finely chopped
1 tbsp lemon juice
½ tsp chaat masala
Salt to taste

For Pav

4 Pav buns
2 tbsp butter
Onion slices (for the crunch!)
Tomato slices

Recipe:

Prepare the patty

Mash the boiled rajma and chickpeas until they come together.
Add the crumbled tofu, chili powder, coriander powder, garam masala, besan, and rava. Mix it all up—it should feel doughy enough to shape.
Make small patties and fry them to crispy, golden goodness.

Prepare the creamy layer

Avocado is the unexpected star here—it’s creamy, tangy, and so refreshing.
Mash the avocado (don’t worry about making it smooth; a little texture is great).
Add finely chopped onions, tomatoes, lemon juice, salt, and chaat masala. Give it a good mix.

Layer the Pav