Easy One-step Crockpot Pau-Bhaji

imageimageAn easy-peasy recipe for Pau bhaji where all you do is prep up the ingredients, the night before.

Then transfer them to your crockpot/slow cooker on high setting, and go to sleep..Zzzzzz!

Next morning…you wake up to the fragrant aroma of fresh piping hot bhaji ready to enjoy with buttered Pau!

Now how sweet is that!!
The perfect weekend brunch idea! 🙂
This recipe gives exact measures of vegetables and spices, requires no baby-sitting, and gives absolutely fabulous results. Once you try it, you won’t be standing over your stove…working up a sweat…stirring the pot of bhaji ever again!!
You will need…
1 cup cabbage (minced)
1/2 cup cauliflower (minced)
1/2 cup French beans (minced)
1/2 cup carrots (minced)
1/2 cup bell pepper/capsicum (minced)
1/2 cup peas (boiled tender)
1 cup onions (finely chopped)
1 cup tomatoes (puréed)
3 cloves of garlic (finely chopped)
4 heaped tsp Pau-Bhaji Masala
3-4 green chillies (optional)
4 medium size potatoes (par-boiled)

Line your crockpot with the onions and garlic.
Follow with the vegetables one by one. Add carrots.
The beans and the cauliflower (Not shown in pic).
Then the peppers…I used red and green.
And the cabbage.
And the potatoes roughly chopped.
Add salt to taste, 1 cup hot water and close the lid. Let the contents heat up.
Then add the tomato purée
and the Pau-bhaji masala.
Give it a good stir, close the lid….and then bid the crockpot adieu.
Next morning, add 2 tbsp of butter
and the peas and close the lid again.
Let it cook for another 1/2 hour…for the flavor of the butter and peas to infuse….
serve hot with a sprinkle of chopped onions, fresh dhania, a squeeze of lemon and green chillies!!
Note: this recipe makes about 6 cups of bhaji.
It assumes about 10-12 hrs of cooking time in the crockpot, which may seem a lot….
But the slow cooked bhaji tastes simply amazing!! 🙂

Related posts…
For making Fresh Homemade Pau…
imageimageThese are especially rewarding to make, as their texture is far better than the bakery ones and come with no added preservatives to increase shelf life!
As you bake them, your whole house smells wonderful. As you break open each Pau, you will marvel at the fabulously soft texture and as you take a bite, Mmmmmm…You will soon be finding excuses to enjoy them with any and every thing!


  1. That’s another genius use of the crockpot. Thank you as always.
    At what setting do you leave the crockpot overnight? Low or high?

  2. Which crockpot do you recommend? I am looking to buy one. Thanks!

  3. Can you use a 4quart crock pot?

  4. Hi Ruchi, I am a big fan of your blog, thanks for all the wonderful recipes.
    I have a very naive question: since we are not bunnoing onion, tomatoes and garlic do they get cooked well in the slow cooker and does the raw smell of garlic disappear …..

  5. once we have put potato, salt, water, we have to close the lid and open it again for tomato puree. after how long should we open the lid yo add the puree and masala?

  6. Hi Ruchi,
    Does minced mean that they should be ground in food processor or they need to be sliced thinly?