Pav Bhaji Calories: Bhaji and Pav Worked Out

By NYUS Inc. · Published 29 October 2026

"Pav bhaji calories", "pav bhaji calories with 2 pav", "with 4 pav", "without pav", "per 100g" and "and protein" are searched in India, and the answers online differ. No primary table has a pav bhaji record: IFCT 2017, the Indian Food Composition Tables from ICMR-NIN, prints almost entirely raw foods (its few cooked rows are boiled and omelette eggs and roasted vermicelli) and no pav bhaji, bread, bun or pav row; its dairy rows are milk, paneer and khoa, with no butter row, and USDA FoodData Central SR Legacy has no pav bhaji record. So this page does not quote a number. It works one plate out line by line: the bhaji from named IFCT 2017 vegetable rows, the butter from a USDA record and the pav from the nearest USDA roll record, with weights that are our assumptions, butter kept apart so you can see what it adds, and a range for each part. It is an estimate, shown so you can change the weights to match your plate. For the other pav snacks see our vada pav guide and misal pav guide, and for the roll records themselves our bun and dinner roll guide.

The short answer

By our working, the main-case plate (a bhaji of the listed vegetable weights with 10 g of butter and 2 pav of 40 g each, each pav toasted with a 5 g pat of butter) is about 537.6 kcal, of which the bhaji is 217.8 kcal, the two pav 248.0 kcal and the toasting butter 71.8 kcal. With 1 to 4 pav of 40 g the same bhaji comes to 341.8, 465.8, 589.8 and 713.8 kcal with plain pav, and 377.7, 537.6, 697.5 and 857.4 kcal with each pav toasted. Across all the stated weights a plate runs 202.4 to 1048.0 kcal. These are estimates from the weights listed below, not measured values and not from a pav bhaji record. Our reading: in the main case the pav is the largest part (248.0 kcal, against 146.1 kcal for the vegetables and 143.5 kcal for all the butter), and the pav is also the shakiest figure, because it comes from a dinner roll record.

IFCT 2017 rows used, per 100 g

IFCT 2017 Table 1 prints per 100 g edible portion: water, protein, ash, total fat, total dietary fibre, insoluble and soluble fibre, carbohydrate and energy in kJ. We read these 8 rows from the PDF text on 29 October 2026, as the mean of the regions shown; the kcal is ours (kJ divided by 4.184, to 0.1). IFCT prints no portion weights and these rows are raw vegetables, so we count raw weights. IFCT has other rows for the same vegetables (a local tomato, other potatoes); we use the ones below and do not repeat the rest.

The butter and the pav: USDA SR Legacy, per 100 g

IFCT 2017 has no butter, bread or bun row, so the butter and the pav come from USDA FoodData Central SR Legacy. The roll record is a US dinner roll (the nearest named record we found to a soft pav), not a pav; the butter is a US record too. Energy is USDA's kcal with the kJ beside it; water, protein, total fat and carbohydrate (by difference) are in g, then fibre (g), total sugars (g) and sodium (mg), all per 100 g.

The data-type label on each USDA field, as the record shows it

USDA's record pages show a data-type label beside some fields and none beside others. This table copies what each record shows; "no label shown" means the record prints no label there, and "not printed" means the record has no row for that field. We do not interpret the labels beyond printing them. IFCT 2017 prints no such labels.

The household portions USDA prints for the two records

These are the entries in each record's Measures list, as printed; the other entry on every record is 100 g. The butter record has no teaspoon, so we use its pat (5 g) and tablespoon (14.2 g). The kcal in the last column is ours: the printed kcal per 100 g times the grams, divided by 100, shown to 0.1.

The portion sums: 173410 1 pat (1" sq, 1/3" high) (5 g): 717 × 5 / 100 = 35.85, so 35.9 kcal; 173410 1 stick (113 g): 717 × 113 / 100 = 810.21, so 810.2 kcal; 173410 1 cup (227 g): 717 × 227 / 100 = 1627.59, so 1627.6 kcal; 173410 1 tbsp (14.2 g): 717 × 14.2 / 100 = 101.81, so 101.8 kcal; 172793 1 each (pan, dinner, or small roll) (2" square, 2" high) (25 g): 310 × 25 / 100 = 77.50, so 77.5 kcal; 172793 1 roll (foot long frankfurter roll) (86 g): 310 × 86 / 100 = 266.60, so 266.6 kcal; 172793 1 roll (hamburger, frankfurter, onion roll, bun, large roll) (43 g): 310 × 43 / 100 = 133.30, so 133.3 kcal; 172793 1 roll (1 oz) (28 g): 310 × 28 / 100 = 86.80, so 86.8 kcal. Our pav weights of 30, 40 and 50 g are not printed on the record: 30 g is 310 × 30 / 100 = 93.00, so 93.0 kcal; 40 g is 310 × 40 / 100 = 124.00, so 124.0 kcal; 50 g is 310 × 50 / 100 = 155.00, so 155.0 kcal.

Worked example 1: the bhaji

Every weight here is our assumption for the vegetables behind one plate of bhaji, counted raw; change them to match your pot. We count the vegetables only, with potato, cauliflower, green peas, tomato, onion, green capsicum, garlic and ginger, and leave out the spice powders, salt, coriander and lemon (no IFCT row for the masala). Each line is the IFCT kJ divided by 4.184, times the grams, divided by 100, to 0.1 kcal; the butter line is USDA's kcal per 100 g times the grams, divided by 100; protein is the table's protein per 100 g times the grams, divided by 100. The weight of the cooked, mashed bhaji is not printed in any table.

The grid varies the vegetable weights (75%, 100% or 125% of every weight above) and the butter cooked into the bhaji (none, one 5 g pat, two pats or one 14.2 g tablespoon).

Worked example 2: the pav

The pav lines use USDA SR Legacy 172793, a dinner roll, because IFCT has no bread row and USDA has no pav. The weight of one pav is our assumption (30, 40 or 50 g; USDA's own printed roll weights are 25, 28, 43 and 86 g), and a pav is not a US dinner roll, so read the pav figures as the nearest record, not a measurement. The butter on a toasted pav is one 5 g pat, our assumption.

The pav alone, without butter, by number of pav and weight of each:

The plate: bhaji with 1 to 4 pav

This adds the main-case bhaji (the listed vegetable weights with 10 g of butter, 217.8 kcal) to pav of 40 g each, plain or toasted with a 5 g pat (35.9 kcal per pav). Totals are sums of the rounded lines.

The main case in parts

The single example used in the short answer; each line follows from the tables above and from the weights in the cell.

What stands out in the numbers

• The pav is the biggest part of the main-case plate: 2 pav of 40 g are 248.0 kcal, against 146.1 kcal for all the vegetables and 143.5 kcal for the 20 g of butter (10 g in the bhaji, a 5 g pat on each pav).
• Each extra pav adds a fixed amount: 124.0 kcal for a plain 40 g pav and 159.9 kcal toasted, so the number of pav moves the plate more than anything else in the working.
• Butter is the swing in the bhaji: 0 to 14.2 g moves it by 101.8 kcal, against 73.2 kcal for 75% to 125% of the vegetable weights; each 5 g pat is 35.9 kcal.
• Protein stays modest: about 6.6 g in the main-case bhaji and 4.4 g in each 40 g pav; the main-case plate is about 15.4 g.
• These are estimates: no pav bhaji record exists, the weights are ours, the pav is a roll record, and extra butter, cheese or a larger portion will be higher.

Why these are estimates, not your plate

• No record exists for the dish. IFCT 2017 prints almost entirely raw foods and no mixed dish, and USDA SR Legacy has no pav bhaji record.
• The weights are assumptions. No table prints how much of each vegetable, how much butter or how big a pav goes into a plate; ours are stated so you can replace them.
• The pav is a roll record. USDA's dinner roll is the nearest named record, not a pav, and no table prints a pav weight.
• No per 100 g figure. No table prints a cooked bhaji weight, so a calories-per-100-g number cannot be derived from these rows.
• US butter and roll data. Both USDA rows are US records; IFCT has neither.
• Labels are printed, not judged. Calculated, Analytical and the other labels are USDA's words on the records; we print them and draw no conclusion from them.

How to log it so the numbers hold

• Log it by parts. Weigh or estimate the bhaji by its vegetables and butter, add each row's kcal (weight × figure ÷ 100), and log the pav by its own weight; our ghee, oil and sugar guide has butter, oil and ghee per teaspoon.
• Count the pav and say how it was toasted. It is the input that moves the plate most here: 124.0 kcal for each plain 40 g pav, 159.9 kcal toasted.
• Log extra butter on top separately. A 5 g pat is 35.9 kcal.
• Log the sides separately. Raw onion, lemon, papad, a drink or a sweet are not in these figures.

Where NYUS fits (our app)

We make NYUS, so read this as ours. NYUS is an AI fitness and nutrition coach in early access on Android, with no ads and no data selling. You log foods yourself by searching 8,900+ Indian and global foods or by barcode, and a weekly check-in adjusts your calories, macros and step goal once enough is logged. Barcode coverage of Indian packaged foods is not complete, so search by name when a scan finds nothing.

What this page leaves out

• A measured calorie figure for pav bhaji as a dish: no primary record prints one, so every figure here is an estimate from stated weights.
• A calorie target, and any claim about what pav bhaji or its ingredients do to your body: we have not looked up any for any person, so we give none. If you have a medical condition or are pregnant, ask your doctor or dietitian.
• Pav bhaji masala, chilli powder, salt, coriander, lemon, raw onion on the side, cheese, cream, carrot and beetroot: not in the examples; log them from their own rows.
• Restaurant, street-stall and packaged or instant pav bhaji: no table prints a restaurant weight or butter use, so we give no such figure; read the pack for packaged mixes.
• Whole wheat, brown or other breads and rolls in place of pav: see the roll and bread guides linked on this page for their records.
• Other IFCT rows for the same vegetables: they exist and are not repeated.
• Nutrients beyond energy, water, protein, fat, carbohydrate, fibre, total sugars and sodium: not covered here.

Sources

• ICMR-NIN, Indian Food Composition Tables 2017 (IFCT 2017), Table 1, per 100 g edible portion, mean of the regions shown (read from the PDF text 29 October 2026): F006 Potato, brown skin, big (6 regions, 292 kJ, PDF p. 52); D036 Cauliflower (6 regions, 96 kJ, PDF p. 47); D061 Peas, fresh (6 regions, 340 kJ, PDF p. 48); D075 Tomato, ripe, hybrid (6 regions, 79 kJ, PDF p. 48); G017 Onion, big (6 regions, 201 kJ, PDF p. 54); D033 Capsicum, green (6 regions, 68 kJ, PDF p. 46); G011 Garlic, big clove (6 regions, 518 kJ, PDF p. 54); G014 Ginger, fresh (6 regions, 230 kJ, PDF p. 54). IFCT 2017 prints almost entirely raw foods (its few cooked rows are boiled and omelette eggs and roasted vermicelli) and no pav bhaji, bread, bun or pav row; its dairy rows are milk, paneer and khoa, with no butter row (PDF text searched for bhaji, pav, bread, bun and butter; "bhaji" appears only in regional names of leafy vegetables, and Table 1's dairy rows are L001 to L004).
• USDA FoodData Central, SR Legacy 173410 (Butter, salted): Energy 717 kcal (3000 kJ), protein 0.85 g, total fat 81.1 g, carbohydrate by difference 0.06 g, fibre 0 g, total sugars 0.06 g, sodium 643 mg per 100 g; labels as printed: kcal Calculated, carbohydrate by difference Calculated, total sugars Nutrient that is based on other nutrient/s; value used directly, ex. Nut.#204 from Nut.#298, kJ Calculated, water Analytical, sodium Nutrient that is based on other nutrient/s; value used directly, ex. Nut.#204 from Nut.#298; portions used: 1 pat (1" sq, 1/3" high) (5 g); 1 stick (113 g); 1 cup (227 g); 1 tbsp (14.2 g) (read 29 October 2026).
• USDA FoodData Central, SR Legacy 172793 (Rolls, dinner, plain, commercially prepared (includes brown-and-serve)): Energy 310 kcal (1300 kJ), protein 10.9 g, total fat 6.47 g, carbohydrate by difference 52 g, fibre 2 g, total sugars 5.55 g, sodium 467 mg per 100 g; labels as printed: kcal Calculated, carbohydrate by difference Calculated, total sugars Analytical, fibre Analytical, kJ Calculated, water Analytical, protein Analytical, fat Analytical, sodium Nutrient that is based on other nutrient/s; value used directly, ex. Nut.#204 from Nut.#298; portions used: 1 each (pan, dinner, or small roll) (2" square, 2" high) (25 g); 1 roll (foot long frankfurter roll) (86 g); 1 roll (hamburger, frankfurter, onion roll, bun, large roll) (43 g); 1 roll (1 oz) (28 g) (read 29 October 2026).
• nyus.in, the NYUS landing page, read on 29 October 2026 for the app statements in the NYUS section and the CTA.

The vegetable, butter and pav weights, the kJ to kcal conversions, the line values, the sums, the grids, the portion kcal, the rounding, the comparisons and every sentence starting "Our reading" are NYUS's own assumptions, arithmetic or opinion, not from USDA or IFCT. The IFCT values are the means printed in IFCT 2017 Table 1; the USDA values, data-type labels and Measures-list portions are exactly as shown on the USDA record pages. The names in the first column are the tables' own names.

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