Pav Bhaji Recipe – Mumbai-Style Street Food Made at Home
Step 1: Prep and Boil VeggiesChop all vegetables and pressure cook them (except tomato, onion, capsicum) with a little water. Let cool and mash well. Step 2: Prepare the MasalaHeat butter in a pan. Add cumin, then asafoetida, onions, and sauté until golden. Add green chili, garlic, ginger, and capsicum. Step 3: Add Tomatoes & SpicesAdd tomatoes and cook until soft. Then add turmeric, red chili, coriander powder, pav bhaji masala, and a splash of water. Sauté well. Step 4: Combine & Cook BhajiAdd mashed vegetables to the masala. Mix thoroughly. Adjust salt. Simmer for 10–15 mins until flavors blend. Step 5: Toast the PavSlice pav buns and toast on a pan with butter till golden on both sides. Step 6: Garnish & ServeGarnish bhaji with butter and coriander. Serve hot with pav, onion, and lemon.
Pav Bhaji combines mashed vegetables like potatoes, carrots, peas, and eggplant with rich spices and pav bhaji masala to create a smooth, buttery, and flavorful dish. It's served piping hot with a dollop of butter and fresh coriander, paired with warm toasted pav. This recipe is easy, adaptable, and delivers the authentic taste of Mumbai street food right in your kitchen.
Pav Bhaji is a classic Indian street food loved by all age groups. This hearty and flavorful dish is a spicy vegetable mash (bhaji) served with soft butter-toasted buns (pav). It’s comforting, easy to prepare, and perfect for weekend meals, get-togethers, or just when you're craving something delicious and satisfying.
🧂 Ingredients
- ½ bottle gourd (lauki), peeled and chopped
- 1 carrot, peeled and chopped
- 1 capsicum (bell pepper), chopped
- 2 medium potatoes, peeled and chopped
- ½ cup green peas (fresh or frozen)
- 1 small eggplant (baingan), chopped
- 1 cup finely chopped cabbage
- 6 ripe tomatoes, finely chopped
- 1 onion, finely chopped
- 1 green chili, finely chopped
- 1 small piece of ginger, grated
- 5 garlic cloves, minced
- ½ tsp turmeric powder
- ½ tsp red chili powder
- 1 tsp coriander powder
- 3 tsp pav bhaji masala
- 1 tsp cumin seeds
- 1 pinch of asafoetida (hing)
- 2 tbsp chopped coriander leaves
- Salt to taste
- 1 tbsp butter
- 1 tbsp water
For Serving:
- 8 pav buns
- Butter, for toasting pav
- Lemon wedges
- Extra chopped onions and coriander for garnish
👩🍳 Instructions
- Wash, peel, and chop all vegetables as mentioned.
- Pressure cook the vegetables (except tomatoes, onions, and capsicum) with 1 cup water for 2-3 whistles. Let it cool.
- Once cooled, mash the vegetables using a masher or blender till smooth but slightly chunky.
- In a pan, heat butter. Add cumin seeds and let them splutter.
- Add asafoetida, then add onions and sauté until golden.
- Add green chili, ginger, garlic, and capsicum. Sauté for 2-3 minutes.
- Add chopped tomatoes and cook until they soften and oil separates.
- Add turmeric, red chili powder, coriander powder, pav bhaji masala, and 1 tbsp water. Roast the spices well.
- Mix the mashed vegetables into this masala. Add salt and simmer for 10–15 minutes, stirring occasionally. Add water if needed for consistency.
- Finish with chopped coriander and a blob of butter.
💡 Cooking Tips
- You can use other veggies like pumpkin or cauliflower if desired.
- Add a small beetroot while boiling the veggies for a vibrant red color.
- For a spicier bhaji, add more green chilies or a pinch of garam masala.
- For a Jain version, skip onion and garlic.
🛠️ Common Mistakes & Fixes
- Mistake: Bhaji tastes bland.
Fix: Add more pav bhaji masala and adjust salt. Butter enhances flavor too. - Mistake: Bhaji is too watery.
Fix: Simmer it longer to thicken, mash more veggies. - Mistake: Pavs are soggy.
Fix: Toast pav on medium flame with butter until golden and slightly crisp.
⭐ Chef’s Tips
- Always mash the bhaji well to get a smooth, street-style texture.
- Use Amul or local salted butter for authentic flavor.
- Let the bhaji rest for 10 minutes before serving for better flavor.
🍳 Equipment & Tools
- Pressure cooker or Instant Pot
- Masher or immersion blender
- Non-stick pan or kadai
- Spatula
- Grater and chopping board
🍽️ Pairing Suggestions
- Serve with toasted buttered pav, lemon wedges, and chopped onion.
- Pairs well with a glass of buttermilk (chaas) or masala chai.
- Add a side of fried green chilies for extra spice.
⚠️ Allergen Info
- Dairy: Contains butter – use plant-based butter for a vegan version.
- Gluten: Pav contains gluten – replace with gluten-free buns if needed.
- Nut-Free: This recipe is naturally nut-free.
🛒 Brand Suggestions
- Pav Bhaji Masala: MDH, Everest (available at Tesco or Indian stores)
- Butter: Lurpak, Amul (in Indian grocery stores)
- Pav Buns: Kingsmill soft white rolls or homemade pav
- Spices: TRS or Natco brands
- Vegetables: Fresh from Tesco, Asda, or local Asian shops