Pav Bhaji Recipe | Mumbai Street-Style Pav Bhaji
By Food by Shalini
Pav Bhaji is one of Mumbai’s most iconic street foods, featuring a rich, buttery vegetable mash (bhaji) served with soft, golden toasted pav. Packed with vegetables and aromatic spices, this easy homemade recipe delivers authentic street-style flavors that everyone will love.
Recipe Information
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4
- Cuisine: Indian (Mumbai Street Food)
- Course: Main Course / Snack
- Difficulty Level: Easy
Ingredients
For the Bhaji
- 2 medium potatoes, boiled and mashed
- 1 cup cauliflower florets
- ½ cup green peas
- 1 medium carrot, chopped
- 2 tbsp butter
- 1 tbsp oil
- 1 large onion, finely chopped
- 1 tbsp ginger-garlic paste
- 2 green chillies, finely chopped (optional)
- 2 large tomatoes, finely chopped
- 1 medium capsicum, finely chopped
- 2 tbsp pav bhaji masala
- 1 tsp Kashmiri red chilli powder
- ¼ tsp turmeric powder
- Salt to taste
- 2–3 cups water (adjust as needed)
- 2 tbsp fresh coriander, chopped
- 1 tbsp lemon juice
For Toasting the Pav
- 8 pav buns
- 2 tbsp butter
- 1 tsp pav bhaji masala
- A pinch of chopped coriander (optional)
For Serving
- Chopped onions
- Lemon wedges
- Fresh coriander
- Butter (optional)
How to Make Pav Bhaji
Step 1: Cook the Vegetables
Pressure cook or boil the potatoes, cauliflower, peas, and carrots until soft. Mash them well using a potato masher.
Step 2: Prepare the Masala
Heat butter and oil in a large pan. Add chopped onions and sauté until translucent. Add ginger-garlic paste and green chillies, cooking until the raw aroma disappears.
Step 3: Add Tomatoes and Capsicum
Add tomatoes and cook until soft and pulpy. Stir in chopped capsicum and cook for 3–4 minutes.
Step 4: Add the Spices
Mix in turmeric, Kashmiri red chilli powder, pav bhaji masala, and salt. Cook for 2 minutes until the spices become fragrant.
Step 5: Make the Bhaji
Add the mashed vegetables and mix thoroughly. Pour in water gradually and mash everything together while cooking. Simmer for 10–15 minutes, stirring occasionally until the bhaji becomes smooth and creamy.
Step 6: Finish the Bhaji
Add lemon juice, chopped coriander, and an extra tablespoon of butter. Mix well and switch off the heat.
Step 7: Toast the Pav
Heat butter on a tawa. Sprinkle a little pav bhaji masala and chopped coriander. Slice the pav horizontally and toast both sides until golden and crisp.
Serving Suggestions
- Serve hot bhaji with buttered pav.
- Garnish with chopped onions, coriander, a dollop of butter, and a lemon wedge.
- Pair with buttermilk, fresh lime soda, or masala chai.
Tips for Authentic Mumbai-Style Pav Bhaji
- Mash the vegetables well for a smooth, restaurant-style texture.
- Use generous butter for the authentic street-food flavor.
- Kashmiri red chilli powder gives the bhaji a vibrant color without making it too spicy.
- Cook the bhaji on low heat for at least 10 minutes after mashing to develop rich flavors.
- Freshly toasted pav makes all the difference.
Storage
- Refrigerator: Store the bhaji in an airtight container for up to 3 days.
- Freezer: Freeze for up to 1 month.
- Toast the pav fresh before serving.
Nutrition (Approx. Per Serving)
- Calories: 420 kcal
- Protein: 10 g
- Carbohydrates: 52 g
- Fat: 18 g
- Fiber: 8 g
Frequently Asked Questions
Can I make Pav Bhaji without butter?
Yes, you can use oil instead of butter, but butter adds the classic Mumbai street-style flavor.
Which vegetables can I add?
You can also add beetroot, French beans, or pumpkin for extra nutrition and color.
Can I make it ahead of time?
Yes. The bhaji tastes even better the next day as the flavors develop further. Reheat and add a little water if needed.
What is the best bread for Pav Bhaji?
Traditional soft pav buns are the best choice, but burger buns or dinner rolls can also be used if pav is unavailable.