Pav bhaji definitely makes it in the top 10 list of most loved street food of Mumbai. It is popular throughout India. Bhaji is a lip smacking, buttery mixed vegetable dish cooked in a delicious spice blend. It is served with Pav (bread). Personally, for me it’s a great way to empty the refrigerator by using up the vegetables before I go for my weekly grocery shopping.

Also, it is an ideal dish to prepare when you’re having guests over as you can prepare it in advance and just reheat before serving. In fact, even when I don’t have anyone coming over, I prefer to make it the night before I plan to eat it. Leaving the bhaji overnight enhances the flavors and thus it tastes distinctively more delicious the next day.

Which Pav Bhaji Masala to use?

I use either Everest or Badshah Pav Bhaji masala. You can find it at your nearest Indian grocery store. Now a days most major super markets keep these spices in the international food aisle.

You can also make your own Pav bhaji masala at home. If you want to learn homemade Pav Bhaji Masala recipe, leave a comment below.

What is a Pav?

Pav is a small loaf of bread made from All Purpose Flour that you eat along with the Bhaji. In India, you can find pav at any corner bakery store. In North America, I don’t find that good quality of pav usually, so I use hamburger buns instead. Regardless of which bread you use, toast it in the restaurant style method as mentioned in the recipe. It will make all the difference.

Which vegetables go in the Bhaji?

Usually potatoes, peas, onions, tomatoes, cauliflower and green bell peppers are used. But there is no strict rule around it. Go ahead and experiment with the vegetables of your choice.

Is it necessary to use tomato paste in the recipe?

Not at all! I use it only for the purpose of the deep red color. You can also use little beetroot for a deeper color.

There are many variations of Pav Bhaji like Cheese Pav Bhaji, Khada Pav Bhaji, Jain Pav Bhaji, Kala Pav Bhaji etc. However, for most part, the Bhaji remains the same and there are some additional variations to the spices and few ingredients. I shall be sharing these recipes with you in future on this blog.

Did you check out the Palak Paneer recipe yet?

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Print Recipe

Pav Bhaji

Pav Bhaji is an iconic dish from Mumbai and is popular throughout India. The buttery, spicy, lip-smacking Bhaji is made from mashed potatoes along with other vegetables and served with bread (Pav). If you’re a 90’s kid who grew up in Mumbai, you’d relate that most birthday parties back then definitely had Pav Bhaji on the menu.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Indian

Keyword: bombay, mumbai, spicy, street food

Servings: 4

Author: Upasana Sampat

Ingredients

For Bhaji

2 cups Potatoes (boiled and mashed)
½ cup Carrot (peeled, diced and boiled)
1 cup Cauliflower florets (boiled)
1 cup Green Peas (boiled)
4 cloves Garlic (minced)
1 cup Red Onions (finely chopped)
½ cup Green Bell Pepper (finely chopped)
2 cup Plum or Roma Tomatoes Purée
½ cup Cilantro (finely chopped)
3 tsp Salt (divided)
1 tsp sugar
1 & 1/2 tsp Cumin Seeds
1 tsp Turmeric powder
3 tsp Red chili powder (or as per preference)
3 tbsp Tomato Paste (for color)
3 tbsp Pav Bhaji Masala
2 tsp Oil
6 tbsp Butter (or as per preference)
Water (as required)

For seasoning the Pav in restaurant style:

4 Pav or Hamburger buns
1 tsp Butter (per pav/bun)
1 tsp Kashmiri red Chili powder (for color)
1 tsp Pav Bhaji Masala (for flavor)

Accompaniments with Bhaji:

½ onion diced or sliced
2 lemon wedges or slice
3 tbsp chopped cilantro for garnishing

Instructions

Bhaji

In a large non-stick pot, heat 2 tsp oil and 3 tbsp butter. Once the butter melts, add 1 and ½ tsp cumin seeds.
As soon as the cumin seeds swell, add 4 cloves of minced garlic, 1 cup finely chopped red onion, ½ cup finely chopped green bell pepper, 1 tsp salt and mix everything well.
Once the onions turn translucent, add 1 tsp turmeric powder ,3 tsp red chili powder (or as per preference), 3 tbsp tomato paste (for color) ,3 tbsp Pav Bhaji masala, 1 tbsp butter and give it a mix. Let the vegetables cook in the spices for a minute or so.
To the vegetable mixture, now add 1 cup boiled green peas, 1 cup boiled cauliflower florets, ½ cup diced and boiled carrots, 2 cups of boiled and mashed potatoes, 1 tbsp butter and 1 tsp salt.
With the help of a potato masher, mash all the veggies in the pot until it reaches your desired creamy texture.
Now add 2 cups of tomato purée, 1 tsp sugar, 1 tsp salt, ½ cup of finely chopped cilantro, 1 tbsp butter, give everything a mix and let the bhaji come to a boil.
If you feel that the bhaji is too thick for your liking, add little water as required at this stage.
Taste check for salt and spices. Garnish with some more cilantro leaves and bhaji is ready!

Pav

Take a Pav or a hamburger bun and apply 1 tsp of butter on each pav.
Sprinkle some Kashmiri red Chili powder (for color) and some Pav Bhaji Masala (for flavor) over the buns.
Toast the buns from both sides on a non-stick pan till it becomes golden brown in color.
Serve the hot Pav with the Bhaji along with some chopped onions and lemon wedges!