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Authentic Pav Bhaji Recipe: Discover Mumbai’s Ultimate Street Food Delight

Pav Bhaji is Mumbai's iconic street food featuring a spicy, buttery vegetable mash served with crisp butter-toasted pav. Loaded with vegetables and bold flavors, this comforting dish is perfect for family meals or casual gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Snack
Cuisine: Indian, Maharashtrian
Ingredients Equipment Method Notes

Ingredients
  

For the Bhaji (Vegetable Mash):
  • 2 | tbsp | butter | Amul butter for that classic flavor
  • 1 | tbsp | oil | neutral
  • 1 | tsp | cumin seeds |
  • 1 | medium | onion | finely chopped
  • 1 | tbsp | ginger-garlic paste |
  • 2 | medium | tomatoes | finely chopped
  • ½ | cup | capsicum | chopped
  • 2 | medium | potatoes | boiled & mashed
  • ½ | cup | cauliflower | boiled & mashed
  • ¼ | cup | green peas | boiled
  • | | Salt | to taste
  • 1 ½ | tbsp | pav bhaji masala |
  • ½ | tsp | red chilli powder |
  • ½ | tsp | turmeric |
  • 1 | tsp | kasuri methi | optional but flavorful
  • ½ | | lemon | juice
  • 1 | tbsp | fresh coriander | chopped
  • | | Water | as needed
For Serving:
  • 8 | pieces | pav |
  • | | Butter | for toasting pav
  • | | Sliced onion lemon wedges, and coriander |

Equipment

  • - Wide tawa or deep pan
  • - Potato masher
  • knife
  • - Chopping board
  • - Mixing spoon or spatula
  • measuring spoons

Method
 

Step 1: Sauté the Base
  1. Heat the butter and oil in a wide tawa or deep pan. Add cumin seeds and let them splutter. Add the onion and sauté until translucent. Stir in the ginger-garlic paste and cook until the raw smell disappears.
Step 2: Build the Masala
  1. Add the tomatoes and cook until soft. Add the capsicum and cook for 3–4 minutes. Mix in the pav bhaji masala, red chilli powder, turmeric, and a little salt.
Step 3: Add the Vegetables
  1. Add the potatoes, cauliflower, and green peas. Mash and combine everything well over low heat.
  2. Step 4: Simmer and Mash
  3. Add water gradually to achieve a semi-thick consistency. Simmer for 10–15 minutes while continuously mashing. Finish with lemon juice, kasuri methi, and fresh coriander.
Step 5: Toast the Pav
  1. Slice the pav horizontally. Spread butter and sprinkle a little pav bhaji masala over them. Toast on a hot tawa until golden and crisp.
Step 6: Serve
  1. Serve hot with chopped onions, lemon wedges, fresh coriander, and an extra cube of butter on top.

Notes

- Homemade Pav Bhaji Masala can be prepared using coriander seeds, cumin seeds, fennel, cloves, black cardamom, cinnamon, dry red chilies, amchur, black salt, and hing.
- Cheese Pav Bhaji is made by topping hot bhaji with grated Amul cheese or mozzarella.
- For Vegan Pav Bhaji, replace butter with vegan margarine or plant-based ghee and use oil throughout.
- Jain Pav Bhaji can be prepared without onions and garlic by using boiled raw banana and ginger paste.
- Instant Pot Pav Bhaji can be made by pressure cooking all ingredients for 7–8 minutes before mashing.
- Use a wide tawa for the signature street-style smoky flavor.
- Continuous mashing during cooking creates the best texture.
- Add a cube of butter before serving for authentic Mumbai-style richness.
- Popular garnishes include chopped onions, lemon wedges, fresh coriander, chaat masala, and grated cheese.
- Leftover bhaji can be used as a sandwich filling, dosa stuffing, or pasta sauce.
- Air Fryer Pav Bhaji is a lighter alternative that is becoming increasingly popular.