Pav Bhaji is more than just a dish—it’s a celebration of flavors, textures, and Mumbai street food culture. Born in the bustling lanes of Mumbai in the 1850s as a quick, filling meal for textile mill workers, pav bhaji has evolved into a beloved dish across India and beyond. It’s rich, spicy, buttery, and incredibly satisfying.
This guide will walk you through the step-by-step process of making authentic Pav Bhaji from scratch, with tips to get that street-style taste right in your kitchen!
🧂 Ingredients
For the Bhaji (Vegetable Curry)
- Potatoes – 3 large (boiled and mashed)
- Cauliflower – 1 cup (finely chopped)
- Green peas – ½ cup (boiled)
- Carrots – 1 cup (chopped)
- Capsicum (bell pepper) – 1 medium (finely chopped)
- Onions – 2 large (finely chopped)
- Tomatoes – 4 medium (pureed or finely chopped)
- Garlic – 6–8 cloves (crushed or paste)
- Green chilies – 1–2 (finely chopped)
- Butter – 3 to 4 tablespoons
- Pav Bhaji Masala – 2 to 3 teaspoons (Everest or homemade)
- Kashmiri Red Chili Powder – 1 tsp (for color)
- Salt – to taste
- Water – as needed
- Coriander leaves – handful (chopped for garnish)
- Lemon wedges – for serving
For the Pav (Bread Rolls)
- Pav buns – 8 pieces (ladi pav preferred)
- Butter – generous amount
- Pav bhaji masala – sprinkle (optional)
🔥 Preparation Steps
1. Boil the Vegetables
- Pressure cook or boil potatoes, cauliflower, carrots, and peas with a pinch of salt until soft (2–3 whistles).
- Mash them coarsely using a masher. Keep aside.
2. Make the Bhaji Base
- In a large pan or tawa, heat 2 tbsp butter.
- Add chopped onions and sauté until golden.
- Add ginger-garlic paste or crushed garlic and green chilies. Cook until the raw smell disappears.
- Add tomato puree. Cook until the oil starts separating.
- Mix in capsicum, cook for 3–4 minutes.
3. Add Masala
- Add pav bhaji masala, red chili powder, and salt.
- Cook for 2–3 minutes, then add the mashed vegetables.
- Mix well and mash further using a potato masher on the pan.
- Add water gradually to adjust consistency. Let it simmer for 10–12 minutes on low flame, stirring and mashing occasionally.
- Add a dollop of butter at the end and mix well.
4. Toast the Pav
- Slice pav buns horizontally (don’t cut all the way through).
- On a flat pan, melt butter, sprinkle some pav bhaji masala if desired, and toast both sides of the pav until golden and crispy.
🍽️ Serving Suggestions
- Serve hot bhaji on a plate topped with a cube of butter.
- Garnish with chopped coriander and onions.
- Place toasted pav on the side.
- Accompany with lemon wedges for that zing.
💡 Tips for Authentic Flavor
- Use Amul butter and Everest Pav Bhaji Masala for that street-style authenticity.
- Use a large flat tawa if available—it enhances the flavor through better mashing and surface heating.
- Balance spice with butter; pav bhaji is not supposed to be overly spicy, but buttery and robust.
🧪 Optional Variations
- Add beetroot for deeper color.
- Mix in a bit of cheese for a cheesy pav bhaji twist.
- Use vegan butter or oil for a dairy-free version.
Conclusion
Pav Bhaji is not just food—it’s a nostalgic trip, a comfort dish, and a party pleaser. Whether you’re making it for a family dinner or a house party, this recipe guarantees that bold, buttery flavor that defines true Mumbai street food. Master it once, and it’ll become a staple in your culinary arsenal.
Also read: How to make momos at home-
