Last updated on September 21st, 2019
Pav bhaji recipe is a popular street food or snack from Maharastra. Bhaji is a delicious and flavorful mishmash of assorted veggies with a special spice blend. It is served with Indian style soft rolls called pav with a dollop of butter and chopped onions. This famous Mumbai street food is loved across India and it is the best. Here is how to make best Mumbai pav bhaji at home with video and step wise pictures!
Though classified as snack pav bhaji is quiet a meal in itself. When you have some hearty and spicy mash of veggies served with buttery soft rolls or pav along with some onions it is no less than a fancy meal :).
We used to eat this from a small shop nearby our home but once I started making pav bhaji at home we are all hooked to these homemade ones.
It is very easy to make pav bhaji at home with simple ingredients. You can use whatever vegetables you have from the ones listed in the recipe. One ingredient you cannot skimp while making pav bhaji is butter. To be precise use salted amul butter for best pav bhaji 🙂
I always prefer to make homemade pav for this recipe. Here is my easy recipe for making pav bun at home. In the absence of homemade pav you can use fresh and soft store bought pav. You can even get from your local bakery.
I usually bake the pav in the afternoon and make the bhaji later for a comfy and hearty pav bhaji night at home 🙂 Isn’t it the best 🙂
Pav bhaji for dinner is always a hit in our family and also friends. Just with very little planning you can make this at home!
What Are Vegetables Used For Pav Bhaji:
For making pav bhaji we use cauliflower, potatoes, carrot, green peas, capsicum and beans. There are continuous debates over the proportion of veggies used. In some recipes you will see that cauliflower is used in large amounts while in some recipes it is mostly potatoes.
The flavor of the dish will be slightly different depending on the proportion of the veggies used. I prefer to use equal amount of potatoes and gobi. Few recipes also call for beets but I do not prefer to use beets.
Which Pav Bhaji Masala Is Best To Use?
Well, the dry spice blend you use can make or break your pav bhaji. These days I use my homemade pav bhaji masala powder and I can vouch for that. It is a blend of around 14 Indian spices and very potent one at that. I shall share the recipe here as I make it again.
Among store bought ones I have used MDH and Everest and I felt Everest is better.
How To Serve Pav Bhaji?
Toast the pav buns with butter first. Serve pav bhaji with generous amount of finely chopped raw onions, chopped coriander leaves, lemon wedges and finally some more butter 🙂
You can make the bhaji slightly thin and pack in kids lunch box also. It will thicken as it cools down.
Finally I am sharing some suggestions and tips to get this recipe right.
Tips For Making Best Pav Bhaji At Home:
The consistency of bhaji is a personal choice. I do not prefer to make a very smooth bhaji. You can however use a potato masher to mash the vegetables as they get cooked.
Do not skip cauliflower as it lends wonderful flavor and texture to the bhaji. Also you can use beets if you want a deep red colored bhaji.
You can add 1/2 cup grated paneer or cheese for varied taste.
I do not like to add red food color as some recipes suggest. You can however use kashmiri red chili powder for a deep red colored bhaji.
The bhaji thickens as it cools. So If you make ahead you may want to reheat it with some water and add more butter.
Do not add more onions while cooking the bhaji.
Finally you can spread a very layer of bhaji on the pav while toasting them.
More Street Food Recipes:
How To Make Pav Bhaji Step By Step:
1. Pressure cook potatoes, carrots, peas and cauliflower.
2. While the veggies are cooing, heat 3 tablespoons butter in another pan. Add cumin seeds and temper. Add slit green chilies, ginger garlic and saute well.
3. Next add chopped onions and saute till the color changes sightly.
4. Add chopped bell peppers and saute briefly.
5. Next add chopped tomatoes and saute till it mushy and butter is released from sides.
6. Now if you need add 2 tablespoons butter else you can skip.
7. Add the cooked veggies and mix well. Keep mashing here and there while cooking. Add kashmiri red chili powder, pav bhaji masasa powder, alt, sugar and mix well. Cook for 3-4 minutes.
8. Add 1 1/2 cups water and mix. Cook for 5-7 minutes till the gravy thickens.
9. The bhaji thickens on cooling, so do not make it very thick. Add cilantro leaves and lemon juice mix well. Optionally you can 1 tablespoon butter and mix.
Toasting Pav For Pav Bhaji
1. On a tava add some butter and toast the slit pavs.
2. Flip and toast until slightly golden and crispy.
Serving Pav Bhaji:
Place 2-3 toasted pav in a plate. Pour generous amount of bhaji in the side. Add some butter if prefered. Serve along with finely chopped raw onions and lemon wedges.
Pav Bhaji Recipe
Pav Bhaji Recipe Mumbai Style
For making bhaji
- 2 large potatoes
- 1 medium carrot
- 3/4 cup fresh green peas
- 1 small head cauliflower
- 2 large onions sliced
- 2 large tomatoes chopped
- 1 medium green bell pepper chopped
- 2 green chilies
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 3 tablespoons pav bhaji masala
- 2 teaspoons kashmiri red chili powder
- 1/2 teaspoon sugar
- 4-6 tablespoons butter
- 1 teaspoon lemon juice
- To garnish
- coriander leaves
- Very finely chopped onions
To serve pav bhaji
- 8 toasted pav
- 1 cup finely chopped onions
- 4 lemon wedges
- 4 tablespoons butter
- Pressure cook potatoes, carrots, peas and cauliflower.
- While the veggies are cooing, heat 3 tablespoons butter in another pan. Add cumin seeds and temper. Add slit green chilies, ginger garlic and saute well.
- Now add chopped onions and saute till the color changes sightly
- Add chopped bell peppers and saute briefly.
- Add chopped tomatoes and saute till it mushy and butter is released from sides.
- Now if you need add 2 tablespoons butter else you can skip.
- Add the cooked veggies and mix well. Keep mashing here and there while cooking. Add kashmiri red chili powder, pav bhaji masasa powder, salt, sugar and mix well. Cook for 3-4 minutes.
- Add 1 1/2 cups water and mix. Cook for 5-7 minutes till the gravy thickens.
- The bhaji thickens on cooling, so do not make it very thick. Add cilantro leaves and lemon juice mix well. Optionally you can 1 tablespoon butter and mix.
- On a tava add some butter and toast the slit pavs.
- Toast until golden and slightly crispy
Serving pav bhaji
- Place 2-3 toasted pav in a plate. Pour generous amount of bhaji in the side.
- Add some butter if preferred. Serve along with finely chopped raw onions and lemon wedges.
2. You can add veggies of choice
3. Adjust butter quantity as per preference.
Are you making this recipe? Do snap a pic and share on Instagram with hashtag #cookclickndevou. Do leave a ⋆ rating along with your feedback!