Pav Bhaji is one of the most iconic street foods in Mumbai, a vibrant city known for its love of food and diverse culture. Whether you’re enjoying a late-night snack or grabbing a quick bite during the day, pav bhaji is a dish that can satisfy your hunger and taste buds with just one bite. The combination of mashed vegetables cooked with an array of spices and served with buttered pav (bread rolls) is simply irresistible. Pav Bhaji, which means “bread” (pav) and “vegetable curry” (bhaji), has become much more than just a street food; it’s a symbol of Mumbai’s fast-paced lifestyle, where food is both a necessity and a celebration.
What makes pav bhaji so special is the perfect balance of flavors – spicy, tangy, buttery, and savory – that come together in one hearty dish. Originally, this meal was created for Mumbai’s working class, who needed something filling, quick, and affordable. Today, it has become an integral part of the city’s culture, enjoyed by people from all walks of life. You can find pav bhaji stalls around almost every corner of the city, and its popularity has spread beyond Mumbai, making it a favorite throughout India and around the world.
In this post, I’m going to take you step-by-step through how to make the perfect pav bhaji at home. While you might not be standing on the bustling streets of Mumbai, this recipe will transport you to the heart of the city with its rich, flavorful taste. So, let’s dive right in!
What is Pav Bhaji?
Before I tell you the pav bhaji recipe, let me talk a bit about what it is. Pav bhaji is a very famous street food in Mumbai. It’s basically a spicy mix of mashed vegetables called bhaji, and it’s eaten with soft buttered bread called pav.
You’ll find pav bhaji stalls in every corner of Mumbai. Sometimes I think there are more pav bhaji stalls than vada pav ones! But we moms still like to make it at home, because we know what goes in it – clean, fresh and healthy (well, at least healthier than the roadside one).
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Ingredients for Pav Bhaji Recipe
Here’s what you need for making pav bhaji. Don’t worry, these are all basic things, you’ll mostly have them in your kitchen.
For Bhaji:
- 2 potatoes (boiled and mashed)
- 1 cup cauliflower (boiled and mashed)
- 1 cup green peas (boiled)
- 1 capsicum (finely chopped)
- 2 onions (finely chopped)
- 3 tomatoes (finely chopped or pureed)
- 1 tbsp ginger-garlic paste
- 2 tbsp pav bhaji masala
- 1 tsp red chilli powder
- 1 tsp turmeric
- Salt to taste
- Butter (more the better honestly)
- Water as needed
- Coriander leaves for garnish
- Lemon wedges (very important)
For Pav:
- 8 pav buns (you can get it from any local bakery)
- Butter to toast (don’t be shy)
How to Make Pav Bhaji Recipe – Step by Step
Let’s get cooking now. I usually put some music or talk to my kids while making this. It’s not too hard and smells so good, you’ll feel hungry while cooking only.
Step 1: Prep the veggies
First boil your potatoes, cauliflower and green peas. Mash them nicely. You can keep some small chunks if you like, I do that because I like some texture.
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Step 2: Cook the onion and capsicum
Take a big pan or tawa, add butter (I put a big spoonful). Add chopped onions and cook till they turn golden. Then add capsicum. Let them cook till soft.
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Step 3: Add ginger garlic and tomatoes
Add ginger-garlic paste and cook till raw smell goes. Then put in your tomatoes. I sometimes use tomato puree because my kids don’t like tomato chunks. Cook this till the masala leaves oil.
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Step 4: Add masalas
Add pav bhaji masala, red chilli, turmeric and salt. Mix everything well.
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Step 5: Add mashed veggies
Now add your boiled and mashed veggies. Mix everything nicely and mash with a potato masher right in the pan. Keep mashing and mixing. Add some water if it’s too thick. Let it cook for 10-15 mins on low flame. Stir time to time.
I keep tasting in between. Sometimes I feel it needs more butter or a pinch more salt. Trust your tongue!
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Step 6: Toast the pav
Now comes the best part – buttered pav! Cut pav buns in half. Heat some butter on a tawa, place the pav and toast till golden and crispy. I rub some bhaji on the tawa too – that gives so much flavor to the pav!
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Final Touch
The final touch makes all the difference in perfecting your pav bhaji. After you’ve prepared the bhaji and toasted the pavs, there are a few small yet impactful additions that elevate the dish to street-food perfection.
Start by serving the bhaji piping hot in a bowl. Add a generous dollop of butter on top of the bhaji just before serving. This extra butter will melt into the vegetables, giving the bhaji an even richer flavor and making it extra indulgent. A squeeze of fresh lemon juice adds a zesty freshness, balancing the spices and making the dish even more flavorful.
For garnish, freshly chopped coriander leaves bring a refreshing burst of green that brightens up the dish both visually and in taste. Additionally, you can sprinkle a little extra pav bhaji masala on top for an added punch. Finally, serve the bhaji with some finely chopped onions on the side, which adds crunch and tang to each bite.
At HerDuniya, we believe that every meal—just like every moment in a woman’s life—deserves a thoughtful finishing touch. These simple yet powerful additions turn a humble pav bhaji into an experience that nourishes both body and soul, just like the vibrant lifestyle we celebrate every day.
My Tips (Just Mom Things)
- Don’t skip the butter, okay? Pav bhaji is not diet food.
- If your kids don’t like some veggie, just mash it more and hide it in the bhaji.
- You can add beetroot if you want nice red colour, but I usually don’t – my kids catch the taste!
- Pav bhaji masala is the star – I use Everest or MDH, but homemade is best if you know how to make.
Pav Bhaji Evenings in Our Home
Sometimes on Sundays, we have pav bhaji for dinner. I make extra bhaji because my younger one eats it with roti next day too. It’s like a mini celebration in the house – butter smells everywhere, everyone gathered around the table, and someone always says “thoda aur bhaji dena.”
Honestly, it’s not just food, it’s love. That’s why I wanted to share this pav bhaji recipe with you all – not just the steps but the feeling also.
Try it Yourself!
I hope you try this pav bhaji recipe in your own kitchen. Even if you are not from Mumbai, no problem. Just make it once and you’ll feel like you’re on the streets of Juhu or Chowpatty. And don’t stress about getting it perfect – it’s not a maths exam. Just cook with your heart.
Let me know if you tried this, or maybe you make it differently – I’d love to hear. Every house has their own pav bhaji story, right?
Until next time, happy cooking and eat hot hot pav bhaji with lots of butter! ❤️
– From a mom who loves cooking, especially for her hungry kids
