Pav Bhaji

Classic Mumbai street food. This recipe makes a lot, 5-6 plates full. You can halve the recipe for a smaller amount

Pav Bhaji

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 3

    medium size potatoes (boil with the skins ON)

  • 1-1¼

    cups chopped cauliflower

  • 1

    cup chopped carrot

  • ¾ -1

    cup peas

  • ½

    cup chopped french green beans

  • 1

    large onion, finely chopped

  • 2-3

    large tomatoes, finely chopped (2-2½ cups finely chopped, tightly packed

  • 1

    med size green bell pepper

  • 2

    tsp ginger-garlic paste

  • 1-2

    green chilies, chopped

  • 3-3½

    Tbsp pav bhaji masala

  • ½

    tsp garam masala (optional)

  • 1

    tsp chilly powder or 1-2 dry deseeded red chilies, freshly pounded

  • 1

    tsp turmeric powder

  • 1

    tsp cumin seeds

  • 1½ -2

    cups water, or add as required

  • 2-3

    Tbsp amul butter, butter is also added later while serving, you can add up tp 5-6 Tbsp of butter for a richer version

  • salt, to taste

  • 12

    pavs for serving with the bhaji


1. Rinse all vegetables very well. Boil all of the vegetables, except for the onions, tomatoes and bell pepper, in a pressure cooker, microwave or on the stovetop. 2. Finely chop the onions, green chilies, tomatoes and bell pepper, set aside. 3. Once the other vegetables are cooked, peel the potatoes. Roughly chop all the steamed veggies and then mash them lightly with a potato masher, keep aside. Just lightly mash. Don't make a puree. 4. In a pan, add butter. When the butter melts, add cumin seeds. When they sizzle, add the chopped onions. 5. Saute the onions until they become translucent. Then add the ginger-garlic paste. Sauce til the raw aroma of the ginger-garlic paste disappears. 6. Add the green chilies and fry for 30 seconds. Add the tomatoes and fry them until they become soft and mushy, about 6-7 minutes on low to medium heat. 7. Add the bell pepper and saute for 2-3 minutes. Then add the chilly powder, turmeric, pav bhaji masala and gharam masala, if using. Mix the masalas well. Fry for a couple of minutes until the bell pepper is a little soft. 8. Add the mashed vegetables and combine well with the masala. Add water and combine everything well. Season with salt. 9. With a potato masher, mash the veggies directly in the pan. Let the bhaji simmer for 12-15 minutes on Low flame, stirring occasionally. If the bhaji becomes dry, add a little more water. You want a medium consistency, not too thick, not too thin. 10. When the pav bhaji simmers to the desired consistency, check the taste. Add salt, masala, chili powder or butter, if required. 11. When done, garnish with coriander leaves. Serve with chopped onions and chopped lime. The lime juice has to be squeezed on the bhaji and topped with the onions. 12. While serving, add the amul butter and serve with buttered pavs, if desired


Facebook Conversations