Mumbai Pav Bhaji Recipe (street style)

Name: Mumbai Pav Bhaji Recipe (street style)
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 tsp vegetable oil; 1 tbsp butter + more for serving later; 1 tsp cumin seeds; 1 tbsp ginger (minced); 1 tbsp garlic (minced); 1 green chili; 2 tbsp tomato paste; 2 large onions (diced); 2 large tomatoes (diced); 1 tsp black pepper powder; 1 tbsp pav bhaji masala powder; 1 tsp kashmiri chili powder; 1/2 tsp turmeric powder; 1 tsp cumin powder; 3 tbsp fresh coriander leaves (chopped); 2 potatoes (400gm (diced)); 1/2 head of cauliflower (250 (diced)); 1 green pepper (diced); 1/2 cup frozen green peas; 1 medium carrot (diced); 2 tsp salt; 4 cups water; 1 tsp fenugreek powder (Option); 1 lime (juice); Pav (butter, raw onions, fresh coriander, lime wedges, tomato ketchup)

This is a popular and delicious street food from Bombay. It is vegetarians and packed with a variety of vegetables, served buttered pav (buns), raw onions, coriander leaves and more butter.

Homemade pav bhaji is a subjective topic. Why? Different parts of Indian make it different and different house holds make it differently. What stays a constant is the masala, vegetables and serving sides. In saying this there are a few fundamental points to keep in mind that I would suggested ew will go through them. This recipe is the one I have grown up and eating and cannot get enough of. Which is all thanks to mum as she used to make this for us since we were not big on vegetables.

If you have never eaten pav bhaji it an indian staple main course that is popularly considered as a street food. It is a wholesome meal of veggies cooked in masala that is mashed. It is served with buttered buns, raw onions, fresh coriander and more butter. This can be eaten for lunch or dinner but many places also enjoy it for breakfast, meaning we can enjoy at any time of the day. So before we get into the recipe let us understand the dish and its history.

What is pav bhaji made of?

Pav bhaji is basically bread (pav) and masala vegetables (bhaji). The bhaji is a blend of assorted veggies cooked in spices to create a masala that is delicious. This is then mashed and served with the butter buns aka pav and a variety of toppings as well.

Is pav bhaji healthy or not?

There is no unhealthy food. Like any other food, pav bhaji consumed in excess is not healthy but over all it is relatively healthy if you monitor the amount of butter consumed in this meal.

Why is pav bhaji so tasty?

The dish is filled with yummy veggies that are simmered in a masala and spices making it very delicious but also nutritious. When paired with the buttery buns and raw onions etc. this meal is one of the best “Indian” dishes you will ever cook and eat. Not to mention very easy to make.

Who invented pav bhaji in india?

The dish is said to have come about asa lunchtime dish for textile mill workers in Mumbai. It later became a dish that as prepared in various streets, creating the street food label it has achieved. However you can find it all across India in many restaurants as well.

What is pav bhaji bread called?

The pav used to serve pav bhaji are buns. Not any buns but the Indian version of a buttery dinner roll that is simple, fluffy, soft and delicious. You can find my homemade pav recipe here.

Why is pav bhaji so popular?

It is a street food from Bombay that is packed with a variety of veggies, simple to make and very delicious. It feeds a crowd and is comforting to say the least. With the ease of preparation and customizable options it makes for a very yummy recipe. Most recipes suggest cooking the vegetables ahead of time but I prefer cooking it all together in the stock pot – this makes it taste even better later once done.

What ingredients are needed for pav bhaji?

To make this pav bhaji we need an assortment of of vegetables, I have used cauliflower, carrot, capsicum, green peas, potatoes, onions, ginger, garlic, green chili, fresh coriander, tomatoes, tomato paste, butter, pav bbhaji masala, red chili powder, fenugreek powder, lime juice, salt and pepper. I have served this with buttered pav, fresh coriander, raw onions, more butter, lime wedges, a green chili and tomato ketchup. However you can use any vegetables you have I your kitchen, I have used zucchini, broccoli and beetroot as well (this will change the color though). Some recipes leave out the onions and use green onions as well.

What if I don’t have pav bhaji masala?

You can make a homemade version by mixing the following ingredients together: 3 tbsp coriander powder, 3 tbsp cumin powder, 2 tsp pepper powder, 1 tbsp fennel powder, 1 tbsp kashmiri chili powder, 2 tsp cinnamon powder, 1 tsp clove powder, 1 tsp cardamom powder, 1 tbsp mango powder (optional), 1 tsp bay leaf powder, 1/2 tsp ginger powder, 1 tsp turmeric powder.

What equipment is needed for pav bhaji?

To make pav bhaji we need a sock pot, a medium to large sized stock pot and lid to cook the bhaji. We also need a potato masher to mush up the mixture until soft. You could also use the back of a spoon to get that mushy texture. To toast the buns we need a sauté pan or tava.

How to make pav bhaji?

In a medium stock pot on low heat, add the oil and butter. Add the cumin seeds and let it temper. Once you hear it sizzle add the onions, ginger, garlic, green chili and cook for a few minutes, stirring until translucent. Add the black pepper powder, kashmiri chili powder, turmeric powder, cumin powder, pav bhaji masala powder, salt and stir well, let this cook for 1 minute. Add the tomatoes and cook until the liquid has evaporated, around 1-2 minutes. Add the tomato paste and coriander leaves, stir and cook for 1 minute or until the mixture has deep brown color. Add the potatoes, cauliflower, green pepper, frozen corn, carrots and stir well. Add the water and season with salt. Cover with a lid and cook for 20-30 minutes until the mixture is soft and cooked through. Check on it every now and then to make sure there is enough water in the pot. Once the mixture is soft, use a potato masher and mash it up. Add the fenugreek powder, lime juice and store well. Adjust the seasoning. Serve it hot with more butter, pav, raw onions, lime wedges and my favourite ketchup.

Serving pav bhaji?

The bhaji is best served with toasted pav that is buttered. You could also serve it with any butter dinner roll you like if you do not have access to pav. Add dollop of butter onto the bhaji as well. Serve it with raw onions, fresh coriander leaves, lime wedges and my addition is ketchup. Some people also serve it with grated cheese but amul cheese. The dish is best served hot. You can enjoy it for lunch, dinner or even breakfast. I have also eaten it at mid night after a long day.

Storing pav bhaji?

The bhaji must be transferred to an air tight container once cooled and stored in the fridge, it will keep for up to 1 week if stored correctly. In saying this, I have. Also frozen my bhaji for up to 2 weeks, defrosted it and then reheated on the stove or int he microwave until warmed through.

Looking for more Indian street food recipes?

Now that we have covered how to make this Mumbai style pav bhaji recipe, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.

If you try this recipe out, don’t forget to share it with me on pinterest & instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.