Pav Bhaji is a beloved street food that originated in the bustling city of Mumbai. It consists of a spicy, buttery mashed vegetable curry (called bhaji) served piping hot with soft, lightly toasted bread rolls (known as pav). It’s a favourite across India and loved for its rich flavour, ease of preparation, and irresistible aroma.
This iconic dish dates back to the 1850s when it was created as a quick lunch option for Mumbai’s textile mill workers. Over time, it grew in popularity and found its place in restaurants, roadside stalls, and home kitchens. Today, it’s enjoyed by people of all ages and across regions, with countless variations.
What Makes it So Special?
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Bold & Rich Flavour: A unique spice blend known as pav bhaji masala gives it its signature taste.
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Customizable: You can add vegetables of your choice—like carrots, peas, cauliflower, and capsicum.
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Street to Home: While it’s a street food favourite, it’s also easy to recreate at home for dinner, parties, or festive menus.
Key Ingredients
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Vegetables: Potatoes, tomatoes, onions, peas, cauliflower, and capsicum form the base.
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Spices: Pav Bhaji masala, red chili powder, turmeric, and garam masala enhance the flavour.
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Butter: Generous amounts of butter are essential for authentic taste.
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Pav: Soft Indian bread rolls, toasted with butter and sometimes garlic.
Popular Variations
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Cheese Pav Bhaji: Topped with grated cheese for an indulgent twist.
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Jain Pav Bhaji: Made without onion, garlic, or root vegetables.
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Khada Pav Bhaji: Vegetables are lightly mashed for a chunkier texture.
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Paneer Pav Bhaji: Crumbled paneer adds a protein-rich element.
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Kolhapuri Pav Bhaji: Spicier and richer, with regional masalas.
How to Serve
Serve the bhaji hot, garnished with:
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A dollop of butter
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Chopped onions
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Fresh coriander
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Lemon wedges
Toasted pav rolls should be served alongside, crisp and golden on the edges.
Why You Should Try
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Quick and easy to prepare
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Perfect for kids and adults alike
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Great for potlucks, dinner parties, or weekend meals
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Can be made ahead and reheated
FAQs
Can I make Pav Bhaji without butter?
Yes, you can use oil, but butter gives the authentic street-style flavour.
Is Pav Bhaji healthy?
It can be made healthier by reducing butter and including more vegetables. Also use Whole wheat pav.
Pav Bhaji
Equipment
- 1 Pressure cooker
- 1 Pan
- 1 Masher
Ingredients
- 1 tbsp Butter
- 1 tsp Cumin
- 1 no Pav bhaji masala
- 4 no Tomatoes medium
- 3 no Potatoes big
- 1/2 no Beetroot
- 1 no Carrot
- 2 tbsp Green peas
- 2 tbsp Butter
- 1 no Onion
- 1/2 no Capsicum
- To taste Salt
- 1 tsp Kashmiri chilli powder
- 1 tbsp Pav Bhaji masala
- 1 no Green chilli
- 2 tbsp Coriander leaves
- 1 tsp Lemon juice
Instructions
Prepare the Vegetable Base
- In a pressure cooker, heat some butter and sauté cumin seeds. Add pav bhaji masala and let it sizzle briefly.
Add Vegetables
- Now add chopped tomatoes, beetroot, carrot, green peas, and potatoes. Season with salt, pour in some water, and pressure cook until the vegetables are soft.
Mash the Veggies
- Once cooked, mash the vegetables thoroughly until you get a smooth and well-blended mixture.
Prepare the Masala
- In a separate pan, heat butter and sauté finely chopped onions until they turn translucent. Add chopped capsicum and cook for a couple of minutes.
Add Flavours
- Mix in more pav bhaji masala, green chilli, and chopped coriander leaves. Sauté until the spices are well roasted.
Combine and Simmer
- Add the mashed vegetables to this masala mixture and combine well. Let it simmer for a few minutes to absorb all the flavors.
Final Touch
- Garnish with fresh coriander leaves and a generous dollop of butter before serving.
How to Toast the Pav
- Heat a pan over medium flame and melt some butter. Sprinkle a little pav bhaji masala over the melted butter for added flavour.
- Place the pav (buns) on the pan and gently press them down. Toast until they turn golden and crisp on both sides.
How to Serve Pav Bhaji
- Spoon a generous portion of the hot bhaji onto a plate. Top it with a dollop of butter for that authentic street-style touch.
- Serve it with two toasted pav buns, finely chopped onions, and a lemon wedge on the side.
Notes
- Prep ahead: You can boil the vegetables and refrigerate a day in advance for quick assembly.
- Street-style trick: Add a cube of butter on top of the bhaji while serving for that signature look.
- Serving idea: Serve hot with toasted pav, chopped onions, lemon wedges, and a dollop of butter on top.
- Leftovers tip: Use leftover bhaji as a sandwich or dosa filling the next day.
INSTRUCTIONS
- Prepare the vegetables
Chop the vegetables and keep it ready.
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Prepare the Vegetable Base
In a pressure cooker, heat some butter and sauté cumin seeds.
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Add pav bhaji masala and let it sizzle briefly.
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Add Vegetables
Now add chopped tomatoes, beetroot, carrot, green peas, and potatoes.
- Season with salt, pour in some water, and pressure cook until the vegetables are soft.
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Mash the Veggies
Once cooked, mash the vegetables thoroughly until you get a smooth and well-blended mixture.
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Prepare the Masala
In a separate pan, heat butter and sauté finely chopped onions until they turn translucent. -
Add ginger garlic paste along with it and saute.
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Add chopped capsicum and cook for a couple of minutes.
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Add Flavours
Mix in more pav bhaji masala, green chilli, and chopped coriander leaves. Sauté until the spices are well roasted.
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Combine and Simmer
Add the mashed vegetables to this masala mixture and combine well. Let it simmer for a few minutes to absorb all the flavours.
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Final Touch
Garnish with fresh coriander leaves and a generous dollop of butter before serving.
How to Toast the Pav
Heat a pan over medium flame and melt some butter. Sprinkle a little pav bhaji masala over the melted butter for added flavour. Place the pav (buns) on the pan and gently press them down. Toast until they turn golden and crisp on both sides.
How to Serve Pav Bhaji
Spoon a generous portion of the hot bhaji onto a plate. Top it with a dollop of butter for that authentic street-style touch. Serve it with two toasted pav buns, finely chopped onions, and a lemon wedge on the side.
Notes
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Prep ahead: You can boil the vegetables and refrigerate a day in advance for quick assembly.
-
Street-style trick: Add a cube of butter on top of the bhaji while serving for that signature look.
-
Serving idea: Serve hot with toasted pav, chopped onions, lemon wedges, and a dollop of butter on top.
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Leftovers tip: Use leftover bhaji as a sandwich or dosa filling the next day.
