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Pav Bhaji Recipe – Mumbai Style

Pav Bhaji

Pav Bhaji Pav Bhaji is an Indian fast food (Street food) dish that originated in Maharashtra (Mumbai). It is vegetables mix served with a roasted buttery pav, most popular, hottest selling, widely loved street food. This delicious street food available everywhere in India as a fast food and people love this so much.

Pav Bhaji Pav Bhaji is a spicy blend of different vegetables in an onion-tomato gravy, which is serve with a roasted buttery pav. This is truly an innovation that arose out of the necessity of providing a nice hot meal in a hurry and one that tickles the taste buds. When I am lazy to cook an entire meal for my family, Pav Bhaji is in one of the first few dishes which comes to mind, as it is quick and easy to make.

 

Ingredients:

For Mix Veggies
• 2-3 medium sized Peeled Potato
• 2 cup Cauliflower Florets
• 1 Chopped Carrot
• ½ Cup Beetroot Chopped
• 1 medium sized Capsicum Diced
• 1 small Brinjal/Baby Eggplant
• 1 cup Green Peas Fresh or Frozen

For Gravy Masala
• 4 tbsp Butter/Oil/Ghee
• 2 tsp Minced Garlic
• Pinch of Asafoetida
• 1 cup Finely Chopped Onion
• 1 cup Finely Chopped or Pureed Tomato
• ½ cup Finely Chopped Capsicum
• 2 tsp Red Chili Powder
• 2-3 tsp Pav Bhaji Masala
• Salt
• 1-2 tbsp Chopped Coriander Leaves

Extra ingredients (optional)
• 2 tbsp Ghee or Butter
• ½ tsp Red Chili powder
• ¼ tsp Pav Bhaji Masala

For Roasted Buttery Bun/Pav
• Pav/Bun
• Melted Butter
• Mix of Red Chili Powder & Salt
• Chopped Coriander Leaves

For Garnishing
• ¼ Cup finely chopped onion
• 3-4 lemon wedges
• Chopped Coriander leaves
• Melted butter

Method:

1. Wash the all mix veggies and presser cook with water (as required) till completely cooked or 4-5 whistle then keep aside, let it be cool.

For Gravy Masala

1. Heat butter in a pan. Add crushed garlic and sauté for few seconds.
2. Add asafoetida, chopped onion, 2-3 pinch salt and again sauté for few minutes till onion becomes golden brown.
3. Add chopped capsicum and stir it, and cook it till completely soft or 3-4 minutes.
4. Add chopped tomato and again sauté/stir till tomato will soften and mix very well.
5. Add red chili powder, Pav Bhaji masala, salt and mix well, mash with masher, then stir it on a medium flame till oil separates.

Process

1. Drain the boiled veggies, mix with the prepared gravy masala and mash it with potato masher, mix well. Add salt, ½ – ¾ cup water (use boiled veggie water) and stir it on a medium flame for 4-5 minutes.
2. Heat 1 tbsp ghee/butter in a small tempering pan. Add red chili powder, Pav Bhaji masala and mix for a minute on a medium flame, then pour over the Bhaji. Add chopped coriander leaves and mix well, again stir it for few minutes.
3. Your Bhaji is ready. Now cut bun/pav into halve, heat butter, sprinkle chili powder, chopped coriander on a griddle and roast both sides of bun/pav till light golden color.

Serving

1. Place the hot Pav and Bhaji on a serving plate. Add some dollop of butter or ghee, garnish with chopped coriander leaves and chopped onions, and lemon wedges.

 

Pav Bhaji Tips:

• You can use boil veggies as per your choice.
• You can use oil instead of butter to make Bhaji.
• Add more butter to get richer taste in Bhaji.
• Add spice level as per your taste.
• Use Kashmiri red chili powder to get reddish color.
• I used shredded beet and carrot to making gravy masala because it makes Bhaji more colorful and healthier too. Normally street stalls or restaurants use red food color to get more red color, which is not healthy.

Pav Bhaji

 

5.0 from 2 reviews
Pav Bhaji
 
Print
Prep time
15 mins
Cook time
10 mins
Total time
25 mins
 
Pav Bhaji is an Indian fast food (Street food) dish that originated in Maharashtra (Mumbai). Pav Bhaji is vegetables mix with a roasted buttery pav. Pav Bhaji is a most popular, hottest selling, widely loved street food. This delicious street food available everywhere in India as a fast food and people love this so much.
Author: Binjal Pandya
Recipe type: Streetfood & Chaat
Cuisine: Indian
Serves: 4-5
Ingredients
  • For Mix Veggies
  • • 2-3 medium sized Peeled Potato
  • • 2 cup Cauliflower Florets
  • • 1 Chopped Carrot
  • • ½ Cup Beetroot Chopped
  • • 1 medium sized Capsicum Diced
  • • 1 small Brinjal/Baby Eggplant
  • • 1 cup Green Peas Fresh or Frozen
  • For Gravy Masala
  • • 4 tbsp Butter/Oil/Ghee
  • • 2 tsp Minced Garlic
  • • Pinch of Asafoetida
  • • 1 cup Finely Chopped Onion
  • • 1 cup Finely Chopped or Pureed Tomato
  • • ½ cup Finely Chopped Capsicum
  • • 2 tsp Red Chili Powder
  • • 2-3 tsp Pav Bhaji Masala
  • • Salt
  • • 1-2 tbsp Chopped Coriander Leaves
  • Extra ingredients (optional)
  • • 2 tbsp Ghee or Butter
  • • ½ tsp Red Chili powder
  • • ¼ tsp Pav Bhaji Masala
  • For Roasted Buttery Bun/Pav
  • • Pav/Bun
  • • Melted Butter
  • • Mix of Red Chili Powder & Salt
  • • Chopped Coriander Leaves
  • For Garnishing
  • • ¼ Cup finely chopped onion
  • • 3-4 lemon wedges
  • • Chopped Coriander leaves
  • • Melted butter
Instructions
  1. Wash the all mix veggies and presser cook with water (as required) till completely cooked or 4-5 whistle then keep aside, let it be cool.
For Gravy Masala
  1. Heat butter in a pan. Add crushed garlic and sauté for few seconds.
  2. Add asafoetida, chopped onion, 2-3 pinch salt and again sauté for few minutes till onion becomes golden brown.
  3. Add chopped capsicum and stir it, and cook it till completely soft or 3-4 minutes.
  4. Add chopped tomato and again sauté/stir till tomato will soften and mix very well.
  5. Add red chili powder, Pav Bhaji masala, salt and mix well, mash with masher, then stir it on a medium flame till oil separates.
Process
  1. Drain the boiled veggies, mix with the prepared gravy masala and mash it with potato masher, mix well. Add salt, ½ - ¾ cup water (use boiled veggie water) and stir it on a medium flame for 4-5 minutes.
  2. Heat ghee/butter in a small tempering pan. Add red chili powder, Pav Bhaji masala and mix for a minute on a medium flame, then pour over the Bhaji. Add chopped coriander leaves and mix well, again stir it for few minutes.
  3. Your Bhaji is ready. Now cut bun/pav into halve, heat butter, sprinkle chili mix, chopped coriander on a griddle and roast both sides of bun/pav till golden color.
Serving
  1. Place the hot Pav and Bhaji on a serving plate. Add some dollop of butter or ghee, garnish with chopped coriander leaves and chopped onions, and lemon wedges.
Notes
• You can use boil veggies as per your choice.
• You can use oil instead of butter to make Bhaji.
• Add more butter to get richer taste in Bhaji.
• Add spice level as per your taste.
• Use Kashmiri red chili powder to get reddish color.
• I used shredded beet and carrot to making gravy masala because it makes Bhaji more colorful and healthier too. Normally street stalls or restaurants use red food color to get more red color, which is not healthy.
3.5.3251

Pav Bhaji Recipe – Mumbai Style was last modified: July 2nd, 2022 by Binjal's VEG Kitchen

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07/02/2022   Binjal's VEG Kitchen
  Quick Recipes, Sabji & Curry, Streetfood & Chaat     breakfast, chaat, curry, easy, festive, gluten free, healthy, indian, non fried, quick, sabji, side dish
  • Jeera Rice Recipe Restaurant Style
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14 Responses to “Pav Bhaji Recipe – Mumbai Style”

  1. Jane Doe / 26 Jul 2020 9:46am #

    Hello there. I couldn’t help but notice that this food page called @foodiepola on Instagram has posted your Pav Bhaji photo as their own without any credits. Do look into this, I’m sure you put in a lot of effort and it really sucks that this happens. I also think she’s doing it for a lot of her other posts..

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    • Binjal's VEG Kitchen / 13 Aug 2020 6:48pm #

      Thank you so much for noticing will report to the instagram 🙂

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  2. Prathiba Yadav / 28 Jan 2019 10:31pm #

    I love all the different variations you can make with this dish. And it’s spicy too? Yum!

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    • Binjal's VEG Kitchen / 29 Jan 2019 7:24pm #

      Thank you Prathiba Yadav 🙂

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  3. sandhya sharma / 31 May 2018 2:08am #

    Looks so delicious ! well explained. My favorite dish.

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    • Binjal's VEG Kitchen / 12 Jun 2018 8:03pm #

      Thank you Sandhya 🙂

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  4. Anu-My Ginger Garlic Kitchen / 18 Jul 2015 3:59am #

    What an awesome looking pav bhaji! 🙂

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    • Binjal's VEG Kitchen / 18 Jul 2015 11:58pm #

      thanks Anu!!

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  5. Alby / 17 Jul 2015 10:18am #

    Thanks for this recipe, sounds just like the original one. Planning to try over the weekend.

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    • Binjal's VEG Kitchen / 17 Jul 2015 11:03am #

      thanks Alby!!

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  6. Veggie Sutra / 16 Jul 2015 1:38pm #

    Love your photos, How do you get the black background on your photos? Am bookmarking the recipe on foodgawker. I am currently on an elimination diet and this is a yummy recipe I can make as ghee is allowed!

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    • Binjal's VEG Kitchen / 17 Jul 2015 11:03am #

      thank you Veggie Sutra!!

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  7. Deepa - Veg Indian Cooking / 14 Jul 2015 10:33am #

    Excellently presented looking delicious. 🙂

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    • Binjal's VEG Kitchen / 14 Jul 2015 4:33pm #

      thank you Deepa!!

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