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pav bhaji recipe

Pav Bhaji - Authentic Mumbai street style

Santosh Allada
Pav in Marathi means bread roll and Bhaji means dry or gravy dish made with vegetables. As both are served together, the name Pav Bhaji. Pav Bhaji is one of the most popular and favorite street food in Maharashtra. Hot bhaji with a big dollop of butter melting and spreading in all directions served with soft pav laden with butter which makes it everyone's favorite.
5 from 2 votes
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Course Appetizer, Breakfast, Brunch, Main Course, Snacks
Cuisine Indian, Maharashtrian, Street Food
Servings 6 people

Ingredients
  

  • 3 tbsp Butter Amul
  • 1 tbsp Oil
  • 1 number Bay leaf optional
  • 1/2 tsp Jeera
  • 3 medium-sized Potatoes Boiled and peeled
  • 1/2 cup Peas Fresh, Frozen or Dried (soaked and pressure cooked)
  • 1/2 Capsicum finely chopped
  • 1 Onion finely chopped
  • 3 medium-sized Tomatoes finely chopped
  • 2 tbsp Pav Bhaji masala
  • 1-2 tbsp Kashmiri red chilli powder
  • 1 tsp Red chili powder adjust as per your taste
  • 1 tsp Coriander powder
  • 1 tbsp Ginger Garlic paste
  • 2 tbsp Coriander leaves
  • Salt to taste
  • Lemon wedges
  • 8 Pavs slit from center

Instructions
 

  • Heat oil & 2 tbspn butter in a wide pan.
  • When hot, add bay leaf and jeera. Let it crackle.
  • Add finely chopped onion and saute till they turn soft.
  • Next, add chopped capsicum and saute for a min.
  • Add ginger garlic paste and green peas. Fry till the raw smell goes away.
  • Add chopped tomatoes and salt. Cook till soft and mushy. Now, mash the veggies with a potato masher. Add little water if needed and mash well.
  • Add boiled potatoes and saute for 10 seconds. Mash again.
  • Make a space in the center. Turn the flame to low and add butter, Kashmiri red chili powder, red chili powder, coriander powder, pav bhaji masala, coriander leaves, salt, and water. Let it come to a boil and mix well.
  • Add more water and mash again. Cook on low for 10 minutes and adjust the consistency. Taste test for seasoning and spice, if needed add salt and red chilly powder.
  • Add butter and coriander leaves and mix well. Turn off the flame.
  • Serve it hot with butter-toasted laadi pav.

Toasting Pav

  • Slit the pavs from center.
  • Heat a pan or tawa over a medium flame add butter, a pinch of pav bhaji masala, and coriander leaves.
  • When the butter melts, place the pav on the butter. Move the pavs all around the tawa so that butter is well absorbed. Spread butter on the top surface.
  • Turn the pavs upside down and move all around.

Serving Pav Bhaji

  • Take the required quantity of bhaji in a plate or bowl.
  • Add a big dollop of butter on top. Add little coriander leaves.
  • Serve along with buttery pavs, chopped onion and lemon wedges.

Notes

Adjust the quantity of spices mentioned as per your taste buds. 
Pav Bhaji masala makes the difference, so use good quality. 
The vegetables mentioned are exactly the same as used by street vendors. Also, vendors use dried green peas (soaked and pressure cooked), as it is available throughout the year.
At home, you can add vegetables of choice. Either finely chop or pressure cook till half cooked and follow the recipe.
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