This is an easy, delicious & beginner-friendly vegetarian recipe.
Recipe Video
ingredients
Vegetables – To make this pav bhaji, we will need cauliflower, potatoes and green peas. These are the basic vegetables that I like to add. You can also add French beans and carrots here.
Apart from that, we will need onion, tomato and capsicum (bell peppers). Green bell peppers goes well for the pav bhaji.
Pav – Traditionally ladi pav is served along with pav bhaji. But if unavailable you can also try it out with sliced bread.
Garlic – For this pav bhaji, we will need roughly crushed garlic. You can also add ginger if you like.
Spices – We will need pav bhaji masala to make this dish. Pav bhaji masala is easily available at any Indian grocery store and also on Amazon.in & Amazon.com
Apart from pav bhaji masala, we will add Kashmiri red chilli powder which has a vibrant red colour but is less spicy. Here adjust the spice according to your preference.
Oil & Butter – Mumbai pav bhaji is always made with lots of butter. We will need 3 tablespoons of butter for making this recipe. You can also use ghee or oil in making this pav bhaji. I have used 1 tablespoon of oil too which helps stop butter from burning.
Garnish – For garnish, we will need finely chopped onions, coriander leaves, lemon and a dollop of butter.
Water – To cook the vegetables.
Variations
Cheese Pav Bhaji – A simple variation in which you just have to grate the cheese in the bhaji. This is a favourite among kids.
Khada Pav Bhaji – Where vegetables are not mashed but kept as whole chunks.
Jain Pav Bhaji – To make Jain pav bhaji, vegetables that are Jain-friendly are used. Onion, ginger & garlic are not added.
Serving Options
Pav bhaji is served by topping it with a dollop of butter, coriander leaves and finely chopped onions. It is served with buttered laadi pav (Indian buns).
Storage Suggestions
Pav bhaji stays good for about a week in the refrigerator. Reheat before serving.
Related Recipe
Some More Street Food Recipes
Chinese Bhel, Vegetable Hakka Noodles, Moong Dal Pakode (Yellow Mung Lentil Fritters)
How to make Mumbai Pav Bhaji
Note:
You can also add vegetables likes french beans, carrots or cabbage as per your liking. Check out My article on 11 vegetables that can be used to make pav bhaji.
To make it vegan, do not add butter and cook the bhaji in oil.
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Recipe Card
Pav Bhaji (Mumbai Street Style)
Ingredients
- 1.5 cups Cauliflower, cut into small florets
- 3 Medium Sized Potatoes, cut into cubes
- 1/2 cup Green Peas
- 1 teaspoon Garlic, roughly crushed
- 2 Medium Sized Onion, finely chopped
- 2 Medium Sized Tomatoes, finely chopped
- 1 Capsicum (Bell Pepper), finely chopped
- 3 tablespoons Kashmiri Red Chilli Powder
- 3-4 tablespoons Pav Bhaji Masala
- Salt to taste
- 3 tablespoons Coriander Leaves, finely chopped
- 1 teaspoon Lemon Juice, for garnish
- 2 tablespoons Oil
- 3-4 tablespoons Butter
For Pav
- 12 Pav (Loaf Bread)
- Butter to toast, as per requirement
Instructions
- Wash cauliflower florets, cubed potatoes and green peas and pressure cook for 5 whistles.
- Once the pressure cooker cools down.
- Remove the water in which the vegetables were cooked and keep aside. We will use it further in making the pav bhaji.
- Using a masher or the back of the ladle, mash the vegetables till they are mushy.
- In a pan, add a 2 tablespoons of oil and a tablespoon of butter. Add roughly crushed garlic and saute till the raw flavour of garlic fades away.
- Add finely chopped onions and saute till translucent.
- Add finely chopped green capsicum (bell pepper) and cook for further 3 minutes.
- Add finely chopped tomatoes. Saute this mixture till all the vegetables are perfectly cooked. Slightly mash them.
- Add pav bhaji masala and Kashmiri red chilli powder.
- Add 1/4th cup of the vegetable stock that we set aside earlier so that the masala doesn't burn.
- Simmer this onion-tomato mixture for 2 minutes on low flame so that all the spices are properly infused with the vegetables.
- Add the mashed cauliflower, potatoes & peas and mix well. Add salt to taste.
- Again mash the bhaji so that all the seasoing and spices are nicely incorporated with the vegetables.
- Add 1 tablespoon of butter and mix well.
- Cover and let the bhaji simmer on low flame for about 5-7 minutes.
- Lastly, add finely chopped coriander leaves (cilantro). Pav Bhaji is ready to serve.
For Pav (Loaf Bread)
- Slit pav (Indian bread) and keep aside.
- Heat a skillet, add 1 tsp of butter, sprinkle a pinch of pav bhaji masala, red chilly powder and finely chopped coriander leaves. Place the slit portion of the pav facing the butter. Toast for 15 seconds.
- Apply butter on both the sides of pav and toast the pav from both sides till they are slightly crisp.
- Pavbhaji is ready. Garnish the bhaji with coriander leaves and top with 1tsp of butter. Serve hot with toasted pav, lemon wedge, and chopped onions.
