Pav Bhaji Recipe – Mumbai Street Style | How to Make Pav Bhaji at Home

Craving for something spicy, buttery, and full of flavors? Pav Bhaji is the answer. Originating from the streets of Mumbai, this iconic Indian fast food has become a household favorite around the world — especially in the UAE, Australia, New Zealand, and Canada.

In this blog, we’ll show you how to make Pav Bhaji at home, street-style, with easily available ingredients. Let’s get started.

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Ingredients

For the Bhaji (vegetable curry):

• Potatoes – 3 medium, boiled & mashed
• Cauliflower – 1 cup, finely chopped
• Green peas – ½ cup
• Capsicum (bell pepper) – 1, finely chopped
• Onion – 2 medium, finely chopped
• Tomatoes – 3 medium, finely chopped
• Ginger-garlic paste – 1 tbsp
• Green chili – 1, chopped
• Pav Bhaji Masala – 2 tbsp
• Kashmiri red chili powder – 1 tsp
• Turmeric – ½ tsp
• Salt – to taste
• Butter – 3 tbsp (or more for street-style taste)
• Water – as needed
• Fresh coriander – for garnish
• Lemon wedges – to serve

For the Pav:

• Pav buns – 8
• Butter – 2 tbsp
• Pav Bhaji masala – a pinch (optional)

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How to Make Pav Bhaji at Home

Step 1: Boil the Veggies

In a pressure cooker, add chopped cauliflower, green peas, and potatoes. Add some water and pressure cook for 2 whistles. Mash them lightly and keep aside.

Step 2: Prepare the Masala Base

Heat butter in a large pan. Add onions and sauté till golden. Add ginger-garlic paste and green chilies. Sauté for 1 minute. Add chopped tomatoes and cook until soft.

Step 3: Add Spices

Add pav bhaji masala, red chili powder, turmeric, and salt. Mix well. Cook till oil separates from the masala.

Step 4: Combine & Cook

Now add the boiled veggies and capsicum. Mash everything using a potato masher. Add water as needed to get your desired consistency. Let it simmer for 10–12 minutes.

Step 5: Toast the Pav

Slit pav buns and toast them on a tawa with butter and a pinch of pav bhaji masala. Toast till golden brown.

Step 6: Serve Hot

Serve the bhaji hot with buttered pav, chopped onions, and lemon wedges. Garnish with fresh coriander and a cube of butter on top.

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Pro Tips for Perfect Pav Bhaji

• Use Kashmiri chili powder for rich red color without too much spice.
• Mash veggies on the tawa itself to get authentic street flavor.
• More butter means more street-style taste.
• Add a pinch of kasuri methi in the end for a restaurant-style aroma.

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Popular Variations

• Jain Pav Bhaji: No onion, garlic, or potato. Use raw bananas and skip ginger-garlic paste.
• Cheese Pav Bhaji: Top with shredded cheese and cover for a minute.
• Paneer Pav Bhaji: Add crumbled paneer while mashing veggies.
• Khada Pav Bhaji: Keep the veggies chunky instead of completely mashed.

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Is Pav Bhaji Healthy?

Pav Bhaji is rich in veggies like peas, potatoes, cauliflower, and capsicum — packed with vitamins and fiber. But it’s also high in butter. For a healthier version:

• Use olive oil instead of butter.
• Pair with whole wheat pav.
• Use low-fat butter or homemade ghee.

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FAQs

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Storage Tips

• Refrigerator: Store leftover bhaji for 2–3 days in a sealed container.
• Reheat: Add a little water or butter and heat on tawa or pan.
• Pav buns: Taste best when fresh, avoid storing them too long.