Classic Mumbai style Pav-Bhaji

Pav Bhaji Recipe

Ingredients

For Bhaji

• Potatoes – 3 large (boiled & mashed)
• Cauliflower – 1 cup (chopped)
• Green peas – ½ cup
• Carrot – 1 small (chopped)
• Capsicum – 1 medium (finely chopped)
• Onion – 2 medium (finely chopped)
• Tomatoes – 3 medium (finely chopped or puréed)
• Ginger-garlic paste – 1 tbsp
• Green chili – 1–2 (finely chopped)
• Pav bhaji masala – 2–3 tbsp
• Red chili powder – 1 tsp
• Turmeric powder – ¼ tsp
• Butter – 3–4 tbsp
• Oil – 1 tbsp
• Salt – to taste
• Water – as needed
• Lemon juice – 1–2 tbsp
• Fresh coriander – for garnish

For Pav

• Pav buns – 6–8
• Butter – as needed
• Pav bhaji masala – a pinch

Instructions

1. Cook vegetables

• Pressure cook potatoes, cauliflower, peas, and carrot with water and salt until soft.
• Mash well and keep aside.

2. Prepare bhaji

1. Heat oil + butter in a pan.
2. Add onions and sauté till golden.
3. Add ginger-garlic paste & green chili; sauté till raw smell goes.
4. Add capsicum and cook till soft.
5. Add tomatoes, turmeric, chili powder, and pav bhaji masala.
6. Cook till butter separates from the masala.

3. Mash & simmer

• Add mashed vegetables.
• Mash everything together using a masher.
• Add water to get desired consistency.
• Simmer for 8–10 minutes, stirring often.

4. Finish

• Add lemon juice and fresh coriander.
• Add a knob of butter on top and mix.

5. Toast the pav

• Slice pav horizontally.
• Heat butter on a tawa, sprinkle pav bhaji masala.
• Toast pav till golden and crisp.

Serve Hot With

• Extra butter 🧈
• Chopped onions
• Lemon wedges 🍋

Tips for Street-Style Taste

• Use more butter 😄
• Slightly mash bhaji on tawa while cooking.
• Add a little beetroot for color (optional).