Pav Bhaji

Pav Bhaji is the most popular Indian street food; spicy mashed mix of vegetables topped with butter and served with toasted dinner rolls.

Making this at home is actually pretty easy and results in a super delicious meal in a matter of minutes.

Jump to:

• What is Pav Bhaji
• Why this recipe works
• Ingredients and Substitutions
• How to make this recipe
• Expert Tips and Notes
• Variations
• Pairings
• Storage
• Recipe FAQs
• More Street Food Recipes to try
• Pav Bhaji

Mumbai street food is popular not only in Mumbai but the world over. The dishes that are from Mumbai are now enjoyed across the globe. From Bhel Puri and Dahi Batata Puri to Masala Toast and Vada Pav; these are all popular and truly loved.

And when you look at the array of street foods; Pav Bhaji is the undisputed King. From Juhu Beach to Amar Juice Centre and Sardar Pav Bhaji; the flavors are simply the best.

What is Pav Bhaji

The word Pav Bhaji literally means bread and sabji. At least that is what the words literally translate to. However, to emphasize, bhaji is a seasoned and mashed mix of vegetables with a special mix of spices called Pav Bhaji masala. And pav is dinner rolls, toasted with butter and served with bhaji.

This combination is loved all over, especially when served topped with onions, cilantro, lemon and butter.

The authentic way to make this is to mash everything as it cooks on a large tava. However, we now make it either in a pan or even in one pot as Instant Pot Pav Bhaji.

This dish is believed to have been invented by the cotton mill workers of Mumbai in 1800s. They would often miss their meals during the working hours and so they started enjoying this mix of vegetables at hand with a cheap commodity, bread. It was much later that this became almost like a signature of the city across the world.

Why this recipe works

• This recipe uses a lot of vegetables. It is a great way to enjoy a ton of vegetables in a single meal.
• The bhaji by itself is gluten-free. Serve with gluten-free bread for a meal .
• We use butter so the recipe is not Vegan. Make it in oil to make it Vegan.
• This is super easy to make. It is simply boil, mash, mix and go!
• This is a complete meal by itself.
• It is a great party recipe. It can be served for birthday parties, get togethers and other parties.
• This recipe can be made ahead of time. In fact the flavors deepen as it stands.
• We can easily scale the recipe up or down.
• It is easy to make the recipe with your choice of hardy vegetables in the refrigerator.

Ingredients and Substitutions

• Vegetables: Most common vegetables used includes potatoes, peas and cauliflower. However, a lot of people do add cabbage, beets, carrots, eggplant etc. for various reasons, we stick to the authentic mix in this recipe.
• Onion, Peppers: The flavoring agents in the recipe are definitely onions and peppers. When sautéed in butter, they make a very flavorful base for the recipe.
• Tomatoes: Fresh tomatoes also contribute to the base for the bhaji. They are naturally sour and give a great flavor. However, use tomato purée if you like.
• Aromatics: Garlic, ginger and chili are the best aromatics for the recipe. I like to use freshly ground ginger and chili paste along with some of this red garlic chutney. They have a great balance of spice, flavor and color for the recipe.
• Pav Bhaji Masala: A signature blend of spices, this store bought masala is almost a no compromise ingredient. It has to be there to make pav bhaji. However, the same can also be made at home.
• Spices: As we do have a host of aromatics and masalas, we only use some salt and red chili powder in the recipe. Salt for flavor and Kashmiri chili powder for the vibrant color.
• Butter: The best pav bhaji is made in butter. However, switch or mix oil with butter for a healthy-ish version. Make with just oil for a Vegan version.
• Pav: We have to serve the bhaji with butter toasted pav. They can be store bought or made at home. This Egg-free Pav recipe is my favorite.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- In a steel insert add potatoes, peas and cauliflower. Add salt and water and place in the pressure cooker.

2- Pressure cook for 3 whistles, let the pressure release and open the cooker. Then remove the steel insert and set aside.

3- In a pan heat butter.

4- Once the butter melts, add red garlic chutney and ginger chili paste.

5- Cook till the raw flavor goes away. And add red chili powder. Cook for a minute.

6- Then add the onions and peppers.

7- Cook covered for 5-6 minutes; till they are soft.

8- Then add the tomatoes and mix well.

9- Cook covered for 7-8 minutes, till the tomatoes are soft.

10- Add in the cooked vegetables and salt.

11- Mash well using a potato masher.

12- Let the mix cook for a few minutes and then add red chili powder and pav bhaji masala.

13- Mix well and let it cook for 8-10 minutes; till it starts to bubble.

14- Turn down the flame, add lemon juice and cilantro. Serve with butter toasted pav and chopped onions.

Expert Tips and Notes

• The best bhaji is from fresh ingredients. Fresh garlic, ginger and tomatoes are great for flavor and taste.
• It is not important to chop the vegetables of even size. As we mash them in the end, the size of veggies do not matter.
• Butter is truly the first ingredient in pav bhaji. And Amul Butter is what makes it special. So use all the butter you need for the recipe.
• If you really want a Vegan recipe, swap the butter for oil. It works, though with lower flavor.
• The color of the bhaji is attributed to tomatoes, red chili powder and garlic chutney. remember to use Kashmiri chili and fresh, ripe tomatoes. They combine for the best color.
• Mash the vegetables with a potato masher for a great texture. However, use an immersion blender if you like it smooth.
• For a gluten-free version, swap out the regular pav for gluten-free bread. The bhaji is completely gluten-free.
• A generous squeeze of lemon juice and topping with cilantro and butter before serving makes the bhaji perfect.
• Don't forget to toast your pav in butter. They make the other half of the perfect meal.

Variations

While it does taste super amazing in it's original form, there are several variations of the same.

• Cheese Pav Bhaji: This is made by topping prepared bhaji with shredded Amul cheese. A mix of mozzarella and cheddar works too.
• Paneer Pav Bhaji: Simply top the prepared bhaji with diced or shredded paneer before serving. The paneer will melt slightly from the heat of the bhaji.
• Green Pav Bhaji: Green tomatoes in place of red and the addition of spinach helps make a green colored bhaji. Skip the red chili in the recipe too.
• No-Onion No-Garlic Bhaji: Skip the garlic and onions in the recipe to make a NONG version. Add some shredded cabbage for texture.
• Jain Pav Bhaji: Simply leave out the onions and garlic and substitute potatoes with raw banana to make the bhaji jain.
• Khada Pav Bhaji: Made with whole vegetables instead of completely mashed, khada pav bhaji is super delicious too.
• Black Pav Bhaji: A signature of Mumbai, this one is uses roasted coconut and whole spices to get its black color.

Pairings

Pav Bhaji, as the name suggests is best enjoyed as bhaji served with pav (bread). Toast pav with Amul butter to make the best combination.

Also serve chopped onions, cilantro and lemon wedge. They add to the flavor of the bhaji.

Moreover, masala soda, coke or sparkling water are great with pav bhaji. However, the classic combination does have Rose Falooda, just like the restaurants in Mumbai.

Storage

While bhaji is amazing straight from the pan, it also a great meal prep recipe. Simply cool it to room temperature and transfer to a container and refrigerate.

The flavors deepen as it stands so it is also a great idea to make it a couple of hours before serving. Also, serve leftovers in a container in the refrigerator. eHeat in a microwave or stove top before serving with freshly tasted pav.

While pav bhaji does taste great as is, there are options to make other dishes from the leftover bhaji too. Try either this Pav Bhaji Pizza or Masala Pav.

Recipe FAQs

More Street Food Recipes to try