Pav Bhaji Recipe: A Flavorful Mumbai Street Food Delight

Pav Bhaji, a beloved Indian street food from Mumbai, combines a spicy, tangy vegetable curry (bhaji) with buttery toasted bread rolls (pav). This hearty dish bursts with flavors and textures, making it a favorite for all ages. Follow this detailed recipe to recreate the authentic taste at home.

Ingredients

(Serves 4)

For the Bhaji:

2 large potatoes, peeled and diced

1 cup cauliflower florets

1/2 cup green peas (fresh or frozen)

1 medium carrot, diced

1 green bell pepper (capsicum), finely chopped

3 large tomatoes, pureed or finely chopped

1 large onion, finely chopped

4 garlic cloves, minced

1-inch ginger, grated

2 tbsp butter + 1 tbsp oil (or use all butter for richness)

1.5 tsp pav bhaji masala (key spice blend; available at Indian stores)

1/2 tsp turmeric powder

1/2 tsp red chili powder (adjust to taste)

Salt to taste

1 tbsp lemon juice

Fresh coriander, chopped (for garnish)

1 cup water (adjust as needed)

Optional: 1 small beetroot, boiled and mashed (for vibrant color)

For the Pav:

8 pav (soft dinner rolls)

4 tbsp butter

1 tsp garlic powder (optional, for garlic butter)

To Serve:

Sliced onions

Lemon wedges

Extra butter

Step-by-Step Instructions

1. Prepare the Vegetables

Boil the veggies: In a pressure cooker or pot, boil potatoes, cauliflower, carrots, peas (and beetroot if using) until tender (15–20 minutes). Drain and mash thoroughly until smooth.

2. Cook the Bhaji Base

Sauté aromatics: Heat 2 tbsp butter and 1 tbsp oil in a large pan. Add onions and sauté until golden. Stir in ginger, garlic, and green bell pepper; cook for 2–3 minutes.

Add tomatoes and spices: Mix in tomato puree, turmeric, red chili powder, and salt. Cook on medium heat until tomatoes soften and oil separates (8–10 minutes).

3. Combine and Simmer

Mix veggies and spices: Add the mashed vegetables to the pan. Stir well to blend with the masala.

Adjust consistency: Pour in water gradually, stirring until the bhaji reaches a thick, scoopable texture. Simmer for 10 minutes on low heat.

Finish with masala and lemon: Sprinkle pav bhaji masala and lemon juice. Mix, then garnish with coriander.

4. Toast the Pav

Butter the rolls: Slice pav horizontally. Mix 1 tbsp butter with garlic powder (optional). Spread on the cut sides.

Toast: Heat a griddle. Place pav butter-side down and toast until golden and crisp (1–2 minutes).

5. Serve

Plate: Ladle hot bhaji into bowls. Top with a dollop of butter and coriander. Serve with pav, onions, and lemon wedges.

Tips for Perfection

Mash thoroughly: Use a potato masher or the back of a spoon for a smooth, cohesive bhaji.

Spice control: Adjust chili and pav bhaji masala to taste. Add a pinch of sugar if tomatoes are too tangy.

Buttery richness: For authenticity, use Amul butter or add extra while serving.

Time-saver: Use frozen mixed vegetables for quicker prep.

Origin Note

Pav Bhaji originated in Mumbai as a quick meal for textile workers. Its popularity soared due to its affordability and robust flavors, becoming a street food staple.

Enjoy your homemade Pav Bhaji with a touch of Mumbai’s bustling energy! 🍴🔥