12/06/2025
Here’s a detailed Mumbai-style Pav Bhaji recipe, just like what you’d get at Chowpatty!
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🍛 Ingredients
For the Bhaji (Vegetable Curry):
• Potatoes – 3 medium, boiled and mashed
• Cauliflower – 1 cup, finely chopped
• Green peas – ½ cup (fresh or frozen)
• Carrot – 1, finely chopped
• Capsicum (green bell pepper) – 1, finely chopped
• Onion – 2 large, finely chopped
• Tomatoes – 3 large, finely chopped or pureed
• Ginger-garlic paste – 1.5 tbsp
• Green chili – 1, finely chopped (optional)
• Butter – 4 tbsp (more for garnishing)
• Oil – 2 tbsp
• Salt – to taste
• Water – as needed
Spices:
• Pav Bhaji Masala – 2.5 tbsp
• Red chili powder – 1 tsp (adjust to taste)
• Turmeric powder – ¼ tsp
• Cumin seeds – 1 tsp
• Kasuri methi (dried fenugreek leaves) – 1 tsp, crushed
• Lemon juice – 1 tbsp
• Fresh coriander leaves – finely chopped
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🥯 For the Pav:
• Pav buns – 8 (available at Indian stores or substitute with dinner rolls)
• Butter – 4 tbsp
• Pav Bhaji masala – a pinch for toasting
• Chopped coriander or grated cheese (optional topping)
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🔪 Preparation Steps
1. Prepare the Veggies:
• Boil the potatoes, peas, cauliflower, and carrots until soft.
• Mash them roughly with a potato masher. Keep slightly chunky for texture.
2. Cook the Bhaji:
• Heat oil and butter in a wide pan.
• Add cumin seeds. Once they crackle, add chopped onions and sauté until golden.
• Add ginger-garlic paste and green chili; cook till raw smell goes.
• Add chopped tomatoes. Cook until soft and pulpy.
• Add turmeric, red chili powder, and pav bhaji masala. Cook until spices release oil.
• Add the mashed vegetables. Mix well.
• Pour water as needed (start with ½ cup) to adjust consistency.
• Simmer on low flame for 10–15 minutes. Mash continuously using a potato masher for a smooth texture.
• Add kasuri methi, salt, lemon juice, and 1 tbsp butter. Mix well.
3. Toast the Pav:
• Slice the pav horizontally but not fully (like a book).
• Heat butter on a tawa (flat griddle).
• Sprinkle pav bhaji masala on the butter.
• Toast pav until crisp and golden on both sides.
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🧂 Serve With:
• A generous dollop of butter on the bhaji
• Finely chopped onions
• Lemon wedge
• Green chutney (optional)
• Fresh coriander leaves
• Cheese (optional, for cheese pav bhaji)
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💡 Tips:
• You can add beetroot for a deeper red color.
• To get restaurant-style texture, blend half of the tomatoes and mash the curry well.
• Use Amul butter for that authentic Mumbai street flavor!
