Pav Bhaji is one of the most loved Indian street foods. It comes from Mumbai and is now popular all over India and even in other countries. Pav Bhaji is a spicy, buttery vegetable curry called bhaji served with soft butter-fried bread called pav.
In this blog, we will discuss how to make Mumbai street style pav bhaji at home in a very easy way.
What is Pav Bhaji?
It is a famous Indian fast food.“Pav” means soft bread and “Bhaji” means mixed vegetable curry.It is made using boiled vegetables, spices, butter and served hot with toasted pav, onions and lemon. This dish is loved by every
Ingredients For Pav Bhaji
Vegetables:
- Potatoes: 3 medium (peeled and chopped)
- Cauliflower: 1 cup (chopped)
- Peas: ½ cup (frozen or fresh)
- Carrots: 1 medium (optional, for extra healthy)
Flavour Base:
- Butter: 2-3 tablespoons
- Onion: 1 large (finely chopped)
- Tomatoes: 2 medium (finely chopped)
- Ginger-Garlic Paste: 1 tablespoon
- Pav Bhaji Masala: 2 tablespoons
- Red Chili Powder: 1 teaspoon (adjust to your spice level)
- Salt: To taste
Other Ingredients:
- Pav: 1 packet of buns
- Lemon & Coriander
Step By Step Method How to Make Pav Bhaji
Step- 1 Cook and Mash the Vegetables
Put all the Veggie into a pressure cooker with about 1.5 cups of water. Cook for 3-4 whistles until they are very soft. Mash the veggies until they look like a thick paste. You can use a masher or just a sturdy heavy spoon.
Step – 2 Create the Masala
In a large pan melt 1 tablespoon of butter. Add the onions and saute until they turn translucent. Stir in the ginger-garlic paste and cook for a minute until it smells amazing.
Step – 3 Add Tomato and Spices
Add the tomatoes and cook until they get soft and mushy. Now, add your Pav Bhaji Masala, chili powder, and salt. Stir it well. If it looks too dry, add some water.
Step – 4 Mix everything
Add mashed veggies into the pan with the masala. Mix everything together. If it’s too thick, add more water until you get that perfect “dip-able” consistency. Let it simmer on low heat for 5-10 minutes.
Pro Tip: Add a final slice of butter at the end. It gives the bhaji that shiny, restaurant-style look.
Step – 5 Toast the Pav
Slice your buns (pav) in half. Melt a little butter on a tawa or pan, sprinkle a pinch of Pav Bhaji masala on the butter, and toast the buns until they are golden and warm.
Tips for perfect Pav Bhaji
Never Blend: Always mash veggies by hand (or with a steel glass) while they are hot. Using a blender makes the texture “slimy” instead of thick.
Natural Color: Add 2–3 slices of beetroot while boiling the veggies to get that street-style red color without using artificial dyes.
The Capsicum Trick: Saute finely chopped capsicum (bell pepper) with the onions instead of boiling it. This gives the bhaji its signature smoky aroma.
Masala Pav: Toast your buns with butter plus a pinch of pav bhaji masala and fresh coriander for a professional touch.
The Final Touch: Always finish with a squeeze of lemon and a final extra butter to balance the spices.
Conclusion For Pav Bhaji
Cooking for yourself is more than just a chore it’s a superpower. This Pav Bhaji recipe proves that you don’t need a massive kitchen or a big budget to eat like a king. Whether you’re sharing a plate with roommates during a late-night study session or just treating yourself after a long day of classes, this buttery, spicy dish is pure comfort in a bowl.So, forget the boring instant noodles for one night. Grab your masher, melt that butter, and bring the taste of the streets right to your table. You’ve got the tips, you’ve got the tricks, and now you’ve got the recipe.
Now, the only question is: Who are you sharing your first bite with?
Thankyou for reading this recipe do share with your love ones. Share your experience with us by commenting.
Also read others recipes which you can make easily..
FAQ (Frequently Asked Questions)
- Q1: What if you don’t have a pressure cooker?
- A: No problem! Just use a deep pot with a lid. Chop your vegetables into very small pieces so they cook faster, and boil them in plenty of water until they are soft enough to mash with a spoon.
- Q.2: Can I use frozen vegetables?
- A: Absolutely. Frozen peas and even frozen mixed veggies work perfectly fine and save you a lot of time on chopping.
- Q.3 How can I make this recipe healthier?
- A.3 To make it a “healthy” version, use olive oil instead of butter (though it will taste a bit different), add more variety like broccoli or beans, and serve it with whole wheat bread or multi-grain buns instead of regular pav.
- Q.4 How long can I store the leftovers?
- A: You can store the bhaji in a container in the fridge for 2–3 days. When you want to eat it again, just add a splash of water and reheat it in a pan with a little fresh butter to bring back the texture.
