Mumbai Street-Style Pav Bhaji

Mumbai Street-Style Pav Bhaji Recipe

📌 Servings: 4

⏰ Prep Time: 15 mins

🔥 Cook Time: 30 mins

🧑‍🍳 Total Time: 45 mins

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📝 Ingredients

For the Bhaji (Vegetable Curry):

• 2 tbsp butter (plus extra for serving)

• 1 tbsp oil (for frying)

• 1 tsp cumin seeds

• 1 onion, finely chopped

• 1 green chili, chopped (optional, for heat)

• 1 tsp ginger-garlic paste

• 2 tomatoes, finely chopped or pureed

• 1/2 cup green peas (boiled or frozen)

• 1 cup cauliflower florets

• 1 medium carrot, diced

• 2 medium potatoes, peeled and diced

• 1/2 capsicum (bell pepper), chopped

• 1/4 tsp turmeric powder

• 1 tsp Kashmiri red chili powder (for color)

• 2 tsp pav bhaji masala (store-bought or homemade)

• Salt to taste

• Water as needed

• 1 tbsp chopped coriander (for garnish)

• 1/2 lemon or wedges (to serve)

For the Pav:

• 8 pav buns (available at Indian grocery stores or use dinner rolls)

• Butter, as needed

• Pinch of pav bhaji masala (optional, for toasting)

For Garnish and Serving:

• Finely chopped onions

• Fresh lemon wedges

• Chopped coriander leaves

• Extra butter (optional)

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👩‍🍳 Instructions

1. Boil the Vegetables

• Boil potatoes, cauliflower, carrots, and peas together until soft (pressure cooker: 2 whistles or boil in a pan with water until fork-tender).

• Drain and mash the boiled vegetables coarsely. Keep aside.

2. Prepare the Masala

• Heat butter and oil in a large pan or tawa (flat griddle).

• Add cumin seeds. Let them sizzle.

• Add chopped onions and sauté until golden.

• Add green chilies and ginger-garlic paste. Cook for 1–2 minutes until the raw smell disappears.

• Add chopped tomatoes and cook until soft and pulpy.

• Add capsicum and sauté for 2–3 minutes.

• Add turmeric, red chili powder, and pav bhaji masala.

• Mix well and let the masala cook until the oil starts to separate.

3. Add and Cook the Bhaji

• Add the mashed vegetables to the masala.

• Mix thoroughly using a masher or the back of a spoon to integrate all ingredients.

• Add water (1/2 to 1 cup) gradually to adjust consistency.

• Simmer for 10–15 minutes on low heat, mashing occasionally, until smooth and thick.

• Adjust salt, spice, and tang (you can squeeze a bit of lemon juice now).

• Stir in 1 tbsp butter and chopped coriander just before turning off the heat.

4. Toast the Pav

• Slice pav buns horizontally (but not fully through).

• Heat butter on a tawa or pan.

• Sprinkle a pinch of pav bhaji masala (optional) and place the pav buns, inner side down.

• Toast until golden and slightly crispy. Flip to toast the other side lightly.

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🍽️ Serving Suggestion

• Serve hot bhaji in a bowl with a dollop of butter on top.

• Place 2 toasted pavs on the side.

• Garnish with finely chopped onions, coriander, and lemon wedges.

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🧂 Tips & Variations

• Butter is key: Street-style pav bhaji is typically loaded with butter — use generously for authentic flavor.

• Color boost: Use Kashmiri chili powder for bright red color without extra heat.

• Homemade Pav Bhaji Masala: Combine (roasted and ground) coriander seeds, cumin, fennel, dry mango powder, black salt, black pepper, cloves, and cinnamon.