Pav Bhaji Recipe – Authentic Mumbai Style Street Food (Step-by-Step)

Introduction to Pav Bhaji Recipe 

     Pav bhaji is a quintessential Mumbai street food that has gained nationwide popularity in India. The dish consists of two main components: the "bhaji," a rich and flavorful vegetable curry, and the "pav," which are soft, buttered bread rolls. The bhaji is made by mashing a mix of vegetables such as potatoes, tomatoes, peas, and bell peppers, which are cooked together with a blend of spices. The mixture is simmered to a thick, spicy consistency and often garnished with fresh cilantro, chopped onions, and a squeeze of lime.

The pav is typically buttered and toasted on a griddle, providing a crispy contrast to the soft, spicy bhaji. Over time, pav bhaji, Aloo Samosa  and Bread Pakora has evolved beyond its street food roots to become a popular item in restaurants and homes across India.  Today, we will make Pav Bhaji  with SK in a simple and a Mumbai Style.

🕒 Recipe Details:

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 4

Cuisine: Indian Street Food

Spice Level: Medium

📑 Ingredients For Pav bhaji Masala:

• 2 tablespoons coriander seeds

• 1 tablespoon cumin seeds

• 1 tablespoon fennel seeds (saunf)

• 1 tablespoon black peppercorns

• 1 tablespoon cloves

• 2-3 bay leaves

• 2-i nch cinnamon stick

• 4-5 dried red chilies

• 2 tablespoons dry mango powder (amchur)

• 1 teaspoon turmeric powder

• 1 teaspoon black salt (kala namak)

• 1 teaspoon regular salt (adjust to taste)

• 1 teaspoon dried ginger powder (saunth)

• 1 teaspoon cardamom seeds

• 1/2 teaspoon nutmeg powder

 🥗 How To make Pav Bhaji Masala step -by step Recipe:

1. Dry Roast Spices:

   • Heat a pan on low flame and dry roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, bay leaves, cinnamon stick, and dried red chilies. Roast for 3-4 minutes until they release a fragrant aroma. Make sure not to burn them.

2. Cool and Grind:

   • Let the roasted spices cool down completely. Once cooled, transfer them to a spice grinder or blender. Add the dry mango powder, turmeric powder, black salt, regular salt, dried ginger powder, cardamom seeds, and nutmeg powder.

3. Blend into a Fine Powder:

   • Grind all the ingredients together to make a fine powder. If needed, sift the masala to remove any coarse particles.

2. 

3. Store:

   • Store the Pav Bhaji masala in an airtight container in a cool, dry place. It can be stored for up to 3-4 months.

Usage Of Pav bhaji Masala:

• Use this homemade Pav Bhaji masala in your Pav Bhaji recipe or any other dish that requires a burst of Indian spices.

• If we don't have time  we can use pav Bhaji Masala or Maggi Masala.

This homemade masala adds an authentic flavor to your Pav Bhaji, enhancing the taste of the dish with its fresh and aromatic spices!

📑 Ingredients For Pav Bhaji 

1. For the Bhaji:

• 2 large potatoes, boiled and mashed

• 1 cup cauliflower, chopped

• 1 cup green peas

• 1 large onion, finely chopped

• 1 large tomato, finely chopped

• 1 green bell pepper (capsicum), chopped

• 2 tablespoons ginger-garlic paste

• 2-3 green chilies, chopped

• 2 tablespoons Pav Bhaji masala

• 1 teaspoon red chili powder

• 1 teaspoon turmeric powder

• Salt to taste

• 2 tablespoons butter

• 2 tablespoons oil

• Fresh coriander leaves, chopped for garnish

• 1 lemon, cut into wedges

• 2 tablespoons butter for serving

2. For the Pav:

• 8 pav buns

• Butter as needed

🫓 How to Make Pav Bhaji step -by -step recipe:

For the Bhaji:

1. Prepare the Vegetables:

   • In a large pot, boil the cauliflower, green peas, and chopped green bell pepper with a little salt until soft. Drain the water and mash the vegetables lightly.

2. Cook the Bhaji:

   • Heat oil and butter in a large pan or kadhai. Add the chopped onions and sauté until they turn golden brown.
   • Add the ginger-garlic paste and sauté until the raw smell disappears.
   • Add the chopped green chilies and tomatoes, and cook until the tomatoes turn soft and mushy.
   • Add the Pav Bhaji masala, red chili powder, turmeric powder, and salt. Mix well.
   • Add the boiled and mashed potatoes, along with the mashed vegetables. Mix everything well and cook for about 10-15 minutes on medium heat. If needed, add a little water to adjust the consistency.
   • Once the Bhaji is well-cooked and all the flavors are blended, mash it further with a masher to achieve a smooth texture.

   • Garnish with chopped coriander leaves and a squeeze of lemon juice.

🍔For the Pav:

1. Toast the Pav:

1. • Heat a tawa (griddle) on medium heat. Add butter to the tawa  little bit bhaji and pav bhaji masala on it  then the pav buns on it.
   • Toast the pav until they are golden brown and crispy on both sides.

Serving Suggestions:

• Serve the hot Bhaji with buttered Pav. Garnish with a dollop of butter, chopped onions, and lemon wedges on the side.

Sse more side dish:Aloo Tikki

See more : Dal Pakwan

🧑‍🍳Expert Tips For Pav Bhaji 

1. Roast the Spices:

•  Before adding the Pav Bhaji masala, roast it lightly in the pan for about 30 seconds to enhance its flavor.

2. Use Butter Generously:

•  Pav Bhaji is traditionally made with a generous amount of butter. It adds richness and enhances the taste of the Bhaji. You can use a mix of butter and oil for cooking, but adding a little extra butter at the end makes a big difference.

3. Mash the Bhaji Well: 

• For a smooth and creamy texture, make sure to mash the vegetables thoroughly while cooking. This helps blend the flavors and gives the Bhaji its signature consistency.

4. Balance the Heat:

•  Adjust the number of green chilies and red chili powder according to your spice preference. Pav Bhaji should have a slight kick, but it shouldn’t overpower the other flavors.

5. Tomatoes for Tanginess: 

• Use ripe and juicy tomatoes to give the Bhaji a natural tanginess. If your tomatoes aren't very tangy, you can add a splash of lemon juice or a teaspoon of amchur (dry mango powder) at the end.

6. Add a Smoky Flavor: 

• For an authentic street-style flavor, add a few drops of liquid smoke or smoked paprika to the Bhaji. Alternatively, you can smoke the Bhaji using the "dhungar" method by placing a small bowl with hot charcoal in the center of the Bhaji, pouring some ghee over it, and covering it with a lid for a few minutes.

7. Cook on Low Flame:

•  After adding all the ingredients, let the Bhaji simmer on a low flame for at least 15-20 minutes. This slow cooking process helps the flavors meld together beautifully.

8. Customize the Veggies:

•  Feel free to add other vegetables like carrots, beetroots, or even spinach to your Bhaji. Just make sure they’re finely chopped and cooked well to blend seamlessly.

9. Fresh Pav:

•  Use fresh pav buns for the best taste. If possible, lightly butter and toast them just before serving so they’re warm and crisp.

10. Serve with Sides: 

• Don’t forget the side accompaniments—finely chopped onions, a wedge of lemon, and a dollar of butter on top of the Bhaji. These enhance the overall eating experience

💥 FAQs About Pav Bhaji:

Q 1.Can I use other vegetables in Pav Bhaji?

• Yes, you can customize Pav Bhaji by adding vegetables like carrots, beetroots, or spinach. Just make sure they are cooked and mashed well to blend with the other ingredients.

Q 2.How do I make Pav Bhaji less spicy?

• To reduce the spiciness, decrease the amount of green chilies and red chili powder. You can also add a bit of sugar to balance the heat.

Q 3.What can I use if I don't have Pav Bhaji masala?

• If you don’t have Pav Bhaji masala, you can make a quick substitute by mixing garam masala, coriander powder, cumin powder, and a bit of amchur powder. However, using store-bought Pav Bhaji masala gives the most authentic flavor.

Q 4.Can I make Pav Bhaji in advance?

• Yes, Pav Bhaji tastes even better when made in advance as the flavors have more time to meld together. You can prepare the Bhaji ahead of time and reheat it when ready to serve.

Q 5.How do I store leftover Pav Bhaji?

• Store leftover Bhaji in an airtight container in the refrigerator for up to 2-3 days. You can reheat it on the stove or in the microwave, adding a little water if it thickens too much.

Q 6.Can I freeze Pav Bhaji?

• Yes, Pav Bhaji freezes well. Cool it completely, store it in a freezer-safe container, and freeze for up to a month. Thaw in the refrigerator and reheat on the stove, adding a bit of water if necessary.

Q 7.What can I use instead of Pav buns?

• If Pav buns aren’t available, you can use dinner rolls, hamburger buns, or even sliced bread. Toast them with butter to get a similar taste.

Q 8.Why is my Pav Bhaji too watery?

• If your Bhaji is too watery, let it simmer uncovered on low heat until it thickens to your desired consistency. You can also mash the vegetables more to absorb some of the liquid.

Q 9.How can I make Pav Bhaji vegan?

• To make Pav Bhaji vegan, simply replace the butter with a vegan butter or oil and ensure that your pav buns are dairy-free.

Q 10.What is the best way to serve Pav Bhaji?

• Serve Pav Bhaji hot with buttered and toasted Pav buns. Garnish the Bhaji with chopped onions, fresh coriander leaves, a squeeze of lemon juice, and a dollop of butter on top.

🎉 Summary on Garlic Pav Bhaji: 

        Pav Bhaji is more than just a street food. It's a complete comfort meal that brings together bold flavors, vibrant colors, and satisfying textures in every bite. Whether you’re serving it for a quick dinner or at a weekend get-together, this dish never fails to impress. With the right balance of spices and a generous dollop of butter, homemade Pav Bhaji can taste just as delicious—if not better—than what you find at your favorite food stall. Don’t forget the crispy pav, fresh chopped onions, and a squeeze of lemon to complete the experience!

Enjoy experimenting, and don’t forget to share the recipe with friends and family. Happy Cooking! 🧄✨