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Pav Bhaji Recipe

Pav bhaji is most popular street food of Mumbai. A mixture of various vegetables are boiled, mashed and cooked with a spicy masala. It served with butter fried pav. I enjoy this street food, when I go to market with my choti bua (father’s sister). She likes to eat pav bhaji very much. Pav bhaji is not only famous street food in Mumbai. In all over India it is hottest selling fast food. I have used basic vegetables for bhaji.


4 boiled and mashed Potatoes (medium size)

¼ small grated cauliflowerPav-Bhaji-Recipe

¼ cup boiled green peas

1 cup chopped green

1 Cubed carrot (large)

3 finely chopped onion

4 chopped tomatoes

8 French beans, string and choppav-bhaji-ingredients

2 green chillis, slit length wise

1 inch piece chopped Ginger

8-10 cloves chopped garlic

3 tbsp oil

1and ½ tbsp Pav bhaji masala

½ tbsp turmeric powder

Salt to taste

½ cup butter

8 Pav

¼ cup Fresh coriander leaves, chopped

2 lemons cut into wedges


Boil cauliflower, beans and carrot along with 1 cup of water in a pressure cooker. Drain water from the pressure cooker and keep aside. Mash all the cooked vegetables using a masher.

Grind ginger and garlic to a fine paste. In a pan Heat oil and one tbsp butter. Add three fourth quantities of onions. Fry till light brown. Add green chili, ginger and garlic paste in it. Add capsicum and fry for 2 minutes.

Add turmeric powder, pav bhaji masala and salt. Fry for a few seconds. Add half quantity of tomatoes and cook on medium heat for three to four minutes, stirrer continuously or till oil separates from the masala.

Add mashed vegetables and half cup of water in it. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon or masher for few times, till all the vegetables and masala are completely mix together.

Add remaining tomatoes and coriander leaves. Cook on a medium heat for two minutes. In a pan heat two tbsp butter and sprinkle with little pav bhaji masala. Slice each pav into 2 horizontally.

Cook the pav on both sides till the pieces are lightly browned. Garnish the bhaji with chopped coriander leaves and remaining butter. Serve hot with pav accompanied with remaining chopped onion and lemon wedges.


You have to keep tasting and adjusting salt, masala and tomato till you like the balance between the tomato- tangy and the heat of the masala.

Calorie conscious people can eat pav bhaji but with moderate amount of butter. As without butter pav bhaji will not taste that great.

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