Pav Bhaji: If you’ve ever walked past a busy street vendor in Mumbai and that irresistible aroma of buttery, spicy bhaji hits you, you already know why Pav Bhaji is India’s most loved street food. Soft, butter-toasted pav dunked into a steaming pot of mashed vegetables loaded with masala – it’s comfort food, party food, and midnight snack rolled into one.
The best part? You can make restaurant-style (or even better) Pav Bhaji at home in under an hour. This is the exact recipe I’ve been making for years whenever friends come over or when I’m craving that Bombay street vibe.
Credit by: AI Generated img
Ingredients (Serves 4-5 hungry people)
For the Bhaji:
- 4 medium potatoes (peeled and cubed)
- 2 cups cauliflower florets
- 1 cup green peas (fresh or frozen)
- 2 large onions (finely chopped)
- 3 large tomatoes (pureed or finely chopped)
- 1 capsicum/bell pepper (finely chopped – this is the secret!)
- 4-5 garlic cloves + 1-inch ginger (make a paste or finely mince)
- 2-3 green chillies (adjust to taste)
- 3-4 tbsp butter (yes, real butter – no skimping here)
- 2 tbsp pav bhaji masala (Everest or Badshah are my favorites)
- 1 tsp Kashmiri red chilli powder (for color and mild heat)
- ½ tsp turmeric powder
- 1 tsp cumin seeds
- Salt to taste
- Juice of 1 lemon
- Fresh coriander for garnishing
Credit by: AI Generated Image
For the Pav:
- 8-10 ladi pav (or dinner rolls if you can’t find pav)
- 3-4 tbsp butter
- 1 tsp pav bhaji masala (optional, for extra flavor)
To Serve:
- Extra butter (because why not)
- Finely chopped onions
- Lemon wedges
- Coriander leaves
Credit by: AI Generated img
Step-by-Step Method (Foolproof!)
- Pressure cook the veggies Boil potatoes, cauliflower, and green peas together with a pinch of salt and turmeric. I usually pressure cook for 3 whistles (or until soft). Mash everything roughly with a potato masher – keep it chunky, not smooth like baby food.
- Get the base ready Heat a large kadhai or heavy pan. Add 3 tbsp butter + 1 tbsp oil (oil prevents butter from burning). Once hot, add cumin seeds.
- Sauté the aromatics Add ginger-garlic paste and green chillies. Fry for 30 seconds, then add chopped onions. Cook till golden (about 6-7 minutes).
- Add capsicum magic Throw in the chopped capsicum and cook for 3-4 minutes. This is the secret ingredient most people skip – it gives that authentic street taste.
- Tomatoes + spices Add tomato puree, Kashmiri red chilli powder, 2 tbsp pav bhaji masala, and salt. Cook till the mixture leaves oil on the sides (bhuno properly – this takes 8-10 minutes on medium flame).
- Mix in the mashed veggies Add the mashed potato-cauliflower-peas mixture. Mix well. Add about 1-1.5 cups water (or use the water in which veggies were boiled). Mash again with the potato masher while it’s on the flame – this is where the texture becomes silky.
- Simmer & load with butter Let it simmer on low flame for 10-15 minutes. Keep mashing and stirring. Add more water if it gets too thick. Finally, add a big dollop of butter and lemon juice. Taste and adjust – it should be spicy, tangy, and buttery.
- Toast the pav Slit the pav, spread butter, sprinkle a pinch of pav bhaji masala, and toast on a hot tawa till golden and crispy.
Credit by: AI Generated img
Serving – The Mumbai Way
Put a ladleful of hot bhaji in a plate, top with a cube of Amul butter (non-negotiable), chopped onions, coriander, and a lemon wedge on the side. Serve with hot butter-toasted pav.
Read More Recipes: How to Make Chole Bhature at Home – The Ultimate Punjabi Recipe (Crispy, Fluffy & Restaurant-Style)
Pro Tips for the Best Pav Bhaji Ever
- Use Kashmiri red chilli powder for that vibrant red color without making it too spicy.
- The more you mash while cooking, the smoother and tastier the bhaji becomes.
- Add a teaspoon of butter every time you reheat leftover bhaji – it gets better the next day!
- Want it spicier? MDH or Badshah pav bhaji masala is hotter than Everest.
There you go – authentic, buttery, spicy Mumbai-style Pav Bhaji made at home. Make it once, and I promise it’ll become your weekend staple.
Try it this weekend and tag me in your photos – I’d love to see your version! 🍲✨
Happy cooking!
