Kitchen Recipe Collection
Indian Pav Bhaji
A wildly popular Mumbai street food consisting of a heavily spiced, buttery vegetable mash (Bhaji) served with butter-toasted soft bread rolls (Pav).
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- potatoes
- cauliflower
- green peas
- capsicum (bell peppers)
- onions
- tomatoes
- pav bhaji masala
- kashmiri red chili powder
- butter (lots of it)
- garlic
- ginger
- laddi pav (soft bread rolls)
- lemon
Equipment
- Pressure cooker
- Large flat tawa (or heavy wide pan)
- Potato masher
Instructions
- 1
Boil Vegetables
Pressure cook chopped potatoes, cauliflower, and green peas with a little water until completely soft and mushy.
- 2
Mash the Veggies
Using a potato masher, mash the boiled vegetables thoroughly in the cooker itself. Set aside.
- 3
Start the Base
Heat a large dollop of butter (Amul butter is traditional) and a little oil (to prevent burning) in a wide, heavy pan.
- 4
Sauté Onions and Capsicum
Add finely chopped onions and finely chopped capsicum (bell peppers). Sauté until the onions are soft and light pink.
- 5
Add Aromatics
Add freshly crushed ginger and a large amount of garlic paste. Sauté until fragrant.
- 6
Cook Tomatoes
Add finely chopped tomatoes. Cook until they release their juices and become completely mushy.
- 7
Spice it Up
Add Kashmiri red chili powder (for the signature bright red color), turmeric, and a generous amount of Pav Bhaji Masala.
- 8
Add the Mash
Add the boiled, mashed vegetables to this onion-tomato base. Mix well.
- 9
The Street-style Mash
Add hot water to adjust the consistency. Now, using the potato masher, continuously mash everything together vigorously in the pan for 5-7 minutes. This integrates the flavors.
- 10
Simmer
Let the Bhaji simmer for 5 minutes. The consistency should be thick and easily scoopable with bread, not soupy.
- 11
Toast the Pav
Slit the Pav horizontally. Melt butter on a flat griddle, sprinkle a pinch of Pav Bhaji masala and fresh coriander in the butter, and toast the bread until crisp on the edges.
- 12
Serve
Serve the hot Bhaji topped with a cube of butter, fresh coriander, chopped raw onions, and a lemon wedge, alongside the buttery toasted Pav.
Cooking Tips
- Do NOT boil the capsicum (bell pepper). Sautéing it raw with the onions gives the dish its signature crunch and distinct flavor.
- The vigorous mashing in the pan (Bhunao) is what develops the complex, robust flavor.
Variations
- Cheese Pav Bhaji: Grate a mountain of processed cheese over the hot Bhaji just before serving.
Chef's Notes & Storage
- Invented in the 1850s as a fast, nutritious midnight meal for textile mill workers in Mumbai.
Nutrition Estimate
450 calories · 8g protein · 55g carbs · 24g fat · 8g fiber per serving
